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How do you make white chocolate?
at Wed, 10 Dec 2003 06:20:21 GMT in >,
(JMI) wrote :
>Hello,
>
>I'm interested in how white chocolate is made. Anyone know how? Is there
>really chocolate in white chocolate?
>
Depends on what you define as "chocolate". True white chocolate contains
cocoa butter but no defatted cocoa solids. If you believe the latter is
what makes it chocolate, there is no chocolate in white chocolate. If you
believe any chocolate product in white chocolate qualifies, there is
chocolate in it. So: to get white chocolate, here's what happens.
After the cocoa beans have been roasted and ground, they're either pressed
or hung to extract the cocoa butter. Then, the cocoa butter gets mixed with
whole milk powder, sugar, and some vanilla, along with, usually, a little
soy lecithin. This viscous mix is then put into large vats called "conchs",
and just like other chocolates, slopped around in them (the technical term
is "conching" long enough for it to become completely smooth. Then it's
brought carefully to a specified temperature ("tempered") and poured into
the moulds for blocs, bars, etc.
So there's the process, basically an alteration of the same methods used
for milk chocolate. Most manufacturers actually buy their cocoa butter from
elsewhere, but a few use their own.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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