Nestlé created white chocolate in 1930s Switzerland just to use up surplus cacao butter from regular chocolate production—technically it has zero cocoa solids.
White chocolate
Learn how to make vegan white chocolate at home in minutes with just 5 ingredients! Creamy, buttery, smooth and rich.
The Story
White chocolate itself is a happy accident from 1930s Switzerland, when Nestlé used surplus cacao butter from vitamin research to create something that wasn't technically chocolate at all, but swapping dairy milk powder for coconut milk powder drags this Swiss invention straight into American tropical territory—a Pacific Rim detour that Henri Nestlé never saw coming but would probably approve of.
Regional Twist
In Honolulu, Hawaiian confectioners swap plain coconut milk powder for toasted coconut flakes blended with macadamia nut oil instead of vegetable shortening, giving this white chocolate a nutty, tropical depth that turns a simple American treat into a proper island specialty.
Prep
10
min
Cook
15
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥛Dairy & Eggs(2)
- 1/2 cup coconut milk powder
- 4 ounces raw cacao butter (3/4 cup chopped small)
🫙Pantry Staples(2)
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
🧂Spices & Seasonings(1)
- tiny pinch of salt, optional (1/8th tsp)
📦Other(1)
- 4 tablespoons vegetable shortening
Nutrition (per serving)
Calories
329
Protein
1g
Carbs
20g
Fat
28g
👨🍳 Instructions
- 1
If your cacao butter comes in large chunks, chop them a bit smaller so they will melt more quickly.
- 2
In a heat safe bowl, add the cacao butter and shortening. Place the bowl on top of a small-medium sized pot with a few inches of simmering water. Make sure the bowl is not touching the water. Let it melt, stirring frequently. This will take about 10 minutes, and it will look like oil.
- 3
Now add the powdered sugar, powdered coconut milk, vanilla and a tiny pinch of salt. Whisk until fairly smooth, about 2 minutes.
- 4
Carefully, using hot pads, transfer the mixture to a blender and blend for 1-2 minutes until smooth. Pour into chocolate molds. TIP! Place the molds on a flat surface like a baking sheet and move very carefully so they liquid chocolate doesn't spill out before it has a chance to harden.
- 5
Refrigerate until solid, about 30 minutes. You can also stick them in the freezer to speed this up. Enjoy! Store white chocolate in a covered container in the refrigerator or freezer.
💡 Pro Tips
- ✓Chop cacao butter into pieces no larger than 1/2 inch to increase surface area and reduce melt time from 10-12 minutes to 7-8 minutes, since heat transfer is proportional to exposed surface area.technique1/2 inch max; 25-30% faster melting
- ✓Maintain double boiler water at 170-180°F (76-82°C) rather than rolling boil because cacao butter contains cocoa butter crystals that become grainy above 88°F if heated unevenly; gentle heat prevents bloom formation.equipment170-180°F; avoid exceeding 88°F internal temp
- ✓Blend the mixture for exactly 1-2 minutes to emulsify the shortening into cacao butter, which reduces viscosity by 35-40% and creates a pourable consistency; over-blending past 2 minutes generates friction heat that can separate fats.timing1-2 minutes maximum
- ✓Use a 1:1 ratio of cacao butter to shortening (4 oz each) because pure cacao butter sets too firmly at room temperature (76°F); the shortening's lower melting point (95-104°F) creates a snap that breaks cleanly without being brittle.ingredient1:1 ratio; creates 95-104°F melting point
- ✓Refrigerate at 40°F for 30 minutes (not freezer) because slow crystallization allows uniform Beta crystal formation, giving smooth texture; freezing at 0°F causes rapid surface set that traps air pockets, creating grainy mouthfeel.timing40°F for 30 minutes; avoid 0°F freezing
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