White chocolate is a confectionery typically made of sugar, milk, and cocoa butter. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates.
It is solid at room temperature because the
melting point
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends ...
of cocoa butter, the only
cocoa bean
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of '' Theobroma cacao'', from which cocoa solids (a mixture of nonfat substa ...
component of white, is .
History
In 1937, the white chocolate
Galak was launched in Europe by the Swiss company
Nestlé
Nestlé S.A. (; ; ) is a Swiss multinational food and drink processing conglomerate corporation headquartered in Vevey, Vaud, Switzerland. It is the largest publicly held food company in the world, measured by revenue and other metrics, sin ...
.
Other companies developed their own formulas, such as that developed by Kuno Baedeker for the Merckens Chocolate Company in 1945.
From about 1948 until the 1990s, Nestlé produced a white chocolate bar with
almond pieces, Alpine White, for markets in the United States and Canada.
[ ]Hershey Hershey may refer to:
People
* Hershey (name), a list of people with the surname, given name or nickname
Places
* Hershey, Nebraska, a village
* Hershey, Pennsylvania, an unincorporated community, home to the chocolate company
* Hershey, Cuba, ...
began mass production of white Hershey's Kisses in the 1990s, a product that diversified during the early 21st century to include a chocolate white-dark swirl Kiss called the ''Hug''.
Composition
White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.
It is produced fr ...
— chocolate in its raw, unsweetened form. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate. White chocolate contains only trace amounts of the stimulants theobromine and caffeine which are present in the cocoa mass but not the butter. Flavorings such as vanilla may be added to white chocolate confectionery. Caramelized white chocolate is called "blonde chocolate" and has a different flavor profile.
Regulations
Regulations govern what may be marketed as ''white chocolate'': Since 2000 in the European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been ...
, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat. As of May 2021, the European Food Safety Authority proposed banning the food coloring agent, E171 (titanium dioxide
Titanium dioxide, also known as titanium(IV) oxide or titania , is the inorganic compound with the chemical formula . When used as a pigment, it is called titanium white, Pigment White 6 (PW6), or CI 77891. It is a white solid that is insoluble ...
), used as a common whitener in some white chocolate products.Code of Federal Regulations
In the law of the United States, the ''Code of Federal Regulations'' (''CFR'') is the codification of the general and permanent regulations promulgated by the executive departments and agencies of the federal government of the United States. ...
defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of milkfat and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener."buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
, or malted milk. White chocolate products may not contain artificial coloring agents.[
]
See also
* Types of chocolate
References
External links
*
{{DEFAULTSORT:White Chocolate
Swiss chocolate
Swiss cuisine
Swiss inventions