Strawberry White Chocolate Recipe
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This homemade Strawberry White Chocolate Recipe is for break-apart white chocolate bars. Made from natural cacao butter and freeze-dried strawberries, each bar melds the creamy richness of white chocolate with the tart vibrancy of strawberry.
These easy-to-make, break-apart chocolate blocks are perfect for a delightful snack or a sophisticated dessert offering!
Strawberry White Chocolate Recipe
Have you ever crafted your own gourmet white chocolate at home? If not, you’re in for a delightful experience with this homemade strawberry white chocolate!
Using natural cacao butter and vanilla extract, this recipe is sweetened with powdered sugar and enriched with the vibrant flavor of freeze-dried strawberries. With just a few silicone molds, creating these elegant chocolate bars is remarkably simple.
The luxurious texture of the white chocolate combined with the fruity burst of strawberry creates a sophisticated treat, perfect for gifting or enjoying as a decadent snack!
Is this white chocolate dairy-free?
Yes, this white chocolate recipe is dairy-free as it uses cacao butter instead of milk-based products. However, always check the labels of your ingredients like vanilla extract and powdered sugar to ensure they don’t contain any hidden dairy derivatives.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating strawberry white chocolate bars!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use different types of molds for these chocolate bars?
Yes, you can use various types of molds to make these white chocolate bars, not just the silicone break-apart chocolate block molds mentioned. Silicone molds come in many shapes and sizes, offering flexibility and easy release of the chocolate.
If you prefer a specific shape or design, feel free to experiment with different molds. Just ensure they are silicone, specifically designed for chocolate making.
Can i use fresh strawberries instead of freeze dried strawberries?
No, using fresh strawberries instead of freeze-dried is not recommended for making this white chocolate recipe. Fresh strawberries contain moisture that can cause the chocolate mixture to seize and become grainy. Freeze-dried strawberries, on the other hand, offer concentrated flavor and color without the moisture, ensuring a smooth and stable chocolate finish.
Expert Tips
- Temperature Control: Maintaining a gentle heat while melting cacao butter is crucial to avoid burning. Overheating can cause the chocolate to seize.
- Consistency Check: Ensure the mixture is completely smooth before pouring into molds. Any lumps can affect the texture of your chocolate bars.
How to store strawberry white chocolate
Store: Place the chocolate blocks in an airtight container and store in the refrigerator for up to 2 weeks.
Freeze: Wrap the chocolate bars individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. While freezing may cause slight changes in color, the taste will remain unaffected. Wrapping them individually protects the bars from freezer burn.
Thaw: These chocolate bars can be eaten straight from the freezer or thawed in the refrigerator overnight for a softer texture.
Best White Chocolate Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Strawberry White Chocolate Recipe
Equipment
- 3 silicone break-apart chocolate molds
Ingredients
- 1/3 cup freeze dried strawberries
- 1 cup (130g / 4.6 oz.) cacao butter wafers or chunks
- 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
Instructions
- Prepare Molds: Place your silicone chocolate molds on a flat tray to ensure they are stable and ready for use. This tray will make it easier to transfer the molds from the kitchen counter to the refrigerator.
- Crush Berries: Crush the freeze-dried berries using a mortar and pestle, or in a bowl with the handle of a wooden spoon. Aim for a mix of finer pieces and some larger chunks for texture.
- Add Berries to Molds: Evenly sprinkle the crushed berries into the chocolate molds.
- Set Up Double Boiler: Prepare a double boiler by placing a heatproof mixing bowl over a pot of simmering water.
- Melt Cacao Butter: Add cacao butter wafers to the bowl and gently melt over low-medium heat, stirring occasionally until completely melted.
- Add Powdered Sugar: Add the sifted powdered sugar to the melted cacao butter. Whisk until well combined and smooth, ensuring no lumps remain.
- Incorporate Vanilla: Whisk in the vanilla.
- Prepare for Pouring: Pour the chocolate mixture into a heatproof measuring or pouring jug.
- Fill Molds: Carefully and slowly pour the chocolate into the molds, filling them up to the inner brim to prevent spilling. If there is leftover mixture, it can be used in subsequent batches.
- Refrigerate to Set: Place the tray with the filled molds into the refrigerator and allow the chocolate to set completely, about 30 minutes – 1 hour, depending on the thickness of the bars.
- Unmold Chocolate: Once set, remove the molds from the refrigerator. Gently peel the silicone mold away from the chocolate bars.
- Store: Place the chocolate blocks in an airtight container and store in the refrigerator for up to 2 weeks.
Looks fabulous! I will be trying ASAP!
Hi Monique! Thank you so much lovely! This homemade white chocolate is so simple and tasty, hope you enjoy when you give it a go! Sam x