Homemade White Chocolate Chips
By
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. :)
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I am so going to make these!!!
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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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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:
September 21st, 2011 at 6:59 am
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:
September 22nd, 2011 at 7:46 am
Good to know as I have a gallon almost ready in my closet;)
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My husband would love these! White chocolate obsession big time.
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White chocolate chips in Blondies are devine! Yum!
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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:
September 21st, 2011 at 12:49 pm
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:
September 21st, 2011 at 1:08 pm
Could you chop them into small squares?
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Kirstyn Reply:
September 21st, 2011 at 8:45 pm
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:
September 21st, 2011 at 3:28 pm
I have chopped regular chocolate chips in my food processor and that has been pretty sucessful.
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Dione Reply:
September 22nd, 2011 at 7:45 am
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:
September 22nd, 2011 at 11:33 am
Could you put them into a bag and pipe them out onto parchment paper and then refrigerate?
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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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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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I was disappointed to learn white chocolate DOES have caffeine. LOL, drat it all. :-)
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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:
September 23rd, 2011 at 8:14 pm
Yes, I think that should work fine!
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My husband isn’t a big fan of white chocolate, so I may have to try these just so I can eat them all for myself!
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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:
December 4th, 2011 at 8:44 pm
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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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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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:
April 10th, 2012 at 9:51 am
The cup is loosely packed. Just a loose scoop should do! :)
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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:
May 21st, 2012 at 8:30 pm
The one I use says that as well, but it is edible and just fine!
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Could i use this for peppermint bark?
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Laura Reply:
October 17th, 2012 at 6:57 am
I’m not sure as I’ve never done it, but I think it’s worth a try!
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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:
October 27th, 2012 at 9:14 am
I think you’ll be fine to stir it directly into your drink. :)
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Thank you :)
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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:
November 12th, 2012 at 12:47 pm
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:
January 20th, 2013 at 9:59 pm
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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Is there a substitute for the coconut oil? My son is severely peanut and tree nut allergic?
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Laura Reply:
January 2nd, 2013 at 10:19 pm
Maybe try using butter, although they may be pretty soft.
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