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Ask Uncle John Anything: What is White Chocolate?

April 15, 2015

Uncle John knows pretty much everything—and if he doesn’t, he heads his massive research library, or puts one of his many associates on the case. So go ahead: In the comments below, ask Uncle John anything. (And if we answer your question sometime, we’ll send you a free book!)

What is White ChocolateWhat is white chocolate, anyway?

Is white chocolate a form of chocolate? Or, is it this other thing that is sort of like chocolate in texture and creaminess (but not flavor, appearance, or myriad other things)? Or, is it just trying to jump on the bandwagon of chocolate, because everybody likes chocolate?

White chocolate is chocolate…and it isn’t. White chocolate is, well, white chocolate.

To learn about white chocolate, let’s look at how regular chocolate is made. Cocoa pods are harvested, and the cocoa beans inside are removed. Then they’re fermented, dried, and roasted. The beans are then de-shelled, revealing cocoa nibs. Then those nibs are ground into a paste, also known as chocolate liquor. Industrial equipment further separates the chocolate liquor into cocoa solids—used to make chocolate bars, or ground to make cocoa powder—as well as a creamy, white vegetable fat called cocoa butter.

Cocoa butter is kind of gross tasting, although it smells pretty good, which is why it’s a common ingredient in cosmetics and skin care products. But it’s the main ingredient in white chocolate…so long as milk solids, milk fat, and lots of sugar and vanilla are added. In 2004, the FDA cracked down on subpar white chocolate by drawing up new rules for what chocolate producers can legally call “white chocolate.” Under federal white chocolate law, white chocolate must contain at least 20 percent cocoa butter, 14 percent milk solids, and a maximum of 55 percent sugar (or other sweeteners, such as high fructose corn syrup). Other legally allowed ingredients in white chocolate: vanilla, of course, and lecitin, a fatty acid that acts as an emulsifier, preventing all the ingredients from separating.

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Genevieve
Genevieve
April 15, 2015 7:55 pm

I am allergic to theobroma cacao, the chemical that makes chocolate chocolate, but I can eat white chocolate, and I am so glad! White chocolate is the best!! It’s sad though when I see articles such as “new health benefits of chocolate revealed!” Or “how eating chocolate can add years to your life!” This was an interesting article. Is it in one of your books? I feel like I have read part of this somewhere.

James West
James West
April 15, 2015 10:40 pm

What causes skin tags and is there a painless way to remove them at home?

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