Homemade White Chocolate
Have you used cocoa butter before? It sounds super exotic and involved but it is actually a pretty easy-going fellow. I bought this organic cocoa butter for the first time only a few months ago, but now we are BFFs. First, it tastes (and smells!) amazing, so smooth and chocolatey.
It also makes a fantastic homemade moisturizing balm. Warm a chunk in your hand or with a hair dryer and smooth onto your skin. My favorite use for cocoa butter, however, is homemade white chocolate. (Disclosure for the Amazon links in the post).
The challenge: mixing oil and water!
I set off to create a honey-sweetened white chocolate (so it would be SCD and GAPS diet legal) but I ran into a big challenge: combining honey and cocoa butter is like mixing oil and water… they just don’t want to party together.
I came up with two solutions. First, I add a teeny bit of coconut flour and coconut butter to the homemade chocolate. This acts as an emulsifier. Second, I found it was necessary to chill the mixture until pliable yet solid, then reheat it over low heat for only a few seconds at a time. Warm it just enough to stir together the mixture without bringing it back to a full liquid state. (This makes sense once you are making it.)
- 1/2 cup melted cocoa butter (3.5 oz by weight)
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 Tbs. coconut butter
- 2 tsp. coconut flour
- Pinch of sea salt
- Over low heat, melt together the cocoa butter and coconut oil together in a small saucepan. Off heat, whisk in remaining ingredients. The honey will separate, because it's like trying to mix together water and oil. So now put the mixture into the fridge for about 30 minutes or until pretty solid.
- Now put the saucepan back over low heat for just a FEW SECONDS. Remove from heat and try to stir it. Repeat as necessary until you have a thick but combined mixture. This is the key to getting the honey and oil to combine. Do not heat the mixture until it is super liquidy because then it will separate again. This all sounds very involved but I promise it is not. It will make sense when you have it in front of you.
- Pour into molds and freeze or refrigerate until solid, at least a few hours. Keep in the fridge.
Have you used cocoa butter before? Do you use it in skincare or cooking?