White Chocolate

Rosi StoyanovaRosi Stoyanova
White Chocolate

White chocolate is a derivative of chocolate, which can officially be termed chocolate. It is characterized by a pale yellow color, similar to ivory. White chocolate is made in a completely different way from dark and milk chocolates. Dark chocolate must be at least 35% cocoa, its content may be up to 99%.

The process for preparation of a white chocolate merely involves the use of cocoa butter and /the most expensive extract of the cocoa bean/, which is mixed with other ingredients such as sugar, milk, and vanilla. Unlike other types of chocolate, white contains no cocoa mass, which is why many countries do not consider it chocolate.

White chocolate does not have the deep cocoa flavor of dark chocolate, allowing the flavor of other ingredients to stand out much more and fit in with the white chocolate better.

White chocolate must contain at least 20% cocoa butter, 14% milk and sugar substances of not more than 55%. This provision was adopted in 2004 in the United States. The European Union adopted the same rules, except that there is no limit on the sugar or sweeteners used.

The melting point of cocoa butter /essential ingredients/ is high enough to keep the chocolate solid at room temperature. The sweet aroma and weave of white chocolate perfectly complement the taste of other ingredients in baking.

White Chocolate contents

White chocolate first appeared in European markets back in 1930, the manufacturer was the Swiss company Nestle.

Selection and storage of white chocolate

When buying white chocolate, try to get information about its contents. As mentioned, real white chocolate must contain at least 20% cocoa butter.

There are products known as white chocolate, which, however, instead of cocoa butter contain other vegetable fats. Cocoa butter content can be recognized by the hard and smooth texture of the chocolate and its sweet taste.

Such products should be avoided because they are not really white chocolate and do not have its flavor. Keep the white chocolate in a cool, dry place, away from direct sunlight. Avoid storing it in the refrigerator or freezer.

White chocolate in cooking

White chocolate is an essential part of the culinary arts. Although not as famous as its dark brother, white chocolate has its place in confectionery delights. Some even prefer the taste of the white chocolate, rather than the dark.

White chocolate can be consumed directly in the solid form. In most cases, however, it is thawed before use. You can melt it in the microwave or in a pan, but you must be careful because it melts faster than dark chocolate. White chocolate is more sensitive to heat, because it contains less cocoa butter than other types of chocolate.


White chocolate is used to decorate cakes and pastries, combines very well with dark and milk chocolate and goes well with a lot of nuts and dried fruits, especially sweets. White chocolate complements the taste of mascarpone, strawberries, raspberries, coconut and others very well.

White chocolate and coconut is a very tasty combination. So we will offer you a recipe for a cake with white chocolate and coconut.

Ingredients: 2 white chocolates, 3 eggs, 125 g oil, essence by choice, 1 cup sugar, 2 cups flour /not heaped/ 1 cup milk, 1 packet of baking powder, coconut for sprinkling.

How to cook: Eggs are added with sugar, add the soft butter. Beat until you get a nice cream. Melt the chocolate in a water bath and add it to the mixture. Add the milk, then the essence. Finally, add the flour and baking powder.

The homogenized mixture is poured into a cake pan and baked at 390°F (200°C). Slightly cool the cake, pour glaze of 1 white chocolate and some butter, melted in a water bath. The top is sprinkled with plenty of coconut.

Benefits of white chocolate

There is no doubt that most of us are familiar with a number of benefits from the consumption of real dark chocolate. Unfortunately, there is bad news for lovers of white chocolate for its health benefits. Consumption does not offer the same health benefits as dark chocolate, because it has no cocoa solids, which are rich in flavonoids and antioxidants.

The good news is that white chocolate is not only a source of empty calories, but contains a decent amount of phosphorus and riboflavin.

Advantage of white chocolate is that it contains no caffeine, which means that it is suitable for consumption by people who are sensitive to caffeine. Although it bears no special health benefits, it does not mean you can not enjoy its taste.


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