As it turns out, white chocolate shouldn’t really be called ‘chocolate’ at all! Interestingly, chocolate must contain chocolate liquor to receive the chocolate moniker. Good white chocolate contains cocoa butter, sugar, milk solids, vanilla and lecithin. Despite that, white chocolate likely got its name for the similar way that it’s made in relation to its real chocolate cousins.
Cooking with white chocolate is a baker’s dream. Its sweet and subtle flavor complements other ingredients in baked goods. Yet, the baker must take care when cooking with this confectionary treat. If your recipe calls for melting the chocolate, it’s best to go low and slow. White chocolate scorches easily because it doesn’t contain that chocolate liquor!
One last tip – be sure that when you’re buying white chocolate that you get a brand that contains cocoa butter which imparts an ivory color. Inferior brands contain vegetable fat and render the chocolate white. Besides, if you’re going to eat dessert – don’t skimp on quality. It makes every bite that much better!
