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).

While you may think that making candy is completely out of your league, this is something you can definitely do. It will look like the white chocolate in my picture, or fancier if you use a different mold.

Overhead view of homemade white chocolate discs
This recipe takes under five minutes to prepare and, even if you don’t typically enjoy it, this homemade version 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 it yourself, the subtle chocolate flavor from the cocoa butter will come through along with whatever flavor(s) you choose to add. The only potential downside is that it won’t be as smooth as the store-bought version because you won’t be using professional equipment like a refiner to get the cocoa particles small enough.

My homemade version is made with ground ginger and orange extract for a more sophisticated, summery feel. You can use lemon or cinnamon or chili or whatever combination your heart desires!

Once you’re done, you can easily make chocolate ganache using the resulting flavored white chocolate (see the related notes in that post) and those flavors will come through in any confections you make with the ganache.

Recipe Tips

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 many instances, the white stuff is the cocoa butter separating from the chocolate.

Cocoa butter comes in either a solid block that resembles a giant bar of soap or smaller broken up chunks. 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.

I bought my cocoa butter from Navitas [paid link] and I was very happy with it. I recommend that you get extra to make these discs alongside some cocoa butter cookies and cocoa butter cupcakes!

I based my recipe on the one from Hannah at BitterSweet.

I also include tips for creating your own flavors or for making a basic vanilla version.

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.

Did you make this recipe? Leave a review!
White Chocolate
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4.05 from 47 votes

Homemade White Chocolate

Homemade customized white chocolate takes just five minutes to prepare.
Course Dessert
Cuisine American, Swiss
Prep Time 5 minutes
Cooling Time 55 minutes
Total Time 1 hour
Servings 12 white chocolate discs
Calories 49kcal
Author Stefani


  • 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
  • 3/4 teaspoon ground ginger
  • pinch salt
  • silicone molds To make these discs, I used a silicone cupcake mold; 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.


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.
Instead of the ginger in the recipe, use any spices that you like - or leave out the spices entirely for a more traditional taste.
Store discs in an airtight container either at room temperature or in the freezer.


Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 35mg | Sugar: 3g | Vitamin A: 118IU | Calcium: 3mg | Iron: 1mg
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Recipe Rating


  1. Heathersays:

    I am in the process of making this and as it’s cooling it is clumping up. Do you have any recommendations to fix this problem? I am whisking to break up clumps but that is not helping.

    • Stefsays:

      Try sifting your powdered sugar and milk powder as they may be the cause of clumps.

      • Donnasays:

        I believe your chocolate is seizing up. This can easily happen when using extracts instead of candy making oils. They are made specifically for adding to chocolate. Any water will seize up chocolate. Many extracts are alcohol based but do have some water in them as well… in fact most of them do. Some people are simply lucky that their chocolate didn’t seize up using extracts (like vanilla extracts)
        My experience is to use oils or powdered extracts. The easiest to find though is oils., with the exception of vanilla powder.
        You can find candy making oils on Amazon and specialty stores.
        I hope this helps.
        Happy Chocolate Making!

  2. Megan Hughessays:

    is anyone able to tell me how much one button weighs. odd question i know but would appreciate

    • Judesays:

      better late than never? here in Canada, my package of Cacao Butter Wafers measures out at 28g @1 oz) for 10, so 2.8g each. Yah, we do both metric and imperial here… sigh.

  3. Johnsays:

    White chocolate is American cuisine? But it originates from Switzerland?

    • Stefsays:

      You’re right that its origins are Swiss. It looks like it gained popularity from a North American introduction that happened a few years after its creation. I’ve updated the recipe to reflect its origins.

  4. Mohammad Rashid Khansays:

    I want to prepare w. choc. by doule boiler method . Tell the ratio of ingred. and techn.

  5. Hal Holcomb Wymansays:

    3 stars
    I haven’t tried it but could the problem be in getting the cacao butter in temper

  6. Jajasays:

    Added heavy cream powder instead of milk powder and used 1/4 tsp sunflower liquid lecithin stabilized this chocolate recipe for me. Perhaps that’s the tweeking needed?

  7. Franksays:

    Try using powdered leicithin as a stabiliser. This could reduce the stickiness. I use erithitol sugar as a low carb substitute.

  8. sheryl wilsonsays:

    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.

  9. Heidisays:

    4 stars
    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!

  10. 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.

  11. Charleesays:

    5 stars
    I loved it it was YUMMY

  12. Jamie Transays:

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

  13. chippoposays:

    5 stars
    so awesome

  14. Momosays:

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

  15. Tara sanderssays:

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

  16. Charlottesays:

    I will put canwana

  17. Ayeshalsays:

    4 stars
    I need a substitute for cocoa butter please.

  18. Michelle Burnssays:

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

  19. Shindi Dessertosays:

    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!!!!!

  20. 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.

  21. Lynnsays:

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

  22. M.Osays:

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

  23. 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.

  24. Anonymoussays:

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

  25. Marksays:

    Any other sweetener will create a mess.

  26. 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!

  27. 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.

  28. 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?

  29. 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!

  30. 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


  31. 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.

  32. 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

  33. Refugiasays:

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    and interesting, and without a doubt, you have hit the
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  34. Nitric Max Muscle Reviewsays:

    Hi! I’ve been following your blog for a while now and finally got
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  35. 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?

    • Stefsays:

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

    • HeatherNicolesays:

      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 ( :)

    • Lizsays:

      Did you use the clear vanilla extract? If you used brown that could be why it wasn’t a bright white color.

  36. jordan 5 laneysays:

    Hahahahahahaha, this politics related YouTube video is genuinely so comical, I loved it. Thanks in favor of sharing this How to Make White Chocolate in Less Than 5 Minutes | Cupcake Project .
    jordan 5 laney

  37. 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 :)

  38. 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.

  39. Leesays:

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

  40. Cathysays:

    Can I add food color to make different color legos?

  41. Anniesays:

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

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  43. t.a. heltonsays:

    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.

  44. Choppssays:

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

  45. 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

  46. 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

  47. Tiffany @ The Gracious Pantrysays:

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

  48. Tiffany @ The Gracious Pantrysays:

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

  49. leporedsays:

    tasted like dark chocolate dident like it

  50. leporedsays:

    tasted like dark chocolate dident like it

  51. 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.

  52. Carolyntsays:

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

  53. Anonymoussays:

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

  54. Allaiyahsays:

    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?

  55. CharlesRsays:

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

    What would you do with the discs?


  56. Anonymoussays:

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

  57. Anonymoussays:

    You mean, IMproper grammar! LOL

  58. 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.

  59. 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!

  60. 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

  61. 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

  62. Rugby jerseyssays:

    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.

  63. Unknownsays:

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

  64. 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

  65. 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).

  66. Laura Suprocksays:

    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.

  67. northierthanthousays:

    Loves me some white chocolate. This looks worth doing.

  68. Anonymoussays:

    I had the same problem when I added my vanilla.

  69. Anonymoussays:

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

  70. 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.

  71. 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.

  72. 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 !!!

  73. 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!

  74. 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!

  75. Anonymoussays:

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

  76. 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

  77. 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:


  78. 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?

  79. 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..

  80. Anonymoussays:

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

  81. Stefsays:

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

  82. 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

  83. 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.

  84. 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.

        • tailithsays:

          this is true because if you do not have enuff of the right fats in your diet your body body will go into survival mode and hang onto calories instead of burning them. butter is in the good category

  85. 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!

  86. Stefsays:

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

  87. Anonymoussays:

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

  88. Christinesays:

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

  89. 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.

  90. Confetti Couturesays:

    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.

  91. Dinner at Six Thirtysays:

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

  92. Rachel @ Bakeritasays:

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

  93. Heidi @ Food Doodlessays:

    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

  94. 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

  95. Annasays:

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

  96. Materterasays:

    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 :)

  97. 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


      • Beth Sinclairsays:

        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:

        4 stars
        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).

      • :)says:

        Lol ugh she said try at your own risk

      • Alexsays:

        She said try at your OWN RISK ugh lol

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