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How to Make and Temper your Own White Chocolate

This White chocolate has the snap that you want from a good bar of chocolate. It is dairy-free, gluten-free, and it customizable to your taste and preference. With a nice taste of vanilla, hint of salt, and subtle sweetness, it has a great taste.
Prep Time10 minutes
Active Time1 hour
Cooling Time3 hours
Total Time4 hours 10 minutes
Course: Snack
Keyword: Chocolate, Cocoa

Equipment

  • Temperature Gauge
  • Glass or metal bowl
  • Whisk

Materials

  • 175 g cocoa butter deodorized
  • 130 g powdered sugar
  • 50 g coconut milk powder or soy milk
  • 4 g vanilla extract or paste
  • 4 g Cocoa butter powder
  • pinch of salt

Instructions

  • Over a double boiler, melt cocoa butter until most are melted. Stir with a silicone spatula.
  • Keep stirring until it's between 104-113°F (40-45°C)
  • Sift the powdered milk and powdered sugar and add to the cocoa butter. Blend using a stick blender or blend in a high-speed blender.
  • Add the vanilla paste, vanilla extract, and salt and stir in.
  • Continue to stir until all is melted and temperature is between 91-93°F (33-34°C). Add the powdered cocoa butter and stir to cool to a further 84-86°F (29-30°C).
  • Test if you tempered it right by dipping a parchment paper into the white chocolate mixture and putting in the fridge for 2 minutes. If it has a "snap" when it breaks, you did it right. If not, then you will have to heat it and cool it again using the temperatures above.
  • Once tempered, pour into the molds and let cool to room temperature. Then pop out of the molds.