White Chocolate

It’s not uncommon to hear that commercial white chocolate in the shops is a chemical shit-storm. It doesn’t help that white chocolate is deemed not being a true chocolate as it doesn’t contain cocoa. All this doesn’t matter to my eldest who just loves the stuff. I’ve seen milk and dark chocolate made in the Thermomix but not white chocolate so in the lead up to Easter, I thought it would be appropriate to try and make it. The ingredients suggest this is still a sometimes treat, but it’s nice to know what is in it.

This recipe is not re-shaping existing chocolate; its using ingredients, and only a few ingredients as well! I used an Easter themed mould that I scored for free a few years ago with a food magazine (and I had every intention then to try and make chocolate too) and I think they’ll be great to use as an Easter cupcake topper. Or alternatively according to my little man, they are just as nice eaten on their own. Thanks to him also for creating the background scene for the chocolates 🙂

brandedPrep and Cooking Time – 15 minutes + chilling time


– 150g raw cacao butter, at room temperature
– 60g soft icing sugar
– 2 Tablespoons milk powder
– 1 teaspoon vanilla essence



– chocolate mould of choice


Break cacao butter into small pieces; the smaller the better (if you have melt sized pieces like I did, you can skip this step). Grate butter 3 sec / speed 8. Scrape the sides of the bowl.

Melt butter 7 mins / 37oC / speed 2. Scrape the sides of the bowl again. If you find your butter hasn’t completed melted, re-do this step again for another 2 minutes. It should look like clear oil.

Add icing sugar and milk powder. Continue melting and mixing 5 mins / 37oC / speed 1.

Add vanilla essence and mix 2o sec / speed 4.

Pour white chocolate mixture into your chocolate moulds and leave in the fridge to harden and set.



While I have made a plain white chocolate, you can get creative with your chocolate moulds. I envision in the future using milk and white chocolate to make Top Deck (layered) or Marble (swirled) chocolate. You can also add essences, peels, nuts and fruits to your mix.

This recipe was inspired by Cupcake Project’s ‘How to Make White Chocolate in Less than 5 Minutes‘ recipe


  1. Julie

    March 21, 2016 at 3:36 am

    Dear Karla, sorry can I ask a stupid question, if you use the raw cocoa powder isn’t that brown, so how does it make white chocolate

    1. LaLa

      March 21, 2016 at 10:53 am

      I’m not sure what you mean as there is no mention of cocoa powder in the recipe? I’m going to assume you are referring to the raw cacao butter which is actually white in appearance.

      If you follow my recipe and add cocoa powder, it will then become milk chocolate. I hope I have answered your question 🙂

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