White chocolate: composition and properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chocolate is one of the most loved and wonderful treats on earth. It is adored by both the smallest sweet tooth and very elderly dessert lovers. Today, there are a variety of varieties and types of this product: milky, dark, white, porous, with fillings and other types. But the most controversial is white chocolate, the composition of which we will describe in our article. If you look, then this category of food is practically no different from its black "brother". But the first option does not contain cocoa. White delicacy is actively used in the confectionery business: it is added to pastries, cakes and pastries are decorated with it. Such goodness is good because it can be consumed by people who have allergic reactions to cocoa.

A bit of history

Chocolate itself is no less than five thousand years old. The recipe for creating this sweet passed from generation to generation, from people to people, from country to country, until it reached our times. But this all refers to the classic, black product. Specifically, white chocolate (the composition will be described later) dates back to 1930of the year. It was made by the confectioners of the Swiss company Nestle. Then the ill-wishers claimed that the technologist who prepared the product had no idea what to do with excess cocoa butter. Therefore, some consumers did not perceive the innovation as an edible product at all. The novelty was predicted to be quickly oblivion.

But despite all the controversy, in 1931 the American company M &M's developed its own version of such chocolate. And white chocolate, the composition of which we will study a little later, finally changed its fate after the Second World War. During this period, he became one of the basic positions in most companies involved in the production of confectionery products. In the Soviet Union, he was wary of, and for a long time perceived as a threat to he alth. Even today, in a number of countries, white chocolates are not considered chocolate and are referred to as dessert.

What is included

White chocolate, the composition of which we describe, received such a color, as it contains ingredients of an exclusively white hue: sugar, milk powder, vanillin and cocoa butter, which creates the taste of chocolate. It does not contain cocoa liquor or cocoa powder. To prevent the occurrence of extraneous unpleasant flavors, manufacturers add deodorized oil. Instead of traditional sugar, a refined product or inexpensive sweeteners are used.

White chocolate is made exclusively from milk powder. Often, to create cheap varieties of sweets, manufacturers exploitvegetable hydrogenated fats. Such ingredients are sometimes used instead of cocoa butter. In this case, the smell and taste of cocoa is acquired through artificial flavors and flavors.

In accordance with international standards, the following rules must be observed in the manufacture of white chocolate:

• Cocoa butter - at least 20%.
• Powdered milk – 14%.
• Milk fat - 3.5%.
• Sweeteners or sugar - must not exceed 55%.
• Vanillin is added for flavor, and lecithin is used as an emulsifier.

White chocolate is very high in calories - one hundred grams of the product contains 541 kilocalories.

The positive properties of treats

White chocolate, the composition, the calorie content of which is indicated above, has some positive properties that have a good effect on the body. So, among all the goodies made from chocolate, the white product is considered the sweetest. Therefore, even the smallest piece can fully satisfy the desire of the sweet tooth.

Despite the fact that the delicacy has a white tint, it, like classic chocolate, can cheer you up. The delicacy promotes the production of serotonin and the entry of endorphins into the brain.

The positive properties of white sweets include the fact that it does not have a stimulating effect, like dark chocolate. After all, cocoa-free bars do not contain caffeine and other tonic components.

A significant use of white chocolate isnamely in cocoa butter, which in each tile has up to 1/5 part. This oil is a good dietary fat that does not provoke inflammation or raise blood cholesterol levels.

Negative properties of white chocolate

Regular consumption of this sweet in large doses can cause irreparable harm to he alth. White chocolate (composition, properties are described in this article) contains vegetable fats, which have an incredible effect on the metabolism of fats in the body. They can cause serious fat problems that are incredibly difficult to get rid of.

Artificial sweeteners present in the composition are dangerous for the endocrine system and for the functioning of the kidneys. If you eat white chocolate in huge doses, it will provoke the appearance of blackheads and pimples on the skin. With the regular use of white tiles, an unhe althy amount of sugar enters the body, harming blood vessels and teeth.

Cooking white chocolate

You can make delicious and not too "chemical" white chocolate, the benefits and harms of which are described above, at home. You will need 50 grams of cocoa butter and milk powder, five grams of vanilla extract, three grams of soy milk powder, 65 grams of powdered sugar and a pinch of s alt.

Melt the cocoa butter in a water bath. In the resulting liquid, add, stirring regularly, the contents of the container, ordinary and soy milk, powdered sugar, s alt and vanilla extract. Now you need to dissolve everything beforeuntil a paste-like viscous mixture is formed, which is white chocolate.

The resulting composition is poured into molds and put in the refrigerator until completely solidified. The chocolate will be ready after three hours.

And something else about white chocolate

White chocolate (he alth benefits and harms are described in this review) is often used for culinary purposes by housewives. If the tile needs to be melted, then it is important to ensure that water does not get into the molten mass. Otherwise, the melted chocolate will clump and become unusable.

To create all sorts of desserts, it is best to use a liquid product packaged in tubes.