There are two types of people in the world: those who hate chocolate and those who love it. Within this group we could distinguish three more subgroups: those of dark chocolate, those of milk chocolate and finally those of white chocolate. I must say that the latter are the least; but I am also clear that they are true fans of this sweet. Come on, they would kill him! I am particularly the one with milk, like coffee with milk. However, if you feel identified as a fan of white chocolate, milk that wanted to be chocolate, here we tell you their lights and their shadows.
What is it?
White chocolate is a sweet made up of milk, cocoa butter and sugar. Cocoa butter is a fat of vegetable origin with a melting point high enough to keep it solid at room temperature, which helps us to make white chocolate. As a rule it consists of 20% cocoa butter, 14% dairy solids, 3.5% milk fat and approximately 55% sugar or other sweeteners. It does not carry its components as neither paste, nor liquor, nor cocoa solids.
Lacking solids or cocoa paste is poor in both theobromine and caffeine. The two are methylxanthines, which at the organic level produce central nervous system stimulation, bronchodilation and various cardiovascular effects. It should be noted that these substances in pets can be toxic, since they slowly eliminate them from the body. White chocolate is therefore very rich in calcium (225 mg per 100 gr of chocolate).
The first commercial chocolate was produced in 1930 by the Nestlé company. They were small bars that they called Galak and that in Spain they are known as Milkibar (milk bars), which were not marketed until 1962. Actually the company's idea was to create a product with the addictive taste of chocolate and its characteristic bitter taste.
But can white chocolate, chocolate itself, be considered? Technically no, it's actually a derivative or byproduct thereof since it does not contain cocoa paste. It is also much richer in sugars and fats. Since it does not contain cocoa paste, it also loses the polyphenols that provide the antioxidant effects to chocolate. All these data have managed to give white chocolate quite bad press. My personal opinion is simple; The key to success is not to abuse.
White chocolate and pastries
It can be difficult to work with white chocolate in baking. When it melts, cocoa butter can separate and create an oily compound. This separation can be recovered by emulsion by melting a small amount of butter or chocolate and beating the mixture; What happens is that in our houses we don't usually have cocoa butter at our disposal. As with chocolate, as soon as some water is added to the molten product it becomes lumpy and granular. In addition, it is difficult to dye with homemade dyes, you have to use special dyes. All these factors make working with him in homemade pastries always a challenge. The most common uses are: cover of pies or cakes, mousses and frostings mainly.
It should be noted that white chocolates of poor quality are usually white and not ivory, this is because in their manufacture animal or vegetable fats are used, but there is no trace of cocoa butter. So let's look closely at the color of chocolate so as not to consume anything beneficial at the nutritional level in our homes.
Regardless of its nutritional values or the challenges involved in working with it, the truth is that the White chocolate It has many followers and is an ingredient that pastry enthusiasts and professional confectioners always include in their preparations.