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White Chocolate

By 14/10/2019June 12th, 2020No Comments
Raw Chocolate Recipes

This White Chocolate recipe is designed to be used for making colours and therefore isn’t the most amazing eating chocolate.


Because we use xylitol as the sweetener and not everyone likes the cooling effect it has. If you want a white chocolate that is suitable for both making colours and eating then I’d suggest using cane sugar as the sweetener.

If you’re not so bothered about making colours and just want a delicious eating “white” chocolate, click here for my Blonde Chocolate recipe.

In this recipe video, we use a high speed blender for our white chocolate recipe so we can get as smooth of a consistency as possible. Alternatively, you could use a stone grinder, if you have one.

From there, you can add these brilliant naturally coloured powders from Roxy & Rich – hit their “Find a Retailer” option to find an online seller near you. They dissolve really well into the chocolate and give a really bright finish that I could never achieve with powders like turmeric, freeze dried fruit powders and match, for example.

After that, it’s a matter of tempering, but don’t worry, I have a video for that too – click here.

If you dig learning how to make healthy chocolate, you might like to join my comprehensive online Raw Chocolate at Home course.

Rate This Recipe
4.94 from 16 votes

White Chocolate

White chocolate isn't the most amazing eating chocolate, but it's an awesome base for making beautiful colours to use for decorating your chocolates. In this video we use a high speed blender to make the white chocolate so we can get as smooth of a consistency as possible. From there, you can add powders like matcha, turmeric, beetroot or various freeze dried fruit powders to make stunning, bright colours. After that, it's a matter of tempering, but don't worry, I have a video for that too. 🙂


  • 250 g cacao butter, shaved with a knife
  • 20 g cashews
  • 15 g inulin powder ( optional )
  • 120 g xylitol, powdered


  • Combine all ingredients in your Vitamix jug as they are listed in the recipe and, using the tamper stick with the blender on full high, push the ingredients down into the corners of the blender.
  • Keep doing this until the butter is thin and the ingredients are completely smooth. Scrape down the sides of the jug to make sure all the ingredients come up in temperature together. This should take about 2-3 mins, take the temperature to be sure it’s not exceeding 42°C / 107°Be careful not to exceed 50°C/ 122°F.
  • The more you make chocolate this way, you will get used to this method and you will know when the mix is heating without needing to take the temperature too often. Transfer to a mixing bowl and begin the next stage of the tempering process.
  • See the tempering video for step by step instructions.



If you are making white chocolate to use for decorating, it’s best to use xylitol as the sweetener as it will yield a more pure white colour than most other sweeteners. If you want to make a white chocolate for eating as is, then I recommend using a different sweetener such as coconut sugar and adding a powder like lucuma to give the chocolate body.
Rate This Recipe
4.94 from 16 votes

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