Most of the white chocolate available to buy are too cloying and taste unnatural, probably the vanilla flavor, I'm not sure. It doesn't really matter to me as I hardly eat white chocolate but sometimes a recipe I want to prepare has white chocolate among the ingredients. Cacao butter to the rescue! I already have a pound of food grade raw cacao butter that I mostly use for cosmetics. I pre-shred and keep them in 2-ounce portions.
The tiny chips are easier to melt for truffles and candy coating. I like them because they aren't too sweet and don't have hydrogenated palm oil and artificial vanilla flavor like the Nestle™ brand.
Homemade White Chocolate Chips
4 ounces cocoa butter, shredded8 tablespoons powdered sugar, more or less to taste
1 teaspoon powdered milk
½ teaspoon pure vanilla extract
- Melt cocoa butter in a glass bowl over simmering water. Remove bowl and wipe bottom dry with a towel.
- Sift powdered sugar into the melted cocoa butter; mix with a whisk.
- Whisk in powdered milk and vanilla extract.
- Pour into gummy candy molds. Or pour half a tablespoon into lightly greased mini muffin pans. Leave in the refrigerator to set. Remove from pans and store chips in a jar. Ready to eat or use for truffles or cookies.