Everything you ever wanted to know about chocolate and more!
It seems everything these days is a matter for controversy, even a subject as unlikely as chocolate. To some 'white chocolate' is a contradiction in terms. Fair enough, the name might be a little misleading. So-called white chocolate actually contains none of the dark powder that gives its cousins the distinctive chocolate look. Since it doesn't have cocoa powder or chocolate liquor, one might well ask why it deserves the name.
White chocolate is still made from one of the major ingredients of all chocolate - cocoa butter. To that is added sugar, blended at moderately high temperature to make a delicious confection. Often, lecithin is added as an emulsifier. Many types have added ingredients, such as vanilla.
It contains at least 20% cocoa butter and sometimes as much as 14% milk solids, making it similar to milk chocolate. With less than 55% sugar, it's still similar enough to its cousins to deserve a mention, not to mention a taste. Beware imitations, however. There are some that go by the name that even forego the cocoa butter, substituting instead some types of vegetable fats. Now that really is cheating.
White chocolate originated in Switzerland shortly after the end of WWI and to this day Europe has no restrictions on the amount of sugar it can contain. Nevertheless, white chocolates from Switzerland, however they're called, are a delicious confection.
Since this food product is made from fats, it has the same advantages and potential drawbacks as similar compounds that are used for cooking. Like other fats, it is solid at room temperature but melts easily in the mouth. That temperature profile makes it tricky to use in cooking. As it melts, the different ingredients can separate out, making for an uneven mixture.
But, properly used, white chocolate can make a topping or ingredient that can't be beat. It can add a hint of delectable flavor to a mousse or produce some extraordinary white chocolate fudge. After all, humans evolved to crave fat in their diet and white chocolate certainly fills the bill.
Because it is such a stable fat, white chocolate can have a very long shelf life - up to five years in some cases. Those same molecules give it a very smooth texture and even some of the same health benefits as regular chocolate. And, since it keeps well, stomach problems from spoilage are much less likely.
Whether as an additive or topping for a fine cake, or all on its own in small, delicious bites, white chocolate is delightful as 'something a little bit different'. And, where food is concerned, different is often just what you want. There shouldn't be anything controversial about that.