How can I choose the best white chocolate?

When choosing white chocolate, you should usually look for the one that is made using cocoa butter and does not contain vegetable fats. Despite its name, white chocolate is not really chocolate, because it does not contain any chocolate alcohol or cocoa solids that come from cocoa beans. This allows such chocolate to have a pale, almost white color and allows some people who can have negative reactions or allergies to chocolate to keep it. Cocoa butter is still often used to produce this type of chocolate, although some cheap products may seem similar, but use vegetable fat. One of the defining characteristics of chocolate is the presence of chocolate alcohol, which is a combination of oils and solids made of cocoa beans. This is what gives milk and dark chocolate a distinctive taste and aroma of chocolate, although various other components are added to different types of chocolate. However, white chocolate does not contain cocoa solids or chocolate liquid; Although it would still be contentAt cocoa butter, which is necessary for the signing taste of this particular confectionery.

When you are looking for the best white chocolate, you should be sure that whatever you buy and use means 渃 渃 渃 ocoa butter? between its primary ingredients. It is not uncommon for it to be the second component, even for high -quality white chocolate, because sugar is usually the first ingredient. Some brands even indicate exactly how much cocoa butter is present in the mixture they use, which you can also find on the product 檚 檚 packaging. In the US, the product usually contains at least 20% cocoa butter to legally call white chocolate, often mixed with milk and vanilla.

There are a number of other products that can look Similar up to white chocolate, but which actually do not contain cocoa butter. These are often marked as 渃 渃 onfectioner coating 鈥? And have a texture somewhat like chocolate,But the taste lacks chocolate richness. These types of coatings are usually added by imitation vanilla, which gives them some taste, and vegetable fats are commonly used to provide them with consistency and melting point similar to chocolate. You should avoid any chocolate that contains vegetable or animal fat instead of cocoa butter; But keep in mind that 渟 渟 oy lecithin 鈥? It is often added to chocolate as an emulsifier and does not indicate poor quality.