Homemade White Chocolate Chips

We have homemade chocolate chips, homemade butterscotch chips, and now we have homemade white chocolate chips!  As with the butterscotch chips, I didn’t use sucanat on these because I felt like the flavor would be too strong.  Instead, I used organic raw sugar, which isn’t much healthier than regular white sugar, but at least it hasn’t been bleached.  :)  (You can read more of my thoughts on healthy sweeteners here.)

I ordered cocoa butter from Mountain Rose Herbs and was very pleased!  I also found that I could get it through Amazon, but it was a little more expensive there.  The little cocoa butter wafers look good enough to eat all by themselves, but beware, they are not.  I may or may not have taken a little nibble just to find out for sure.  But alas, chocolate is not chocolate without sugar, no matter how tasty it looks.  ;)

White Chocolate Chips

1 cup cocoa butter
1 cup organic raw sugar
1/4 cup coconut oil
1 teaspoon vanilla extract

Combine cocoa butter, sugar and coconut oil in a medium saucepan.


Stir with a whisk and heat until all the ingredients are melted and mixed thoroughly.  This takes several minutes.

Remove mixture from heat and add vanilla extract.  Pour it into a parchment paper lined baking dish (I used my 9×9 inch pyrex).


Refrigerate for several hours until hardened.  The mixture may separate while it’s cooling, but that’s okay!

Break the hardened mixture into little chunks.  Store in an airtight container in the fridge.


We stirred some homemade white chocolate chips into these fudge brownies

See those bits of white chocolate chips in there?  It was like candy in a brownie.   You must try these.  (After you eat a good dinner of course.)

What do you like to make with White Chocolate Chips?

P.S.  These are a little bit pricey to make – but I try to avoid white chocolate chips from the store because they are full of hydrogenated oils.  I’ll probably only make these every once in a while for a very special treat.  :)

Comments

  1. Alyssa says

    Woo hoo! I can’t wait to try these…I can’t eat regular chocolate, so I eat these…I use them in white hot chocolate and white chocolate macadamia nut cookies…looking forward to finding other things to add them to!

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  2. Bernadette says

    I have a question… since your homemade vanilla is “double strength” is the amount of vanilla in your recipes what you actually use of your double strength version or do you cut the amount in half when using your homemade vanilla?

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    Laura Reply:

    When I post a vanilla amount in my recipes, I assume people are using regular vanilla from the store. But when I actually use my homemade vanilla in my recipes, I cut the amount at least in half. :)

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    Dione Reply:

    Good to know as I have a gallon almost ready in my closet;)

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  3. kirstyn says

    Can anybody think of a way to make mini chips of whatever flavor, and not just chunks? I like to use mini chips for granola bars and such where the big chips overwhelm the small treat, but you can’t find organic mini chips, and seems like it’d be next to impossible to make small enough chunks…

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    Bernadette Reply:

    Just a thought… what if you froze the block you made and then grated it into your granola bars?

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    C Dazey Reply:

    Could you chop them into small squares?

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    Kirstyn Reply:

    I can’t imagine I could chop them small enough to be comparable to store bought “mini” ones– but shredding might work! I also love the blender idea, that might be perfect!

    Jennifer Reply:

    I have chopped regular chocolate chips in my food processor and that has been pretty sucessful.

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    Dione Reply:

    If you have extreme patients you could dip a fork in and dribble small dabs on wax paper and let set. It works for decorating other items but I have never actually found the time to make them this way.

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    Rebekah Reply:

    Could you put them into a bag and pipe them out onto parchment paper and then refrigerate?

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  4. says

    Thank you so much for this recipe! I used to buy the nestle white chocolate chips, but then I looked at the ingredients & realized there is NO COCOA BUTTER IN THEM! Just hydrogenated oils & artificial flavoring. So I spend a little more and get the Ghirardelli white chocolate chips because they are made with cocoa butter. I am not going to pay $3.50 for fake chocolate! :)

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  5. Dione says

    I just got cocoa butter in from Azure, how funny is that. I was thinking for soap but will definitely be trying this as well. Christmas baking will be so much fun this year with both white chocolate and butterscotch chips!!

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  6. says

    Would this work for melting and dipping? My son is allergic to milk and I have never found a white chocolate that does not contain milk until this recipe. I would like to make him things that are dipped in white chocolate.

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    Laura Reply:

    Yes, I think that should work fine!

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  7. Crystal says

    Have you ever tried or used xyiltol? It is what I have used because of my teeth problem. My dentist said I couldn’t eat any other kind of sweetner, It is made from fruits and veggies. Anyways, I have tried it in many other baking and cooking items and I was wondering if you thought it might work here.

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    Laura Reply:

    I have heard that this is a safe option, but I havne’t ever tried it myself to know how it works in baking. :)

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  8. Angela says

    Just now splurged on the cocoa butter to make these. I got mine from Azure–Organic and Raw it was $16.10 for one pound. So that’s an option for those who order from Azure Standard.

    Can’t wait to see how these turn out! I love white chocolate…but hate the additives!

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  9. Trudi says

    It’s hard to tell from the picture how big the wafers are, but they look about an inch in diameter. Did you just measure out a cup of the wafers or pack them in pretty tightly? It seems like you’d need slightly more than a cup to make up for the spaces between them . . . ? Thanks for the recipe!

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    LindseyforLaura@HHM Reply:

    The cup is loosely packed. Just a loose scoop should do! :)

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  10. Shannon says

    Thanks for the recipe! I have only been able to find local sources for cocoa butters that are labeled “for external use only.” Is there a difference between these and the product that you are using?

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    Laura Reply:

    The one I use says that as well, but it is edible and just fine!

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  11. brittany stedding says

    Could i use this for peppermint bark?

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    Laura Reply:

    I’m not sure as I’ve never done it, but I think it’s worth a try!

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  12. Lydia says

    HI,

    I wanted to use this to make white chocolate mochas. Do I need to melt it with milk before? Or can I just melt it straight into the drink ?Thanks! :)

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    Laura Reply:

    I think you’ll be fine to stir it directly into your drink. :)

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  13. Susan Jasper says

    I made this recipe but without the vanilla as my daughter is allergic to vanilla. It smelled very chocolately as I was melting it, but once it cooled, there was no chocolate flavour at all. It separated into a hard butterscotchy layer on the bottom and a fat layer on the top. Neither layer tasted at all of chocolate and the top layer was just a layer of hardened fat. What did I do wrong?

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    Laura Reply:

    You probably didn’t do anything wrong, it’s just hard to get the ingredients to mix well and not separate. Maybe next time blend them up with a mixer to see if that helps?

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    Liz Reply:

    This happened to me also. I thought perhaps I used too high a heat, though I only used, med/low. Was very sad to waste such wonderful ingredients. I tried again with powdered sugar and got better results, but still not the consistancy I could dip, say a cake pop, into. I will keep trying and post back if I can get it right.

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  14. Jones says

    Is there a substitute for the coconut oil? My son is severely peanut and tree nut allergic?

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    Laura Reply:

    Maybe try using butter, although they may be pretty soft.

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  15. Nikki says

    I just made this yesterday so that I could use it for a frosting recipe. After trial and error there was success! But I also had some issues and ended up with my first batch in the trash. But I tried again after learning a few things! Here’s what I learned: the organic sugar doesn’t really desolve into the cocoa butter-next time I will grind my sugar in a coffee grinder to make a powder. Because I thought it was gonna dissolve it sat over the low heat way to long and the sugar started to chunk up :/ but my next batch didn’t do that once I let the cocoa butter melt I pulled it right off the stove. I may try next time to heat coconut oil and sugar together first then add the cocoa butter to see if I can dissolve the sugar.
    I did end up using this in a butter cream frosting recipe and it worked out beautifully!!

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  16. Nikki says

    Oh and another thing! I wonder if popping it into the freezer will avoid the separation issue?

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    Laura Reply:

    It helps a little, but I believe the real key is to whip the mixture really, really well to get the ingredients thoroughly mixed!

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    nikki Reply:

    what temp do you heat your mixture? maybe im heating it to low?

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    LindseyforLaura@HHM Reply:

    Laura uses medium heat.

  17. nikki says

    do your chips end up being a little grainy from the sugar? when i made this last i whipped it too long. i dont mind the texture for just making chocolate chips for baking but i would love to figure out how to make it more silky so i can use it for making frosting…your thoughts? i even tried making it with coconut sugar. my next try will be using honey instead…either way we love this recipe!

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    LindseyforLaura@HHM Reply:

    Yes, Laura’s can be grainy. She mixes it with a hand mixer to get it much smoother.

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