Blonde Chocolate (a.k.a Chocolate Candy )

Hershey’s Cookies and Cream Chocolate Bar … I went through a serious phase of being obsessed with these as a child. I even remember how sickly sweet and creamy it was, but back then it was a delight to all my senses.

The title ‘White Chocolate’ simply applies to any form of chocolate that doesn’t include cacao solids and solids are the dark parts — powder, paste, etc.. In this white chocolate recipe, I use coconut sugar as the sweetener which makes the chocolate blonde in colour and the addition of vanilla makes it taste like caramel. Droooooool. It’s so addictive. It’s like chocolate candy.

This can be used to make a lovely chocolate bar or in place of melted chocolate in praline recipes to keep the colour light and caramely rather than always dark.


  • You can omit the inulin and coconut milk powder if you can’t find them. Sub it with the same amount of whey protein powder, sun warrior protein powder or cashews/cashew butter.
  • Coconut milk powder can be found on amazon in the UK and USA. It will always come with some added ingredients like tapioca starch, you cannot get 100% pure as it needs anti caking agents.

250g cacao butter, shaved
50g lucuma
½ tsp vanilla powder
150g coconut sugar, powdered in Vitamix or coffee grinder
10g inulin powder
15g coconut milk powder


  • Combine all ingredients in a Vitamix and, using the tamper stick, push the ingredients down into the corners of the blender.
  • Keep doing this until the mixture is liquid. You’ll need to scrape the sides of the jug and the tamper as you go so it all gets heated and blended together.
  • This should take about 2-3 mins, take the temperature every few minutes to be sure it’s not exceeding 42°c.
  • Transfer to a mixing bowl and temper.


  • Whether you’ve made my basic dark chocolate recipe or you simply melted down some cacao butter and paste together, you’ll want to temper the chocolate.
  • Tempering makes it more stable and gives it the snap and shine we all know and love.
  • To temper you simply need a large bowl, a spatula and your melted chocolate.
  • The chocolate needs to be at 42c / 107 f.
  • Pour the chocolate into the large bowl. The larger the better as it means the chocolate will temper faster.
  • Swirl the chocolate around using the full circumference of the bowl.
  • Be sure to continually scrape the sides of the bowl so all the chocolate tempers at the same time and none gets left behind.
  • Chocolate left on the side of the bowl will be un tempered and will causes streaking and other problems in the appearance of your chocolate.
  • Depending on the room temp and the amount of chocolate being tempered, this process will take 5-15 minutes to complete.
  • Once the chocolate has reached 29c / 84.2 we need to heat it back up to 31.5/ 88.7f to complete the stable crystal formation.
  • Very gently heat the chocolate over a simmering double boiler. Take your time and do this very slowly as to not bring the chocolate over 33c / 91.4. Once it goes over this temp it’s out of temper and you need to repeat the whole process again.
  • Once the chocolate is at temp, it’s now ready to use for enrobing or making chocolate bars.


  1. As always such an awesome post! I really enjoyed it, thanks so much sweet girl.

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