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- Contains cocoa butter, but no cocoa solids or chocolate liquor
- Originated in Switzerland
- 1955: Mars, Incorporated begins manufacturing white chocolate
- Often used as a decoration on other chocolate products
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Cooking with White Chocolate
The chemical composition of white chocolate makes it difficult to manage during baking. Without the presence of chocolate liquor, the cocoa butter can occasionally melt too fast and create unwanted oils on top of the product.White chocolate remains solid if continually stirred and prevented from mixing with water or other liquids.
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White Chocolate Questions
What are the best foods to dip in chocolate fondue? Whats the best chocolate fondue recipe? 7 AnswersStrawberries are great to dip in chocolate fondueFor the fondue:1/2 cup unsweetened cocoa powder3/4 cup sugar1/2 cup margarine1/2 cup liquid nondairy creamerFor... read more
What is your favorite chocolate piece candy? 18 AnswersThe best chocolate made in the USA is Dove chocolate...nothing compares to the rich silky decadent flavor that melts in just the right seductive lusciousness as... read more
How To Make A White Chocolate? 1 AnswerOf course you know that white chocolate isn't really chocolate, but it does contain cocoa butter (maybe 33%), plus milk solids and sugar. Try this: http://www.c... read more
Why no white after Labor Day? 3 Answers"As with many customs and etiquette dictums, it's difficult to pin down the reason behind the prohibition against white after Labor Day. We searched on variatio... read more -
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