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{{Short description|Confectionery made from cocoa butter without cocoa solids}}
{{Short description|Confectionery made from cocoa butter without cocoa solids}}{{Use dmy dates|date=August 2021}}{{About|the confection|other uses|White chocolate (disambiguation)}}

{{About|the confection|other uses|White chocolate (disambiguation)}}
{{Use dmy dates|date=August 2021}}
{{Infobox prepared food
{{Infobox prepared food
| name = White chocolate
| name = White chocolate
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== History ==
== History ==
⚫
{{See also|History of chocolate}}
⚫
Recipes for "white chocolate" were published in 1869, 1871, and 1872, but these differed from the current understanding of white chocolate.<ref name=":1">{{Cite web |last=Wassberg Johnson |first=Sarah |date=February 14, 2021 |title=Before Nestle: A History of White Chocolate |url=https://www.thefoodhistorian.com/blog/before-nestle-a-history-of-white-chocolate |access-date=September 9, 2024}}</ref> For example, Henry Blakely's 1871 recipe calls for "white sugar, rice flour, arrowroot powder, vanilla, cocoa butter, and gum arabic" boiled in water, which likely would produce a chewy confection.<ref name=":1" />


⚫
White chocolate is essentially [[milk chocolate]] without cocoa solids. Milk chocolate was developed in 1875 by Swiss chocolatier [[Daniel Peter]].<ref name="Collins">{{cite book | url=https://books.google.com/books?id=EDFrEAAAQBAJ | title=Chocolate: A Cultural Encyclopedia | publisher=[[ABC-CLIO]] | author=Collins, Ross F. | year=2022 |page=310 | isbn=9781440876080 |quote=Milk chocolate grew to become the standard of what the public thought chocolate should be. The old quest for high-quality cocoa beans became less important. Manufacturers instead considered the quality of the milk.}}</ref>
=== Predecessors ===
⚫
Recipes for "white chocolate" were published in 1869, 1871, and 1872, but these differed from the current understanding of white chocolate.<ref name=":1">{{Cite web |title=Before Nestle: A History of White Chocolate |url=http://www.thefoodhistorian.com/1/post/2021/02/before-nestle-a-history-of-white-chocolate.html |access-date=2024-02-07 |website=THE FOOD HISTORIAN |language=en}}</ref> For example, Henry Blakely's 1871 recipe calls for "white sugar, rice flour, arrowroot powder, vanilla, cocoa butter, and gum arabic" boiled in water, which likely would produce a chewy confection.<ref name=":1" />

=== Modern version ===
⚫
White chocolate is essentially [[milk chocolate]] devoid of cocoa solids. Its base recipe, milk chocolate, was developed in 1875 by Swiss chocolatier [[Daniel Peter]].<ref name="Collins">{{cite book | url=https://books.google.com/books?id=EDFrEAAAQBAJ | title=Chocolate: A Cultural Encyclopedia | publisher=[[ABC-CLIO]] | author=Collins, Ross F. | year=2022 |page=310 | isbn=9781440876080 |quote=Milk chocolate grew to become the standard of what the public thought chocolate should be. The old quest for high-quality cocoa beans became less important. Manufacturers instead considered the quality of the milk.}}</ref>


[[File:Milky Bar Ad.jpg|thumb|1936 ad for Milkybar]]
[[File:Milky Bar Ad.jpg|thumb|1936 ad for Milkybar]]
In 1936, Swiss company [[Nestlé]] introduced the first modern white chocolate tablet: [[Milkybar]] (or Galak), launched in Europe.<ref name="nibble">{{Cite web|url=http://www.thenibble.com/zine/archives/best-white-chocolate2.asp#history |access-date=2 August 2013|work=The Nibble| title=The history Of white chocolate |series=The World's Best White Chocolate |date=1 April 2008}}</ref> Nestlé was a major player in the [[Swiss chocolate]] industry and owner of the [[Cailler|Peter-Cailler-Kohler]] factory.<ref>{{cite web | url=https://www.nestle.ch/fr/nestlesuisse/histoire | title=Histoire | publisher=[[Nestlé]] | accessdate=24 March 2023}}</ref> Nestlé is generally credited for the first white chocolate bar, although earlier forms of white chocolate had probably been made before 1936.<ref name="Recipe">{{cite web | url=https://www.therecipe.com/the-history-of-white-chocolate/ | title=The History Of White Chocolate | publisher=The Recipe | date=27 January 2022 | accessdate=26 March 2023 | author=Renee, Alex | quote=Nestle is primarily credited for marketing the world's first white chocolate bar. However, history shows that previous white chocolate recipes existed, whether by chocolatiers, home cooks, or intended for "medicinal" purposes. [...] America was also blessed with white chocolate, but not until 1948, when Nestle introduced the Alpine White chocolate bar. [...] Then, in 1993, Hershey's hopped on the competition and marketed Hugs, a Hershey's kisses white chocolate variety!}}</ref> Making white chocolate was a way to use milk powder and cocoa butter, which were then produced in excess.<ref>{{cite news | url=https://www.washingtonpost.com/lifestyle/food/for-those-who-think-white-chocolate-isnt-real-chocolate-have-we-got-bars-for-you/2017/11/24/24fb1ee8-cbc9-11e7-b0cf-7689a9f2d84e_story.html | title=For those who think white chocolate isn't 'real' chocolate, have we got bars for you | newspaper=[[The Washington Post]] | date=27 November 2017 | accessdate=26 March 2023 | author=Sethi, Simran | quote=The history of white chocolate is largely unclear, but "the general consensus", says Eagranie Yuh, author of "The Chocolate Tasting Kit" (Chronicle, 2014), "is that Nestlé was the first to develop white chocolate commercially in 1936 in Switzerland. The story is that it was a way to use up excess milk powder that had been produced for World War I and was no longer in demand." [...] White chocolate is also a way to use up extra cocoa butter that is extracted from the cocoa bean when making cocoa powder.}}</ref>
In 1936, Swiss company [[Nestlé]] launched the first modern white chocolate tablet: [[Milkybar]] (or Galak) in Europe.<ref name="nibble">{{Cite web |date=1 April 2008 |title=The history of white chocolate |url=http://www.thenibble.com/zine/archives/best-white-chocolate2.asp#history |access-date=2 August 2013 |work=The Nibble |series=The World's Best White Chocolate}}</ref> Making white chocolate was a way to use milk powder and cocoa butter, which were then produced in excess.<ref>{{cite news |author=Sethi, Simran |date=27 November 2017 |title=For those who think white chocolate isn't 'real' chocolate, have we got bars for you |url=https://www.washingtonpost.com/lifestyle/food/for-those-who-think-white-chocolate-isnt-real-chocolate-have-we-got-bars-for-you/2017/11/24/24fb1ee8-cbc9-11e7-b0cf-7689a9f2d84e_story.html |accessdate=26 March 2023 |newspaper=[[The Washington Post]]}}</ref> From about 1948 until the 1990s, Nestlé produced a white chocolate bar with [[almond]] pieces, Alpine White, for markets in the United States and Canada.<ref name="nibble" /> As white chocolate became mainstream, white versions of popular chocolate bars appeared, for instance [[Toblerone]] in 1973.<ref>{{cite book | url=https://books.google.com/books?id=jwPDCwAAQBAJ | title=Chocolate: The British Chocolate Industry | publisher=Bloomsbury Publishing | author=Chrystal, Paul | year=2013 | pages=68 | isbn=978-0-7478-1074-2 | quote=Dark Toblerone was launched in 1969 with White Toblerone following in 1973.}}</ref>

White chocolate was first introduced to the United States in 1946 by Frederick E. Hebert of [[Hebert Candies]] in [[Shrewsbury, Massachusetts]], near [[Worcester, Massachusetts|Worcester]], after he had tasted "white coat" candies while traveling in [[Europe]].<ref>{{cite web|title=Hebert Candies marks 100 years of yum|date=26 June 2017|author=Ann Trieger Kurland|language=en|website=Boston Globe|url=https://www.bostonglobe.com/lifestyle/food-dining/2017/06/26/hebert-candies-marks-years-yum/uLxzak5ywk4CJQD1L9dfJM/story.html}}</ref><ref>{{cite web|title=Where did the first chocolate factory in the U.S. open?|language=en|date=25 November 2019|website=Travel Trivia|url=https://www.traveltrivia.com/answer-where-did-the-first-chocolate-factory-in-the-u-s-open/}}</ref> From about 1948 until the 1990s, Nestlé also produced a white chocolate bar with [[almond]] pieces, Alpine White, for markets in the United States and Canada.<ref name=nibble/> Other chocolate manufacturers developed their own formulas, such as that developed by Kuno Baedeker for the Merckens Chocolate Company in 1945.<ref>{{Cite news|url=http://news.nnyln.net/lake-placid-news/lake-placid-news-1987/lake-placid-news-1987%20-%200096.pdf|access-date=2 August 2013|type=PDF|newspaper=Lake Placid News|title=Chocolate-Loving Couple Settled Here|page=8|date=19 March 1987|location=Lake Placid, New York}}{{Dead link|date=January 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> As white chocolate became mainstream, white versions of popular chocolate bars appeared, for instance [[Toblerone]] in 1973<ref>{{cite book | url=https://books.google.com/books?id=jwPDCwAAQBAJ | title=Chocolate: The British Chocolate Industry | publisher=Bloomsbury Publishing | author=Chrystal, Paul | year=2013 | pages=68 | isbn=978-0-7478-1074-2 | quote=Dark Toblerone was launched in 1969 with White Toblerone following in 1973.}}</ref> and [[Hershey's Kisses]] in 1993.<ref name=Recipe/>


As of 2022, white chocolate accounted for about 10 percent of the overall chocolate market.<ref>{{cite news | url=https://candyusa.com/cst/white-chocolate-consumers-take-notice | title=White Chocolate: Consumers Take Notice | date=6 October 2022 | accessdate=26 March 2023}}</ref>
As of 2022, white chocolate accounted for about 10 percent of the overall chocolate market.<ref>{{cite news | url=https://candyusa.com/cst/white-chocolate-consumers-take-notice | title=White Chocolate: Consumers Take Notice | date=6 October 2022 | accessdate=26 March 2023}}</ref>
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}}
}}


White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional [[chocolate liquor]] — chocolate in its raw, unsweetened form. These are, however, replaced by [[milk solids]]. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate. White chocolate contains only trace amounts of the stimulants [[theobromine]] and [[caffeine]] which are present in the cocoa mass but not the butter.<ref>{{cite journal |last1=Zoumas |first1=Barry |last2=Kreisler |first2=Wesley |last3=Martin| first3=Robert |date=1980 |title=Theobromine and Caffeine Content of Chocolate Products |journal=Journal of Food Science |volume=45 |issue=2 |pages=314–316 |doi=10.1111/j.1365-2621.1980.tb02603.x}}</ref> Flavorings such as [[Vanilla extract|vanilla]] may be added to white chocolate confectionery.<ref>{{cite encyclopedia |title=Chocolate |url=http://www.britannica.com/topic/chocolate |first=Naomi |last=Blumberg |access-date=28 July 2015 |encyclopedia=Encyclopædia Britannica Online}}</ref>
White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional [[chocolate liquor]] — chocolate in its raw, unsweetened form. These are, however, replaced by [[milk solids]]. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate.<ref name=":2" /> White chocolate contains only trace amounts of the stimulants [[theobromine]] and [[caffeine]] which are present in the cocoa mass but not the butter.<ref name=":2">{{cite journal |last1=Zoumas |first1=Barry |last2=Kreisler |first2=Wesley |last3=Martin| first3=Robert |date=1980 |title=Theobromine and Caffeine Content of Chocolate Products |journal=Journal of Food Science |volume=45 |issue=2 |pages=314–316 |doi=10.1111/j.1365-2621.1980.tb02603.x}}</ref> Flavorings such as [[Vanilla extract|vanilla]] may be added to white chocolate confectionery.<ref>{{cite encyclopedia |title=Chocolate |url=http://www.britannica.com/topic/chocolate |first=Naomi |last=Blumberg |access-date=28 July 2015 |encyclopedia=Encyclopædia Britannica Online}}</ref>


White chocolate is the type of chocolate containing the highest percentage of milk solids, typically around or over 30 percent, while milk chocolate has only around 25 percent.<ref>{{cite book | url=https://books.google.com/books?id=x_AaDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=[[John Wiley & Sons]] | author=Beckett, Steve T. | year=2017 | pages=498 | isbn=978-1-118-78014-5 | quote=Typical recipes for white bar chocolate}}</ref>
White chocolate is the type of chocolate containing the highest percentage of milk solids, typically around or over 30 percent, while milk chocolate has only around 25 percent.<ref>{{cite book |author=Beckett, Steve T. |url=https://books.google.com/books?id=x_AaDgAAQBAJ |title=Beckett's Industrial Chocolate Manufacture and Use |publisher=[[John Wiley & Sons]] |year=2017 |isbn=978-1-118-78014-5 |pages=498}}</ref>


==Variations==
==Variations==
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Blonde chocolate is made by slowly heating white chocolate, which gives it a golden color and triggers [[Maillard reactions]], which create a range of flavor compounds, contributing to its [[caramel]]-like flavor. It was made by a French chef.<ref>{{Cite web|last=Filloon|first=Whitney|date=February 9, 2018|title=Caramelized White Chocolate Is for People Who Hate White Chocolate|url=https://www.eater.com/2018/2/9/16964544/caramelized-white-chocolate-valrhona-dulcey-starbucks-hersheys|access-date=October 3, 2023|website=Eater}}</ref>
Blonde chocolate is made by slowly heating white chocolate, which gives it a golden color and triggers [[Maillard reactions]], which create a range of flavor compounds, contributing to its [[caramel]]-like flavor. It was made by a French chef.<ref>{{Cite web|last=Filloon|first=Whitney|date=February 9, 2018|title=Caramelized White Chocolate Is for People Who Hate White Chocolate|url=https://www.eater.com/2018/2/9/16964544/caramelized-white-chocolate-valrhona-dulcey-starbucks-hersheys|access-date=October 3, 2023|website=Eater}}</ref>


⚫
=== Vegan ===
⚫
[[File:Ailin25VeganRiceChocolate.JPG|thumb|Vegan white chocolate, made with [[rice milk]]]][[Vegan]] versions of white chocolate [[chocolate chips|chips]], [[chocolate bar|bars]], and [[chocolate truffle|truffles]] are available from several brands, such as [[Galaxy (chocolate bar)|Galaxy]] and [[Plamil]].<ref>{{cite news |last1=Pointing |first1=Charlotte |title=Is Vegan White Chocolate a Thing? Yes! (and Here's Where to Buy It) |url=https://vegnews.com/vegan-recipes/products/vegan-white-chocolate-where-buy |access-date=2 June 2023 |work=VegNews.com}}</ref><ref>{{cite news |last1=Smith |first1=Rachel |date=13 April 2022 |title=We tried Galaxy's new vegan white chocolate and it didn't disappoint! |url=https://www.veganfoodandliving.com/products/galaxy-vegan-white-chocolate-review/ |access-date=2 June 2023 |work=Vegan Food & Living}}</ref>


== Regulations ==
== Regulations ==
{{Main|Legal definitions of chocolate}}
Regulations govern what may be marketed as ''white chocolate'': Since 2000 in the [[European Union]], white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.<ref>{{Cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT |access-date=27 October 2010 |title=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|date=23 June 2000 }}</ref> As of May 2021, the [[European Food Safety Authority]] proposed banning the food coloring agent, [[E171]] ([[titanium dioxide]]), used as a common whitener in some white chocolate products.<ref>{{Cite web |url=https://www.efsa.europa.eu/en/news/titanium-dioxide-e171-no-longer-considered-safe-when-used-food-additive |access-date= 7 May 2021 |title= EFSA considers E171 food additive no longer safe|publisher=European Food Safety Authority|date=6 May 2021}}</ref>
Regulations govern what may be marketed as ''white chocolate'': Since 2000 in the [[European Union]], white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.<ref>{{Cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT |access-date=27 October 2010 |title=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|date=23 June 2000 }}</ref> As of May 2021, the [[European Food Safety Authority]] proposed banning the food coloring agent, [[E171]] ([[titanium dioxide]]), used as a common whitener in some white chocolate products.<ref>{{Cite web |url=https://www.efsa.europa.eu/en/news/titanium-dioxide-e171-no-longer-considered-safe-when-used-food-additive |access-date= 7 May 2021 |title= EFSA considers E171 food additive no longer safe|publisher=European Food Safety Authority|date=6 May 2021}}</ref>


Since 2004 in the United States, the [[Code of Federal Regulations]] defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of [[milkfat]] and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener."<ref name="cfr">{{Cite web |url=http://www.ecfr.gov/cgi-bin/text-idx?SID=64ec925fd70dcc3f30f6c45d41315509&mc=true&node=pt21.2.163&rgn=div5#se21.2.163_1124 |access-date=7 May 2021 |title=Title 21, Chapter I, Subchapter B, Part 163.124 (white chocolate) of the US Code of Federal Regulations |publisher=[[United States Government Publishing Office]] |date=5 May 2021}}</ref> Acceptable dairy elements when manufacturing white chocolate in the United States include [[evaporated milk]], [[skim milk]], [[buttermilk]], and [[malted milk]]. White chocolate products may not contain [[artificial coloring]] agents.<ref name=cfr/>
Since 2004 in the United States, the [[Code of Federal Regulations]] defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of [[milkfat]] and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener."<ref name="cfr">{{Cite web |url=http://www.ecfr.gov/cgi-bin/text-idx?SID=64ec925fd70dcc3f30f6c45d41315509&mc=true&node=pt21.2.163&rgn=div5#se21.2.163_1124 |access-date=7 May 2021 |title=Title 21, Chapter I, Subchapter B, Part 163.124 (white chocolate) of the US Code of Federal Regulations |publisher=[[United States Government Publishing Office]] |date=5 May 2021}}</ref> Acceptable dairy elements when manufacturing white chocolate in the United States include [[evaporated milk]], [[skim milk]], [[buttermilk]], and [[malted milk]]. White chocolate products may not contain [[artificial coloring]] agents.<ref name=cfr/>

[[File:Ailin25VeganRiceChocolate.JPG|thumb|Vegan white chocolate, made with [[rice milk]]]]

⚫
==Vegan versions==

⚫
[[Vegan]] versions of white chocolate [[chocolate chips|chips]], [[chocolate bar|bars]], and [[chocolate truffle|truffles]] are available from several brands, such as [[Galaxy (chocolate bar)|Galaxy]] and [[Plamil]].<ref>{{cite news |last1=Pointing |first1=Charlotte |title=Is Vegan White Chocolate a Thing? Yes! (and Here's Where to Buy It) |url=https://vegnews.com/vegan-recipes/products/vegan-white-chocolate-where-buy |access-date=2 June 2023 |work=VegNews.com}}</ref><ref>{{cite news |last1=Smith |first1=Rachel |title=We tried Galaxy's new vegan white chocolate and it didn't disappoint! |url=https://www.veganfoodandliving.com/products/galaxy-vegan-white-chocolate-review/ |access-date=2 June 2023 |work=Vegan Food & Living |date=13 April 2022}}</ref> Some commercial vegan white chocolate substitutes may contain [[palm oil]], which can be an ethical concern for some consumers.<ref name="santabarbarachocolate vegan white chocolate">{{cite web |title=How to Make Vegan White Chocolate |url=https://www.santabarbarachocolate.com/blog/how-to-make-vegan-white-chocolate-the-ethical-organic-way/ |website=Santa Barbara Chocolate |access-date=2 June 2023 |language=en}}</ref>

==See also==
⚫
* [[Types of chocolate]]


==References==
==References==
{{Reflist}}
{{Reflist}}

== External links ==
* {{Commons category inline|White chocolate}}


{{Chocolate}}
{{Chocolate}}

Revision as of 09:10, 9 September 2024

This article is about the confection. For other uses, see White chocolate (disambiguation).
White chocolate
File:Chocolate-branco-2.webp
White chocolate tablet
TypeConfectionery
Place of originSwitzerland
Created byNestlé
Invented1936
Main ingredientsCocoa butter, sugar, milk solids
Ingredients generally usedVanilla

White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates.[1] It is solid at room temperature (25 °C (77 °F)) because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).[2]

Like the other two main types of chocolate (dark and milk), white chocolate is used for chocolate bars or as a coating in confectionery.

History

See also: History of chocolate

Recipes for "white chocolate" were published in 1869, 1871, and 1872, but these differed from the current understanding of white chocolate.[3] For example, Henry Blakely's 1871 recipe calls for "white sugar, rice flour, arrowroot powder, vanilla, cocoa butter, and gum arabic" boiled in water, which likely would produce a chewy confection.[3]

White chocolate is essentially milk chocolate without cocoa solids. Milk chocolate was developed in 1875 by Swiss chocolatier Daniel Peter.[4]

1936 ad for Milkybar

In 1936, Swiss company Nestlé launched the first modern white chocolate tablet: Milkybar (or Galak) in Europe.[5] Making white chocolate was a way to use milk powder and cocoa butter, which were then produced in excess.[6] From about 1948 until the 1990s, Nestlé produced a white chocolate bar with almond pieces, Alpine White, for markets in the United States and Canada.[5] As white chocolate became mainstream, white versions of popular chocolate bars appeared, for instance Toblerone in 1973.[7]

As of 2022, white chocolate accounted for about 10 percent of the overall chocolate market.[8]

Composition

Candies, white chocolate
Nutritional value per 100 g (3.5 oz)
Energy2,250 kJ (540 kcal)
59.2
Sugars59
Dietary fiber0.2 g
32.1
5.87
Vitamins and minerals
Other constituentsQuantity
Water1.3 g
Caffeine0 mg
Theobromine0 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[9] except for potassium, which is estimated based on expert recommendation from the National Academies.[10]

White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor — chocolate in its raw, unsweetened form. These are, however, replaced by milk solids. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate.[11] White chocolate contains only trace amounts of the stimulants theobromine and caffeine which are present in the cocoa mass but not the butter.[11] Flavorings such as vanilla may be added to white chocolate confectionery.[12]

White chocolate is the type of chocolate containing the highest percentage of milk solids, typically around or over 30 percent, while milk chocolate has only around 25 percent.[13]

Variations

Blonde chocolate

Blonde chocolate is made by slowly heating white chocolate, which gives it a golden color and triggers Maillard reactions, which create a range of flavor compounds, contributing to its caramel-like flavor. It was made by a French chef.[14]

Vegan

Vegan white chocolate, made with rice milk

Vegan versions of white chocolate chips, bars, and truffles are available from several brands, such as Galaxy and Plamil.[15][16]

Regulations

Main article: Legal definitions of chocolate

Regulations govern what may be marketed as white chocolate: Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.[17] As of May 2021, the European Food Safety Authority proposed banning the food coloring agent, E171 (titanium dioxide), used as a common whitener in some white chocolate products.[18]

Since 2004 in the United States, the Code of Federal Regulations defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of milkfat and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener."[19] Acceptable dairy elements when manufacturing white chocolate in the United States include evaporated milk, skim milk, buttermilk, and malted milk. White chocolate products may not contain artificial coloring agents.[19]

References

  1. ^ "White chocolate". Bon Appétit. 12 November 2007.
  2. ^ "Physical and chemical information on cocoa beans, butter, mass and powder". www.icco.org. Archived from the original on 7 October 2020. Retrieved 2 October 2020.
  3. ^ a b Wassberg Johnson, Sarah (14 February 2021). "Before Nestle: A History of White Chocolate". Retrieved 9 September 2024.
  4. ^ Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. ABC-CLIO. p. 310. ISBN 9781440876080. Milk chocolate grew to become the standard of what the public thought chocolate should be. The old quest for high-quality cocoa beans became less important. Manufacturers instead considered the quality of the milk.
  5. ^ a b "The history of white chocolate". The Nibble. The World's Best White Chocolate. 1 April 2008. Retrieved 2 August 2013.
  6. ^ Sethi, Simran (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Retrieved 26 March 2023.
  7. ^ Chrystal, Paul (2013). Chocolate: The British Chocolate Industry. Bloomsbury Publishing. p. 68. ISBN 978-0-7478-1074-2. Dark Toblerone was launched in 1969 with White Toblerone following in 1973.
  8. ^ "White Chocolate: Consumers Take Notice". 6 October 2022. Retrieved 26 March 2023.
  9. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  10. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
  11. ^ a b Zoumas, Barry; Kreisler, Wesley; Martin, Robert (1980). "Theobromine and Caffeine Content of Chocolate Products". Journal of Food Science. 45 (2): 314–316. doi:10.1111/j.1365-2621.1980.tb02603.x.
  12. ^ Blumberg, Naomi. "Chocolate". Encyclopædia Britannica Online. Retrieved 28 July 2015.
  13. ^ Beckett, Steve T. (2017). Beckett's Industrial Chocolate Manufacture and Use. John Wiley & Sons. p. 498. ISBN 978-1-118-78014-5.
  14. ^ Filloon, Whitney (9 February 2018). "Caramelized White Chocolate Is for People Who Hate White Chocolate". Eater. Retrieved 3 October 2023.
  15. ^ Pointing, Charlotte. "Is Vegan White Chocolate a Thing? Yes! (and Here's Where to Buy It)". VegNews.com. Retrieved 2 June 2023.
  16. ^ Smith, Rachel (13 April 2022). "We tried Galaxy's new vegan white chocolate and it didn't disappoint!". Vegan Food & Living. Retrieved 2 June 2023.
  17. ^ "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". 23 June 2000. Retrieved 27 October 2010.
  18. ^ "EFSA considers E171 food additive no longer safe". European Food Safety Authority. 6 May 2021. Retrieved 7 May 2021.
  19. ^ a b "Title 21, Chapter I, Subchapter B, Part 163.124 (white chocolate) of the US Code of Federal Regulations". United States Government Publishing Office. 5 May 2021. Retrieved 7 May 2021.
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