White chocolate, a delicate delicacy, appeared relatively recently, less than 100 years ago. However, the novelty quickly gained popularity among those with a sweet tooth. Since then, white chocolate has been widely used in the preparation of pastries.
The history of the creation of white chocolate
For the first time, the Aztecs began to make chocolate. They used cocoa powder mixed with maize flour to make chocolatl. As a result of the conquest, a bitter product appeared in Europe.
Europeans quickly appreciated the invigorating qualities of the product. However, the taste, in their opinion, left much to be desired. As a result of modernization, the prototype of modern chocolate was born - a sweet drink. Already in the 19th century, they began to produce a solid product. Thus, chocolate appeared, which is still used in the production of various sweets, creams, etc.
Nevertheless, experiments with the delicacy did not stop. New ingredients were constantly introduced into the composition of chocolate. In 1930, the founders of Nestlé introduced a new product, white chocolate. In the USA, its own development of the delicacy appeared a year later. It was a white version of the familiar M & M's sweets. But in the USSR, for a long time, they did not start developing and producing a delicacy popular all over the world, as they considered it dangerous.
White chocolate composition
I must say that the recipe for white chocolate is significantly different from the usual dark or milk. It lacks such important components as cocoa liquor and cocoa powder. That is why in many countries the product is not considered chocolate.
The basic composition of the product includes milk, sugar and cocoa butter. Moreover, deodorized oil is used in the production, which completely eliminates the appearance of unacceptable taste shades. Sugar is often replaced with cheaper sweeteners. Also, white chocolate can contain hydrogenated fats.
Unscrupulous manufacturers go so far as to completely exclude cocoa butter from the product, using flavors to create the necessary taste. Today there are international requirements for the production of white chocolate. According to them, the product must contain no more than 55% sugar and sweeteners, no less than 20% cocoa butter, about 14% milk powder and 3.5% milk fat.
Only if the composition indicated on the package meets international standards, can the product be called "white chocolate". Otherwise, we are talking about sweet tiles, whose cost should be much lower.
White chocolate can be easily consumed by people with nervous system problems and cardiac diseases, since it does not contain theobromine and caffeine. It is not recommended to get carried away with white chocolate if you are prone to gaining excess weight. In addition, the delicacy can cause an allergic reaction in people with hypersensitivity to the components.
