How do they make “white” Chocolate ?

Question by [Un]beloved: How do they make “white” Chocolate ?

Best answer:

Answer by santiago
White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. White chocolate does typically include lecithin as an emulsifier, and certain flavorings, particularly vanilla or vanillin. 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, and through the use of undeodorized cocoa butter, retains some degree of its flavor.

White chocolate can be difficult to work with as occasionally when melted the cocoa butter can split and create an oily compound that cannot be recovered and must be discarded. As with chocolate, as soon as any water is introduced into the melted product it rapidly turns lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking than others. Some have a tendency to brown from being baked.

Like chocolate, it may be purchased in large or small bricks, but these can often be difficult to work with as one must cut off chunks with a knife, often resulting in inaccurate portioning. Pastilles (small chips) are often a more precise way to use white chocolate.

White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used.

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