White chocolate
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White chocolate is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. White chocolate thus has a texture similar to that of milk chocolate.
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[edit] Origin and production
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This article or section deals primarily with the United States and does not represent a worldwide view of the subject. Please improve this article or discuss the issue on the talk page. |
Although first introduced by Hebert Candies in 1955, Mars Incorporated 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 with the introduction of Nestlé's Alpine White Chocolate bar, which contained white chocolate and chopped almonds. In Britain it is sold by Cadbury.
[edit] Composition and regulations
White chocolate is made of cocoa butter, milk, and sugar. 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, at least 3.5% milk fat, 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 the same standards, except that there is no limit on sugar or sweeteners.[1] In many countries, white chocolate is not considered chocolate. [2]
Some preparations, known as confectioner's coating or summer coating, is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any theobromine, which means it can be consumed by individuals who must avoid theobromine for medical or religious reasons. Theobromine is only found in the cocoa solids and other ingredients of chocolate that give it the characteristic brown color. In contrast to white chocolate, dark chocolate contains the largest amount of theobromine, because it contains the largest amount of cocoa solids. The theobromine content of milk chocolate falls somewhere between white and dark chocolate.
[edit] Use in baking
White chocolate can be difficult to work with. When melted, the cocoa butter can occasionally split and create an oily compound that can be recovered by re-emulsifying. This can be done by melting a small amount of butter or chocolate and whisking in the "oily compound". As with chocolate, as soon as any water is introduced into the melted product it rapidly turns lumpy and grainy, i.e. split. Again, it can be saved by re-emulsifying. 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/Feves (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 chocolates might be used.
