Chocolate Glossary Directory
A, B, Bl, C, C-2, Ch, Ch-2, Co, Co-2, Cr, D, E, F, Fi, Fo, G, H, I, J, K, L, M, Mo, N, O, P, Pe, Pr, Q, R, S, Sn, T, U, V, W, X, Y, Z
White chocolate is comprised of cocoa butter, sugar, milk solids, lecithin, and vanilla. White chocolate contains no cacao solids or chocolate liquor. Because of this, for many years it was not classified as chocolate at all, but as “confectionery”. The FDA Standards of Identity were amended in 2002, however, and white chocolate is now considered a real chocolate if it meets these standards. Real white chocolate must contain a minimum of 20% cocoa butter, at least 3.5% milkfat, at least 14% total milk solids, and no more than 55% sweetener (usually sugar), all by weight. Good-quality white chocolate is not pure white, but rather a creamy, off-white color. It is rich and creamy and has some taste of chocolate thanks to the cocoa butter it contains. There are imitation white chocolates available; these must be labeled confectionery coating or summer coating. They are less expensive than real white chocolate, but they they are inferior in flavor and aroma.
|This glossary would not have been possible without the kind assistance of my good friend Karen Hochman who runs the website: The Nibble. Karen gave us permission to base our chocolate glossary on hers. TheNibble is one of the Internet’s best resources for food articles, reviews, history, and just about anything when it comes to quality food. Please, if you have a few moments, visit my friend Karen’s website and you’ll be amazed at what a valuable resource it is. Thanks for all your help Karen!|
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