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

How to Make White Chocolate in Less Than 5 Minutes

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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.

UPDATE 12/1/15: Many readers have had problems with this recipe.  Although it worked for me, it is definitely not guaranteed to work.  Try it at your own risk.  Troubleshooting this recipe is on my long to-do list and if I can figure out where the problem is, I will give another update and change the recipe where needed.

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White Chocolate
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3.7 from 23 votes

How to Make White Chocolate in Less Than 5 Minutes

Homemade customized white chocolate is surprisingly quick and easy to make.
Course Dessert
Cuisine American
Keyword homemade white chocolate, how to make white chocolate
Prep Time 5 minutes
Total Time 1 hour
Servings 12 white chocolate discs
Calories 54kcal


  • 2 ounces cocoa butter edible
  • 1/3 cup powdered sugar
  • 1/2 teaspoon powdered milk or soy milk 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.


  • 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 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.
  • Refrigerate until cool.
  • 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.


Total time includes cooling time in the refrigerator.


Nutrition Facts
How to Make White Chocolate in Less Than 5 Minutes
Amount Per Serving
Calories 54
% Daily Value*
Total Carbohydrates 3g 1%
Sugars 3g
Calcium 0.2%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.
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123 comments on “How to Make White Chocolate in Less Than 5 Minutes”

  1. Robynsays:

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

    • tutusays:

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

    • lizzysays:

      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


      • We just made this last night when we made peppermint bark for chocolate. If you want to see it, we posted it on instagram @superfoodrunner. I used Navitas Naturals cacao butter, and I used powdered coconut milk which we were so excited to find!! I made 6 times the recipe as far as the cacao butter, BUT I thought that the sugar might be too much if I put in 2 cups so I only added in 5 portions of sugar and milk powder. We added peppermint extract, but I didn’t add any additional powders. I have never my ade white chocolate before although I have had great success making chocolates out of cacao products(paste, butter, powder). I find it to be really easy. I really liked this recipe,and my family thinks that it is better than Williams Sonama’s recipe. We posted the entire recipe with the chocolate ice cream we made in our instagram post.

      • Rainesays:

        I know this is a very old comment, but just in case you might somehow be notified: did you use two ounces of cocoa butter by *volume* or by *weight*?

        I almost messed this recipe up, myself, because my cocoa butter came in little irregular chunks, rather than a block, and so I started to measure out a quarter of a cup of the chunks before I realized it meant two ounces in weight (which, incidentally, if my calculations are correct–and they seem to be, based on my results–comes out to about a slightly heaping *half* cup, not a quarter cup).

  2. 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. Annasays:

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

  4. Stellasays:

    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. 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 :D

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

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

  8. 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. Stefsays:

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

  11. Anonymoussays:

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

  12. Stefsays:

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

  13. tiffsays:

    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. Josephsays:

    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

    • Maria Asays:

      Fatfree? Cocoabutter is essentially pure fat.

      • Leasays:

        Judging by the content of his comment, I assume he means low-carb, not low-fat. It’s carbs that are the unhealthy and fattening macronutrient anyway, not fat. Fat is healthy and slimming. If you want to lose weight, you *increase fat*, not decrease it. At least according to modern science, not unproven pop culture.

        • Annasays:

          That’s bs. If you want to lose weight, you decrease calories. It doesn’t matter if they’re from fat or carbs. Now, it’s a lot easier to overeat carbs, but if you’re tracking calories, it doesn’t matter.

  15. Anonymoussays:

    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. Anonymoussays:

    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. Stefsays:

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

  18. Anonymoussays:

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

  19. Anonymoussays:

    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 Hallssays:

    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.


    • Sandiesays:

      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?



    • Yomisays:

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

  21. Stacysays:

    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. Anonymoussays:

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

    • Nadinesays:

      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. Anonymoussays:

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

  24. Ashleysays:

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

  25. Anonymoussays:

    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. Anonymoussays:

    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. Anonymoussays:

    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?

    • Stefsays:

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

    • Jeff Noelsays:

      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. Anonymoussays:

    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. Anonymoussays:

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

  30. Anonymoussays:

    I had the same problem when I added my vanilla.

  31. Loves me some white chocolate. This looks worth doing.

  32. 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. Anonymoussays:

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

    • scottsays:

      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.

      • John Smithsays:

        sugar is hyrdophillic (water soluble), not oil soluble (Lipophillic). It will not “dissolve” into the oil, it’ll just be suspended in it.

        Therefore,it must be ground very fine so that your mouth cannot feel the “grit”, hence the reason for using confectioners sugar.

        The “professionals” use an expensive conching machine which basically grinds the sugar/chocolate solids between a slab of stone and two stone wheels into an extremely fine particles (<15nm).

  34. Anonymoussays:

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

    • lizzysays:

      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. Unknownsays:

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

  36. 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. Anonymoussays:

    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. Anonymoussays:

    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. Anonymoussays:

    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. Anonymoussays:

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

    • Alsays:

      Criticizing grammar while not using punctuation is extremely hypocritical.

    • tut tutsays:

      The word is “Improper” not unproper!
      There is no such word as “unproper”!
      Try looking at your own grammar before criticising others!

      im·prop·er (ĭm-prŏp′ər)
      1. Not suited to circumstances or needs; unsuitable: improper shoes for a hike; improper medical treatment.
      2. Not in keeping with conventional mores; indecorous: improper behavior; an improper suggestion. See Synonyms at unseemly.
      3. Not consistent with established truth, fact, or rule; incorrect: improper grammar; an improper conclusion.
      4. Irregular or abnormal: complications due to improper functioning of the immune system.

  41. Anonymoussays:

    You mean, IMproper grammar! LOL

  42. Anonymoussays:

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

  43. 25 dollars a pound.
    Although I would love to try this, I find that expensive.

    What would you do with the discs?


  44. 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. Anonymoussays:

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

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

  47. Ashleysays:

    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. leporedsays:

    tasted like dark chocolate dident like it

  49. leporedsays:

    tasted like dark chocolate dident like it

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

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

  52. Mintsays:

    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 norrissays:

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

  54. Choppssays:

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

  55. 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. Anniesays:

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

  58. Cathysays:

    Can I add food color to make different color legos?

  59. Leesays:

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

  60. Ellensays:

    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. Georgesays:

    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. Brittneysays:


    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?

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  66. HeatherNicolesays:

    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).


    • Stefsays:

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

      • HeatherNicolesays:

        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. ibieresays:

    I can’t to try out these white chocolate recipe

    • erzsebetsays:

      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. Padmavatisays:

    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


  69. Annasays:

    I absolutely love the idea of adding ginger and orange into white chocolate- this makes it taste kinda less dull and boring (I imagine). I will have to steal…ermm… borrow the recipe!

  70. Ursulasays:

    You should really change the recipe. This is too expensive to mess up on. Instead of vanilla extract, it should be vanilla paste or powder. Mine turned out to be a liquid mess and after reading other recipes found the problem. How did you get the extract to not seize your chocolate?

  71. Nataliasays:

    Hi, I was exited to try this recipe as I am dairy intolerant. I used soy powder milk instead. I left behind ginder as I don’t like spice in the chocolate. It was easy to make and it was hard and look like real nice one but it taste as greasy butter and no ttf himg else. Don’t understand how you can like such taste. It has nothing to do with store bought white chocolate.

  72. Melinda Amatosays:

    Would this recipe work as a cake frosting? Would it hold up in the heat? I am trying to find a palm oil free frosting recipe that will hold up in the heat. Thanks!

  73. Marksays:

    Any other sweetener will create a mess.

  74. Anonymoussays:

    As soon as I put the salt in it went all lumpy… why?

  75. Jaysensays:

    A suggestion could be the varying wattages in people’s microwaves. That may be where the problem lies. Also, try doing this in a double boiler to melt the ingredients instead of the microwave. Takes longer but usually keeps the ingredients from scorching.

  76. M.Osays:

    do you have to use powered milk or soy milk can you just use regular milk?

  77. Lynnsays:

    Instead of using the powdered milk, could I use vanilla whey powder?

  78. JUliesays:

    The problem is in the sugar; many powdered sugars have corn starch mixed in to prevent clumping; everything mixes smoothly until you add vanilla extract in; the corn starch and extract react somehow turning the whole mixture into a gritty lump surrounded in a puddle of melted cocoa butter. I don’t know what to do about flavoring, except suggesting a higher quality flavoring. Also, to try and find a confectioner’s sugar that has no corn starch in; or you can always make your own powdered sugar using a food processor.

    I have yet to be successful with this recipe; The closest I’ve gotten so far is to leave out flavoring all together.

  79. I make choclat cookie and Ginger snap. In me country we no eat dark choclat,only wite and mylk choclat! I know even u make sure choclat rongly! Have good day!!!!!

  80. Michelle Burnssays:

    Anyway to get a yeild of oz? Or maybe a size of the disc? Ie like a quarter?

  81. Ayeshalsays:

    I need a substitute for cocoa butter please.

  82. Can’t you make it a bit more simple. What the orange extra for? Do have to had that?.

  83. Momosays:

    I haven’t tried it yet, but perhaps grinding down the powdered milk into a fine powder might help

  84. chippoposays:

    so awesome

  85. Jamie Transays:

    I was wondering if I could cook this over a boiling pot of water. Would this be alright?

  86. Charleesays:

    I loved it it was YUMMY

  87. Lizziesays:

    I tried this and while it does taste wonderful, it has a very gritty texture. I sifting the icing sugar before using. I then tried gently reheating the chocolate to see if the sugar would dissolve but it became even more gritty. And ideas on what has gone wrong? I’m in the UK and the sugar I used was cane.

  88. Heidisays:

    I just made this recipe and it turned out great!
    The only suggestion I would make is that if you’re not adding other flavors, just vanilla, add a little extra. I didn’t and I think it would have been even better, perfect, if I had!

  89. Did not try the recipe, but have recently read online that microwave or over direct heat are both approaches that will cause a failure in a white chocolate recipe. If you were to try this using a double-boiler, it might turn out well. Good luck with that and hope it helps.

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