How to Make White Chocolate

White chocolate is typically made of sugar, cocoa butter and milk solids. White chocolate was first made in Switzerland in the 1930s, created by Nestle as a way to use up excess cocoa butter; it was first distributed in the United States in 1948 as Nestle's Alpine White chocolate bar. Today, just about every major chocolate maker produces a white chocolate bar, and many pastry chefs create white chocolate cake or mousse.

Things You'll Need

• 16 oz. cocoa butter
• 1 tsp. lecithin
• 14 oz. powdered milk
• 14 oz. powdered sugar (powder it yourself; the prepowdered has cornstarch that makes the chocolate gummy)
• Santha wet grinder
• Medium saucepan

Instructions

1. Place cocoa butter into the medium saucepan. Melt, stirring often, until creamy.

2. Pour melted cocoa butter into the wet grinder. Turn the wet grinder on and let it start rotating. Slowly add the sugar, lecithin and powdered milk to the cocoa butter.

3. Set the wet grinder to run for 7 hours. This time may vary by an hour or so depending on the consistency you want your chocolate.

4. Remove the chocolate from the wet grinder and mold it into the shape you want.

5. Place the chocolate into the refrigerator for 24 hours.

6. Remove from the refrigerator and serve.

Tips & Warnings

• To powder the sugar you can put regular granulated sugar into a food processor (some have reported using a blender and having it work just as well). Pulse for about 1 minute, and the sugar should be ready.