White chocolate

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This article refers to the food. For other uses, see White chocolate (disambiguation)

White chocolate is marketed by confectioners and chocolatiers alongside chocolate.

White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. White chocolate does typically include lecithin as an emulsifier, and certain flavorings, particularly vanilla or vanillin. The high melting point of cocoa butter allows white chocolate and chocolate to remain solid at room temperature, yet melt easily in the mouth. As such, white chocolate has a texture similar to that of milk chocolate, and through the use of undeodorized cocoa butter, retains some degree of its flavor.

1 Origin and production
2 Composition and regulations
3 Use in baking
4 External links

[edit] Origin and production

White chocolate was first made in Switzerland after World War I. Hebert's Candies was the first to produce white chocolate in the United States, having seen the product made in Europe just one year earlier. It was first popularly distributed in America in 1984 with the introduction of Nestlé's Alpine White Chocolate bar, which contained white chocolate and chopped almonds.

[edit] Composition and regulations

Since white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, and less than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted similar standards: white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.

Some "white chocolate" is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cacao. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.

[edit] Use in baking

White chocolate can be difficult to work with as occasionally when melted the cocoa butter can split and create an oily compound that cannot be recovered and must be discarded. As with chocolate, as soon as any water is introduced into the melted product it rapidly turns lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking than others. Some have a tendency to brown from being baked.

Like chocolate, it may be purchased in large or small bricks, but these can often be difficult to work with as one must cut off chunks with a knife, often resulting in inaccurate portioning. Pastilles (small chips) are often a more precise way to use white chocolate.

White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used.