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Encyclopedia > White chocolate
White chocolate is marketed by confectioners and chocolatiers alongside chocolate.
White chocolate is marketed by confectioners and chocolatiers alongside chocolate.

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 (or Whyte chocolate) can refer to: White chocolate, a confection Jason Williams (basketball), a basketball player who is nicknamed White Chocolate Whyte Chocolate, a model Category: ... Image File history File links Size of this preview: 770 × 599 pixel Image in higher resolution (1200 × 934 pixel, file size: 238 KB, MIME type: image/jpeg) Chocolate has no sense of humor, duh its an object not a person!!!!!!! File links The following pages on the English Wikipedia link... Image File history File links Size of this preview: 770 × 599 pixel Image in higher resolution (1200 × 934 pixel, file size: 238 KB, MIME type: image/jpeg) Chocolate has no sense of humor, duh its an object not a person!!!!!!! File links The following pages on the English Wikipedia link... It has been suggested that Candy be merged into this article or section. ... Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... This article or section does not cite its references or sources. ... A glass of cows milk. ... For other uses, see Chocolate (disambiguation). ... Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. ... Cocoa beans in a cacao pod Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. ... Phosphatidylcholine, a phospholipid in lecithin. ... An emulsion is a mixture of two immiscible substances. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Vanillin, methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. ... Room temperature describes a certain temperature within enclosed space that is uses for various purposes by human beings. ...

Contents

Origin and production

White chocolate was first made in Switzerland after World War I. Hebert's Candies 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 NestlĂ©'s Alpine White Chocolate bar, which contained white chocolate and chopped almonds. “The Great War ” redirects here. ... The Hebert Candy Mansion is a historic property and tourist attraction in Shrewsbury, Massachusetts. ... This article is about the year. ... This article is about the company. ... This article refers to the plant. ...


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. Cocoa beans in a cacao pod Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. ...


Use in baking

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. // The cacao bean products from which chocolate is made are known under different names in different parts of the world. ...


External links

  • US Federal Register - White Chocolate; Establishment of a Standard of Identity
  • Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption

  Results from FactBites:
 
White chocolate - Wikipedia, the free encyclopedia (535 words)
White chocolate is a type of chocolate, based on cocoa butter without the cocoa solids.
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.
White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used.
Federal Register 67 FR 62171 - October 4, 2002: White Chocolate; Establishment of a Standard of Identity (6134 words)
The comment argued that since milk chocolate must contain a minimum of 10 percent cocoa solids in the form of chocolate liquor, it would be consistent for white chocolate to contain a minimum of 10 percent cocoa solids, albeit in the form of cocoa butter.
Establish a standard for white chocolate that is consistent with the standard described in the petitions where the levels of the ingredients are prescribed.
Second, while the standard of identity of white chocolate in the second option is somewhat prescriptive, the comments indicated that, at this time, the manufacturers favor a minimum of 23.5 percent total fat in white chocolate.
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