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All we need is love and they say that love keeps us healthy. It is known that chocolate and love have a close relation.
A simple DIY for how to make white chocolate at home using just three ingredients! This homemade white chocolate can be made with or without dairy too! Now, here I am with a simple, 3-ingredient, white chocolate recipe for you that I personally think is SO much better than store-bought.
What really made me want to make white chocolate originally is because of how versatile it is. Furthermore, the type of sweetener that you use is up to you: coconut sugar, monk fruit powder, or even sugar-free options like powdered erythritol.
Perfect for a treat and to add to a variety of dishes!
Including grating over desserts, as part of an oatmeal bowl, for a snack, melted and drizzled over dessert, etc. Instead, white chocolate is largely made up of cocoa butter, lecithin, powdered milk, sugar and lots of itand sometimes vanilla. Meanwhile, some brands and various vegan chocolates often swap out cocoa butter altogether with hydrogenated oils hence the waxiness and fats, including palm oil eep!
Chocolate all begins with a cocoa pod, which, when ripe, is harvested for its seeds. The seeds are then treated fermented and dried to begin roasting. This liquor is then separated into the cocoa solids which are turned into yummy chocolate products like cocoa powder and chocolate and the cocoa butter the fat. So you may even be able to make raw white chocolate using cacao butter instead of cocoa butter. Making this homemade white chocolate is fairly easy.
Dark vs. milk vs. white? chocolate mystery uncovered
Best of all, it is just a few simple steps and three key white chocolate ingredients. Check towards the bottom of the post for ways on how to flavor the white chocolate and several flavor variations. This recipe is enough for 1 bar using the silicone mold photographed below. Feel free to adapt the mold to your liking — however, avoid hard non-flexible chocolate molds unless you plan to temper the chocolate. Use a silicone spatula too or other non-wooden spoon to avoid the porous material leeching water into the white chocolate and causing it to seize.
Dark, milk, white… & ruby? the different chocolates explained
There are hundreds of ways to flavor and top homemade white chocolate. Here are just a few of my most recent experiments. If you have a large piece of cocoa butter, begin by chopping it down to smaller chunks. You can have uneven chunks but the smaller, more even pieces will melt faster and more evenly.
Set up a double boiler by placing a heatproof bowl over a pan of water. Wood may hold moisture and affect the chocolate. Once melted, add the powdered sugar to the bowl.
Stir well to dissolve the sugar dissolves. Now you are ready to move to the next step. Alternatively, if you have a chocolate grinder chocolate melangeryou can let it run for several hours or overnight to grind the chocolate.
This will grind the particles within the chocolate into tiny tiny microparticles until they are no longer discernible by the human tongue — like commercial chocolate. Pour the white chocolate into your mold s of choice and place it in the freezer to set. This should only take minutes, and then they can be transferred to the fridge or kept in the freezer.
Because this homemade white chocolate is untempered, I keep mine stored in the fridge. It will last for two weeks in the fridge. Alternatively, keep them stored in the freezer for months if they last that long! There are just a few rules when it comes to flavoring white chocolate, otherwise, you have tons of options!
First, avoid all water-based ingredients — this includes water-based coloring and flavorings. These can cause the chocolate to seize. Alternatively, you can also use powdered ingredients including spices cinnamon, ginger, etc. As is the case with all chocolate, you can also mix in or top the homemade white chocolate with tons of different ingredients including crushed biscuits and sweets, freeze-dried fruits, coffee beans, etc. Here are just a few flavor variations to get you started with your experimentations.
Whether you want to make vegan white chocolate, sugar-free white chocolate, etc. There are ways to adapt this recipe to your liking.
What are the differences between dark chocolate, white chocolate and milk chocolate?
If you use this method for how to make white chocolate, then let me know your thoughts and questions in the comments. Hello, For a smooth result, you have to grind the white chocolate for some time before you pour it into the molds. Thanks for the recipe! I recently bought a chocolate refiner and hubby hates any chocolate except white he said cause its fake chocolate LOL so I thought I should make him some. I also want to make a white chocolate matcha and this looks perfect!
White milk powder is responsible for the flavor of milk chocolate.
How to make white chocolate
Without it, it would basically just be sugar in the cocoa fats. It should be okay to lightly toast though. Can I use the regular baking butter for this recipe? If no then what can I use in place of cocoa butter?
If you use butter, then you will end up with traditional fudge I will post the recipe soon! Can you help? I need 26 oz for a cake recipe. Hi Jessica, This white chocolate recipe yields a 3. I hope this helps. I made this for the first time and it came out extremely gritty.
Its as if it is filled with sand.
Different types of chocolate: dark, milk and white
Any idea why this would happen? Hi Nikki, For a smooth result, you have to grind the white chocolate for some time before you pour it into the molds.
Hi Bonnie, For a smooth result, you have to grind the white chocolate for some time before you pour it into the molds. This can also be done with a pestle and mortar. I am working on a blog post describing the process in detail as well as adding a lot of tips and best practices. How would you temper this, at what stage? Hi, store bought milk powder works perfectly.
Hi Clara, It yields about grams of chocolate 3. For me, because of the size of the mold I used, it was 1 chocolate bar. Hi Shira, The recipe calls for powdered milk. You can replace the powdered milk with coconut milk powder or almond milk powder.
Hi Daniela, Yes, it should work! Before the chocolate has set, dip the strawberries in it. If the strawberries were chilled in the fridge for a bit, it would help with setting the chocolate on them faster. Jump to Recipe Print Recipe. How To Make White Chocolate.
Dark chocolate vs. white chocolate
Cuisine: European. Diet: Gluten Free. Freezer friendly: 3 Months. Shelf life: 2 Weeks. Prep Time: 10 minutes. Total Time: 10 minutes. Servings: 6. Calories: 93 kcal.
Author: Samira. US Customary — Metric. Chocolate bar mold. Instructions If you have a large pieace of cocoa butter, chope it into smaller pieces.