White Chocolate

The first know instance of white chocolate being produced was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert’s Candies were the first to discover it though they had seen it being made in Europe a year earlier. The popularity of this chocolate greatly increased after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar containing white chocolate, as well as chopped almonds, greatly enamored the American public.

White chocolate contains no cocoa solids or cocoa mass, and so is not considered a true chocolate in many different countries. In the U.S. it should contain a minimum twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be total milk solids. The sweeteners should contain less than fifty-five percent of sugar. There are also some white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is ivory colored.

There are certain distinctions that separate white chocolate from regular chocolates since true chocolate will have pulverized roasted cocoa beans while white chocolate does not have any cocoa solids and is technically white confectionary coated. There is essentially not much difference in making white chocolate, milk chocolates, as well as dark chocolates. The main point of difference lies in the ingredients used. There are also some difficulties faced in making this kind of chocolate, including when one melts it, the cocoa butter may split and create oily compounds that are not able to be recovered, and hence must be discarded.

White chocolate may be utilized in decorating milk or dark chocolate confectionary items and in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter used is a very stable fat that contains many antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has many benefits.

Lincoln Special Edition White
Snow white with a pure clean rich flavor. The rich creamy texture provides the perfect viscosity for the molding and enrobing of your projects. European best seller. Schokinag Imported (German). Ingredients: Sugar, Cocoa butter, Milk, Nonfat dry milk, Soy lecithin, Vanilla.
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White Chocolate
Officially white chocolate cannot be called "chocolate" because it does not contain chocolate liquor. Good white chocolate contains cocoa butter, sugar, milk solids, vanilla, and lecithin. Make sure when buying white chocolate that it contains cocoa butter as some inferior brands contain vegetable fat.
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Ghirardelli Classic White Chocolate Sauce
Ghirardelli's Classic White Chocolate Flavored Sauce offers a wonderfully rich, creamy flavor. Perfectly formulated for use in expresso-based drinks, this sauce is also great for hot white chocolate and as a dessert topping.
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White Chocolate Fondue
In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve with apples, bananas, strawberries, cookies, pretzels, and pound cake. Read the complete recipe.
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Raspberry White Chocolate Brownie Recipe
The raspberry white chocolate brownie recipe is out of this world! There is nothing better than white chocolate and fresh raspberries, especially when they are in a brownie! A great one for your special Valentines!
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The White (Chocolate) Edition
First off, let’s talk about what white chocolate is and what it isn’t. White chocolate, as most of you know, isn’t real chocolate at all. Why not? Real chocolate must contain cocoa solids (the dry solids that give it both brown color and a good deal of flavor). White chocolate contains cocoa butter, milk powder, sugar, and, often, flavorings (vanilla is a popular one). The FDA finally authorized a standard of identity for white chocolate, effective 1 January, 2004; real white chocolate must contain at least 20% cocoa butter, 14% milk solids, and 3.5% milk fat. It cannot contain more than 55% sugar or other "nutritive carbohydrate sweeteners". Read more.
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