While people, chocolate lovers in particular, call it white chocolate, it may not be really chocolate. Keep reading to know why.
Chocolate is everyone’s favorite sweet treat. In the United States alone, the chocolate comprises around 60% of the entire confectionery industry, with sales of $21.1 billion yearly, according to National Confectioners Association . The chocolate industry around the world is worth roughly $100 billion.
The chocolate is sold in various forms. It can be added to beverages as flavoring or be topped on different kinds of desserts such as cakes or cookies. But chocolate mainly comes in the form of a bar—the ever popular chocolate bar.
The chocolate bar comes in three different varieties: dark chocolate, milk chocolate and white chocolate (or is it?).
The chocolate bar is classified according to the amount of cacao solids it is made of.
Cacao solids?
Cacao solids is the non-fatty portion that you extract from cacao seeds. It is what makes your chocolate bar dark brown.
In order to be called dark chocolate, it must contain around 70- 85 % cocoa solids, as per United States Department of Agriculture (USDA). Most chocolate bars that we found in stores, convenient stores and at the mall come in this form.
The milk chocolate, like the name suggests, contains milk. In order to be called one, it has to contain at least 12% milk solids. Adding milk adds a creamier texture and smoother mouthfeel, that makes it more loved especially by the young ones.
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Unlike dark chocolate, milk chocolate only has to have around 10% cocoa solids. That’s the minimum!
What about white one?
Dark chocolates and milk chocolates do have cocoa solids in various amounts but white chocolates don’t.
To make white chocolate, you only need cocoa butter, sugar and milk solids. During processing of white chocolate, the cocoa butter is separated from cocoa solids (later used to make dark chocolate or the milky one) by pressing cocoa nibs. Some manufacturers add other ingredients (never cocoa solids) to make their white chocolates distinct.
Government agencies in every country regulate the term white chocolate. Most make sure white chocolate contain at least 20% cocoa butter.
Ever wondered how white chocolate can keep itself solid at room temperature (20–22 °C)?
Because the melting point of cocoa butter is high enough— about 35 ºC with softening around 29-32 ºC
And since your white chocolate has no cocoa solids, it only has trace amounts theobromine and caffeine that normally keep you awake and alert.
By the way, according to Merriam-Webster.com, chocolate is defined as a food prepared from ground roasted cacao beans.
(Not from cocoa butter). Convinced?
