How to make white chocolate

Some people believe that white chocolate is not real chocolate. They say this because there are no cocoa solids used in the making of it.

White chocolate consists of cocoa butter, milk powder, sugar and pretty commonly vanilla and soy lecithin. So, it does use the butter extracted from the cocoa bean.

Anyway, I love the smooth texture and creamy taste of white chocolate and so I decided to try to make some for myself. Here is my first attempt: How to make white chocolate…

Ingredients for how to make white chocolate - Cocoa Butter, Sugar, Milk Powder and Vanilla.

How to make white chocolate

Ingredients

34% White Chocolate

  • 350g Cocoa Butter (melted)
  • 350g Cane Sugar (refined or unrefined)
  • 300g Whole Milk Powder (Cream powder as alternative)
  • A teaspoon or two of Vanilla Powder

Method

The first thing to do is to weigh and then melt the cocoa butter. Make sure you have a high-quality cocoa butter that is of the edible kind, not the type used for the cosmetic industry.

I melted the cocoa butter in a microwave, although you can also use a double boiler. Cocoa butter is very delicate and can burn easily if you are not careful. So I gave it short, 10-second bursts in the microwave and continued stirring using the heat from the bowl.

Once it was fully melted, I poured the cocoa butter into the wet stone grinder. I warmed up the drum and stones with my hairdryer before adding any ingredients.

Melting cocoa butter in the microwave.

After that, I slowly added the sugar into the melanger, pouring it gradually to try and protect the stones from getting overloaded.

About 10 minutes later, I gently poured in the whole milk powder which transformed the mixture into the white chocolaty look I was hoping for.

Then, little by little, I added in vanilla powder, whilst tasting the chocolate, until I was satisfied with the final flavour.

The chocolate should be left in the machine for between 6-10 hours or whenever the maker feels the chocolate is smooth enough.

Once it is finished, you can pour your chocolate in a container and store in a cool place, ready for tempering and moulding when you are ready.

I finished mine after 8 hours. I poured about half of the white chocolate in a glass bowl and tempered it straight away using a double boiler and ice bath.

I saved the other half for another time. I warmed it up to 45C, cooled it 26C and then warmed it up again to 28C using a hairdryer. It was very different to tempering the dark chocolate. It seemed to harden a bit as I heated it and liquefy more as I cooled it.

Melted white chocolate in a bowl.

Finally, I spooned the tempered chocolate into different shaped moulds and scraped the excess off on top.

Once the chocolate was in the moulds, I tapped them on the table a few times and hit the sides with a spatula, to bring out any air bubbles trapped inside.

I put the chocolates in the fridge for about an hour before unmoulding them.

Spooning white chocolate into moulds. A big bowl of white chocolate and some moulds.

I was delighted with the final result. The chocolate came out amazing, although there were a few that had some holes or gaps in the chocolate.

No worries, I kept them ones for myself. It tasted lovely and creamy, with just a hint of vanilla. However, I would love to try some real vanilla beans in the future.

Anyway, I hope some of you can try it for yourself and I would love to hear about how it went for you.

White chocolate bars and shapes on a plate.

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You might like to use your white chocolate to make some visually beautiful Dry Fruit White Chocolate Bars!

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