I want to prove to all those out there that white choclate is real chocolate. So if chocolate by definition is a raw or processed food produced from the seed of a cacao tree, and the cacao bean is separated into cocoa butter and cocoa solids. Wouldn’t a white chocolate bar made from 30% cacao butter then be a real chocolate bar since 30% of it is made from the seed of a cacao tree?
White choclate is real chocolate.
If you look at: http://www.essortment.com/food/whitechocolate_ttqo.htm , you will see the following:
E.U. won't define white chocoale as real chocolate either. White chocolate usually is comprised of 22-25% cocoa butter, milk powder, sugar, and vanilla. The cocoa bean naturally contains over 50% cocoa butter, as with most vegetable oils this has virtually no flavour.
Basically, white chocolate tastes like a vanilla milkshake.........
Ah, but all chocolate is cacao but not all cacao is chocolate!
Now, you'll probably get no argument if you wanted to call them "processed white cacao" and "processed brown cacao", but then again, why?
Come to think of it, I kinda prefer "white cacao bar" , that way I don't get it mixed up with "white confectioner's coating" which has absolutely NOTHING to do with cacao!
Most white chocolates contain around 20-25% cocoa butter. The remaining ingredients are sugar, (over 50%) milk powder, vanilla, and soy lecethin.(both of these last two are around .05%)
Plainly speaking, over 3/4 of the product does NOT come from the cocoa bean.
That's something to think about.,..........
Well personally I like the dark chocolates. I tend to prefer the 70 or 80 85% cacao chocolates. But I always thought people confused the white chocolate that just had hydrogenated oil or other non cacao products in them. I really thought that to be chocolate the item just had to have part of the cacao bean in it such as milk chocolate which could have 30% cacao which is the same as some which chocolates. Apparently I was wrong. If only 1/10th of the item has come from the bean in cacao solids then it is chocolate, If it has 1/4 is from the bean in the form of butter it is not chocolate. That is just the way it is. I guess it makes sense so many cosmetic products have cacao butter in them and it’s not chocolate obviously. Thanks for the clarification it is interesting even in EU it is not considered chocolate.
E.U. also stipulates that "Chocolate" must only contain cocoa solids, powder, butter or liquor, sugar, vanilla and up to 0.5% soy lecethin, Nothing else is allowed.
A separate category is "Milk Chocolate", in which at least 30% must be cocoa liquor, but no other fats other than milk fat or cocoa butter are allowed
A lot of good information out there, and it is a very interesting subject.
I guess the question is in whether you want to use the word one way or another. Laws don't make definitions and each country decides what legal value a commercially used word has, but words have meanings because people use them that way. so if you want to call it "chocolate", Mike, go ahead! For me, it's not what I consider chocolate, but my favorite eating chocolate is Novi 75% dark chocolate. Hard to fit white chocolate into that sort of personal taste! I like white "chocolate" as an ingredient in cakes and stuff, but in vanilla cakes. It gives a nice texture, but no chocolate flavor.