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This White chocolate has the snap that you want from a good bar of chocolate. It is dairy-free, gluten-free, and is customizable to your taste and preference. With a nice taste of vanilla, a hint of salt, and subtle sweetness, it has a great taste.

I have been researching how to temper and make your white chocolate at home. Why? Because I love white chocolate. That creaminess and flavor of vanilla is a perfect combination in my opinion. But the problem with that is most websites’ instructions would be to find some candy melts or/and have conflicting advice and tips.

And tempering chocolates was daunting enough as it is.

It wasn’t until I stumbled upon this blog post by Berry Baker, that she mentioned a product called Mycro that helped her temper her white chocolate. I wasn’t able to find Mycro in the U.S., but I found a similar product. What is Mycro you might ask? It’s cocoa butter powder and it helps stabilize the crystals in the cocoa butter. This essentially makes it easier to temper your chocolate.

I poured it in and it made tempering my chocolate so much easier!

The taste of the white chocolate isn’t exactly the same as the ones from the store, but it had a shiny finish and a satisfying snap. That’s all I could hope for!

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients

• Cocoa butter. You can buy these in chunks or disks. I recommend buying it in disks for easier measuring. Make sure the ones you are buying are FOOD-SAFE because there are some that are not. I used deodorized cocoa butter in this recipe, but if you can’t find it, you can use regular cocoa butter.
• Powdered sugar. Use only powdered sugar for milk chocolate. Using granulated sugar will result in a grainy texture.
• Milk powder. This will add flavor without adding liquid. I used coconut milk powder, but you can also use soy milk powder or dairy milk powder.
• Vanilla extract or paste. I use both because I love the flavor of vanilla and seeing the tiny flecks of vanilla bean. But you can use only vanilla if that’s all you have.
• Cocoa butter powder. I used this to temper the chocolate. It is difficult to find in the USA (and I was only able to find it online), but it makes tempering your chocolate easier than the traditional method. I recommend using this if you are a beginner at tempering as I am.

Equipment You Need

• Mixing bowls. You can use glass or metal bowls. No plastic or wood. You need a bowl that can hold high temperatures.
• Food Thermometer. This is essential for this recipe. You will notice the temperatures are very exact and are very close together. The only way to know if the temperature is right is by measuring it.
• Blender. This is to make a smoother consistency for your chocolate. It will make it less grainy and emulsifies the oil (cocoa butter) with the other ingredients.
• Silicone spatula. This is to stir the chocolate. It is flexible and contributes no air.
• Molds. I used flexible silicone molds to make my chocolate bars. You can find the amazon link here.

Procedure

First things first, have everything measured and prepared beforehand. Tempering is very technical about temperatures and there is a very small margin of error, so have everything ready to go.

Set up a double boiler (also known as a bain-marie) to melt the cocoa butter slowly. You can do this by boiling some water and setting a glass or metal bowl on top of it. Make sure it does not touch the water. You essentially want the trapped steam to melt it.

Make sure no water comes in contact with the cocoa butter. Chocolate is very sensitive to moisture and if even one drop gets in, it will start to seize and you will have to start over.

Once it’s mostly melted, stir with a silicone spatula (don’t use any wooden spoons) and remove it from the heat. Keep stirring until the temperature drops between 104-113°F (40-45°C). You then can add the ingredients, except the cocoa butter powder. If you want to make it extra smooth, I like to put the powdered sugar and milk powder through the food processor and sift it BEFORE blending it. I find that it has a better texture afterward.

Blend in a blender (but then you have to put it back in the bowl) or using a stick blender. It should have smoother consistency.

Keep stirring until it is between 91-93°F (33-34°C) and add the cocoa butter powder. Keep stirring for an extra two minutes until it is between 84-86°F (29-30°C).

Perform a tempering test by dipping the tip of a parchment paper into the mixture and put in the fridge for a few minutes. Once it cools, it should snap when broken in half. If it bends instead of snapping, it is not tempered and you have to heat it and cool it again.

It is tempered, then congratulations! All that is left is to pour it in the molds (I used a liquid measuring cup) and let it sit for a few hours to cool at room temperature and you have your own white chocolate to enjoy!

Just put it in a container and snack on it. No refrigeration necessary.

Want More?

Try Out Similar recipes below:

• My Favorite Hot Chocolate
• Cheesecake Brownies
• Creamy Vegan Vanilla Pastry Cream

If you tried this recipe, let me know in the comments below. I would love to hear from you!