Sunday, December 23, 2012

White chocolate

White chocolate contains cocoa butter as the main fat. It consists of only cocoa butter with 20% minimum, dry milk powder 14%, sugar 55 % minimum, vanilla, and lecithin. It contains zero percent coca solids. Without any of the chocolate solids, it is very sweet chocolate.

White chocolate is sweet and buttery compared with dark chocolate is less sweet and more bitter. White chocolate also have a poor shelf life.

White chocolate behaves differently than dark chocolate when cooking or baking; the core ingredients are different and often can’t be substituted for chocolate in recipes.

Although white chocolate is a misnomer, it is popular as both a cooking ingredient and a sweet. Bakers like to use it because it sets faster than dark chocolate, yet remains soft at room temperature.

Because of white chocolate has no cocoa solids, just cocoa butter, chocolate lovers said that white chocolate is not chocolate at all but a confection.

A feature of white chocolate, which also applies to coatings without added cocoa, is its susceptibility to oxidative rancidity of expose to light and it readily picks up foreign flavors.

Individuals who are allergic to chocolate, or dislike its taste, usually appreciate the white version of chocolate.
White chocolate
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