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White chocolate has always been controversial. In fact, despite its name, it is not considered chocolate, as is black or milk.
Every September 22, the International White Chocolate Day, a sweet with an irresistible flavor, which has the misfortune of having a large group of detractors.
We will begin by highlighting that its color is not white, but rather yellow. Although it is delicious for its defenders, but … what exactly is white chocolate? We are wondering…
Actually, the chocolate It is characterized by a bitter taste, which is why it became an ideal competitor and / or companion for teas and coffees.
The chocolate began to industrialize in the XNUMXth century and its composition was very simple: butter, sugar and cocoa. This cocoa was obtained and obtained through a process of fermentation, drying and roasting of the bean, different procedure to the one used to obtain white chocolate. Why, then, is it called white chocolate?
White chocolate is not canonical chocolate
If chocolate, as we know it, is prepared with cocoa, sugar and butter, consider white chocolate as full-fledged chocolate is difficult. The reason is that it complies, more or less, with the master formula, but it is, precisely, that more or less the focus of the controversy: instead of cocoa and butter, cocoa butter is used.
To understand the reason for this recipe, we have to go back to the first decades of the 1930th century, when white chocolate was invented. It happened in XNUMX, from the Nestlé’s hand and its now legendary Galak chocolate bar. In this case, cocoa disappeared from the equation in favor of milk.
In other words, Nestlé defied the laws of the game and promoted as chocolate something that did not contain cocoa. According to the company, the idea of creating this sweet, similar in appearance to chocolate, arose as a way to dispose of the surplus of powdered milk, prepared for the WWI soldiers (1914-1918).
Why is it said that white chocolate is the sweet of the 2 lies?
Cocoa butter is basically cocoa fat, the same that is manifested in the process of making traditional chocolate. It has a similar flavor, yes (although in the final product it is not like that), and it also comes from the cocoa bean, but what is said cocoa is not.
Because chocolate would be nothing without cocoa, the first lie about white chocolate lies in its name. We imagine they chose the name chocolate to facilitate its commercialization, that is, as a marketeer trick.
Regarding the second, it has to do with color. Who sees it white? It is the most appropriate question because, let’s face it, its hue is bone yellow. Therefore, they could have called it blond or albino chocolateBut choosing white was a bit of a creative abuse, right?
In addition to everything, on the website of the Ministry of Health, within the section Sugars and confectionery articles, includes the epigraph 17.04. By name “Confectionery without cocoa”Among all the sweets that appear, there is white chocolate.
According to this, for legal purposes, white chocolate is not considered chocolate in Spain, just a sweet. Another country where there is also regulation for white chocolate is United States. There, for it to enjoy the chocolate category, it must contain at least 20% cocoa butter.
What you intuit about white chocolate and don’t dare to confirm
Regardless of whether white chocolate is not chocolate, but rather an aroma of its fat, it is very good and it is quite addictive, depending on how you have the day.
En general, the mothers They always say that white chocolate is not good for your health, but a whim to be taken in moderation. !Oh holy motherly wisdom! They hit the nail on the head.
Unfortunately, the fact that White Chocolate Day is celebrated does not mean that it is a healthy food. In fact, one of its main defects is that it is always sweet, too sweet, that is, by taking it, you are putting the body an excessive shot of sugar.
The other types of chocolate on the market, however sweet they may be, they never reach the sugar figures of white chocolate.
Also, sugar is the least of its problems, since white chocolate has so many retractors because it usually includes palm oils, trans fats, or sweeteners various.
Not everything is bad, since its flavor is joined by characteristics highly appreciated in confectionery, such as its excellent plasticity and how well it combines with citrus fruits, salt and, in general, acidic foods.
Either way, Once a year does not hurt! So we invite you to celebrate White Chocolate Day as it should be, that is, with your favorite sweet from this non-chocolate chocolate!