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White choclate is real chocolate.

post #1 of 11
Thread Starter 

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?

post #2 of 11

Why?

 

If you look at: http://www.essortment.com/food/whitechocolate_ttqo.htm , you will see the following:

 

Quote:
In order to be labeled chocolate (as defined in the United States by the Food and Drug Administration) a product must also contain cocoa solids from chocolate liquor. Chocolate liquor is not alcohol. Rather, it is the thick liquid produced when fermented, dried and roasted cocoa beans are shelled, then ground. This ground up inner bean is known as chocolate liquor and is the key ingredient in all of the chocolates on the market except for white chocolate .
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post #3 of 11

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.........

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post #4 of 11
Thread Starter 

Okay, so I guess my definition of chocolate is wrong. USA or EU Chocolate must containo cocoa solids. If a bar is made from cocoa butter and has no soilds in it cannot be defined as chocolate. Is this correct?

post #5 of 11

Yup, AFAIK, otherwise it is something else, but not chocolate rollsmile.gif

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post #6 of 11
Thread Starter 

lol its a product made from parts of the cacao bean from the cacao tree but not chocolate. Just a sugary cacao bar that is not chocoalte..

post #7 of 11
Quote:
Originally Posted by Mike Zollner View Post

lol its a product made from parts of the cacao bean from the cacao tree but not chocolate. Just a sugary cacao bar that is not chocoalte..

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" crazy.gif, that way I don't get it mixed up with "white confectioner's coating" which has absolutely NOTHING to do with cacao!
 

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post #8 of 11

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.,.......... 

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post #9 of 11
Thread Starter 

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.

post #10 of 11

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.

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post #11 of 11

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.  

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