White chocolate was introduced in the 1930s by the Nestle Company. It is a blend of cocoa butter, sugar or other sweetener, vanilla, and soy lecithin as an emulsifier. White chocolate contains no cocoa solids (chocolate liquor). For many years, white chocolate was not classified as chocolate but as confectionary. The old U.S. Standards of Identity stated that in order to be called chocolate, a product must contain chocolate liquor. The Standards of Identity were amended in 2002 to allow white chocolate to be called chocolate if, among other requirements, it is made from a minimum of 20% cocoa butter. When it was not officially “chocolate,” many manufacturers, especially of mass-market white chocolate, used vegetable oil instead of cocoa butter, and the taste difference is significant. Some people who say they do not like “white chocolate” may never have tasted the real thing. Real white chocolate is rich and creamy and tastes like chocolate. In addition to the minimum 20% cocoa butter, to be called white chocolate, the product must have a minimum of 15% milk powder and a maximum of 55% sweetener. Any other formulation must still be called confectionary or summer coating. When a white chocolate bar has a percentage on the label similar to a cacao bar, e.g. 33%, it is not referring to the percentage of cacao in the bar (as there are no cocoa solids in white chocolate) but to the percentage of cocoa butter. The higher the percentage of cocoa butter, the richer and creamier the bar. Many experts feel that El Rey

Tagged with →  
Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.