Take the butter, cocoa, razmerchik and put in a water bath. Keep in mind, the proportions by eye wrote, the main thing in chocolate no need to feel sorry for cocoa butter, the amount depends on the quality of the finished chocolate directly. And sugar generally does the taste. White chocolate - this is the product that cannot be periclasite.

In the melted cocoa butter add the powdered sugar and milk with vanilla. I don't have was dry milk, and I added baby dry milk mixture

Mix all in a water bath – I mixed with a mixer

Pour the mixture into a silicone mold. Keep in mind that sugar is poorly soluble in the mass, so it makes sense to add an aqueous solution of sugar mixture, but do not get carried away with water according to the recipe it should not be at all.

An hour in the fridge, and the chocolate is ready. In fact, white chocolate is a sweet dairy-based butter-cocoa. In the store, except this part, it's all sorts of bad additives, so I advise you to do your own. Believe me, very tasty and definitely useful.