How is white chocolate different from black. The benefits and harms of white chocolate

Greetings friends! This article is for lovers of white chocolate - a healthy and tasty treat.

This delicacy appeared in 1930, when the Nestle company decided to experiment. She just didn't add cocoa powder to regular chocolate. The resulting product was to the taste of many gourmets. Now a fellow black product is taking its place on store shelves. Although not as popular as black or black milky, white is also a hit. What is white chocolate made from? You can pay attention to the composition.

The composition of white chocolate is very simple, it is always described on the wrapper, so read carefully so that everything is natural. The composition of the white product includes cocoa butter, milk protein, sugar. Lecithin is also sometimes added to make the product thicker easier, and flavorings, usually vanilla.

The absence of chocolate liqueur, which is made from cocoa powder, makes white chocolate treats so original. You can make it yourself. Then there will definitely be no questions of what it consists of. It is only important to remember that the calorie content of sweets is high, although there is benefit, there is also harm, so nursing should think about it.

DIY white chocolate

Deciding to make white chocolate, the composition of which is simple, you can please your family. Moreover, the benefit of the white brother is greater than that of the black one. Use my recipe. To make it, you need to take cocoa butter. It can be found in a pharmacy. Don't be afraid to add more. From this, the taste of white delicacy will only intensify. Although there are benefits from white chocolate, it is still better not to forget about its calorie content.

I take one hundred grams of butter for one hundred grams of milk powder and the same amount of powdered sugar, you can add a bag of vanillin. I heat the cocoa butter in a water bath, then add the rest of the ingredients. When everything is melted, I use a mixer to thoroughly mix. Then I pour the resulting mass into molds. If you want a soft product, then you can put the molds in the refrigerator, for a solid result, you need to immediately send them to the freezer.

There are some nuances. I like to add honey instead of powdered sugar. To do this, put a few tablespoons of liquid honey in a slightly cooled mass. Why just when it's cold? So that honey does not lose its natural properties. Also my family loves it when I add extra ingredients. These may include raisins, nuts, almonds, or other fillers. It is only important to remember that this delicacy can be not only beneficial, but also harmful.

The benefits of white chocolate

As you know, there is a huge benefit from this sweetness, in which there is no cocoa powder. Since it does not contain theobromine, a substance that has a tonic and stimulating effect on the body. Therefore, people who are allergic to this substance can safely enjoy the white counterpart.

We list the useful properties that a white colleague has.

It contains cocoa butter, which is very beneficial in itself. Since it contains oleic, lanolin and stearic acid. There is also vitamin E. These components have a great effect on the body.
They nourish the skin.
Energize the body.
Useful during pregnancy, as it is easier to bear the baby with them.
Also, white chocolate includes tannin, which is very useful from a medical and cosmetic point of view.
This substance has an anti-inflammatory effect.
It treats lungs and bronchial asthma.
Masks from this product are useful, which heal wounds and rashes on the skin.
Delicacy thanks to the oil nourishes the skin, it becomes more elastic, if dry, then more oily.
You can get rid of acne, furunculosis, stretch marks, small scars, small early wrinkles.
In winter, a chocolate mask protects the skin from chapping and frostbite.

Harm of white chocolate

When I talk about the benefits that white chocolate brings, we cannot ignore its harm.

Consider the dangers of its use.

A lot of sugar, more than fifty percent, as well as milk fat, so it has a high calorie content. It turns out that empty calories have a bad effect on metabolism, which leads to an imbalance. Obesity and dependence on sweet chocolate are possible.
It is possible to cause an allergy. Since it contains cocoa butter, which causes irritation on the skin.
There are cases when, with excessive use, pressure increased and arrhythmia appeared.
A large amount of sugar leads to an increase in blood glucose.
And it is dangerous for diabetics.
The blood flow in the capillaries and small vessels also worsens. The kidneys, lower extremities, retina, and male genital organs suffer.

But all these contraindications do not mean that white chocolate should not be consumed at all. Just limit it.

A few more nuances

It is important to note that the calorie content that white chocolate has is 541 kilocalories. This is a fairly high figure, given that a person needs no more than two thousand kilocalories per day, one hundred grams of chocolate can make up a quarter of the daily diet.

It is also important to consider that lactating white chocolate, like chocolate in general, is contraindicated.

Although the white counterpart does not excite the child, it causes fermentation in his intestines, which can cause the baby to swell. He will become weepy. Diarrhea or, conversely, constipation is possible. But if you really want to eat chocolate, because otherwise depression develops, then giving preference to a white fellow is still better than black. Therefore, even nursing mothers are allowed a little of this sweetness.

The popularity of white chocolate in 2018 is not lower than that of dark bars. But then what is this product made of, since it has such a color?

Is there real chocolate in white chocolate?

The main distinguishing feature of white tiles from dark ones is the absence of such an important ingredient as cocoa powder. This element gives the brown color of the usual tiles. Therefore, answering the question about the presence of chocolate in a light bar, you can give a negative answer.

Is white chocolate healthy?

The benefits and harms of the product will be discussed below. Indeed, for a correct answer to this question, one should understand not only the composition of the product, but also the history of its origin.

History of chocolate

The appearance of chocolate begins with the existence of the Maya. Or rather, their predecessors - the Olmecs. These tribes are the first plantation owners of cocoa bean trees and also the first to taste liquid chocolate.

The Maya came to replace the Olmec tribe. Then the Aztecs became the owners. Gradually, the delicacy spread throughout Europe. For several centuries, chocolate existed only in liquid and dark form. The first dark product tile appeared only in the middle of the 19th century in England.

Why is chocolate white?

The appearance of white chocolate occurred in the 30s of the 20th century. This happened when Nestle was developing methods for disposing of cocoa bean oil residue. This was the beginning of the production of white chocolate. However, such an original delicacy gained immense popularity after 50 years.

Reference! The calorie content of white chocolate is 554 kcal per 100 g of product. This is 14 kcal more than the dark tiles.

White milky or bitter

The white bar lacks the strong antioxidants found in the other two types of chocolate. The reason for this is the lack of cocoa butter. In addition, the presence of vitamin K in the product contributes to the proper absorption of calcium and selenium. These elements strengthen the body's immune system.
Bitter, also called dark, contains in its composition many useful elements that help lower blood pressure and protect the vessels of the circulatory system from the effects of harmful radicals. Also, a bar of this chocolate can increase the presence of platelets in the blood plasma.
Lactic. This product should not be considered healthy either. The presence of milk in the composition leads to the fact that the beneficial effects of cocoa products are reduced.

Each variety of natural chocolate contains cocoa bean butter. Therefore, it is impossible to answer the question of which type is better.

The benefits and harms of white chocolate

Despite the calcium content in the composition of white tiles, it can be harmful to the health of the body. This product can be enjoyed, but it is not recommended to introduce it into the daily diet. Consider the benefits and harms of white chocolate.

Benefits of white chocolate

The benefits of white chocolate directly depend on the amount of the product eaten. Do not use tiles too often. However, it has its advantages.

Answering the question why white chocolate is useful, I immediately want to mention the positive effect on the central nervous system of the human body. Do not forget about the formation of serotonin (the hormone of joy), its presence in the body helps to reduce the pain of certain diseases.

It is also worth mentioning the presence of choline in the composition. This substance is actively involved in the production of insulin, strengthens the nervous system and improves memory and controls lipid metabolism in the liver.

Tocopherol (vitamin E), which is also present in the composition, is considered the vitamin of youth and supports the functioning of the endocrine nervous system.

The advantages of white chocolate relate to a natural product.

Video of making white chocolate at home

https://youtu.be/G_YB3pmTOu0

The negative impact of treats

Speaking about the benefits, do not forget about the dangers of white chocolate. Regular use of the bar leads to an increased consumption of sugar, regardless of the fact that the white product has less of this element than dark chocolate. Sugar damages teeth and blood vessels, and a person is also at risk for developing heart disease and diabetes.

Despite all the positive aspects, the harm of white chocolate is much more dangerous, so you should not overeat this product.

The composition of BJU white chocolate and calories per 100 g of the product are as follows:

proteins - 6.9 g;
fats - 35.7 g;
carbohydrates -52.4 g;
Kcal - 554.

What is white chocolate made from?

This delicacy has many fans, but only a few are wondering what real white chocolate is made of.

Of the ingredients, sugar, cocoa bean butter, vanilla and milk powder are added to the product. In this case, the oil concentration should not fall below the 20% mark.

Reference! If you find a bar in the store, and the composition of white chocolate is presented without one or more of the indicated ingredients, then think about whether it is worth buying this product.

Most manufacturers of the product prefer to save on white chocolate ingredients. Because of what, products, even in small quantities, will do more harm than good. The composition may include various additives and a sugar substitute. However, if the product contains trans and hydrogenated fats, then you should not buy it.

The conclusion about the state of low quality of the product lies in the list of ingredients that give an overly sweet taste and a bright white color.

How to make white chocolate at home

The advantage of home-made tiles is that cooking is a pleasure. Yes, and the benefits of the product will be greater because you purchase the ingredients yourself.

What real white chocolate is made of is already known, but nothing is said about the quantity:

30% cocoa bean butter - 100 g;
sugar, preferably powder - 100 g;
dry milk - 100 g.

In total, the ratio of products is 1:1:1. Therefore, set the quantity yourself. It all depends on the volume that is required. Also take some vanilla or vanillin. Literally 1 sachet.

Reference! Use a silicone container for making homemade chocolate, as it will be easier to get chocolate out of it than from a plastic container.

Cooking method:

Cocoa bean butter should be finely chopped and sent to heat in a water bath.
As it melts, add the powder, milk and vanilla. If there are difficulties with powdered milk, then it is allowed to take milk food for children.
Stir should be directly in the bath with a mixer or by hand.
Distribute the resulting mass into molds and send to the refrigerator for thickening.

Reference! To easily remove the resulting product from the molds, grease them with vegetable oil.

In the refrigerator, the product should be infused for at least an hour. The resulting chocolate is delicious, it turns out like this only at home.

Vegetarian recipe

In 2018, such a direction as vegetarianism is gaining popularity. Natural chocolate with that composition is not suitable for them. But there is a way out. You can make white chocolate with the replacement of the main ingredients:

instead of dry, use vegetable soy milk - 1 teaspoon;
a quarter plus a tablespoon of sugar, grind in a coffee grinder;
salt - 1 pinch;
cocoa bean butter - a third of a cup;
vanilla extract - half a teaspoon.

Making a dish:

To give smoothness and shine to the final product, milk with sugar should be passed through a coffee grinder, transferred to a bowl and salted.
The cocoa bean butter should be melted in the same way as in the previous recipe. Then beat and add the resulting dry mixture and extract a little at a time.
Divide into molds and leave to harden overnight at room temperature. If you want to speed up the process, then after half an hour, place the molds in the refrigerator.

The white tiles are less than 100 years old. And his appearance happened by chance. It was necessary to get rid of the fruit oil.
Initially, the sweet delicacy did not enjoy popularity and success, but in the 80s of the last century and to this day, almost everyone likes the product.
Many psychologists believe that the systematic eating of dessert in large quantities causes dependence on a psychological level.
There was no white chocolate in the USSR. And this is true. The fact is that at that time such a product was considered harmful. Therefore, it was not produced on the territory of the state.
Such products, unlike dark ones, are in much greater demand for decorating dishes. Often white chocolate becomes the icing of Easter cakes.

Treat while breastfeeding

There are several opinions from doctors about the benefits and harms of chocolate for the body of the mother and child during breastfeeding.

You should not make changes in the diet for the first six months.
Each product affects the quality of milk and affects the baby.
It is allowed to eat no more than 100 grams per month.
Divide the reception into 3 times, approximately 30 grams each.

Despite all the benefits and great taste, it is quite difficult to buy real white chocolate in stores in 2018. But to prepare such a dish at home is not difficult. Therefore, once again think about whether it is worth buying products in a store or is it better to cook white chocolate yourself at home.

But if the decision to purchase is still made, then carefully read the composition of the product.

What is white chocolate made from? This question is often heard. People who have tried this product for the first time ask this question.

Many assume that this product does not belong to chocolate at all, but is a product of a different plan. What is white chocolate? What is its composition? Does it contain useful and harmful elements?

What is chocolate?

As most people know, chocolate is a confectionery product based on cocoa butter. This oil is a product of processed chocolate tree seeds (cocoa beans).

Its homeland is South and Central America. It was there that the Mayans (later the Aztecs) made the prototype of chocolate. They mixed roasted, ground cocoa beans with water. Hot pepper was also added to this mixture. The result was a bitter and very fatty drink, they drank it cold.

Europeans discovered this drink much later, in the 1520s. The removal of the first sample among Europeans is attributed to the famous conquistador Cortes. Surprisingly, by the 17th century, Europeans had turned this drink into a kind of antipode. Instead of cool, it became hot, and bitterness was replaced by sweetness. At that time, the drink was incredibly expensive due to the price of raw materials for its preparation.

Chocolate in the modern sense came to us from the beginning of the 19th century. Grateful for this should be Konrad van Guten. It was he who discovered and patented a simple and inexpensive method for extracting cocoa butter from grated cocoa. It was this invention that made it possible to create the first solid chocolate.

Since then, much has changed, and modern chocolate has become widespread throughout the world. Its various types and subspecies arose, among which white chocolate also occupies its place.

However, cocoa butter has remained the main ingredient over the centuries. The quantitative and qualitative composition of the rest depends on the types of chocolate.

Composition of white chocolate

When answering the question of what white chocolate is made of, a number of important nuances should be considered. The market sells a variety of products similar to white chocolate. But not all of them are white chocolate in composition.

White chocolate is a white product consisting of at least 20% cocoa butter, 15% special milk powder and 50% (but not more than 55%) powdered sugar or other natural or artificial sweetener. The rest of the ingredients can vary greatly in composition, ranging from all kinds of fillers to natural and chemical flavors. The traditional flavoring, by the way, is vanillin or vanilla.

It is these requirements that are set in most European and American countries for white chocolate. Those products that do not contain cocoa butter or that have less than 20% of it, in fact, are all kinds of sweets. Although a number of confectioners are of the opinion that white chocolate as such is not chocolate.

Cocoa butter for chocolate

Since cocoa butter is a key ingredient in white chocolate, it should be considered in more detail. In fact, it is a fat that is squeezed out of ground cocoa seeds. It has a pleasant smell of cocoa and a white-yellow tint.

In its composition, this oil has a number of fatty acids, such as arachidic, lauric, linoleic, oleic and stearic. There are two- and three-acid triglycerides. It is also rich in alkaloids such as caffeine and theobromine.

Interestingly, at a temperature of 18 ° C, this oil will be hard and brittle, but if it is heated to 32 ° C and above, it will melt and become transparent.

Its main scope is, of course, the production of confectionery. It is also used by pharmacists and perfumers.

About milk, sugar and other ingredients

Initially, ordinary milk was added to chocolate, but over time it was replaced with milk powder and a certain amount of milk fat. This, of course, significantly reduced the cost of its production. Note that milk fats should not be less than 3.5% in this product, but it is not desirable that they be more than 4%.

Sugar or other sweetener is an essential element of chocolate. Its harmful and beneficial properties are generally obvious. It is because of sugar, which contains a lot of glucose, in combination with vegetable fats, excessive consumption of white chocolate can lead to a number of serious health consequences, up to metabolic disorders. This, in turn, increases the risk of developing obesity. At home, honey is often used instead of sugar.

Vanillin and other flavorings are an important part of this chocolate, as they complement its flavor. They act as a kind of visiting card (caramel flavor obtained from milk, and a special color of this product).

Considering the composition of this product, you can easily guess that it is very high in calories. It includes a lot of carbohydrates, vegetable and animal fats, a slightly smaller amount of proteins. Few people know that it contains vitamin E, various chemical aromatic compounds, etc. But alkaloids are present in it in minimal quantities or are completely absent, which qualitatively distinguishes this type of sweetness from other types of chocolate.

By the way, the latter makes it a more sought-after delicacy among allergy sufferers who cannot tolerate caffeine. In addition, due to the absence of this substance and theobromine, this chocolate has practically no stimulating and exciting effect on the body.

Interesting facts about white chocolate

The debate about whether white chocolate belongs to chocolate arises from the fact that only it does not contain one important ingredient (liquid cocoa powder). It is he who is rich in caffeine and other alkaloids, he is also the source of the dark shade of classic chocolate.

White chocolate is a rather young brainchild of confectioners, it is not yet 100 years old. For the first time this confectionery miracle appeared in the 30s of the last century. It was one way to profitably get rid of excess cocoa butter accumulated in factories. We must thank the Swiss concern Nestle for his birth.

Almost 50 years ago, this sweetness did not have wide popularity, but in the 80s everything changed. It began to be used both in the form of tiles, and as additives, coatings, shavings in a variety of confectionery products.

Surprisingly, a number of psychologists and nutritionists note that a certain psychological dependence can develop from the immoderate use of this product.

Another unusual fact for the post-Soviet generation is this: there was no white chocolate in the Soviet Union. And this is not a joke, indeed, this product was considered unhealthy, it was not produced at all in the country.

White chocolate is highly demanded as a tool for decorating cakes, pastries and various buns. Often it even becomes icing for Easter baking.

Very often we confuse real white chocolate with a fake in stores, in which other vegetable oils and a number of other chemical elements are added instead of cocoa butter. Not only is such a product not chocolate, but also its taste is completely different. As a result, many people who claim they don't like white chocolate have actually never tasted it, having actually bought a fake one.

If white chocolate is real, then it is easy to distinguish it by its rich creamy taste and light caramel tint.

Therefore, when buying a tile, it is important to study the composition of this product.

White chocolate is heaven for the sweet tooth. Its refined and pronounced vanilla taste cannot be confused with anything else. Oddly enough, humanity learned how to make white chocolate by recycling cocoa butter leftovers. It is this desire to save money that led to the appearance of this sweetness.

In terms of its taste, such a delicacy vaguely resembles the well-known chocolate dessert, but this is not strange, because the recipe for its preparation is also different. The main difference is the absence of cocoa beans, which gives the bar of white sweetness such a noble shade.

How do they make this delicacy in production? The basis of the recipe are four components:

powdered milk;
sugar;
vanillin.

Of course, the manufacturer also introduces some additives, flavor enhancers, as well as additional ingredients (nuts, raisins, candied fruits, etc.).

There is also an international recipe, according to which this type of chocolate should not contain less than 20% cocoa butter, about 55% sugar, up to 15% milk powder and about 4% fat (milk). Many manufacturers add vegetable oils, which greatly reduces the cost of the resulting product. But far from all brands sin with this, in most cases this applies to brands with cheaper goods.

Many housewives love to cook such a delicacy on their own at home. Known recipes for this include available ingredients, and the result is chocolate that is no worse in taste than store-bought chocolate. Next, we will tell you in detail how to make white chocolate at home.

How to make homemade white chocolate: a classic recipe

Probably, many will agree that home-cooked delicacies have a special taste on their own, and, most importantly, they are healthy, as they do not contain additional components, without which production cannot take place today.

White chocolate is no exception. If you want to make a truly delicious treat that is healthy and harmless to health, which can be given even to children, then remember how to make white chocolate. The classic recipe will consist of the following main components:

cocoa oil;
powdered milk;
powdered sugar.

These are the three main components that are taken in the same proportions. Next, without fail, is vanilla, the task of which is to give a good aroma.

Note that the calorie content of such a product is quite high, many times more than the classic black or milk. Therefore, those who follow the figure should eat it in moderation.

To understand how to make homemade white chocolate with these ingredients, read the step-by-step instructions below:

Grind the cocoa butter. You can use a grater or just cut it into smaller pieces. This will help shorten the melting process.
Bring the cocoa butter to a liquid state using a water bath. At the same time, stir the product constantly.
Add all other components in the specified proportion.
Bring the resulting mixture to a homogeneous state by stirring. To achieve the desired consistency faster, you can use a mixer.
Let the liquid cool at room temperature and then pour into molds. Place in refrigerator for at least 60 minutes.

Advice! In order for the frozen product to be easily removed from the molds, use their silicone varieties. Now you know how to make white chocolate at home with a minimum of effort and products.

white chocolate recipe without cocoa butter

Many housewives, having familiarized themselves with the previous classic recipe for making white chocolate, may object that it is quite difficult to find such a component as cocoa butter. But do not rush to be upset. If you still couldn’t get cocoa butter, then you can use another recipe that does not include such an ingredient.

For cooking you will need:

powdered milk (or powdered infant formula for nutrition) - 150 g;
milk - 10-12 tbsp. l.;
sugar;
vanillin.

Sugar must be added to taste. But the more it is, the thicker the prepared mixture is, and its taste is better.

Start cooking by combining all the ingredients. Then they are put in a water bath and stirred until boiling and a homogeneous mass is obtained. Everything - white chocolate is ready, it remains only to pour it into molds and cool in the refrigerator.

You can modify this recipe by adding any fillers (raisins, dried fruits, nuts, sesame seeds). It's a matter of taste and your imagination.

Watch how to make white chocolate in the video below:

How to make white chocolate icing for writing and smudges on a cake

This type of delicacy is actively used by confectioners to decorate desserts. Most often, various figures are made from it, white icing, which is used to cover cakes, pastries. It is also used to make all kinds of creams. In general, it can be used not only as an independent delicacy, but also as a material for the preparation of confectionery masterpieces.

Let's look at a few recipes on how to make white chocolate icing at home, which can be used when baking cakes and other confectionery.

For cooking, you need to take 200 g of white chocolate. Pre-grind it, heat it in a water bath, with constant stirring, until completely dissolved. In a separate bowl, 125 g of sugar and 10 g of milk are mixed. Pour the resulting mixture into hot melted white chocolate and stir well. If necessary, you can use a mixer. This recipe is probably the simplest and most affordable.
For the following recipe, you will need a few more ingredients to make the frosting. But as a result, you will get a product of a denser consistency. If you are thinking about how to make an inscription on a cake with white chocolate, then this fudge recipe can come in handy. Main components: 125 g chocolate (white), 50 g butter, 15 g milk cream. Cooking takes place according to this scheme: melt the main ingredient, add butter and cream. Before making an inscription with white chocolate, it is necessary to allow the mass to cool at room temperature. After the icing has acquired the desired consistency, you can fill the confectionery syringe and start decorating. With the same success, it can also be used to cover cakes - the product is quite plastic until completely solidified and smears well.
There is another recipe with the addition of starch. Recently, it has become very fashionable to decorate cakes in an extraordinary way. So, if the chef is faced with the question of how to make chocolate smudges from white chocolate, then you can use this recipe. To prepare, combine 1 tbsp. powdered sugar and 2 tbsp. milk. The mixture is heated over a fire until these ingredients are completely dissolved and mixed. Add crushed white chocolate bar, 50 g butter. Starch (1 tbsp.) Dilute separately in a small amount of cold milk or water. Then combine with the warm prepared mixture. Do not let the glaze boil - if you see a significant thickening, then remove it from heat and cool slightly. The technology on how to make smudges of white chocolate on a cake using icing prepared according to this recipe can be found in the video tutorials of confectioners or show your imagination. The main rule - do not be afraid to experiment and try, and everything will work out.

How to make white frosting without chocolate

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In the case when there is no chocolate on hand, or you want to make the ingredients that will be used to decorate the cake as cheap as possible, you can use a simple recipe for white fudge. How to make white icing without chocolate is very simple: take 4 tbsp. l. water and combine it with 1 tbsp. powdered sugar. Heat the mixture over a fire, after boiling, pour a little milk into it to give it a whitish tint. You need to apply the resulting glaze as quickly as possible, as it thickens very quickly.

How to make white chocolate buttercream and ganache at home

Confectioners often use white chocolate to make delicious buttercream (ganache). Before you make white chocolate cream, in addition to the main ingredient in the amount of 400 g, you also need to prepare 600 ml of cream (high fat content).

Heat the cream until boiling and add white chocolate, pre-chopped. Stir until completely dissolved. Cover the bowl with cling film and place in the refrigerator to set. After at least 5 hours, beat the resulting chilled mass with a mixer. Now you know how to make white chocolate ganache, and you can safely surprise your loved ones and relatives with delicious desserts.

Read also:

Recipe for Chocolate Chip Cookies
Mandarin slices in chocolate: recipes with photos
Recipe for chocolate cupcakes
Recipe for chocolate balls for cake decoration
Boiled chocolate biscuit recipes in the oven and slow cooker

The delicious taste of chocolate is familiar to everyone. This delicacy is loved by everyone, regardless of gender and age.

At the same time, everyone’s preferences are different, someone loves the tart taste of dark chocolate most of all, some like sweet, melt-in-your-mouth milk chocolate, while others are crazy about white chocolate.

But if dark chocolate does not raise any doubts about its belonging to the “chocolate empire”, then white chocolate gives rise to a lot of controversy. Some people think that chocolate can only be dark.

In fact, this opinion is absolutely wrong., and white chocolate is a full-fledged representative of chocolate products. The thing is that it does not contain cocoa powder or cocoa mass, which give dark chocolate a characteristic shade and tart taste.

The more cocoa powder in the chocolate, the more bitter and dark the chocolate will be. The white color of chocolate indicates the absence of cocoa powder, but it contains no less than cocoa butter, which is also the most important component of chocolate obtained from cocoa beans.

So is white chocolate chocolate?

The history of dark chocolate goes back over 3000 years, earlier it was a luxury, was considered the "food of the gods" and the sacred drink of the inhabitants of ancient civilizations. White chocolate appeared relatively recently in 1948 thanks to the Nestle company, which simply did not know where to put the excess cocoa butter. They came up with the idea of preparing a sweet white delicacy from cocoa butter, milk powder and sugar, which was called white chocolate.

And although the disputes over the name were going on for a long time, it was recognized as absolutely justified, since a product can be called chocolate, containing at least 20% cocoa butter. And in 2008, a confectionery regulation was adopted in Russia, stating that chocolate must contain at least 35% cocoa products, and white chocolate is fully consistent with its name. However, today there are often fakes on the market that contain hydrogenated fat and vegetable oil instead of cocoa butter. There is no benefit in such a surrogate, so before you buy a bar of white chocolate, carefully read the composition.

What are the benefits of white chocolate?

Of course, dark chocolate is considered the most useful and safe for the figure, but white chocolate is also healthy, thanks to the cocoa butter and lecithin it contains. It contains stearic acid and oleic acid, which reduces the amount of bad cholesterol in the blood.

White chocolate will also be useful for cosmetic purposes, as it contains tannins, caffeine and methylxanthine, which have a tonic and healing effect, help against skin rashes, burns and dry skin. But do not forget that any chocolate is useful only with moderate use, especially white. After all, white chocolate is the most high-calorie - about 600 calories.

The unique taste of white chocolate has won the hearts of many people. This original taste and captivating smell is given to it by milk powder with caramel notes, as well as cocoa butter, which gives it the taste of chocolate. White chocolate, like dark chocolate, is available in the form of bars or chocolate figurines and is used in confectionery.