Strawberry White Chocolate Recipe
Homemade Strawberry White Chocolate Bars with natural cacao butter and freeze-dried strawberries. Easy, delicious break-apart treats!
Servings 3 blocks
Calories 184kcal
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.
Notes
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.
Nutrition
Calories: 184kcal | Carbohydrates: 44g | Protein: 0.04g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 0.5mg | Potassium: 352mg | Fiber: 3g | Sugar: 37g | Vitamin C: 321mg | Calcium: 6mg | Iron: 6mg