This homemade white chocolate offers a clean, simple alternative to traditional versions, using just a few carefully selected ingredients.
Cocoa butter forms the base, providing a smooth, melt-in-the-mouth texture, while coconut milk powder adds a gentle creaminess without the need for dairy. The Eiravee Sweet Blend brings a balanced sweetness without added sugar, creating a more refined flavour profile.
As this recipe does not use emulsifiers, the texture differs slightly from commercial white chocolate — it may be a little less creamy and slightly more powdery. This is a natural characteristic of simple, homemade versions and does not affect the overall enjoyment.
Tempering is optional but recommended, as it helps improve the final texture and gives the chocolate a cleaner finish and better snap.
- 100 g cocoa butter (buttons or chopped)
- 60 g coconut milk powder
- 20 g Eiravee Sweet Blend (finely ground into powder)
- 1 tsp vanilla paste
Prepare the sweetener
Grind the Eiravee Sweet Blend into a very fine powder using a coffee grinder. This helps achieve a smoother final texture. Any extra can be stored and used in other recipes.
Melt the cocoa butter
Place the cocoa butter in a heatproof bowl set over a pan of gently simmering water. Melt slowly, stirring continuously, until it reaches approximately 40–45°C.
Combine the ingredients
Remove from the heat, then add the powdered sweetener, coconut milk powder and vanilla paste. Mix thoroughly until smooth and fully combined.
For a finer texture, blend briefly with a hand blender for 10–15 seconds, taking care not to incorporate excess air.
Temper (optional but recommended)
Before melting, set aside 10 g of the cocoa butter and chop it finely.
Once the mixture is fully smooth, allow it to cool to approximately 26–27°C while stirring. Add the reserved cocoa butter and mix until fully melted, then gently reheat to 28–29°C.
Mould
Pour the chocolate into moulds while still fluid. The recipe yields approximately 180–185 g of chocolate, enough to fill two standard silicone moulds.
Allow to set at room temperature. If needed, place briefly in the refrigerator, then remove to prevent condensation.
For best results, ensure the sweetener is ground as finely as possible to avoid a grainy texture.
As this is a simple homemade recipe without emulsifiers, a slightly more powdery texture is normal.
Avoid overheating the cocoa butter, as this may affect the final texture and setting.
The chocolate can be customised by sprinkling chopped nuts, seeds or freeze-dried raspberries over the surface before it sets.
Store in a cool, dry place.
Nutritional values per serve (20g)
Energy (Kcal): 138.5
Fat: 13.9 g
Protein: 0.2 g
Carbohydrates: 3.1 g
of which sugars:0.4 g
Fibre: 0.2 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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