Chocolate is one of the most preferred and wonderful treats on earth. He is adored by both the smallest sweet tooth and the very elderly admirers of desserts. Today there are a variety of varieties and types of this product: milk, dark, white, porous, with fillings and other types. But the most controversy is white chocolate, the composition of which we will describe in our article. If you look, then this category of food is practically no different from its black "brother." But the first option does not contain cocoa. White delicacy is actively used in the confectionery business: it is added to baking, they are decorated with cakes and pastries. Such goodies are good because they can be consumed by people who have allergic reactions to cocoa.
A bit about history
Chocolate itself is no less than five thousand years old. The recipe for creating this sweetness passed from generation to generation, from nation to nation, from country to country, until it reached our times. But this all applies to the classic, black product. Specifically, white chocolate (the composition will be described later) has been leading its history since 1930. It was made by the confectioners of the Swiss company Nestle. At that time, detractors claimed that the technologist who prepared the product had no idea what to do with excess cocoa butter. Therefore, some consumers generally did not perceive the innovation as an edible product. The novelty predicted a quick oblivion.
But despite all the disputes, in 1931 the American company M & M's developed its own version of such chocolate. And white chocolate, the composition of which we will study a little later, finally changed its fate after the Second World War. During this period, he became one of the basic positions in most companies involved in the production of confectionery products. In the Soviet Union he was guarded, and for a long time was perceived as a threat to health. Even today, in some countries, white chocolates are not considered chocolate and are referred to as dessert.
What is included
The white chocolate, the composition of which we describe, got this color, because it contains ingredients of an exclusively white hue: sugar, milk powder, vanillin and cocoa butter, which creates the taste of chocolate. It lacks grated cocoa and cocoa powder. To prevent the occurrence of extraneous unpleasant taste shades, manufacturers add deodorized oil. Instead of traditional sugar, a refined product or inexpensive sweeteners are used.
White chocolate is produced on the basis of exclusively milk powder. Often, manufacturers use vegetable hydrogenated fats to create cheap varieties of sweets. Such ingredients are occasionally used instead of cocoa butter. In this case, the smell and taste of cocoa is acquired through artificial flavors and flavors.
In accordance with international standards, in the manufacture of white chocolate, the following standards must be observed:
- Cocoa butter - at least 20%.
- Powdered milk - 14%.
- Milk fat - 3.5%.
- Sweeteners or sugar - should not exceed 55%.
- Vanillin is added for the aroma, and lecithin is used as an emulsifier.
White chocolate is very high-calorie - one hundred grams of the product contains 541 kilocalories.
Positive properties of goodies
White chocolate, the composition of which the caloric value is indicated above, has some positive properties that have a good effect on the body. So, among all the delicacies of chocolate, the white product is considered the sweetest. Therefore, even the smallest piece can fully satisfy the desire for a sweet tooth.
Despite the fact that the delicacy has a white tint, it, like classic chocolate, is able to cheer up. The delicacy promotes the production of serotonin and endorphins entering the brain.
The positive properties of white sweets include the fact that it does not have an exciting effect, like dark chocolate. After all, tiles without cocoa do not contain caffeine and other tonic components.
Weighty white chocolate is found in cocoa butter, of which up to 1/5 of each bar is in each bar. This oil is a good dietary fat that does not provoke inflammatory processes and does not raise cholesterol in the blood.
The negative properties of white chocolate
The regular use of this sweet in large doses can cause irreparable harm to health. White chocolate (composition, properties are described in this article) contains vegetable fats, which have an incredible effect on the metabolism of fats in the body. They can cause serious problems with fat deposits, which are incredibly difficult to get rid of.
The artificial sweeteners in the composition are dangerous for the endocrine system and for the functioning of the kidneys. If you eat white chocolate in huge doses, then it will provoke the appearance of acne and acne on the skin. With the regular use of white tiles, an unhealthy sugar norm enters the body, and blood vessels and teeth are harmed.
Making white chocolate
To prepare delicious and not too “chemical” white chocolate, the benefits and harms of which are described above, can be done at home. It will take 50 grams of cocoa butter and milk powder, five grams of vanilla extract, three grams of soya milk powder, 65 grams of powdered sugar and a sliver of salt.
Cocoa butter should be melted in a water bath. The contents of the container, plain and soy milk, powdered sugar, salt and vanilla extract should be added to the resulting liquid, stirring regularly. Now you need to dissolve everything until a pasty, viscous mixture forms, which is white chocolate.
The resulting composition is poured into molds and put them in the refrigerator until completely solidified. The chocolate will be ready after three hours.
And one more thing about white chocolate
White chocolate (the health benefits and harms are described in this review) is often used for cooking by housewives. If the tile needs to be melted, it is important to ensure that water does not get into the molten mass. Otherwise, the melted chocolate will lump, and its further use will not be possible.
To create all kinds of desserts, it is best to use a liquid product packaged in tubes.