Go Back
White Chocolate

White Chocolate With Cocoa Butter

Prep Time 30 mins
Refrigerate 12 hrs


  • 8 ounces cocoa butter evenly chopped
  • 1 teaspoon vanilla extract
  • 1-1 1/4 cups powdered sugar finely ground
  • 1/4 cup powdered milk finely ground
  • 1 vanilla bean


  • In a double boiler or two pots, set to medium-low heat, melt the cocoa butter and vanilla extract together.
  • Stir in the powdered sugar, powdered milk, and seeds from the vanilla bean until completely mixed together and bring the mixture to 120˚F (49˚C), no higher.
  • Remove from heat and whisk the mixture for a couple of minutes, then place in the refrigerator for 5 minutes.
  • Whisk again for a few minutes and continue the process, in and out of the refrigerator until the mixture drops to 79˚F (26˚C).
  • Heat again in the double boiler up to 89˚F (32˚C), no higher.
  • Pour the mixture into the prepared molds as it is or over whatever you have chosen to add, like nuts or fruit
  • Allow them to cool overnight at room temperature until solidified before removing them from the molds. Keep them in the fridge to avoid them melting