is white chocolate real chocolate

is white chocolate real chocolate?

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is white chocolate real chocolate?

 White chocolate is real chocolate. I understand that the regulations about what can be called and sold as real chocolate varies worldwide. However, they all agree that to be referred to as chocolate, the product should have a predefined ratio of cocoa solids in their composition. These solids are cocoa mass and butter (both made from cocoa seeds).

White chocolate is created using cocoa butter, sugar, milk powder, and lecithin. It’s worth noting that 50% of cocoa beans are butter. So, if you think about it, white chocolate uses half of the components found in cacao beans. If that doesn’t make it real chocolate, I don’t know what else can.

Typically, manufacturers will make chocolate by roasting and grinding cocoa beans to create chocolate liquor. This liquor, a blend of cocoa fiber and butter, is processed to become cocoa solids.

is white chocolate real chocolate?

Besides, whether white chocolate is real chocolate isn’t simply a matter of its origin and taste. It has been a legal issue with significant ramifications for the confectionery and chocolate industries. Until 2002, FDA termed white chocolate as confectionery and not real chocolate.

That changed after Hershey and the Chocolate Manufacturers Association of the United States petitioned the American Food and Drugs Administration to establish new standards for white chocolate.  These new standards dictate that white chocolate should contain a minimum of 14% of total milk solids, 20% cocoa butter, and 3.5% milkfat, and a max of 55% nutritive carbohydrate sweeteners.

The Eu has since adopted similar regulations.  So, from a legal point of view, white chocolate is widely accepted and known as real chocolate.

Furthermore, science says white chocolate is real chocolate. Professor Zaki in Food Process Engineering and Technology defines chocolate as a dispersion of solid components in a continuous cocoa butter matrix with a “melting in the mouth” property.  That description fits white chocolate perfectly.

Is White Chocolate Vegan?

This is another question I get a lot, and the short answer is that no, white chocolate isn’t vegan. There are certainly vegan white chocolate options out there; they just can’t call their products “chocolate.” That’s where the rub comes in for eco-conscious and/or plant-based consumers— because the legal definition for both white chocolate and milk chocolate includes the addition of a certain percentage of dairy, anything made with a milk alternative is not legally white chocolate.

So while established candy corporations use word association to imply chocolate-like tendencies, vegan craft chocolate companies are making products with twice the cacao butter, half the sugar, and none of the milk, and their lack of name recognition forces them to get even morecreative with naming. Luckily, as Julia Zotter said in the milk alternative episode of my podcast, these smaller companies do have cards they can play.

Not only are their ingredients lists full of real foods, but they tend to source ethically-farmed cacao, well-processed and purchased at a premium.  They can also publicize their partnerships with cacao farmers, rather than affirming a commitment to ethics only when it’s good publicity.

For delicious vegan white chocolate, might I suggest makers like Solkiki Chocolate, Charm School Chocolate, and Pascha Chocolate (not a fully vegan company, but with great allergen-free vegan chocolates). Each of these companies offers a great plant-based white chocolate, most of them made with coconut milk powder in place of dairy.

Legally, white chocolate is chocolate

When it comes to discussing whether white chocolate can be considered real chocolate, there are two frameworks to consider: the legal definition of chocolate, and how the product tastes. By legal standards, according to Dame Cacao, white chocolate meets the definition of chocolate in countries where the term is regulated — like the U.S., the E.U., and Canada — as long as it contains at least 20% cocoa butter, or the expelled fat of the cocoa bean, and 3.5% milk solids, usually in the form of powdered milk.

But when it comes to taste, it can be hard to consider white chocolate to be true chocolate, since it lacks the actual cocoa bean that most of us associate with the robust and varied flavor notes of chocolate. In fact, several popular candy makers, such as Cadbury and Hershey’s, market “white chocolates” whose labels cleverly avoid using the word “chocolate” because the candies don’t actually use enough cocoa butter or milk solids to meet the legal definition of the term, explains Dame Cacao.

Hershey’s well-known Cookies ‘n’ Creme bar, for example, contains no cocoa butter, but a mix of vegetable oils, including palm, shea, and safflower oils (via Hershey’s). If you like mild, sweet, and creamy candy, chances are you’ll like white chocolate — but you might want to double-check the ingredients before you buy any, to make sure there’s actually cocoa butter in what you’ve selected.

How to Cook With White Chocolate?

Because white chocolate is high in saturated and monounsaturated fatty acids, it holds its shape at room temperature and doesn’t melt as easily as dark or milk chocolate. This makes white chocolate a great ingredient for foods that might be left out at a birthday party, covering fruit, decorating a cake, and anywhere else the more delicate, darker chocolates could melt. White chocolate is also a good catalyst for other flavors to come through thanks to its milky taste and fatty profile.

The only way white chocolate cannot be processed, like the other chocolates, is in powder form. This is due to the cocoa butter and lack of cacao solids. If you see powdered white chocolate on a store shelf it is not made with true white chocolate and often will be labeled as “white chocolate flavored.” However, sauces can be made with real white chocolate and used to create drinks or top sundaes.

FDA White Chocolate Standard of Identity

It took many years for the FDA to establish a standard of identity for white chocolate,

but in 2004, in response to petitions filed by The Hershey Company and the Chocolate Manufacturers Association, that identity was established. According to the FDA white chocolate is the solid or semi-plastic food prepared by intimately mixing and grinding cacao fat (cocoa butter) with one or more optional dairy ingredients, and one or more optional sweeteners.

White chocolate must contain not less than 20 percent by weight of cocoa butter,

not less the 3.5 percent by weight of milkfat, not less than 14 percent by weight total milk solids, not more than 55 percent by weight sweetener, not more than 1.5 percent by weight emulsifier.

Allowed dairy products for white chocolate include

• Cream, milkfat, butter
• Milk, dry whole milk, concentrated milk, evaporated milk, sweetened condensed milk
• Skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed skim milk, nonfat dry milk
• Concentrated buttermilk, dried buttermilk
• Malted milk

It can also contain antioxidants (for preservation), and whey or whey products.

Let’s look at the ingredients in the Nestle products I mentioned.

Nestle Toll House Premier White Morsels contain sugar,

fractionated palm kernel oil, milk, nonfat milk, hydrogenated palm oil, soy lecithin, natural flavor.

Nestle Toll House Premier White Baking Bar contains sugar,

fractionated palm kernel oil, milk, nonfat milk, hydrogenated palm oil, soy lecithin, natural flavor.

 

What’s the difference between white chocolate and brown chocolate?

All chocolate grows on trees. Brown chocolate comes from brown trees and white chocolate comes from white trees. Not really. Chocolate comes from cocoa beans which grow inside a large pod that grows on trees. Immediately a slew of chemical reactions begin. Sugar converts to glucose and fructose and which in turn start to ferment to alcohol and acetic acid. This then forms a variety of flavourful acetate esters and also kills the sprouts inside the seeds, releasing

enzymes that break down proteins and sugars to tasty compounds. The beans are then roasted causing amino acids to react with sugars forming substances called melanoidins, responsible for colour. Roasting also makes it easy to remove the sprout from the bean.

What’s the difference between white chocolate and brown chocolate?

This produces something called chocolate liquor. Cooling this yields baking chocolate. In Dutching, a process invented in 1828 by Conrad

van Houten, the nibs are treated with bicarbonate or ammonium hydroxide to neutralize acids and produce a more mild cocoa. Van Houten also invented a way to separate cocoa butter by putting chocolate liquor through a huge press. In 1847 J.S. Fry found that added cocoa butter and sugar to chocolate liquor could produce a bar

and then in 1876 Henri Nestle and Daniel Peter found that adding condensed milk produced a milder flavor. Milton Hershey went on to devise mass production.

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