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Food History
See also: Chocolate; Cocoa; Chocolate Liquor

White Chocolate

 

White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.'  According to the FDA, to be called 'chocolate' a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.         

White chocolate contains cocoa butter, milk solids, sugar, lecithin and flavorings (usually including vanilla). Cocoa butter is the fat from cocoa beans, extracted from the cocoa beans during the process of making chocolate and cocoa powder. Cocoa butter has very little 'chocolate' flavor.    

Cocoa butter is one of the ingredients used to make real chocolate, it is gives chocolate the ability to remain solid at room temperature, yet melt easily in the mouth.

Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2 to 5 years.  It is used for its smooth texture in foods (including chocolate) and in cosmetics and soaps.
 

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•Miscellaneous Ingredients• •What is Yeast? (1905)• •Agar, agar-agar• •Alligator• •Almond Joy• •Angel's Share• •Avocado Oil• •Balsamic Vinegar• •Basmati Rice• •Brown Rice Basics• •Chocolate: To Be Or Not To Be• •Chocolate• •Chocolate, White Chocolate• •Cocoa Trees & Beans• •Flavored Oils• •Flour Power I• •Flour Power II• •GRAS Food Additives• •Honey• •Honey Color and Flavor• •Macadamia: A Nut From Hawaii• •Maple Syrup: How Sweet It Is• •Maple Syrup Facts• •Meat & Poultry Additives• •Mesquite• •Mesquite Meal• •Miso• •Nitrates and Nitrites• •Nut Season• •Olive Oil• •Pasta, A Noodle by any Other Name• •Peanuts: International Taste Test• •Pecans: A Nut from America• •Pistachio Nuts• •Rice: Types & Forms• •Rice, You Want Rice With That?• •Sherry Vinegar• •Sorghum, Grain of the Future?• •Tofu Tips and Hints• •Vinegar• •Walnuts• •Water: Soaking Wet• •Wild Rice•


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