In today’s world, we are truly blessed with how much chocolate is available for us to enjoy. There are so many flavors from milk chocolate to dark chocolate and fruit chocolate to white chocolate.
And, it is white chocolate that we will be discussing today.
Originating in the 1930s, white chocolate has been a popular candy for generations.
Made from the butter or fat of cacao beans, white chocolate is either loved or loathed by people worldwide.
Because it doesn’t include the cacao components that are responsible for the characteristic flavors and appearance of traditional, standard chocolate, the white variety is often discarded by many chocolate fans.
When you consider that white chocolate contains a great deal more condensed or powdered milk, and sugar than regular chocolate, it is no surprise why so many prefer to leave it alone.
And, for those on diets, the high calorie count of white chocolate is something to be avoided.
However, these ingredients help white chocolate with its creamy texture and distinct, sweet taste.
If you have tried store bought chocolate and wondered how it was made, you’re in the right place.
Today, we are going to guide you through the process of making white chocolate so you can give it a go yourself.
If you make it at home, you can control the ingredients better and make healthier chocolate for when you feel like a treat.
The Manufacturing Process Of Chocolate
You probably already know that cacao beans are used to create chocolate. These grow in pods on trees before being removed from the pods and arranged into stacks.
Here, various chemical reactions take place, such as sugar conversion. The sugar within the beans transforms into glucose and fructose.
And, some of these will then change into sugar alcohols, ester compounds, and weak acids.
During this process, the sprouts of the bean’s seeds start to degrade, releasing enzymes. These enzymes then convert the trace proteins and sugars to create a further flavorful compound.
Once this occurs, manufacturers roast the beans, which results in the cacao combining with the liquid fat. Together, this becomes chocolate liquor.
As this liquor cools, it will start to become solid. At this point, it becomes baking chocolate.
By adding sugar, milk, and cacao butter, the final result becomes one of the world’s most popular treats, chocolate.
What Is White Chocolate?
Believe it or not, white chocolate isn’t actually chocolate! This is because, to be defined as chocolate, it must contain cacao solids.
And, you guessed it, white chocolate does not contain any.
White chocolate consists of cacao butter, powdered milk, lecithin, LOTS of sugar, and, occasionally, vanilla.
Sometimes, however, certain vegan chocolates or brands will use an alternative to cacao butter, such as hydrogenated oils, palm oil (not good!), different fats, and more sugar.
Making White Chocolate
If you have read through the manufacturing process of chocolate above, then you should ignore that for white chocolate!
White chocolate is made with cocoa butter, which is colorless. The brown color of chocolate only occurs when it is roasted.
The cacao solids mic the butter and form that distinct brown color. In white chocolate, though, cacao solids are absent.
For white chocolate, cacao butter is mixed with a combination of milk, sugar, cream, and vanilla flavoring.
And, as for its white color, this is popular for adding a little lightness to different desserts.
But, you need to be careful when adding white chocolate to different dishes as it’s milky, sweet additives can easily overwhelm the aroma of regular chocolate.
Add too much white chocolate to another chocolatey dish, and you are likely to lose the chocolate taste and aroma altogether.
If you add white chocolate to desserts, you should serve them chilled. This is to limit the sweetness that can sometimes be extreme, as well as the additional fat included.
For baked goods and products, like muffins, white chocolate is best when added in large portions. This is to preserve the flavoring within the food.
And, if you fancy some melted white chocolate, just leave it in the microwave for short, sharp bursts, rather than melting with hot water.
Here’s how to make your own white chocolate:
Step One – Melting The Cacao Butter
For a large portion of cacao butter, cut it into smaller pieces. The smaller and more even the chunks, the faster they will melt.
Place a heatproof bowl above a pan of water, but ensure the water is not in contact with the bowl’s sides. Set this over a medium-low heat.
Bring the water to a simmer, but do not boil it. If you do this, the water may seep into the chocolate, causing the mixture to seize up.
Now, throw the cacao butter into the bowl, and allow it to melt. Just don’t let it scorch. Whisk (or stir) the cacao butter frequently for the most even melting process.
Step Two – Use The Rest Of The Ingredients
After the butter has melted, place the powdered sugar into your bowl by sifting it. This will reduce the risk of any lumps appearing. Stir thoroughly until the sugar has dissolved.
Add the milk powder into the bowl and sift again if any lumps are present.
Switch off the heat and then remove the bowl from your pan.
Step Three – Time To Grind The Chocolate
If you want a smooth texture, pour your mic into a blender for around three minutes. Alternatively, you can use a chocolate melanger, and wait for it to do its magic for several hours.
For any additional flavors, only add them once the chocolate has cooled. You can add some toppings to your chocolate molds, too.
Step Four – Making Chocolate Molds
Now, pour your white chocolate into whatever molds you are using, and leave them in the freezer to set for around 20 or 30 minutes.
After this, you can move them to the fridge or place them in the refrigerator at first for about two hours.
And, that’s how white chocolate can be made!
So, now we know – white chocolate isn’t made like regular chocolate and it isn’t actually real chocolate.
But, making it is pretty simple. Why not give it a go yourself? It may be the tastiest treat you’ve ever had!
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