1. Terry Wakefield
    February 22, 2016 @ 11:02 PM

    Nice to see an article regarding real white chocolate — many people have only experienced “waxy” white compound coating which is made with a vegetable oil (usually hydrogenated) which melts around 94F. There is a striking visual difference between white compound which is very white and white chocolate which is off-white or slightly yellow. Because the difference between the melting point of the oil in the white compound coating and body temperature (98F) is small, the “white chocolate” melts slowly in the mouth. Therefore, most people impatiently start to chew it to increase the melt rate. Since the partially melted material provides resistance, people often describe white compound as “waxy”. By contrast, the melting point of the cocoa butter in real white chocolate is around 87F (cocoa butter actually is comprised of a broad array of fatty acids which melt between 57 – 108F). Therefore, it melts out more quickly to provide a luxurious mouthfeel.

    When people say that white chocolate is not real chocolate, how do they draw that conclusion? Since pure chocolate liquor is comprised of about 52 – 57% cocoa butter with a corresponding 43 – 48% cocoa solids, cocoa butter is the majority component in pure chocolate. Perhaps there is a higher percentage of pure chocolate components in some white chocolate than in dark chocolate? However, since most cocoa butter is deodorized, it does not taste like chocolate. Also, the absence of chocolate flavor makes it the ideal foil of carrying other flavors — it becomes the foundation for decadent desserts.

    White chocolate is also criticized because everyone knows that “fat makes you fat”. This belief appears to be grounded in the fact that fat does contain twice as many calories per gram as carbohydrates. However, fat also has a high psychological satiety factor which means that it can tell a person’s brain that they have consumed sufficient food before they become physically stuffed. Therefore, fat in a product actually helps a person eat less. For this reason, people often over consume “low fat” products which may then contribute to them becoming overweight. In the chocolate world, which is better for you — a dark chocolate containing 15% liquor or a white chocolate containing 30% cocoa butter? Both of these products contain substantial amounts of sugar which if consumed in excess can cause blood sugar spikes which are not good for us.


    • Antonella Tromba
      February 23, 2016 @ 4:54 PM

      Excellent points, Terry. A few more reasons to choose only high-quality white chocolate!


  2. Vincent Palumbo
    February 23, 2016 @ 5:21 AM

    I have had white chocolate on occasion and have always considered it “real” chocolate. While I can’t remember any specific negative thoughts about any of the white chocolates I have tasted in the past, my favorite was always and still is dark chocolate. I have favored dark chocolate for the flavor, especially that of some of the very high quality artisan dark chocolate I have tasted recently (thanks to your recommendations, if I might add!) Your expertise is something I have come to rely on along with your honesty, Antonella. I appreciated this article very much, especially coming from such a knowledgeable source, and from it learned what makes white chocolate truly “real” chocolate!


    • Antonella Tromba
      February 23, 2016 @ 4:58 PM

      Thanks, Vincent. Your compliments make me blush! 🙂 It really was a nice topic to write for me.


  3. Richard Tango-Lowy
    July 30, 2019 @ 7:39 PM

    The best chocolate of any kind I’ve tasted was a true white—a 40% blend of three cacao strains from Guatemala. It’s my go-to chocolate when I need something really complex and spectacular. White chocolate can be beautiful.

    Dancing Lion Chocolate


    • Antonella Tromba
      July 30, 2019 @ 7:59 PM

      I agree, Rich!
      Also, the white chocolate you described seems something worth a tasting at the first chance.


      • Richard Tango-Lowy
        July 31, 2019 @ 4:48 PM

        It’s made specifically for me by Carlos Eichenberger of Danta Chocolate in Guatemala and is outrageously good. It’s also our best-selling bar.


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