A few weeks my daughter and I made white chocolate ‘Unicorn Bark’ for my granddaughter’s…
In last week’s blog post ‘The Wonderful World of White Chocolate: The Truth‘, we learned that: white chocolate isn’t really chocolate; that white chocolate isn’t really white; and that to find real white chocolate you have to know what to look for.
This week, we’re talking up fun facts about white chocolate. Even though white chocolate comes in a distant third behind chocolate lovers first choice of milk and then dark, the confection deserves its place in the chocolate hall of fame.
It might not be chocolate, but genuine white chocolate has its own merits including: a smooth and creamy taste, a winning combination when paired with macadamian nuts in cookies, and an indispensable ingredient in many other desserts that rely on this byproduct of the cacao bean.
Enjoy These Fun Facts:
• White chocolate originates from the cocoa (cacao) plant, but it is not “chocolate.” According to the FDA, to be called ‘chocolate’ a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.
• White chocolate was invented by the Nestlé company in Switzerland. The first white chocolate bar debuted in 1930.
• September 22nd is National White Chocolate Day.
• White chocolate contains cocoa butter, milk solids, sugar, lecithin and flavorings (usually including vanilla).
• White chocolate contains only trace amounts of caffeine that is present in cocoa solids.
• The melting point of cocoa butter, its primary cacao bean component, is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.
• Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2 to 5 years.
• In the United States, white chocolate must contain a minimum of 20% cocoa fat.
• White chocolate’s high fat content causes it to absorb other odors – so best to store it in a cool, dark place – the fridge. Otherwise your white chocolate may taste like onions and stinky cheese.
• White chocolate, which contains dairy, is more perishable than milk or dark chocolate. Best to purchase it in small quantities and from a supplier who rotates their stock.
• White chocolate will keep for up to one year. But if in doubt, taste before using to ensure freshness.
• Only use ‘pure’ white chocolate and check the label to make sure it lists only ‘cocoa butter’ – no other fats such as coconut or palm oil.
• Real white chocolate will be yellow – not white. That’s because cocoa butter is ivory-colored. If you’re white chocolate is actually white, it’s probably more confectionary than true white chocolate (almond bark, for example.)
• Home-grown USA white chocolates include E. Guittard, Baker’s and Askinose. Most other brands are European since Americans don’t use white chocolate as much.
ChezSlaughter Chocolate of Shreveport-Bossier City, LA is a roving artisan chocolate company. We make chocolate confections from premium Belgian chocolate and handcraft artisan caramels and cookies such as Biscotti. We also offer chocolate workshops and chocolate-themed parties.