White Chocolate (Homemade) Recipe - Kosher

A smooth, creamy, fully kosher white chocolate made from scratch using cocoa butter, powdered sugar, and milk powder. Perfect for molding, dipping, or baking.

Recipe Overview

Servings: 12
Yield: About 12 ounces (340 g) white chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes + setting time
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, candy thermometer (optional), chocolate molds or lined baking pan

Ingredients

All ingredients must be certified kosher according to your standard (OU, OK, Star-K, etc.).

1 cup (115 g) food-grade cocoa butter, finely chopped
1 cup (120 g) powdered sugar, sifted
1/3 cup (30 g) whole milk powder (chalav Yisrael if required)
1/2 teaspoon pure vanilla extract (kosher-certified)
Pinch fine sea salt

Optional additions:

1 tablespoon freeze-dried fruit powder
2 tablespoons finely chopped toasted nuts (pareve if needed)

Instructions

1. Prepare Your Setup

Line chocolate molds or a small baking pan with parchment paper. Ensure all tools are completely dry; even a drop of water can cause chocolate to seize.

2. Melt the Cocoa Butter

Place cocoa butter in a double boiler over low heat. Stir gently until fully melted.
Ideal temperature: 100–110°F (38–43°C). Do not overheat.

3. Incorporate Dry Ingredients

Remove from heat. Gradually whisk in sifted powdered sugar and milk powder. Stir continuously until completely smooth.

If the mixture appears grainy, use an immersion blender briefly for a smoother texture.

4. Flavor

Stir in vanilla and salt. Mix thoroughly.

5. Mold and Set

Pour into molds or prepared pan. Tap gently to release air bubbles.

Refrigerate for 30–45 minutes until fully set.

6. Unmold and Store

Once firm, remove from molds. Store in an airtight container at cool room temperature (60–70°F / 16–21°C).

Nutritional Information (Per Serving, Approximate)

Calories: 170
Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 15 g
Sugar: 14 g
Protein: 2 g
Cholesterol: 3 mg
Sodium: 15 mg

Values vary depending on ingredient brands.

Dietary Adaptations

Pareve Version

Replace whole milk powder with:

1/3 cup coconut milk powder (kosher pareve certified)

Vegan Version

Use:

Coconut milk powder
Alcohol-free vanilla extract

Sugar-Free Option

Replace powdered sugar with:

Powdered erythritol (blend finely for smoothness)

Note: Texture may be slightly less creamy.

Tips & Troubleshooting

Chocolate is grainy:
Dry ingredients may not be fine enough. Sift thoroughly or blend mixture briefly.

Chocolate seized (thick and clumpy):
Water likely entered mixture. Unfortunately, it cannot be reversed for molding, but can be repurposed for baking.

Too soft at room temperature:
Add 1–2 additional tablespoons melted cocoa butter and reset.

Dull finish:
For shine, temper the cocoa butter:

Melt to 110°F
Cool to 82°F
Reheat gently to 88–90°F before molding

Serving Suggestions

Dip strawberries or dried apricots
Drizzle over kosher cheesecake
Fold into cookie dough
Shave over hot cocoa
Use in bark with pistachios and dried cranberries

Notes

White chocolate must contain cocoa butter to be authentic. Avoid hydrogenated vegetable fats.
Store away from heat and humidity.
For Passover use, ensure powdered sugar and milk powder are certified kosher for Passover.
Best used within 3 months for optimal flavor and texture.

This homemade kosher white chocolate provides a clean ingredient profile, superior flavor, and full control over kashrut standards — ideal for gifting, baking, or confectionery applications.

Yeliy