Home Desserts Homemade White Chocolate
15 minutes Easy

Homemade White Chocolate

Jump to Recipe

The thought to make homemade chocolate never really occurred to me until I stumbled upon cocoa butter at my local farmer’s market a little while back. Of course I bought it, well before knowing what I could do with it. Turns out, cocoa butter is the most important and a third of the ingredients necessary to make homemade white chocolate. And it’s a quick and easy process.

I melted cocoa butter over a double boiler while grinding confectioner’s sugar and whole milk powder to as fine of a powder as possible in a blender. Once I was comfortable with the granularity of the powder, I added the melted cacao butter (and a touch of pure vanilla extract) and blended until the powder was dissolved. It will be impossible to match the purity of, say a Hershey’s bar, without a melanger, a stone grinder of sorts used to make chocolate. They’re a bit expensive for the everyday home cook, and it’s not necessary by any means, so you could do without one. The final step was to pour the white chocolate into a mold and allow it time to cool in the refrigerator.

It’s really that simple.

What is cocoa butter?

Cocoa butter is a natural, edible fat extracted from cocoa beans. It is the key ingredient in chocolate production and is widely used in various culinary, cosmetic, and pharmaceutical applications.

Cocoa butter is derived from the cocoa bean, which is the seed of the Theobroma cacao tree. After cocoa beans are harvested and fermented, they are roasted and ground into a paste called chocolate liquor. The chocolate liquor is then pressed to separate the cocoa solids from the fat. The fat obtained from this process is cocoa butter.

Cocoa butter has a smooth, velvety texture and a rich, pleasant aroma. It is solid at room temperature but melts easily upon contact with the skin or when heated. The melting point of cocoa butter is just below human body temperature, which contributes to its luxurious and melt-in-your-mouth quality.

In the culinary world, cocoa butter is primarily used in chocolate-making. It gives chocolate its smooth and creamy texture and helps it retain its shape. Cocoa butter is also utilized in the production of confections, baked goods, and desserts, where it imparts a desirable mouthfeel and richness.

Beyond its culinary uses, cocoa butter is a common ingredient in skincare products and cosmetics. It is renowned for its moisturizing properties and is often found in lip balms, lotions, creams, and soaps. Cocoa butter is believed to have nourishing and hydrating effects on the skin, helping to improve its elasticity and reduce dryness.

Due to its stability and high melting point, cocoa butter is also used in pharmaceutical applications. It serves as a base for suppositories and ointments, providing a smooth and easily absorbed medium for delivering medications.

Overall, cocoa butter is a versatile and valuable ingredient derived from cocoa beans. Its smooth texture, unique aroma, and various properties make it an essential component in chocolate-making, skincare, cosmetics, and pharmaceutical products.

Raw cocoa butter at room temperature

Homemade White Chocolate

5.0 from 1 vote
Course: DessertsDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Easier than you think. Three ingredients – cocoa butter, powdered sugar, and whole milk powder – combine to make homemade white chocolate.

Ingredients

  • 1/2 cup raw cocoa butter

  • 1/2 cup confectioner’s sugar

  • 1/2 cup whole milk powder

  • 1 teaspoon pure vanilla extract

Directions

  • Add the confectioner’s sugar and whole milk powder to a blender or a food processor. Pulse at the highest speed until the mixture is ground to a powder. You can’t blend it too much, so don’t worry about over doing it.

    It will be impossible to replicate the purity of commercially produced chocolate bars without a chocolate melanger, but it’s not necessary for these purposes.
  • Melt the cocoa butter over a double boiler. It will melt pretty quickly.
  • Add the melted cocoa butter to the blender. Add the pure vanilla extract. Blend until the powder is completely dissolved into the cocoa butter and the mixture is consistent.
  • Pour the liquid white chocolate mixture into a mold. Something like this works perfectly well. Cool in the refrigerator for 30 minutes and allow the white chocolate to harden. Enjoy!

Recipe Video

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

Leave a Comment

Your email address will not be published. Required fields are marked *

*