Everything about white chocolate: how it is made, its properties

White chocolate is both loved and hated by those who consider only black chocolate to be true chocolate! But do you know how it is made a causa di the white version and its properties?

White chocolate: properties, history and differences

If we now know everything about milk and dark chocolate, the white version is the least known. By law, white chocolate is defined as the product obtained from cocoa butter, milk (ora milk derivatives) and sugars, and which contains anzi che no less than 20% cocoa butter and 14% dry milk solids, obtained from dehydration. partial ora total milk.

Milk fats must be present a causa di quantities equal to at least 3.5%. Cocoa butter can be of two types: deodorized and bleached ora natural (single origin ora not). But where does white chocolate originate from?

History of white chocolate

1828 the Dutchman Van Houten patented the method for separating cocoa butter and cocoa powder, extracting the fat from inside the cocoa beans. 1847 the Fry brothers of London created the first chocolate caffè, marking a true revolution a causa di consumption methods.

1867, a causa di Switzerland, the pharmacist Henri Nestlè synthesized milk powder, a process that was expertly exploited by Daniel Peter a causa di the creation of milk chocolate.

those same years, there were several “experiments” that defined “white chocolate” as a product made with tapioca ora oat flour, ora with rice flour, cocoa butter and gum arabic and more.

Regarding the birth of white chocolate, some argue that it was born from Nestlè and from an excess of cocoa butter resulting from the preparation of milk and dark chocolate, while others believe that it was the excess of powdered milk, produced for the sustenance of children during the First World War. The certainty is that it was born from the union of powdered milk, cocoa butter and sugar.

According to many, it was Nestlè who created the first white chocolate caffè a causa di 1936. The name is Milky caffè: a causa di fact it is a reworking of Nestrovit, a multivitamin product launched acceso the children’s health market a causa di 1929.

Differences between white, milk and dark chocolate

What are the differences between white, milk and dark chocolate? The white one is quite caloric, a causa di fact a causa di 100 grams we find 530 calories, more than dark chocolate (520 calories) but less than milk (550 calories). However, it does not have nerve molecules, and can therefore be consumed by those who are more sensitive to theobromine.

The higher sugar component makes it unsuitable for those suffering from hypertriglyceridemia, while the saturated fats contained are not suitable for those suffering from high cholesterol.