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Achieving really WHITE chocolate.

1K views 3 replies 3 participants last post by  petalsandcoco 
#1 · (Edited)
This might sound like a stupid question and if no one replies , I'll totally understand.

Why is it when I melt white chocolate, it's not technically white ? Not only that, its somewhat transparent.

For instance , the other day I wanted to dip my biscotti cookies in white chocolate and it looked very unappetizing, the color was off, it was translucent. Where is the bright white chocolate ? Do I add food color ? Should I make my own ? Can someone recommend a supplier ?

I used Callebaut as this is my go to chocolate for most things .

It really shouldn't be called chocolate either ! IMHO

Yes, it is made with 20% cocoa butter , SO ? So what ?

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#3 ·
Well, it won't be truly white since cocoa butter is yellow. Many of the candy melt type wafers do come in white, but they are not truly chocolate (which technically, white chocolate isn't either). They have titanium dioxide in them to make them really white, and fats other than real cocoa butter. I've never seen white coloring that is oil based, which would be needed for coloring chocolate. You could search for it. There is white colored cocoa butter, but on its own, it doesn't taste very good.
The transparency comes from the viscosity of the chocolate. There are some that are very fluid that won't coat that heavily, may require more than one coat.
I use Callebaut white a lot, but haven't noticed it being too fluid to coat anything or line a mold.
 
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