why white chocolate? - Lazar's Chocolate (2024)

FAQs

Why is white chocolate called chocolate when it's not chocolate? ›

Although it was popular, white chocolate was not considered chocolate for most of United States history due to technical standards. To be labeled “chocolate,” the U.S. Food and Drug Administration (FDA) required the treat to contain chocolate liquor — the liquid that gives chocolate its deep color and rich flavor.

White Chocolate History: Vitamin Supplements

Nestle's website argues that they “invented” commercial white chocolate with their launch of the Milkybar back in 1936. The Milkybar was a smart repackaging of Nestrovit, a multivitamin product launched on the children's health market in 1929.

Not only does white chocolate pair ridiculously well with any type of fruit—especially tarter ones—its delicate flavor lets ingredients shine without overpowering them (I'm looking at you, dark chocolate). White chocolate also helps mellow out dark chocolate's bitter flavor in baked goods like brownies and cakes.

White chocolate is coagulated cocoa butter. Cocoa butter is the vegetable oil that comes from cocoa beans. White chocolate has no cocoa powder in it, which is why it tastes the way it does, and why it is white instead of brown like chocolate is.

Since cocoa butter is the main ingredient in white chocolate, and since cocoa butter is a cocoa solid–when white chocolate contains cocoa butter, not a cocoa butter equivalent–it is, in fact, “actually chocolate”!

White chocolate is generally not considered as healthy as dark chocolate, as it lacks the beneficial antioxidants and flavonoids found in cocoa solids. White chocolate is also typically high in calories, sugar, and fat and lacks the potential health benefits of darker chocolate varieties.

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).

As it contains milk powder, white chocolate is also much richer in calcium and vitamins B2 and B3 compared to dark chocolate, substances that are good for our bodies and especially important during growth.

The additives of sugar and fat in both milk chocolate and white chocolate trigger sweet taste receptors which releases dopamine and entice consumption to be repeated.

In Japanese culture, White is often associated with purity and is seen as a symbol of pure, sweet love. Initially, the concept involved men gifting white chocolate to women, but it soon expanded to include other gifts like jewellery, lingerie, and marshmallows.

Is white chocolate healthier than milk? ›

Milk chocolate also has more antioxidants, less fat, and less sugar than its white cousin. It's therefore a healthier option owing to its lower amounts of sugar.

Doctors recommend eating milk and white chocolate - no more than 20 grams per day. You can eat chocolate at any time, the main thing is not to eat a kilogram at a time. Spread the bar over multiple meals, serving as a healthy dessert.

It is unacceptable for dogs to ingest any chocolate, either white or dark. All types of chocolate contain theobromine, but different types of chocolate have different theobromine concentrations. Theobromine is toxic to dogs and may rapidly accumulate in your dog's system in deadly amounts.

Cocoa butter is a pale-yellow, edible, vegetable fat derived from cocoa beans and the primary fat source in white chocolate, which gives it that smooth, creamy texture.

White chocolate is made of cocoa butter that comes from the cocoa bean, which all chocolate is made from. It is known by its pale ivory color and buttery, milky sweet taste.

Plain chocolate, also known as dark chocolate or semi-sweet chocolate, is a type of chocolate that contains a higher percentage of cocoa solids and cocoa butter than milk chocolate.

According to the FDA white chocolate must be at “least 20 percent cocoa butter, at least 14 percent total milk solids, at least 3.5 percent milkfat.” If the chocolatier doesn't meet these standards, it can't be labeled white chocolate.

The white appearance is due to a process known as 'blooming' – either 'fat bloom'. This occurs when the cocoa butter in the chocolate separates and rises to the surface due to temperature fluctuations, or 'sugar bloom', which happens when the sugar in the chocolate absorbs moisture and then crystallises on the surface.