Craving a decadent treat that’s easy to make and even easier to enjoy? Look no further than homemade white chocolate! This simple recipe requires only three ingredients and yields a creamy, rich chocolate that’s perfect for dipping, baking, or simply eating straight from the spoon. In this post, we’ll guide you through the process of making white chocolate from scratch.
Equipment
- Food processor, high-speed blender, or spice/coffee grinder (a mortar and pestle can also work)
- Spatula
- Pot and a heatproof bowl (such as Pyrex or metal)
- Water for the double boiler method
- Candy bar mold or another mold of your choice
- Chocolate Melanger (optional, for ultra-smooth chocolate)
Ingredients
- 1/2 cup cocoa butter (food-grade)
- 1/2 cup whole milk powder
- 1/2 cup fine granulated sugar or powdered sugar (preferably without added cornstarch, though it’s fine if it contains some)
Instructions
- Place the milk powder and sugar in a food processor, high-speed blender, or coffee/spice grinder. Grind for 1-2 minutes until finely powdered.
- In a pot, add about 1 inch of water and place a heatproof bowl on top (ensuring the bowl doesn’t touch the water). Melt the cocoa butter over medium heat, stirring occasionally.
- Once the cocoa butter is melted, transfer it to your food processor or blender (not a spice/coffee grinder). Add the finely ground milk powder and sugar to the melted cocoa butter. Blend for 15-30 seconds until smooth.
- Pour the white chocolate mixture into a mold. Tap the mold gently to release any air bubbles. Place the mold in the fridge for about 30 minutes to set.
- Once the chocolate has cooled and hardened, remove it from the mold and enjoy!
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