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White Chocolate.
White chocolate has only gained popularity during the last few years. Because the chocolatiers' knowledge in working with
this chocolate has increased with its consumption, this kind of chocolate is gaining more and more popularity.
In the United States, this chocolate cannot be labeled so as it is illegal. According to the Food Drug Administration (FDA) it must be labeled "white coating" or "white confectionery". The reason why it is illegal to be branded so is because this kind of chocolate only contains cocoa butter and no chocolate solids (and the law states that every product that is labeled as chocolate must have both).
This might get a little confusing as chocolate makers have to describe "white chocolates" without using the word chocolate.
Should you travel to European countries, you will find that this kind of chocolate officially exist. This is because the Common European standards of identity defines this chocolate as consisting of sugar, cocoa butter, and milk.
A brief History.
This chocolate was first introduced in Switzerland, a few years after World War 2. During the 1940s and the 1950s, a few brands of this chocolate were sold in the United States. It wasn't until a good ten years ago that it was found on restaurant menus.
But what is it made of? When do I know when to use it?
This chocolate is made of cocoa butter, sugar, milk solids, and flavoring such as vanilla or vanillin.
It is usually best to implement this chocolate into recipes that contain dairy products. This chocolate is wonderful in cheesecakes, is sensational in truffles, mousses, bavarians, ice creams, ganache, puddings, and sauces. Keep in mind that unless you have a specific recipe that calls for this particular chocolate, you have to be very careful with your testing as you implement it. It can be a tricky balancing act.
You don't want to add too much because it is sweet, but you don't want to add too little because you want it's flavor to be pronounced.
Citrus, such as orange or lemon, spices, such as ginger and cinnamon, are good matches as they help to balance the sweet properties of this chocolate.
There is no set recipe for white chocolate. All chocolate companies have their own recipes for this type of chocolate.
Well, how do I know which one to pick, you ask. In my opinion, taste as many as you can and see which ones you love best!
(Remember to practice moderation!)
Melting white chocolates.
When melting white chocolate, you have to be very, very careful as it is very heat sensitive.
 It is crucial to stir the chocolate as it is melting so that there is no lumps in this delicious chocolate. (wouldn't want to ruin it after you're mouth has been watering for the past few minutes!)
Also, to make sure that it melts evenly, it is best not to melt more than 8 ounces at a time.
Should you be using a microwave to melt this chocolate, take your time in doing so. 30 seconds at a low temperature is usually best. Don't forget to stir after it has melted some (when it's out of the microwave of course)! Should there be any lumps, put it back in the microwave. Try 10-20 seconds at a time and stir again.
The chocolate should not take long to melt and it is best to work with 8 ounces or less at a time. How long it takes will depend on the wattage of your microwave and how well it is working.
White chocolate is usually melted, but not baked. If heated too quickly, the added milk can cause the chocolate to turn grainy.
What to look for in this chocolate.
When tasting white chocolate (should you be facing more than one kind) remember to sip a little water to help clear your palate of the chocolate you just ate. Otherwise, you will not be able to make a correct decision in regards to the next chocolate you taste.
Generally speaking, white chocolate should be ivory with a smooth and glossy surface. And when breaking a piece of chocolate, it should have a decisive snap. It should be a clean, even break, without any splintering or crumbling.
And to make sure that this isn't a copy or a fake version of the true white chocolate, check the ingredient list. This should not contain any vegetable fats whatsoever! Just cocoa butter.
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