How to Make White Chocolate in Less Than 5 Minutes | Cupcake Project

How to Make White Chocolate in Less Than 5 Minutes

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.

Most store-bought white chocolate is so sweet that the sugar and added vanilla flavor is pretty much all you taste.  I’m not a fan.  When you make your own white chocolate, the subtle chocolate flavor from the cocoa butter (the main ingredient in white chocolate) will come through along with whatever flavor(s) you choose to add.  My homemade white chocolate shown above is made with ground ginger and orange extract for a more sophisticated, summery feel.  You could make lemon white chocolate or cinnamon white chocolate or chili white chocolate or whatever combination your heart desires!

When I crave chocolate, I’m still going to reach for a quality piece of dark chocolate like Patric or Amano.  But now that I know how easy white chocolate is to make and its wide range of flavor possibilities, I’ll be working white chocolate made from scratch into my recipes more often.

Cocoa Butter – The Key Ingredient In White Chocolate

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.

Navitas Naturals Cacao Butter, 1 Pound Pouches

Cocoa butter comes in a solid block that resembles a giant bar of soap.  You you may be able to find cocoa butter in your local baking supply store or health food store, but if you can’t, you can always buy cocoa butter online.  Some cocoa butter is sold specifically for use in cosmetics and may have ingredients mixed into it that aren’t meant to be eaten, so be sure to check the package before buying.

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I bought my cocoa butter from Navitas and I was very happy with it.  The 16 oz package was $25 and it was enough cocoa butter to make 12 white chocolate discs, 100 mini cocoa butter cookies, and 12 cocoa butter cupcakes.

How To Make White Chocolate

Below, you’ll find my recipe for orange ginger white chocolate discs.  I based it on the white chocolate recipe from Hannah at BitterSweet. I also include tips for creating your own flavors or for making a basic vanilla white chocolate.

How to Make White Chocolate in Less Than 5 Minutes

Yield: 12 white chocolate discs

How to Make White Chocolate in Less Than 5 Minutes


  • 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 discs, I used a silicone cupcake tin but, you can use any silicone mold that you like.)


  1. 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.
  2. Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter.
  3. Stir in the remaining ingredients.
  4. Pour or 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.
  5. Refrigerate until cool.
  6. Pop the white chocolates out of the molds and enjoy on the spot, use to decorate cupcakes or cakes, break into pieces and add to cookies, or use in any other way that you can dream up.


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104 Responses to How to Make White Chocolate in Less Than 5 Minutes

  1. Robyn July 10, 2011 at 6:31 pm #

    Oh, awesome. I had no idea it could be so easy! I’ll definitely be making a white chocolate.

    • tutu July 1, 2013 at 3:25 am #

      hi hi hellow nice white chocolate yumm i go crazy for white chocolate

    • lizzy February 17, 2014 at 1:52 pm #

      i just wanted to say that it was veary hard to make the sugar would not desolve in the mixture, it got very messy and sticky it took forever to clean up and it took soo long to make and when i ate it, it was so horrible.

      i think making your own chocolate takes forever to make it causes usless mess and it is just easier to go out iand buy the chocolate and not make it.

      i dont recomend making this. all the people that say that it is easy they are actual bakers they are professionals


  2. Matertera July 11, 2011 at 2:59 am #

    Sounds great can’t wait to try! Do you have any tips on how to manipulate the chocolate? I’ve had hard white chocolate and soft creamy white chocolate and I’d love to know more :)

  3. Anna July 11, 2011 at 12:27 pm #

    I’ve always thought that white chocolate could be better! I think that I will try this with cardamom.

  4. Stella July 11, 2011 at 3:07 pm #

    Okay, I clicked on this post from FoodGawker with a really bad attitude and I was SURE this was going to be a BS post about candy melts or something awful. Thank you for blowing away my expectations. xoxo

  5. Heidi @ Food Doodles July 11, 2011 at 4:52 pm #

    That is so awesome! I really want to give this a try, my husband is a huge fan of white chocolate but so much of it is gross(to me at least and I’m not usually a while chocolate fan). I’m bookmarking this to try sometime 😀

  6. Rachel @ Bakerita July 11, 2011 at 11:13 pm #

    Wow! I had no idea this was possible.
    Cocoa butter is being ordered ASAP so I can make white chocolate all by myself!!

  7. Dinner at Six Thirty July 12, 2011 at 2:57 am #

    I’m more of a dark chocolate lover but I’d love to make this for my husband (he love white chocolate!). :)

  8. Confetti Couture July 13, 2011 at 7:58 am #

    Love it! Can’t wait to make some to top my decked out cupcakes. Cupcake wrappers and white chocolate toppers, doesn’t get any better than that.

  9. Stef July 25, 2011 at 11:27 am #

    Matertera – Not really. I found mine to be soft, but I don’t know enough about it to advice you on the differences. Sorry.

  10. Christine July 28, 2011 at 4:16 pm #

    wow, had no idea it was so easy to make white chocolate, awesome post thanks!!

    • anna May 25, 2013 at 7:55 am #

      me too i love white chocolate and i never thought it was so easy

  11. Anonymous August 5, 2011 at 12:20 pm #

    Stef – do you know how this should be stored if not using right away? Thanks.

  12. Stef August 7, 2011 at 4:47 pm #

    Anon – I stored mine in the fridge for several days.

  13. tiff August 10, 2011 at 3:28 pm #

    Love this. I am going to try using it to make decorations for my son’s cupcakes. Maybe “paint” a colored white chocolate decoration, put it in the bottom of the mold after freezing & then pour this over it to make a disc with a design! Thanks for sharing!

  14. Joseph October 11, 2011 at 8:09 am #

    You can make this both fat-free or low-fat by making sure to use non-fat milk powder or low-fat soy milk powder (if you’re a vegan) and sugar-free by making a sugar free powdered sugar which is done by mixing 1 cup of splenda with 1 tsp. of cornstarch in a blender or food processor for about 1 minute

  15. Anonymous October 19, 2011 at 9:06 am #

    awesome post – I’v ALWAYS wanted 2 know how! i’ve been moulding & making all kinds of chocolates for 22yrs – I’ve even made an entire chess set, 1 side in dark chocolate filled with flowing peppermint & the other side with white choc swirled with milk choc so that a ‘wood-grain’effect was achieved in the moulds, & filled coffee flavour…It made a most impressive gift for my husband, but I’v always wanted to know how to make the actual chocolate MYSELF, SO THANK YOU 4 SHARING! I love your variations, too – My Mother adores ginger. Just 1 question: other recipies call 4 the addition of Lecithin…Why is this, & what’s your take on that. Thank You, Johnell.

  16. Anonymous November 4, 2011 at 9:23 pm #

    I was really exited with this and gave it a try. But the butter did not emulsify at all with the rest of the ingredients when it was set. I tried to refrigerate but didn’t worked either. How can you make yours set beautifully without additional emulsifiers? Thanks

  17. Stef November 6, 2011 at 7:04 pm #

    Anon – I wonder if the brand of cocoa butter matters. Did you use the same brand that I did?

  18. Anonymous November 12, 2011 at 12:44 pm #

    Thank-You so much!! I’m planning on replacing the sugar with a sugar-free substitute and making sugar-free peppermint bark

  19. Anonymous December 15, 2011 at 11:00 am #

    I just made this recipe.. It came out great for my nephew who’s allergic to dairy.. But can you re-melt these and coat cake pops with them? Thanks..

  20. Fred Halls December 27, 2011 at 4:43 am #

    I am a chocolatier and i advise you that if you reheat it more than twice or thrice, the chocolate loses it’s flavours and it rids it’s locked in textures. Always check the dates on all cocoa butter that has been purchased. Caution: Do not mix in other raw ingredients with your fresh chocolate, it will go bad in a few days. The lifecycle of chocolate can be forever ‘if’ you preserve it in a monitored (tempurature controlled) fridge (not industrial). Do not freeze chocs for more than 9months as they will gradually break down. I hope all this information helps you guys, as it would be wise if you know now than later and end up spending twice as more money than what you bargained for.


    • Sandie December 5, 2013 at 5:22 am #

      Hey Fred,

      I am trying to make chocolate and have managed to make the dark chocolate and am really struggling with the milk and white. As I am not a professional I am using cocoa powder. In white choc full fat milk powder and icing sugar obs all with cocoa butter and vanilla extract where needed. I am getting so stressed as the recipes are so easy but it always comes out so powdery. How can i stop this?



    • Yomi May 7, 2014 at 8:30 am #

      After making my white chocolate can i go ahead and use it to bake?

      • Stef May 7, 2014 at 7:36 pm #


  21. Stacy February 6, 2012 at 7:38 am #

    Thanks so much for this awesome idea. I used it as a base to make a dairy-free and refined-sugar-free version. After a few trials we were thrilled with the success. Was happy to link to you as our inspiration for today’s post: White Chocolate Strawberry Velvet Cake Balls:


  22. Anonymous February 13, 2012 at 7:24 am #

    Yikes! $25 a pound will limit who can afford this more healthy alternative to yucky store bought white chocolate…

    • Nadine May 27, 2013 at 5:34 pm #

      But at $25 a pound yo can make this recipe 8 times. that is cheaper than store bough isn’t it? and you know what is in it. look around online I think I paid around $13 for a pound

  23. Anonymous February 23, 2012 at 5:16 am #

    I would like to try to replicate Hershey’s cinnamon chips somehow with this recipe. Any suggestions?

  24. Ashley March 21, 2012 at 8:01 pm #

    Where can I buy powdered soy milk other than online? I live in Colorado. All I can find is baby formula :/ Any suggestions? Thanks!

    • MeAgain March 22, 2012 at 11:00 pm #

      Found it! Sunflower. Now just waiting on the cocoa butter.

    • Stef April 3, 2012 at 3:53 am #


  25. Anonymous April 17, 2012 at 10:23 pm #

    I have been looking for the way to make White Chocolate and this is the best one I have found. My problem is how do you make it like a syrup. I find it easier to use when it is soft I like using it to make my Moca Coffee. I used the Tyrani White Chocolate but can not find it in small bottles any more they only sale it in bulk 1 gallon or more for commercial use in the Coffee houses. It almost seems as though they have stopped Tyrani from making it so we consumers can not get it so easy. Sorry about the long post but Thanks for any help you can give. God Bless!

  26. Anonymous April 23, 2012 at 12:40 pm #

    Me and my daughter LOVES white chocolate. So i am going to make this. thx for using your time to help us white chocolate lovers make it !!!

  27. Anonymous May 18, 2012 at 5:27 pm #

    I tried the recipe today and the cocoa butter seized. I used the vanilla extract as your recipe states, but the other recipe says to use vanilla paste or powder. Any suggestions on why it seized?

    • Stef May 20, 2012 at 7:01 pm #

      I wish I knew why. That hasn’t happened to me. I’m so sorry that you had that problem. :(

    • Jeff Noel February 8, 2015 at 2:21 pm #

      Any liquid poured directly in chocolate will cause it to seize and it becomes unusable then. That’s why pro chocolatiers never melt chocolate over hot water, any drop of liquid (be it water, milk or vanilla) will spoil your entire batch.
      I would suggest vanilla paste or powder to flavour this chocolate.

  28. Anonymous May 21, 2012 at 9:29 pm #

    Exposing the cocoa butter to even a drop of water can cause the cocoa butter to seize. Make sure you using completely dry mixing equipment (avoid wooden spoons, use plastic), not covering the hot cocoa butter or allowing contact with steam, are adding any liquid-containing ingredients at the correct time. Hope that helps.

  29. Anonymous July 28, 2012 at 1:56 pm #

    Have you made decaffeinated chocolate using this white chocolate recipe and chocolate flavoring? Do you think it would work?

    • Anonymous November 7, 2012 at 8:43 am #

      Have you tried this yet? This would be a really good idea.

  30. Anonymous August 20, 2012 at 9:30 am #

    I had the same problem when I added my vanilla.

  31. northierthanthou September 3, 2012 at 9:35 pm #

    Loves me some white chocolate. This looks worth doing.

  32. Laura Suprock October 18, 2012 at 6:47 pm #

    Hi, Stef. First off I’d like to thank you for making this recipe–lately I’ve been really into making food from scratch, and this was just the thing I was looking for.

    I have some questions about the powdered sugar, if you don’t mind. Is the 1/3 cup you use in the recipe packed? Also would you recommend sifting it before mixing it with the cocoa butter? When I made the chocolate, it seemed that the sugar resisted my every attempt to blend it. Do you have any recommendations for smoother mixing? Thanks.

  33. Anonymous October 22, 2012 at 4:23 pm #

    My sugar would not disolve. It turned into a gritty mess. Anyone have this problem and a solution?

    • scott March 6, 2015 at 12:20 pm #

      tried this recipe out just to use the cocoa butter i had in the house and it became extremely gritty. i tried to melt the sugar in a saucepan but all the fat separated. this is a really, really bad recipe and i’m very surprised more people didn’t post about how bad it was.

      i’m going to recover the cocoa butter by using paper towels and a strainer.

      0/5 stars for me.

  34. Anonymous October 27, 2012 at 6:46 pm #

    Hi! What can we use in place of the powdered milk or soy milk? We are dairy, nut, soy and gluten free.

    • lizzy February 17, 2014 at 1:49 pm #

      i just wanted to say that it was veary hard to make the sugar would not desolve in the mixture, it got very messy and sticky it took forever to clean up and it took soo long to make and when i ate it, it was so horrible.

      i think making your own chocolate takes forever to make it causes usless mess and it is just easier to go out iand buy the chocolate and not make it.

      i dont recomend making this. all the people that say that it is easy they are actual bakers they are professionals

  35. Unknown October 30, 2012 at 12:25 am #

    This recipe is impossible to make fat-free… Cocoa butter is pure fat.

  36. Rugby jerseys November 2, 2012 at 12:33 am #

    Recipe sounds good. Mostly I prefer white chocolate. I’m going to try this out this Sunday. But I thought to use sugar free substitute. Thanks for sharing.

  37. Anonymous November 18, 2012 at 9:48 am #

    Hi, can this be made into modelling chocolate using oil at all, I usually model with normal chocolate, but I need to make my own diabetic safe modelling choclate for an order. Many thanks

  38. Anonymous November 20, 2012 at 7:34 pm #

    OMG! this is great. i can’t believe it is so easy. thanks so much. i have been looking for a simple chocolate recipe. you are the best for posting this. :) <3

  39. Anonymous December 1, 2012 at 11:25 am #

    I recently found out that I am allergic to milk and am REALLY missing white chocolate (I hate dark). Thankyou so much for this recipe I already made some of this white chocolate and it is fantastic!

  40. Anonymous December 3, 2012 at 2:05 pm #

    Unproper grammer…. what is happening to people these days ugh :(

  41. Anonymous December 19, 2012 at 1:15 pm #

    You mean, IMproper grammar! LOL

  42. Anonymous December 30, 2012 at 4:27 pm #

    really great post. I will probably be making this in the near future. :)

  43. CharlesR February 5, 2013 at 8:08 am #

    25 dollars a pound.
    Although I would love to try this, I find that expensive.

    What would you do with the discs?


  44. Allaiyah February 10, 2013 at 3:50 pm #

    I think vegans would prefer the taste of almond milk powder.

    How about diabetics? Stevia? Aspartame? Agave? Sucralose? Honey? Brown rice syrup? Maple? Barley malt syrup? Xylitol? Fruit juice concentrate?

  45. Anonymous February 17, 2013 at 5:49 pm #

    What kind of powdered milk do you recommend? Full-Fat or Skim?

  46. Carolynt March 13, 2013 at 10:57 pm #

    How exciting! You have wonderful recipes! Keep me posted!

  47. Ashley March 27, 2013 at 3:51 pm #

    I made vegan cookies & cream with this recipe for my friend who has a dairy allergy. I think the ratios are a bit off, the cocoa butter really took over and it was a bit soft. But it was very delicious! I added more salt, since salt + chocolate is magical.

  48. lepored April 25, 2013 at 9:31 pm #

    tasted like dark chocolate dident like it

  49. lepored April 25, 2013 at 9:32 pm #

    tasted like dark chocolate dident like it

  50. Tiffany @ The Gracious Pantry June 2, 2013 at 3:17 pm #

    Do you know if this could be made without the powdered milk? I’d like to avoid it if possible. Is it essential?

  51. Tiffany @ The Gracious Pantry June 2, 2013 at 3:18 pm #

    I should say, I don’t want to use the soy milk powder either…

  52. Mint June 20, 2013 at 4:48 pm #

    Hi :), great recipe! Do you have a similar recipe for milk chocolate (using cocoa butter)? I’ve been trying to find one online, to no avail. I’d love it if you could help me out a little :3

  53. charlette norris July 24, 2013 at 8:48 pm #

    can I use the clear plastic candy molds? or do I have to melt it down again to mold this? thanks so much

  54. Chopps November 6, 2013 at 11:33 am #

    It´s way too oily. Tastes like oil only.. maybe more milk powder?

  55. t.a. helton November 14, 2013 at 6:38 am #

    I can’t wait to try this. I’m actually a soaper and buy cocoa butter in 10 pound bags. Never thought it’d be so easy to make white chocolate. I make peppermint bark every year for the Holidays.

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  57. Annie December 4, 2013 at 1:03 am #

    Great recipe. Also know that you can find much cheaper cocoa butter out there, edible.

  58. Cathy January 2, 2014 at 2:27 pm #

    Can I add food color to make different color legos?

  59. Lee January 18, 2014 at 10:05 am #

    Can I use milk in liquid form instead of milk powder for this recipe?

  60. Ellen January 26, 2014 at 11:44 am #

    I also would like to know if I can omit or use something else for the milk powder. It would be a waste of money for me to buy it for one recipe and I’d like to make this without going to the store.

  61. George February 25, 2014 at 10:31 am #

    You could try mixing in Home-made Caramel after boiling an unopened can of condensed milk in a pan of water for 2-3 hrs.

    You may be able to achieve chocolate similar to Caramac or Mcvities Gold Bars :)

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  63. Brittney July 17, 2014 at 9:31 am #


    I just received my jar of organic, unrefined, cocoa butter in the mail yesterday. I wanted so much to make this recipe. I gave this recipe a try and I am a little confused as to why the recipe didn’t turn out white in the white chocolate sense seen in the photographs, but more of a dull yellow. Did I do something wrong?

    The cocoa butter I purchased is pure, organic, unrefined with no additives so I would assume it is the edible kind. Would that have anything to do with it?

    • Stef July 25, 2014 at 10:12 am #

      Hmmm… I wish I could explain what happened. Mine was quite white. Did it still taste great?

    • HeatherNicole October 12, 2014 at 12:21 am #

      Mine was quite a bit whiter once hardened (in the fridge) than it was right after melting the ingredients together, but I would still say that it had a tiny bit of yellow tinge. The melted cocoa butter resembled melted (cow’s milk) butter, just a little lighter and a lot clearer. I just figure that’s the natural color of cocoa butter, lol; it seems like they would have to do something to it to make it totally white. Did you try the same brand she posted that she used? Maybe they clarify it in some way or something. I used Tisano brand, purchased on Amazon. Stef said she used Navitas Naturals (see above) – also available on Amazon ( :)

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  66. HeatherNicole September 26, 2014 at 2:10 am #

    Just tried making this, but I think I “broke” it, lol. I don’t have a microwave, so I was using a double-boiler on pretty low heat (3 out of 10 on my stove setting). Everything was going along splendidly until I added the vanilla extract – it immediately appeared to “break” (separate into a white solid bottom and yellow clear top layer), just like an alfredo sauce my husband once tried to make with whipping cream instead of heavy cream, lol.

    I’m wondering if the “vanilla extract” you used was some sort of oil-based – or at least oil-containing – “extract”? Mine is just vanilla beans split open and aged in alcohol (vodka). It seems possible that adding the non-oil liquid may have caused the separation. Interested to know what your vanilla extract looks like/is made of. :)

    If it’s not the non-oil nature of the vanilla extract, I’m going to suspect that perhaps that last second or two on the heat was too much, and just take the top pot off the double boiler as soon as the cocoa butter melts (since you are pulling the container out of the microwave as soon as it melts, anyway). :) I know alfredo sauce (my only real reference for this sort of thing, if you can’t tell, lol) also breaks because of over heating (my husband has also caused it to break by trying to re-heat it in the oven for too long/too high, lol).


    • Stef September 29, 2014 at 1:49 pm #

      I also used alcohol-based vanilla extract. Sorry you had a problem. :(

      • HeatherNicole October 12, 2014 at 12:11 am #

        Thanks for responding! I tried it again, but this time I put the vanilla in the sugar before adding it to the melted cocoa – this seemed to solve the problem. :) I also took the cocoa off the heat (took the top off the double boiler) to add the sugar, but the sugar didn’t seem to be dissolving very well, so I put it back on on low. No breakage. :)
        I added Wilton Candy (oil-based) Color and used it to make Lego bricks (with silicone molds) and to coat marshmallows (with slices of mini-marshmallows on top to look like Lego minifig heads) for my son’s birthday party. We have a good friend with dairy issues, so using this recipe with powdered soymilk was an awesome way to have real, delicious white chocolate that everyone could eat :). It was a little “grainier” than store-bought, but so, I realized, was my home-made icing – I think it’s the cost of having real, home-made food, rather than store-bought hydrogenated-oil based food, lol. Everything came out well and the kids loved it, and it tasted great.
        Thanks again; for posting this recipe, and for responding to my comment!
        ~ Heather

  67. ibiere October 16, 2014 at 9:40 am #

    I can’t to try out these white chocolate recipe

    • erzsebet November 10, 2014 at 10:38 pm #

      If my powdered milk is super fine, as opposed to many dry milk products on the market that are almost granular, do I still measure it the same way? I’d like to increase your recipe considerably to make more white chocolate.

  68. Padmavati November 29, 2014 at 2:17 am #

    I am a lawyer and have a case in which I have to argue that Parle Eclairs 2 -in-1 is not white chocolate and hence, I landed up here.

    Very nicely explained about preparation of white chocolate. Thank u so much for sharing



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    […] you’re on team White Chocolate, you can make it at home in the microwave from cocoa butter, powdered sugar and powdered milk. If you’re not, you can […]

  15. Homemade Chocolate for Valentine's Day - February 12, 2015

    […] chocolate is pretty much like dark chocolate, only without the cocoa powder. And we found another recipe that we liked and we got back to work. The result? Wonderful chocolate, although I must add that it had more of a […]

  16. My Blog - March 30, 2015

    […] – How to Make Your Own White Chocolate […]

  17. How Made White Chocolate | Document Search Engine - June 8, 2015

    […] microwave, with no special tools (not even a candy thermometer). You may think that making candy Download Homemade White Chocolate – Cupcake Project | […]

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