Make your own Homemade White Chocolate with cocoa butter, powdered sugar, powdered milk, and vanilla! For a Valentine’s Day twist, set in candy bar molds with a sprinkling of dried strawberries and rose petals.
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Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Ellen of Family Around the Table decided to celebrate Chocolate Lover’s Month for today’s event. Other foods celebrated in February include Carrot Cake, Great American Pies, Frozen Yogurt, Pizza Pie, Tortellini, Sticky Bun, Kahlua, Clam Chowder, and Banana Bread.
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Homemade White Chocolate
For this #FoodieExtravaganza event, I wanted to see if I could tackle making Homemade White Chocolate. To be honest, I don’t see myself making this often, especially since I have access to some amazing chocolate in this area. It was more of a “to see if I can” and fun activity with the kids. I did enjoy being able to control the level of sugar and additional flavors (I just love those specks of vanilla bean) in the chocolate. I look forward to experimenting with other flavor combinations.
For Valentine’s Day, I wanted to add a little pink and red to the chocolate, so I sprinkled chopped dried strawberries and rose petals over my candy bar molds before pouring in the tempered white chocolate. If you aren’t a white chocolate fan, you can also melt down good quality dark chocolate to pair with the strawberries and rose petals.
I haven’t seen cocoa butter in my local grocery store (though I also haven’t looked exceptionally hard or asked someone either). I ended up buying it on Amazon: Cacao Butter. Make sure you use one that is food grade. I also used these rose petals (I like this product, but did have to pick out some leaves/stems).
I made this recipe over and over again with a few misses in the beginning until I had it just right. Here are some things I learned along the way:
- Make sure the cocoa butter is evenly chopped before adding to the double boiler. If it melts unevenly, then the temperature will more than likely get too high and cause the chocolate to separate.
- Use a thermometer. I was having a lazy day while making one of my batches and thought I could just go by look. It didn’t end well.
- I blended the powdered sugar and powdered milk together in a food processor to make the granules even finer. This helps create a much more smooth chocolate. Before I tried this, my first couple of batches were definitely on the grainy side. If you want a sweeter chocolate, add about 1 1/4 cups powdered sugar. For less sweet, stick to 1 cup.
- Whisk a lot while bringing the temperature of the chocolate down. It will help hold everything together.
- If your chocolate does separate while tempering and just won’t come back together, mix in a little vegetable oil. I read somewhere about someone adding in a little clarified butter, but haven’t tried it myself yet.
- If the chocolate seizes (most often from the introduction of liquid- usually from droplets from the steam of the double boiler), slowly adding additional water will actually help bring it back together. I really wish I learned this one a long time ago.
Check out what everyone else made for the event!
- Brigadeiros by Caroline’s Cooking
- Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
- Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
- Chocolate Nonpareil Drops by Family Around the Table
- Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
- Double Chocolate Chip Banana Bread by Hardly A Goddess
- Easy Homemade Chocolate Cupcakes by Our Good Life
- German Chocolate Cake Macarons by A Kitchen Hoor’s Adventures
- Healthy Chocolate Truffles by Simple and Savory
- Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
- Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
- Sachertorte by A Day in the Life on the Farm
- Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
- Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
Homemade White Chocolate with Strawberries and Rose Petals Recipe
Homemade White Chocolate with Strawberries and Rose Petals
For chocolate bar topping:
- Crushed dried strawberries
- Chopped dried rose petals
- Sea salt
- 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
- Sprinkle the strawberries, rose petals, and sea salt in desired candy molds. Set aside.
- In a double boiler 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 incorporated 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 over the strawberries and rose petals. Allow to cool overnight at room temperature until solidified before removing from the molds.