Post by: neilep on 12/10/2007 16:55:22
I was bored for a few minutes so whilst on the phone , with my free arm I whipped these up earlier today.
castle-weddingcake.jpg (25.3 kB . 290x380 - viewed 8272 times) cmoosefn.jpg (68.25 kB . 498x329 - viewed 10202 times)What I want to know is...is white choccy really real choccy !...where is the brown ?... how do they make brown choccy white ?
Ewe never see white choccy versions of the high cocoa content dark choccy bars do ewe ?
Post by: Carolyn on 12/10/2007 18:03:47
THANKS!!! [:D] That's exactly what I've been craving.
Post by: JimBob on 12/10/2007 19:31:16
Alandriel, are you on-line?????
Post by: Karen W. on 12/10/2007 20:27:42
I don't know white chocolate in my humble opinion tastes way different!
Nice cabin...good re-"TREAT" LOL LOL... oh sorry! HEE HEE
Post by: DoctorBeaver on 12/10/2007 20:36:39
Post by: elegantlywasted on 12/10/2007 20:58:11
Post by: another_someone on 12/10/2007 22:44:36
Quote
White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. The low melting point of cocoa butter allows white chocolate and chocolate to remain solid at room temperature, yet melt easily in the mouth. As such, white chocolate has a texture similar to that of milk chocolate.
Origin and production
White chocolate was first made in New Hampshire after World War I. M&M Candy was the first to produce white chocolate in the United States, having seen the product made in Europe just one year earlier. It was first popularly distributed in America in 1984[citation needed] with the introduction of Nestlé's Alpine White Chocolate bar, which contained white chocolate and chopped almonds.
Composition and regulations
Since white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, at least 3.5% milk fat, and less 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.
Some "white chocolate", known as confectioner's coating or summer coating, is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Post by: LaurenaS on 17/01/2021 20:26:53
Post by: chris on 18/01/2021 09:41:23
White chocolate is made of cocoa, however only the fat part. It contains ingredients such as butter, milk products, vanilla and lecithin. Therefore it is considered technically not as chocolate.That's "white", white chocolate isn't really chocolate. It's fat that tastes like chocolate owing to the presence of cocoa butter helped along by lashings of sugar. As such, it lacks any of the beneficial nutritional qualities of proper dark (high cocoa mass) chocolate. Me, I can't stand white chocolate (because I know what I'm eating) and I adore the proper, 90% cocoa, dark unadulterated stuff... :P
Post by: Bored chemist on 18/01/2021 11:20:21
I adore the proper, 90% cocoa, dark unadulterated stuffIt has the advantage that you can leave it on your desk and nobody nicks it (well, not twice, anyway).
Post by: charles1948 on 18/01/2021 17:44:37
Post by: wolfekeeper on 21/01/2021 04:07:35
Post by: chris on 23/01/2021 12:03:02
I once bought a bar of 90%- cocoa chocolate. It was vile. Unbearably bitter. Binned it after one square. Perhaps it's an acquired taste.
It's not something you eat a lot of at once. A small piece every so often is very agreeable. I had some Columbian 90%; gorgeous stuff. Very expensive though!
Post by: Bored chemist on 23/01/2021 12:11:00
I had some Columbian 90%; gorgeous stuff.We are still talking about chocolate...?
Post by: axscientist on 24/01/2021 21:43:25
Post by: Colin2B on 24/01/2021 23:06:31
No, white chocolate is technically not real chocolateTry telling that to the Milky Bar Kid!
Post by: JerryWong on 25/01/2021 07:45:50
Post by: set fair on 11/02/2021 22:20:45
I once bought a bar of 90%- cocoa chocolate. It was vile. Unbearably bitter. Binned it after one square. Perhaps it's an acquired taste.
Yes it's vile and yes it's an aquired taste. You aquire it by reading the sunday papers.
Post by: scientistlover1 on 12/02/2021 09:33:48
I would say that white chocolate is real chocolate, because the basis for white chocolate (like other types of chocolate) is cocoa beans. However, cocoa powder is omitted in the production process, which is why white chocolate also has the white color.
Best regards :)
Post by: searchingscience on 12/02/2021 12:35:10
First of all, white chocolate does not have the cocoa solids that give darker or milk chocolate its recognizable flavor and color. And yes, a lot of white chocolates contain additives (palm oil and other).
But the cocoa bean is separated in cocoa nibs and cocoa butter. The nibs cause the taste and smell. White chocolate needs a certain amount of cocoa butter to be called chocolate, but it does not need cocoa nibs.
So in some way it can be called chocolate because it has the same base (cocoa bean).
Post by: zeffer21 on 26/07/2022 12:52:26
Dear Chocolatiers,The chocolate castle looks really good. Whenever I see something like this, I stare at it for hours with admiration.
I was bored for a few minutes so whilst on the phone , with my free arm I whipped these up earlier today.
What I want to know is...is white choccy really real choccy !...where is the brown ?... how do they make brown choccy white ?
Ewe never see white choccy versions of the high cocoa content dark choccy bars do ewe ?
Post by: JesWade21 on 29/08/2022 13:19:18
Post by: MirrorBall7 on 01/09/2022 19:33:25
Post by: thugtomas on 26/09/2022 14:54:18