Chop your cocoa butter into smaller pieces if it came in big chunks. That way, it will melt more easily, and add it and your vegetable shortening to a heat-safe bowl.

Place that bowl over a pot with an inch of water in the bottom, making sure the water doesn’t touch the bowl. Allow that water to simmer over medium-low heat until the cacao butter and shortening are melted, stirring occasionally.

Once melted, add your sifted powdered sugar, vanilla, and salt and mix until thoroughly combined. This mixture will be grainy, and that is normal. Remove from the heat and let your mixture cool before blending.

Prepare your silicone molds by placing them flat on a baking tray. That way, it’s much easier to transfer to the fridge.

Pour your mixture into a small blender (you could also use a food processor) and blend until smooth, about a minute or two.

Optionally, this is where you can add additional flavorings or toppings to your white chocolate. Place them directly into the blended mixture or into your molds before you pour your chocolate over.

Pour your mixture into the silicone molds and refrigerate for 30 minutes or until hardened and set.

Keep in the fridge until ready to enjoy!