How to Make Vegan White Chocolate | The Ethical & Organic Way
Luxuriously silky smooth white chocolate is the ultimate comfort food. Rich in cocoa butter, white chocolate melts in the mouth with a deliciously creamy flavor. However, vegan chocolate is famously difficult to find in grocery stores. Therefore we will teach you step by step, how to make vegan white chocolate in minutes at home. Santa Barbara Chocolate is working on a version you can buy in our online store for easy use and eating. Our version to purchase will use a GMO free organic rice milk in place of coconut oil.
What is White Chocolate?
Vegan white chocolate is difficult to find in stores because legally, white chocolate has to contain 3.5% milk fat and 14% milk solids. Anything not containing milk can’t, therefore, be called white chocolate.
Of course, vegan substitutes for white chocolate are found in whole foods stores. However, these often contain weird plant fat and palm oil. This makes many substitutes less than ethical.
Thankfully, vegans and milk sensitive individuals can make their own chocolate creations at home using the official Santa Barbara recipe.
How to Make Vegan White Chocolate Using Just 4 Ingredients
Santa Barbara’s official recipe uses authentic pure Cacao Butter. To start, you’ll need:
- 2 Cups of Pure Cacao Butter
- 1/2 of a Cup of Organic, Unrefined Coconut Oil
- 1 Cup of Organic Sugar ***Baker's Sugar or Confectioner's Sugar (this is the best option)
- 1 1/2 Teaspoons of Organic Vanilla extract
To make, you will also need a saucepan, a heat resistant dish with a slightly larger circumference than your saucepan, an electric whisk, and a lined baking tray to set a finished mixture on as it cools.
How to Make Vegan White Chocolate
To start, bring half a saucepan of water to the boil. When it is steaming, cover your saucepan with your heat resistant dish and add your Cacao Butter.
- The Cacao Butter itself should start to melt quickly. It is important to stir the mixture to prevent it from separating or sticking.
- Use sifted powdered sugar for best results.
- Add the chopped cacao butter to a heat safe bowl, it should be placed above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water - this creates a homemade double boiler.
- Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted. Add in the coconut oil as the mixture melts.
- Then add in the sifted powdered sugar, and vanilla extract and whisk. Do this all while the bowl is still over the hot water, so that the mixture stays hot and everything mixes in easily.
When your mixture is ready, pour it onto your lined baking tray, cover this with plastic wrap, and place in your freezer for no less than 1-hour.
Time for Tasting
When removing your tray from the freezer, your cocoa butter chocolate like mixture should be completely solid. If it’s not, return and wait. If it is, it’s time for the all-important taste test.
By using real organic Cacao Butter, chocolate should be discernibly rich in flavor and silky in texture. Just remember that fats like coconut oil can be liquid at room temperature. Make sure, therefore, to always store finished chocolate in the refrigerator between snacking.
Once you’ve learned how to make vegan chocolate substitutes at home, and once you’ve realized how delicious the results are, it’s time to take things to the next level.
If you’re a chocolatier at heart, consider tempering your white chocolate, before creating your own luxury chocolates and baked goods decorations. Just remember to always refrigerate the results, especially if living somewhere with year-round warm temperatures like Santa Barbara.
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