White Chocolate: The Sinister Truth

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Amanda Ketch, Outdoor Life

It’s no secret that something is different about white chocolate, it lacks the creamy taste and rich color we associate with chocolate. So what is the deal with white chocolate? Can we even call it chocolate?

White chocolate became a thing in Switzerland in the 1930’s. Chocolatiers used it as a means to get rid of the excess cocoa butter they were left with after making traditional chocolate. White Chocolate consists of cocoa butter, milk solids, sugar, milk fat and lecithin (the substance that holds it all together).

Most of Europe does not consider white chocolate to be chocolate, but that is untrue of North America. North American factories continue making this cocoa butter candy, but as industry goes, some factories have made some changes.

Up until 2004 there was no regulation on white chocolate in the United-States. The clever folks running the factories figured out that vegetable oil was much cheaper and easier to acquire than cocoa butter, and so they used that instead. White chocolate, which was barely a chocolate to begin with, now contained no cocoa at all! And so in 2004 the United-States created regulations, insuring the use of cocoa butter.

Although white chocolate is not actually chocolate (in my books anyway), that doesn’t mean it doesn’t have its upsides. White chocolate has significantly less caffeine than normal chocolate, meaning those who are allergic to chocolate might not be allergic to white chocolate

So we’ve concluded that white chocolate is not quite chocolate, as it can be made without any cocoa, but it is still good, now what? Use it in baking of course.

When buying white chocolate look for more of an ivory color, meaning it has no alternate fat in it. A few of my favorite white chocolate treats are peppermint bark, white chocolate brownies, and macadamia cookies.