If the cocoa butter is used without use of cocoa solids, can be considered a kind of chocolate as a white chocolate also makes milk solids and sugar, lecithin, and a flavouring agent which has in most cases, vanilla, often.
The use of cocoa butter is important to maintain the chocolate in a solid at room temperature, and also helps easy to melt when eaten.
After the First World War created the Swiss
The first known appearance of white chocolate created far behind after the First World War had ended and the Swiss have found. The popularity of this chocolate rose sharply after 1984 sold in America, such as white chocolate Nestle Alpine containing white chocolate and chopped almonds, extremely fascinated the American public.
White chocolate does not contain cocoa mass or cocoa liquor, and so it is to think not real chocolate in many countries. In the United States. This must be at least twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total solid.
There are also various types of white chocolate made with vegetable shortening and cocoa products are not. The difference is that the first colour is white and the second coloured ivory.
The differences between the Dark Chocolate and White Chocolate
There are certain qualities that white chocolate regular chocolates because true chocolate roasted cocoa beans separated granular fine if white chocolate no cocoa mass and technically confectionery coated white. There is not much difference in the production of white chocolate, milk chocolate and dark chocolate basics.
White chocolate can be used as desired by the manufacturer in decorative or dark chocolate confectionery, and other ways. The advantage of this kind of chocolate is that the cocoa butter used is a solid fat having several antioxidants to stop rancidity and resilience. Besides being tasty, this type of event chocolate has numerous advantages.