Just about everyone has written the myth of white chocolate, and of course, I will add my two cents. From cookies, ice cream, cakes, and imaginable chocolate play a significant role in cooking. But in white chocolate, the story is a little different. Sold as chocolate, but technically it is not. The main ingredients are sugar, milk products, cocoa butter, vanilla flavoring, and lecithin, a fatty substance, acting as an emulsifier that keeps the product together.
If you read the ingredient list on your next bar, you will not find the word chocolate liqueur extracted from the fermented, dried, roasted, and ground cocoa beans. Don't be intimidated by the word liqueur, there is no alcohol in the bar, but a word used to define the procedure used in separating cocoa butter from cocoa solids.
Cocoa butter is a fat extracted from the beans, while cocoa powder is the stuff in the can at the supermarket. White chocolate contains very little caffeine and the cocoa butter, which is the main component, keeps white chocolate at room temperature without a problem, and melts in your palate very fast. Cocoa butter is known for preventing possible rancidity and be stored for up to 3 years.
Please don't wait that long to consume it. The Swiss company Nestle developed white chocolate in 1930, and the world changed. And so friends, white chocolate is not chocolate in technicality as intended by the FDA, but if the bar makes you happy, go for it and discard this message.
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