How about making some chocolates at home? Learn how to make simple white chocolate with just three ingredients!
Here is my homemade white chocolate recipe with detailed step-wise pictures!
Making white chocolate at home is not as difficult as you think. With the right ingredients, you can make some delicious white chocolate at home and let’s get straight into the details.
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We love white chocolates, and I have shared white chocolate mummies and white chocolate eggs, white hot chocolate, peppermint barks and fudge. I went with store-bought white chocolate chips but you can very well use this homemade white chocolate for all those recipes.
Ingredients used and their ratio.
I went with a 1:2:3 ratio of powdered sugar to milk powder to cacao butter, i.e., I used 1 part of powdered sugar (25 grams) and two parts of milk powder (50 grams), and three parts of cacao butter (75 grams). We love melt-in-mouth chocolates, so I used more cacao butter.
This ratio works perfectly fine for us, and you can always experiment with the ratio of milk powder and cacao butter.
Now coming to the ingredients,
- Powdered sugar: I went with plain old powdered sugar. I did not experiment with coconut sugar or with honey or maple syrup. You can use store-bought powdered sugar or blend the raw sugar into a fine powder. Make sure to sieve it before adding it to the melted cacao butter.
- Milk powder: Make sure to use unsweetened milk powder. I used the Indian milk powder, and the package says milk powder/mawa. When I first attempted this chocolate, the texture was a bit coarse, and when exploring more about it, I came across alphafoodie’s recipe, and the trick of blending the chocolate mixture worked well. And that’s what I did in this recipe too. PS – I haven’t tested this recipe with sweetened milk powder. You can try reducing the powdered sugar amount if you are using a sweetened one.
- Cacao butter: Use good quality cold-pressed cacao butter. Ensure it is edible as some varieties are used only for cosmetic purposes. I have used both Navitas and Terrasoul brands, and both are good. (Not sponsored) For this recipe, I used the Terrasoul brand, and it comes in big chunks like below. So chop them into small pieces. Chopping into small and even pieces melts faster that’s about it. While testing, I have used bigger chunks also.
Optional Ingredients – Nuts and flavoring agents. I used pistachios and added them to the mold instead of mixing them with chocolate.
Equipment needed
I melted the cacao butter using double-boiler method. While you can make your double-boiler with a saucepan and bowl that fits the saucepan, you might need some silicone molds for the chocolate. I highly recommend it for some fun shapes. I got all mine from amazon online. (Links here – heart-shaped, break-apart, and mini-waffle mold) If you don’t want to use any mold, you can add the melted chocolate on parchment paper and set it.
Now without any further ado, let me share how I made this white chocolate.
How to make white chocolate
Prepare the chocolate molds.
- Make sure the molds you are using are completely dry, and if you are using nuts, you can sprinkle them on the molds. (You can add it to the chocolate mix as well)
Set up the double-boiler and melt the cacao butter.
- Add one-two inches of water in a saucepan and place a bowl that fits the saucepan on top. (you want a snug-fit or perfect -fit here and make sure the steam doesn’t escape from the sides) Make sure the bowl on top doesn’t touch the water in the saucepan. Add the chopped cacao butter to the top-bowl, gently simmer the water over medium-low heat and let the butter melt in the gentle heat. (Medium-low heat is the key, and make sure the water doesn’t come to a rolling boil. Also, many add the cacao butter after the water comes to a simmer, but adding it, in the beginning, worked for me) You can read more about the double-boiler method here.
Prepare the white chocolate.
- Let the cacao butter melt. Make sure to whisk the cacao butter during the melting process for even melting. Here are my melted cacao butter and the double-boiler setup.
- Now add the sifted powdered sugar and mix well.
- Next, add the milk powder and mix well.
- Turn off the heat at this stage and remove the chocolate bowl, and set it aside.
Blend the white chocolate mix.
- For a smooth texture, we need to blend the white chocolate mix. Transfer it to a blender or a mixer jar.
- Blend it into a smooth mix like below. You can add other flavoring or nuts now and mix them.
Set the white chocolate.
- Now pour the white chocolate mixture into the molds.
- Place it in the fridge or freezer to set. I always keep it in the fridge for 1.5 to 2 hours. Once the chocolate is firm and set, you can easily unmold it and enjoy it!
- Store the chocolate in an air-tight container in the fridge for longer shelf life.
You can relish these chocolates as is or use to make some chocolate sauce and use in coffee drinks like white chocolate mocha or white hot chocolate too.
Recipe Notes
- Ensure steam doesn’t escape your double-boiler method, and do not bring the water to a rolling boil. A gentle simmer over medium-low heat is the key.
- Blending the chocolate mix helps for a smooth texture. If your milk powder is smooth and fine, skip the blending part. I tried blending it with my hand blender in the initial tries, but it didn’t work.
- Nuts are optional, and you can add other flavors of your choice.
- We like this ratio of powdered sugar to milk powder to cacao butter. But you can go with a 1:1 ratio of milk powder to cacao butter.
- For best results, I recommend weighing your ingredients with a digital scale.
- Make sure to use the edible cacao butter.
- I haven’t faced chocolate seizing issues with white chocolate, but if it happens, add some more cacao butter (20 grams approx) and melt the chocolate mix in the double-boiler method and it should help. (More about this in my dark chocolate recipe post)
Cacao butter
Cacao butter is a plant-based edible oil of the cacao bean. This dairy-free cacao butter has a delicate chocolate flavor and is a rich source of antioxidants and healthy fats.
You can see the terms cacao butter and cocoa butter used interchangeably, but there is a slight difference between them. The raw cacao butter production doesn’t exceed 46 degrees, whereas cocoa butter undergoes more heating. So cacao butter is more raw and unrefined, whereas cocoa butter is refined. The roasting process and the heat used plays a significant role. [Referrences – link1 and link2]
Cacao butter helps to enhance the chocolate’s texture and is the crucial ingredient for the melt-in-mouth chocolate. You may vary the amount of cacao butter as per your preference.
I will explain more about the cacao and cocoa powder in the next chocolate recipe as white chocolate doesn’t use any cacao or cocoa powder.
Frequently asked questions
We need three ingredients for the white chocolate – powdered sugar, milk powder, and cacao butter. You can add nuts and other flavorings like vanilla extract or essence, but those three ingredients play a significant role.
You can try adding a small amount (¼ to ½ tsp) of white gel color, but I haven’t tried that. White chocolate has a slight yellow color because of the cacao butter.
There is no cacao powder in white chocolate. All the delicate chocolate flavor comes from the cacao butter. Whereas in milk chocolate, we do add cacao powder along with milk powder.
More chocolate recipes
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📖 Recipe
Homemade White Chocolate
Equipment
- saucepan and bowl for double boiler
- silicone molds
- mixer jar or blender
Ingredients
- 25 grams powdered sugar
- 50 grams unsweetened milk powder I used the mawa powder that I got from Indian stores
- 75 grams cacao butter chopped into chunks
- 2 tbsp nuts of your choice optional I used slivered pistachios
Instructions
Prepare the chocolate molds.
- Make sure the molds you are using are completely dry, and if you are using nuts, you can sprinkle them on the molds. (You can add it to the chocolate mix as well)
Set up the double-boiler and melt the cacao butter.
- Add one-two inches of water in a saucepan and place a bowl that fits the saucepan on top. (you want a snug-fit or perfect -fit here and make sure the steam doesn’t escape from the sides) Make sure the bowl on top doesn’t touch the water in the saucepan. Add the chopped cacao butter to the top-bowl, gently simmer the water over medium-low heat and let the butter melt in the gentle heat. (Medium-low heat is the key, and make sure the water doesn’t come to a rolling boil. Also, many add the cacao butter after the water comes to a simmer, but adding it, in the beginning, worked for me)
Prepare the white chocolate.
- Let the cacao butter melt. Make sure to whisk the cacao butter during the melting process for even melting. Here are my melted cacao butter and the double-boiler setup.
- Now add the sifted powdered sugar and mix well.
- Next, add the milk powder and mix well.
- Turn off the heat at this stage and remove the chocolate bowl, and set it aside.
Blend the white chocolate mix.
- For a smooth texture, we need to blend the white chocolate mix. Transfer it to a blender or a mixer jar.
- Blend it into a smooth mix like below. You can add other flavoring or nuts now and mix them.
Set the white chocolate.
- Now pour the white chocolate mixture into the molds.
- Place it in the fridge or freezer to set. I always keep it in the fridge for 1.5 to 2 hours. Once the chocolate is firm and set, you can easily unmold it and enjoy it!
- Store the chocolate in an air-tight container in the fridge for longer shelf life.
Notes
- Ensure steam doesn’t escape your double-boiler setup, and do not bring the water to a rolling boil. A gentle simmer over medium-low heat is the key.
- Blending the chocolate mix helps for a smooth texture. If your milk powder is smooth and fine, skip the blending part. I tried blending it with my hand blender in the initial tries, but it didn’t work.
- Nuts are optional, and you can add other flavors of your choice.
- We like this ratio of powdered sugar to milk powder to cacao butter. But you can go with a 1:1 ratio of milk powder to cacao butter.
- For best results, I recommend weighing your ingredients with a digital scale.
- Make sure to use the edible cacao butter.
- I haven’t faced chocolate seizing issues with white chocolate, but if it happens, add some more cacao butter (20 grams approx) and melt the chocolate mix in the double-boiler method and it should help. (More about this in future posts)
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I always wanted to make chocolate from cacao butter and this looks so smooth and tempting vidhya. Thanks for all your tips.
Thanks Narmadha. I hope this post helps.
Ok sure, thank you 👍
Wow Vidhya, semma 👍 presentation also super, kalakkunga, indha butter enga kedaikum?
Thanks pa. I got it from Amazon. Post la links eruku