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White Chocolate
What is white chocolate?
There appears to be much confusion as to the correct description of white chocolate. After all, it certainly isn’t chocolate colored.
White chocolate is a cocoa derivative in the form of cocoa butter (cocoa fat).
The FDA’s guidance (21 CFR 163.124) suggests it should be defined as containing at least 20 percent cocoa butter combined with at least 14 percent milk solids from virtually any of our standard milk or milk derivatives including (but not limited to): whole milk, concentrated milk, milk fat, cream, sweetened condensed milk, buttermilk and more. It should also contain nutritive carbohydrate sweeteners (less than 55percent) and at least 1.5 percent emulsifiers plus flavourings and spices.
Purists will argue that it doesn’t merit the name ‘chocolate’ as it doesn’t contain any chocolate liquor.
White chocolate can be used in ways similar to regular chocolate e.g. plain white chocolate confectionary, candy decoration, cake decoration. The creamy white chocolate color makes a good contrast with its darker milk and plain chocolate counterparts. It is also available as white chocolate chips, white chocolate slabs or in small broken chocolate pieces or chunks.
In cooking, care must be taken when melting white chocolate as overheating can cause the cocoa butter to separate. Melting many small pieces is preferable to one large chocolate piece, as smaller pieces will melt more evenly and allow more control.
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