You can make white chocolate from scratch – at home, in your microwave, with no special tools (not even a candy thermometer).
You may think that making candy is completely out of your league.
I assure you that making white chocolate is something you can definitely do and it will look like the white chocolate in my picture (or fancier if you use a different mold). Making white chocolate takes under five minutes of your time and, even if you don’t typically enjoy white chocolate, this homemade white chocolate might change your mind.
To make white chocolate, you’ll need cocoa butter. Cocoa butter is the edible vegetable fat from the cocoa bean. If you’ve ever had really old chocolate sitting around your house and noticed that it started to get some white looking stuff on it, you’ve likely seen cocoa butter. In most instances, the white stuff is the cocoa butter separating from the chocolate.
Yield: 10 white chocolate
- 2 ounces edible cocoa butter
- 1/3 cup powdered sugar
- 1/2 teaspoon powdered milk or soymilk powder(for a vegan version)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract (You can replace this orange extract with any flavored extract that you like. If you want a more traditional vanilla-flavored white chocolate, use more vanilla extract for a total of one teaspoon vanilla extract.)
- 3/4 teaspoon ground ginger (You can use any spices that you like or leave out the spices entirely for a more traditional white chocolate.)
- Pinch of salt
- Silicone molds (To make these white chocolate , I used a Silicone Petite Loaf Pan
but, you can use any silicone mold that you like.)
- Raspberries and blueberry to taste
Place cocoa butter in a microwave-safe bowl and melt in the microwave. If you are used to melting butter in the microwave, you’ll be surprised at how much longer this process takes for cocoa butter. Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied.
Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter.
Stir in the remaining ingredients.
Pour 2 spoon the mixture into your molds. If you are using a silicone cupcake tin, use approximately one tablespoon of the cocoa butter mixture per circle.
Add raspberries and blueberry to taste
Refrigerate until cool.
Pop the white chocolates out of the molds and enjoy on the spot.