White chocolate is a confection of sugar, cocoa butter, and milk solids with a pale yellow or ivory appearance. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. Since it is in the form of cocoa butter rather than cocoa solids derived from chocolate liquor, there has been some dispute about whether white chocolate is truly chocolate.
Composition and regulations
White chocolate is made of cocoa butter, milk, and sugar. Most often, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively affect the flavor of the finished chocolate. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners. Although white chocolate is made the same way as milk chocolate and dark chocolate, it lacks the cocoa paste, liquor, or powder, leading to the waggish claim that "white chocolate is what is left after the chocolate is removed from chocolate." Some preparations that may be confused with white chocolate (known as confectioner's coating, summer coating, or Almond bark) are made from inexpensive solid or hydrogenated vegetable and animal fats, and as such, are not at all derived from cocoa. These preparations may actually be white (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
White chocolate is made of cocoa butter, milk, and sugar. Most often, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively affect the flavor of the finished chocolate. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners. Although white chocolate is made the same way as milk chocolate and dark chocolate, it lacks the cocoa paste, liquor, or powder, leading to the waggish claim that "white chocolate is what is left after the chocolate is removed from chocolate." Some preparations that may be confused with white chocolate (known as confectioner's coating, summer coating, or Almond bark) are made from inexpensive solid or hydrogenated vegetable and animal fats, and as such, are not at all derived from cocoa. These preparations may actually be white (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Psychoactive properties
Since it does not contain cocoa solids, white chocolate contains only trace amounts of theobromine, a chemical compound which gives other types of chocolate their characteristic brown color. This means that white chocolate can be safely consumed by individuals who must avoid theobromine for medical reasons. Dark chocolate contains more theobromine than white chocolate because it contains the largest amount of cocoa solids.
Since it does not contain cocoa solids, white chocolate contains only trace amounts of theobromine, a chemical compound which gives other types of chocolate their characteristic brown color. This means that white chocolate can be safely consumed by individuals who must avoid theobromine for medical reasons. Dark chocolate contains more theobromine than white chocolate because it contains the largest amount of cocoa solids.
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