Chocolat blanc

A preparation made from cocoa butter, sugar and milk powder, without cocoa paste. Its mild, vanilla-like taste and melting texture make it a prized ingredient in confectionery and baking.

15 min
1 serving
Medium
Budget-friendly

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Ingredients

200 g Cocoa butter
150 g Icing sugar
100 g Whole milk powder
1 Vanilla pod

Spices & seasoning

Pinch of salt

Optional extras

30 g Crushed pistachios

Nutrition facts

2,604 kcal per serving

Protein: 28.8 g
Carbohydrates: 189 g
of which sugars: 188.9 g
Fat: 192.6 g
of which saturated fat: 128.1 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Melt the cocoa butter in a bain-marie without exceeding 45 °C, stirring gently.
In a bowl, mix the icing sugar, the sifted milk powder, the seeds from the vanilla pod and the pinch of salt.
Gradually whisk the melted cocoa butter into the dry mixture to obtain a smooth paste.
Pour into a silicone mould and pack it down well. Let it set for 2 hours in the fridge before unmoulding.