The history of white chocolate
The first chocolate bar was invented in 1847 by the Fry Brothers in Bristol, England. White chocolate first appeared in Switzerland in the 1930’s. It was invented by Nestle to use excess cocoa butter. The first bar’s name was called Galak. A year later in the USA, white chocolate was first made by the M&M Candy Company. In, 1948 introduced by Nestle was the Alpine White chocolate bar containing white chocolate and chopped almonds. In 1993, Hershey’s chocolate manufactured Hugs and Mini kisses wrapped in white chocolate. There were not any standards about white chocolate, because it does not contain chocolate liquor. Since 2004, when the FDA (food and drug administration-USA) have defined the white chocolate Standards of Identity as being at least 20 percent cocoa butter, 14 percent milk solids,3.5 percent milk fat and maximum 55% sweetener. Now, it is legal for chocolate manufacturers to label white chocolate.
Composition of white chocolate
White chocolate is made of cocoa butter, milk and sugar. Actually it contains cocoa butter, milk solids, sugar, lecithin and flavourings (usually vanilla extracts). Cocoa butter has very little ‘chocolate’ flavour. Each manufacturer uses different recipe for making white chocolate. No two are alike.
Use in baking
White chocolate can be tricky to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. Generally, you cannot take a chocolate recipe and combine white chocolate as ingredient, but as decoration. Every recipe must be adapted to receive the right chocolate. The reason, white chocolate contains higher contents of cocoa butter and sugar than its darker counterparts. So, when cooking different chemical reactions take place.
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