The White Stuff
February 18, 2008 at 9:03 am | In Baking / Cooking, Food | 75 Comments
Talk about irony. A few short years ago, you wouldn’t have been able to get me to touch a block of white chocolate with a 10-foot pole, and now? Now it’s become an incredible luxury, a culinary diamond in my eyes, and I’ve become completely enamored with its simple existence. Simple indeed, because as I’m sure anyone who’s been around the block with a hunk of chocolate knows that the white stuff has no actual cocoa solids, and thus remains pale as freshly fallen snow. Most manufacturers add dry milk powder and other undesirable elements to their white chips and chunks, to increase shelf stability and augment their supplies of pricey cocoa butter… Or cheap, trans-fatty hydrogenated oils, making for that cheap, waxy crap that turned me away in the first place. Insipid and unctuous at best, it’s no shock that most people would consider shelling out their hard earned cash for this pallid imitator when given a darker option.
Before you flip to the next interesting blog and pass this post over, let me venture a guess that you’ve never had real white chocolate. Made with cocoa butter, this stuff is like the nectar of the gods- Creamy, sweet, with some slightly floral notes in the background. It makes my heart flutter just thinking about it.
This isn’t to say that I’ve developed the end-all, be-all recipe for creating this confection; There’s still plenty of room for improvement, and I would love to hear what others find through their own trials. I would love to keep on experimenting for months, honing it to an exact and simple science… But the trouble with using real cocoa butter, as those money-savvy businesses discovered, is that it costs a small fortune. I’m not going to lie, as this stuff doesn’t come cheap, but for an occasional indulgence, I think you could find it a worthwhile investment.
Still with me? Oh good, thanks for your patience. The first critical step to making the white chocolate is: Finding good cocoa butter. I know, I can’t stop harping about this stuff but it’s really important to pick up high quality, food grade cocoa butter. As a popular ingredient in body lotions and lip balms, some of it comes with fillers and undesirable additives, so shop carefully if you search locally. Next, you’ll want to invest in a decent mold. It doesn’t have to be fancy, and it doesn’t even need to be bar-shaped, you just want somewhere to park your molten chocolate so that it can cool and solidify into a usable shape. Hell, even silicon ice cube trays could work!
After collecting all of the software and hardware, the procedure will seem far easier than that preliminary hunt, so don’t worry, it only gets easier from here.
White Chocolate
1/4 Cup (2 Ounces) Cocoa Butter
1 Teaspoon Vanilla Paste (or Extract… I just like the way the flecks of real vanilla bean look)
1/3 Cup Confectioner’s Sugar
1/2 Teaspoon Soymilk Powder
Pinch Salt
Place your cocoa butter in a microwave-safe bowl and nuke it for just a minute or two, so that it liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate. Once completely melted, quickly stir in the remaining ingredients, being thorough so as to break up any clumps of sugar and completely dissolve everything into the molten fat. Don’t worry if it looks rather yellow at this stage, just pour everything into your molds and it will be alright. Tap the molds on the counter lightly so as to remove any air bubbles, and don’t even think about touching them again for the next few hours while they set up. I highly recommend parking them in the fridge to speed up the process… Just don’t forget about them in there!
Congratulations, you have your very own white chocolate! Now what, you may ask? Well, I still wouldn’t recommend munching on it like you would a standard candy bar because it’s tooth-achingly sweet on it’s own, but add it into other recipes and it will shine.
Try making a good, tried and true chocolate cookie recipe and sub in white chocolate chunks for half of the standard chips.
Looking for something a bit more special? Well, why not try making a white chocolate mousse instead? Granted, it will up the cost a bit more, as whippable soy cream is still a pricey commodity, but think of how impressed your sweetie (or your own sweet tooth) will be.
White Chocolate Mousse
3 Ounces White Chocolate
1 10.14 Ounce Container Whippable Soy (or Oat) Cream (divided)
3/4 Teaspoon Agar Agar Powder
Melt your white chocolate with 2.5 ounces of the cream, stir vigorously to combine in a smooth liquid, and let cool for 10 minutes or so. In your stand mixer, whip the remaining cream for 3 – 4 minutes to form soft peaks, and slowly stream in melted chocolate mixture down the side. It will become some what liquid-y and appear to have gone awry, but try not to panic. Sprinkle the agar on top, whisk to fully combine, and place the whole bowl in your fridge for 30 minutes. Once thoroughly chilled, whip for 5 – 6 more minutes until fluffy but firm and serve. At this stage you could also pipe it into bowls and refrigerate for up to 6 more hours before serving.
This stuff is incredibly, deceptively rich- While it feels as light as a cloud on the tongue, it is also unbelievably luscious and creamy. I would suggest serving it with a good bowlful of berries to cut it, or a small dollop on top of hot chocolate would be a delicious addition as well. Top a cupcake with it and you’ll have one intensely satisfying, adult dessert, far too mature for the kids to partake in. The possibilities just go on… And wouldn’t you like to discover them for yourself?
Don’t think that I’ve slighted you for this Valentine’s Day either- White Day, celebrated primarily in Japan, is only a month later on March 14, where white chocolate is given back to any admirers who stopped by with some dark chocolate the previous holiday. So get to it, and try some real white chocolate!
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omg, I am so trying this. I’m like you, I was never a fan of white chocolate but as of late I’ve been craving it. Where did you find your cocoa butter? I have a feeling it’s not going to be too easy to locate it near me.
Comment by ashmacaroon — February 18, 2008 #
I’ve never been much of a white chocolate fan. I’ll touch it with a ten foot pole, sure, but it doesn’t excite me. However, your words are making me want to give it another shot. :-)
Comment by vegan blog tracker — February 18, 2008 #
you are the queen, Hannah.
Comment by Celine — February 18, 2008 #
Amazing, Hannah! I may have to forgo my no-sugar rule to try this one out!
Comment by Ricki — February 18, 2008 #
I used to like really good white chocolate in my childhood (when I ate chocolate instead of candy). However, growing older I started to realize how disgusting most chocolate bars tasted because of the hydrogenated oils, and cheap fats.
Your chocolate looks absolutely gorgeous. And I’m so glad to hear you’ve found a recipe that suits you! You must have put so much effort into this, so give yourself a pat on the back. =)
Comment by Romina — February 18, 2008 #
Wow, that is so cool!! I always loved white chocolate….. bought a few of the vegan white chocolate chips from vegan essentials, but didn’t think they were that great (but okay in baked goods). These chocolate bars look so beautiful. Thanks so much for sharing your recipe with us!!
Comment by Vegan_Noodle — February 18, 2008 #
Gosh, everything looks delicious and I am not even a fan of white chocolate. My DH loves white chocolate.
Comment by Oiyi — February 18, 2008 #
I love white chocolate! And have missed it so, much better than milk chocolate in my opinion anyday. I would also like to know where you got your food grade cocoa butter?
Comment by Alisa — February 18, 2008 #
O, it looks delicious!
I wonder were I could buy cocoa butter here in The Netherlands.
But when I do find it I think I will try to make this.
Comment by Hannahknits — February 18, 2008 #
I love white chocolate :D I have been searching for a recipe for white chocolate mousse cake for years and haven’t come up with anything that can emulate the one I had yet…the search is still on :D I love your white chocolate mousse it looks devine :D
Comment by Bellini Valli — February 18, 2008 #
any suggestions for those of us who insist on cooking microwave-free? is there a substitution at that step of the process (such as a dutch oven) in case we would like to make it sans radiation?
Comment by myste — February 18, 2008 #
Swoon. I love white chocolate (when done right!). This is a beautiful celebration of the “white stuff” (all I can think of right now is the Weird Al song!)
Comment by Cakespy — February 18, 2008 #
Your creations always look so yummy! Thank you for sharing with us.
Comment by Jan B — February 18, 2008 #
Yum! Those recipes sound so good :)
Comment by StarSpry — February 18, 2008 #
Hannah,
Do you know how to temper chocolate? Cocoa butter is polymorphic, and taking it through the right series or temperatures in order to isolate the “correct” crystal structures can make the difference between a chocolate bar with a crisp “snap” and smooth mouthfeel and a chocolate bar that never really hardens and that is kind of grainy/mushy.
I know that the recommended tempering temperatures are slightly different for (non-vegan) white chocolate as for dark chocolate… but I can’t remember what the justification for the different temperatures is. It might just be because snooty chocolateers don’t want to burn their precious milk solids, or perhaps the melting point of the fat IS affected because of the amount of solids being different… If I find any information, I will send it your way.
In any case, the flavor possibilities are endless here. European white chocolates, I beleive, use milk solids that are toasted I think? It might be fun to try getting some caramel flavor notes in this by cooking your soy powder with the sugar some how before making the emulsion. Have fun with it!
Comment by Susie — February 18, 2008 #
::gasp:: You have no idea how happy you’ve made me right now! Anyone who knows me can tell you that I am a white chocolate fiend! Pre-vegan days, I’d eat the cheap stuff and enjoy it but nothing beat the real fancy, expensive white chocolate. Upon becoming vegan, that was quite possibly the most difficult thing I had to give up. Yes- even more difficult than the almighty cheese!
I found a recipe and tried making it myself, but it came out all grainy and mushy, even after sitting in the fridge for 24 hours. SO! I am very, very, very excited to try this.
And the white chocolate mousse? MY FAVOURITE DESSERT!!!
You are a goddess of all things sweet. Thank you so much for posting! :)
Comment by Suzie — February 18, 2008 #
OMG!! that looks and sounds absoulety SCRUMPTIOUS!!!!!!!!!!
I’m coming to your house for “White day” for sure LOL!!!!!
You make it sound sooooo YUM, and my mouth is watering, and now I WANT SOME!! LOL!!!!!
But, for breastfeeding my reflux son reasons, I’m off chocolate (and caffeene) for now…..so I’ll have to save this recipe for next year sometime!!!
HUGS!!!
Comment by Stephanie — February 18, 2008 #
I can’t wait to make own white chocolate! Your white chocolate mousse looks and sounds amazing! :)
Comment by Gigi — February 18, 2008 #
chocolate and knitting in the same place? Must be Nirvana! The white Chocolate mousse looks dreamy.
Comment by yogadiva — February 18, 2008 #
Oh! It looks so yummy! And the mousse! I wish I had the time and ingredients (hope I spelled right) to make it! But some day in the future maybe. :)
Thanks for the recepie (spelled right?) anyway! :D
Comment by Josefin — February 18, 2008 #
Wow – I never liked white chocolate because it wasn’t really chocolate… but this…!! That mousse looks delicious Hannah!! I love your ice cube tray idea!
Comment by jessica~ — February 18, 2008 #
I’m totally with you, girl – before my vegan days, I wouldn’t touch white chocolate since it’s not even chocolate! It’s fake! Ick! But vegan white chocolate?? I’m all over it :0D
Comment by VeggieGirl — February 18, 2008 #
Making your own chocolate! Great job!
Comment by Kevin — February 18, 2008 #
Wow, Hannah! You are so adventurous & creative. I, too, am no fan of white chocolate (can’t stand the stuff, actually), but I think you’ve pretty well convinced me that I’ve just never had “real” white chocolate… I really think I ought to try this! (For the experience if nothing else.) And in those chocolate cookies?! What a delicious combination.
I cannot believe how absolutely BEAUTIFUL that mousse is. Holy crap! What a perfect picture!
Comment by Jess - The Domestic Vegan — February 18, 2008 #
@myste: try it in a double boiler!
Comment by offthemeathook — February 18, 2008 #
Holy crap! I have a huge block of cacao butter (raw) that I usually use for fudge, but I’m out of my other raw ingredients. I think I need to make this. Like now. O.O
The idea of using milkmilkmilk in white chocolate just never seemed right to me…
Thanks! <3
Comment by Lyra — February 18, 2008 #
Hannah,
Your mom mentioned you’d worked with white chocolate, and I said “Oh. I prefer real chocolate.” Then she gave me some cookies.
I let her try one, but only because I hadn’t tasted them yet. Wow, they’re wonderful! The texture and flavor are perfect, but even better, the white chocolate didn’t have that nasty fake flavor I was expecting. It was rich and delicious, and smooth and creamy even though it had been baked into a cookie.
In the interest of your mother’s health, I think the next time she wants a cookie I’m going to suggest that she have an orange from my tree instead. Oranges are good for you, right?
Oh, by the way, I am thrilled that your book is finally here! Everything is great, from the photos and recipes (obviously) right down to the feel of the paper. There will be peanut brittle happening here very soon, and I can’t wait! And maybe some orangettes, after your mother eats some oranges…
Comment by Nancy — February 18, 2008 #
While I don’t envision myself making up a batch of white chocolate anytime soon, I truly appreciate the amount of work and dedication that went into your mastery of it. Your tutorial is so thorough and thoughtful enough to include links to exactly what products should go into the making of the white chocolate. Then, you even gave recipes with ways to use the white chocolate. You never cease to amaze me, Hannah!
Comment by Vegyogini — February 19, 2008 #
Simply amazing Hannah! I’m going to buy the ingredients and make the white chocolate right away.
Thank you for sharing your wonderful recipes!
Comment by Julie Hasson — February 19, 2008 #
fun stuff hannah!
I’ve actually always loved white chocolate… and I’ve been eyeing that white chocolate mousse from The Artful Vegan for a while… but I don’t know where to find cocoa butter. I’ll have to make a special trip to San Francisco someday and search there. Mmmm….
I really admire your spirit of creativity and perserverance. Thanks!
Comment by amey — February 19, 2008 #
You’re so brilliant! I was never a fan of white chocolate, but maybe I would be these days?! Have you tried rice milk chocolate yet? I believe they make a white chocolate. Terra Nostra is the common brand I’ve seen.
Comment by melisser — February 19, 2008 #
I absolutely love white chocolate, so this beautifully looking White Chocolate Mousse is now on my “to do” list. Beautiful photos. Both the chocolate bar and mousse look amazing.
Comment by Joanna in the kitchen — February 19, 2008 #
Aren’t you multitasking or what? :)
Your white chocolate looks perfect, Hannah! And those cookies… I wish I could grab them! :)
Comment by Patricia Scarpin — February 19, 2008 #
I have a little daughter who only eats white food. She will even turn down chocolate if it isn’t white. She is going to LOVE you for this recipe.
Comment by Amanda — February 19, 2008 #
Good heavens, that white choc. mousse is positvely dreamy! I’ll be sure to honor White Day next month!
Comment by Marie — February 19, 2008 #
Hannah, If I had made something like this, my feet will not rest on the ground. This is a creation to be proud of. Hats off!
Comment by Suganya — February 19, 2008 #
This looks so absolutely amazing, I can’t wait to try it! I reckon the vegan blogging world will be flooded with attempts at recreating this! (I can’t wait to have a go, either!) I can’t believe you can come up with this stuff! I really admire your ability =)
Comment by Emma — February 19, 2008 #
Hey Hannah, I just want to say that you are so inspiring. I just found out that you are young like me, and I know with all the rush of freshman year in college it hard enough to do all the work and that’s without writing a cookbook Anyways, knowing that alone makes me want to buy your new cookbook :-) Keep up the amazing work!!!
Alice
P.S. I have been searching for vegan white cholocate for months and you just made my day :-)
Comment by Alice — February 19, 2008 #
Sounds yummy. I always liked white chocolate as an every-once-in-a-while treat.
I might have to try it in a raspberry/white chocolate chunk cookie recipe I’ve been wanting to try.
Comment by Cody — February 19, 2008 #
Holy crap.
That’s it, just holy crap!
Comment by Jen O — February 19, 2008 #
wow!! a recipe for real vegan white chocolate ;op thank u thank u thank u!!!!
Comment by jennithevegan — February 19, 2008 #
Hannah – Your white chocolate looks simply divine. My son is really going to enjoy this recipe. Thank you so so much for sharing it with all of us. You rock!
Sheltie Girl @ Gluten A Go Go
Comment by Sheltie Girl — February 20, 2008 #
THAT LOOKS AMAZING. I am making that mousse as soon as I can get my hands on some Soyatoo.
Comment by Rachel (both) — February 20, 2008 #
That looks awesome! We have a 20 pound bucket of cocoa butter around here somewhere, my mom got it really cheap I think through a co-op of sorts. One minor problem for me though, I’m pretty allergic to Soy…. So it’s harder for me to do veggie than other people! I have to stick to real milk. Could regular powdered milk be substituted for the soy milk you think?
Comment by FishRockette — February 20, 2008 #
that is just flat-out amazing – if I ever taste anything that’s close to as good as you made those white chocolate mousses sound, I would consider myself the luckiest vegan alive. Seriously… you’re going to bring so much joy into this world, you have no idea. Maybe you do. But you will. :)
Comment by Liz² — February 21, 2008 #
I’ve been craving vegan white chocolate for AGES!! I was on the hunt for cocoa butter with my sister today and she asked a lady a chocolate shop if she knew where we could purchase it. She said that it wasn’t available to the public. Um?
Unsatisfied, when we go home we searched on the ‘net for some food grade cocoa butter in Australia and we found some. We ordered some and it should hopefully arrive next week Monday or Tuesday. 35 AU$ for 500g (a little over a pound).
I can’t wait! Thank-you so much for this recipe. ;D
Comment by Angela — February 21, 2008 #
Beautiful work! I love the specks of vanilla beans! I only made it a couple of times, not vegan but way better than what you can find at the store! The mousse would be perfect for a romantic dinner indeed!
Comment by Tartelette — February 21, 2008 #
Wow, now that is just lovely. I used to only eat white chocolate, before I realized that it wasn’t really chocolate at all and began to discover the wonders of dark chocolate. I have had a craving for it lately, though, and you have come to the resuce! I can’t wait to try it. And, I love the flecks of vanilla bean. It looks much less commercial that way.
Comment by Kayla — February 23, 2008 #
Hi there,
Thanks for the recipe! I’m in the process of getting cocoa butter so I can try this great recipe out.
Quick question: Does Cocoa Butter have caffeine in it? I was always under the impression that the caffeine part went into the cocoa solids – i.e. cocoa powder. If anyone could clarify this for me that would be great!
Thanks.
Comment by Paaras Kaur — March 1, 2008 #
This is completely brillz! Leave it to you to come up with such genius, Hannah. I have hated every white chocolate I’ve ever tried (tho haven’t tried any for years and years…), yet I’m completely confident that I would love yours. ;D
Comment by textual bulldog — March 2, 2008 #
[...] imagine. Lastly a great post about making your own milk-free white chocolate from Hannah Kaminsky at BitterSweet [...]
Pingback by A Gluten-Free Day » Leek and chickpea soup and other stuff — March 5, 2008 #
Very cool! I love munching on the ‘real’ thing, curious about this one now…
Comment by linda — March 5, 2008 #
Oh stop. I swore off chocolate for a month yesterday and now I find this. I’m doomed.
Comment by olddani — March 5, 2008 #
on the no sugar wagon at the moment – but the minute I’m off, I will be ready with a mold, some coco butter and a wicked glint in my eye.
Great stuff.
x x x
Comment by naomi — March 8, 2008 #
omg, you are my “shero” for this! i cannot wait to try and make these…i am sooo gonna love you forever! i thought i would never have white chocolate again…i will be in white chocolate heaven soon! thank you, thank you, thank you!
Comment by Kiandra — March 19, 2008 #
Hannah, I’m putting together a webpage on white chocolate. I’m linking to this page as an example of best sites for white chocolate. Check back in a few days http://www.squidoo.com/whitechocolate
Barbara O.
You can see some comparable sites I have built at http://www.squidoo.com/yummyrecipes
http://www.squidoo.com/greatsoup
I love your blog.
Comment by obrienbarbara — April 12, 2008 #
this is exactly what i’ve been looking for! delicious, vegan white chocolate. while im not a huge fan of the stuff i think i can use it in cake decorating very easily!
Comment by Shannon — April 18, 2008 #
[...] there, I wanted to make my own vegan white chocolate as well. Ever since I saw the recipe over at BitterSweet, I knew I had to try it. I bought some cocoa butter and soymilk powder, waited far too long for [...]
Pingback by Love and Olive Oil » Blog Archive » ‘Disappearing’ White Chocolate Macadamia Nut Cookies — May 2, 2008 #
[...] chocolate may be made. I omitted this tradition but for a vegan white chocolate try this one from Bittersweet. Melt 7 oz of the chocolate with 1/4 cup of soy milk. Once it has cooled, pour/spread it over the [...]
Pingback by Daring Bakers May: L’Opéra Cake « VEGAN VISITOR — May 28, 2008 #
Hi Hannah! I was just wondering if you had to temper the chocolate at all to get it to go right, or did you not have to bother?
Thanks! =)
Comment by Emma — June 4, 2008 #
I’ve got cacao butter in my fridge… and was thinking of doing a mudslide pie with it, but I think I’ll have quite enough to make some white chocolate bars! Yum!
Comment by jenconspiracy — August 25, 2008 #
Hannah, I must be in the blogging do-loop when I google something and get directed back to you! Long story short, I was looking for dairy-egg-nut-free white chocolate to make an allergen friendly version of the filling for the “TKO” Thomas Keller Oreo, so here I am, back again! That white chocolate mousse is LIGHT YEARS ahead of a a Mori-Nu Mate! I’m not sure if I’m up to the process of finding the cocoa butter to make the white chocolate to make the filling to make the oreo, but I’ll give you credit if it happens!
Comment by Speedbump Kitchen — November 4, 2008 #
I was so excited to try this recipe out, it looks so delicious from your picture. I don’t use my microwave so I put the cocoa butter in a saucepan and let it heat until it melted, then added the other ingredients. Sadly, the solids pretty much precipitated out right away and refused to mix with the liquid cocoa butter. I put it in the fridge anyway, and they came out like cocoa butter with tiny pieces of solid sugar inside. Just wondering if you have any suggestions for how I can try to do this again, and get better results. I may actually try my microwave next time but usually dislike cooking with it.
Comment by AJP — November 8, 2008 #
You are the answer to a fair maidens prayer!
I have wanted to make vegan white chocolate bark for so long, and will do it this year.
Comment by Catherine D — November 15, 2008 #
hi
do you have an idea for somthing that can replace the soymilk powder? in Israel we dont have :(
thank you
Comment by linor — November 28, 2008 #
Linor – I replaced the soymilk powder with regular soymilk (liquid). It worked fine for me, but I’m sure the powder gives a better texture. Go ahead and try it :-)
Comment by casshew — November 28, 2008 #
Thank you fo the healthy recipes! Awesome!
Comment by Dana — December 2, 2008 #
MUST TASTE GOOD AS IT LOOK GONE TRY THIS ONE.
THANKS
Comment by JANET — January 25, 2009 #
[...] NR. 200 with something white Time for some celebration. And I found the perfect recipe for it. Something I wanted to try out for a very long time but was afraid of. I thought it was going to be difficult and disapointing. But it wasn’t. It was quiet easy to do and so delicious. Thank you so much Hannah for sharing this recipe: [...]
Pingback by NR. 200 with something white « TofuParty — January 29, 2009 #
[...] an experiment, drawing from a couple different sources and my own weird methods. Notably, from the white chocolate recipe from Bittersweet… thank you!! I am in the process of begging my local co-op to carry vegan [...]
Pingback by White Chocolate Walnut Truffles - 2156th Edition — March 6, 2009 #
AJP- I had the same problem when i tried this recipe, but I used the microwave. maybe i didnt heat the butter long enough? maybe i need to heat it again after i add everything?
Comment by Kristen — April 1, 2009 #
I absolutely cannot find cocoa butter anywhere. Where did you get it/ what does the container look like/ what section would i find it in?
Comment by Ashley — April 8, 2009 #
[...] I made white chocolate from scratch using another always-fabulous Hannah Kaminsky recipe. It was truly delightful tasting – while I have always savored memories of loving white chocolate [...]
Pingback by White Chocolate « cookies and candids — April 18, 2009 #
[...] chocolate may be made. I omitted this tradition but for a vegan white chocolate try this one from Bittersweet. Melt 7 oz of the chocolate with 1/4 cup of soy milk. Once it has cooled, pour/spread it over the [...]
Pingback by food+photography » Blog Archive » Eggless Opéra Cake — May 19, 2009 #
Great Post!!!
I’m coming out with a few raw, vegan, organic, sugar-free white chocolate bars! :)
Comment by Vanessa aka Chocolate Girl — May 28, 2009 #