Mark Thorson wrote:
> "Jean B." wrote:
>> Mark Thorson wrote:
>>> The current standard of identity for white chocolate is he
>>>
>>> http://www.accessdata.fda.gov/script...cfm?fr=163.124
>>>
>>> Generally speaking, FDA and FTC don't initiate investigations,
>>> warning letters, and enforcement actions without a complaint
>>> from somebody.
>> That is from 2002. Unless time is really flying by, the rules for
>> chocolate changed after that. This assumes the changes that
>> apply to other chocolates also apply to white... "chocolate".
>> Maybe not though, because then there would be nothing related to
>> chocolate in the product! That might be related to why the chips
>> in question don't say they are chocolate!
>
> No, it was last revised April 1, 2009. I remember thinking
> when I saw that, that if I had been in charge of that
> department, I would have issued the revised rule either
> the day before or the day after.

I only saw the date at the end.

--
Jean B.

In article >, "Jean B." >
wrote:

> Wayne Boatwright wrote:

> > Agreed! IMHO, the term "white chocolate" is an oxymoron. I have
> > never tasted anything made with white chocolate that had even the
> > slightest taste or aroma of chocolate.
> >
> Right. I have not figured out anything I really want to do with
> white chocolate, including just eating it. Some years ago, I had
> a recipe for a mousse or some such thing that I thought my mother
> might like, but I never did make even that.

White chocolate is handy for a couple of things, all decorative. If you
are doing something with molten dark or milk chocolate, the white is an
attractive decoration. If you want red or pink chocolate, you start
with white, and add the red chocolate powder color to it (do not ever
add liquids to molten chocolate).

--
Dan Abel
Petaluma, California USA

Wayne Boatwright wrote:
>
> On Tue 27 Apr 2010 07:52:51a, Jean B. told us...
>
> > Wayne Boatwright wrote:
> >> On Mon 26 Apr 2010 05:43:47p, gloria.p told us...
> >>
> >>> Jean B. wrote:
> >>>> Sqwertz wrote:
> >>>>> Letter sent VIA their website. Let companies know how much
> >>>>> you love or hate their products.
> >>>>>
> >>>>> Product: Premium White Chocolate Baking Chips.
> >>>>> These things are downright terrible. "Premium" my ass!
> >>>>> There's not even any chocolate or cocoa butter in them. How
> >>>>> can even legally call these things "chocolate"?!?!?!
> >>>>>
> >>>>> I'm glad I tasted these before using them in my recipe. How
> >>>>> could you
> >>>> Dare I ask what the ingredients are? I see whole milk powder
> >>>> and vanilla. I guess now that chocolate in the US does not
> >>>> have to contain cocoa butter, that this product does not? :-(
> >>>>
> >>>
> >>> "White" chocolate should have been a clue. I've never met white
> >>> chocolate that tasted anything like the real thing. Most are
> >>> like what I'd imagine as chewing on milky paraffin.
> >>>
> >>> gloria p
> >>>
> >>
> >> Agreed! IMHO, the term "white chocolate" is an oxymoron. I have
> >> never tasted anything made with white chocolate that had even the
> >> slightest taste or aroma of chocolate.
> >>
> > Right. I have not figured out anything I really want to do with
> > white chocolate, including just eating it. Some years ago, I had
> > a recipe for a mousse or some such thing that I thought my mother
> > might like, but I never did make even that.
> >
>
> Oddly enough, I'm reminded of a candy bar that I liked as a child.
> It was called "Zero". The inside was a malted chocolate nougat and
> was covered in white chocolate. Of course, the filling gave it a
> distinct chocolate flavor. In the south, it was common to buy these
> candy bars with a popsicle stick inserted into one end and they were
> sold either frozen or refrigerated.
>
> Otherwise, I have no inclination to buy or eat white chocolate,
> either on its own or in a recipe.

Zero bars are still around. If I recall it is not a simple chocolate
nougat, but something with almonds and a caramel layer. Pretty good
actually.

On Tue, 27 Apr 2010 20:58:30 -0500, "Pete C." >
wrote:

>
>Wayne Boatwright wrote:
>>
>> On Tue 27 Apr 2010 07:52:51a, Jean B. told us...
>>
>> > Wayne Boatwright wrote:
>> >> On Mon 26 Apr 2010 05:43:47p, gloria.p told us...
>> >>
>> >>> Jean B. wrote:
>> >>>> Sqwertz wrote:
>> >>>>> Letter sent VIA their website. Let companies know how much
>> >>>>> you love or hate their products.
>> >>>>>
>> >>>>> Product: Premium White Chocolate Baking Chips.
>> >>>>> These things are downright terrible. "Premium" my ass!
>> >>>>> There's not even any chocolate or cocoa butter in them. How
>> >>>>> can even legally call these things "chocolate"?!?!?!
>> >>>>>
>> >>>>> I'm glad I tasted these before using them in my recipe. How
>> >>>>> could you
>> >>>> Dare I ask what the ingredients are? I see whole milk powder
>> >>>> and vanilla. I guess now that chocolate in the US does not
>> >>>> have to contain cocoa butter, that this product does not? :-(
>> >>>>
>> >>>
>> >>> "White" chocolate should have been a clue. I've never met white
>> >>> chocolate that tasted anything like the real thing. Most are
>> >>> like what I'd imagine as chewing on milky paraffin.
>> >>>
>> >>> gloria p
>> >>>
>> >>
>> >> Agreed! IMHO, the term "white chocolate" is an oxymoron. I have
>> >> never tasted anything made with white chocolate that had even the
>> >> slightest taste or aroma of chocolate.
>> >>
>> > Right. I have not figured out anything I really want to do with
>> > white chocolate, including just eating it. Some years ago, I had
>> > a recipe for a mousse or some such thing that I thought my mother
>> > might like, but I never did make even that.
>> >
>>
>> Oddly enough, I'm reminded of a candy bar that I liked as a child.
>> It was called "Zero". The inside was a malted chocolate nougat and
>> was covered in white chocolate. Of course, the filling gave it a
>> distinct chocolate flavor. In the south, it was common to buy these
>> candy bars with a popsicle stick inserted into one end and they were
>> sold either frozen or refrigerated.
>>
>> Otherwise, I have no inclination to buy or eat white chocolate,
>> either on its own or in a recipe.
>
>Zero bars are still around. If I recall it is not a simple chocolate
>nougat, but something with almonds and a caramel layer. Pretty good
>actually.

http://www.hersheys.com/products/details/zero.asp

brooklyn1 wrote:
> On Tue, 27 Apr 2010 20:58:30 -0500, "Pete C." >
> wrote:

>>>>
>>> Oddly enough, I'm reminded of a candy bar that I liked as a child.
>>> It was called "Zero". The inside was a malted chocolate nougat and
>>> was covered in white chocolate. Of course, the filling gave it a
>>> distinct chocolate flavor. In the south, it was common to buy these
>>> candy bars with a popsicle stick inserted into one end and they were
>>> sold either frozen or refrigerated.

>> Zero bars are still around. If I recall it is not a simple chocolate
>> nougat, but something with almonds and a caramel layer. Pretty good
>> actually.
>


It would be even better if it were covered in semi-sweet dark chocolate
instead of that white stuff.

gloria p

On Apr 27, 9:35*pm, "gloria.p" > wrote:
> brooklyn1 wrote:
> > On Tue, 27 Apr 2010 20:58:30 -0500, "Pete C." >
> > wrote:
>
> >>> Oddly enough, I'm reminded of a candy bar that I liked as a child.
> >>> It was called "Zero". *The inside was a malted chocolate nougat and
> >>> was covered in white chocolate. *Of course, the filling gave it a
> >>> distinct chocolate flavor. *In the south, it was common to buy these
> >>> candy bars with a popsicle stick inserted into one end and they were
> >>> sold either frozen or refrigerated.
> >> Zero bars are still around. If I recall it is not a simple chocolate
> >> nougat, but something with almonds and a caramel layer. Pretty good
> >> actually.
>
> It would be even better if it were covered in semi-sweet dark chocolate
> instead of that white stuff.
>
> gloria p

Candy bars should be coated with chocolate, not that white stuff!

John Kuthe...

In article >,
"gloria.p" > wrote:

> > On Tue, 27 Apr 2010 20:58:30 -0500, "Pete C." >
> > wrote:

> >> Zero bars are still around. If I recall it is not a simple chocolate
> >> nougat, but something with almonds and a caramel layer. Pretty good
> >> actually.

http://www.hersheys.com/products/details/zero.asp

"Try this unique combination of caramel, peanut and almond nougat
covered with delicious white fudge."

I see no mention of chocolate. I've never had one, which is fine with
me.


> It would be even better if it were covered in semi-sweet dark chocolate
> instead of that white stuff.

But then it wouldn't be a "zero"! Maybe a "ten"?

:-)

--
Dan Abel
Petaluma, California USA

On Tue, 27 Apr 2010 10:52:51 -0400, Jean B. wrote:

> Right. I have not figured out anything I really want to do with
> white chocolate, including just eating it. Some years ago, I had
> a recipe for a mousse or some such thing that I thought my mother
> might like, but I never did make even that.

Wow. That's totally exciting.

-sw

On Wed, 28 Apr 2010 01:01:43 GMT, Wayne Boatwright wrote:

> Oddly enough, I'm reminded of a candy bar that I liked as a child.
> It was called "Zero".

They are still available.

But it's not the highlight of white chcocolate.

Calaubaut has a great white chocolate available in all gourmet
stores for $7/lb along with all their darker offerings (60% add
$1/lb).

-sw

On Tue, 27 Apr 2010 10:49:53 -0400, Jean B. wrote:

> Well, while this topic interests me, I also dislike white
> chocolate.

Is that what this is about? People who think white chocolate is the
Anti-Christ?

Dudes, it cocoa butter without cocoa. With all the Peeps in the
world, isn't here something better to rag on?

-sw (I can do anti-christ)

On Tue, 27 Apr 2010 14:17:04 -0400, brooklyn1 wrote:

>> http://Lifebuoy.com


Sheldon can't give up those marines lathering themselves up in soap.

-sw

On Tue, 27 Apr 2010 17:55:05 -0400, blake murphy wrote:

> On Mon, 26 Apr 2010 13:05:31 -0500, Sqwertz wrote:
>
>> On Sun, 25 Apr 2010 21:19:11 -0500, Sqwertz wrote:
>>
>>> Letter sent VIA their website. Let companies know how much you love
>>> or hate their products.
>>>
>>> Product: Premium White Chocolate Baking Chips.
>>>
>>> These things are downright terrible. "Premium" my ass! There's not
>>> even any chocolate or cocoa butter in them. How can even legally
>>> call these things "chocolate"?!?!?!
>>
>> Response:
>>
>> Mr. Wertz,
>>
>> Thank you for contacting Ghirardelli Chocolate. We are sorry to
>> hear of your disappointment with the Classic White Chips you
>> purchased.
>>
>> Ghirardelli Chocolate Company has been manufacturing fine chocolates
>> for more than 150 years. We take great pride in delivering
>> world-class, premium chocolate products to the consumer -- which is
>> why we guarantee your satisfaction with what we make. We are
>> confident that your next Ghirardelli® chocolate experience will meet
>> or exceed your expectations.
>>
>> You will be sent a coupon with which you can purchase new
>> Ghirardelli product of your choosing. We hope you enjoy it.
>>
>> ----
>> "World class my ass!" (I'm surprised they even responded to a
>> message that contained profanity)
>>
>> Obviously if I buy those same classic white chips, they will not
>> exceed my expectations.
>>
>> Unfortunately that's all I can get around aropund here are the
>> Ghiradelli "chocolate" chips. Maybe I'll try their regular
>> chocolate chips after I read the label.
>>
>> -sw
>
> i think you have to give them some credit for trying to placate you even a
> little bit.

The response was condescending and further implied that I bought
chocolate.

Anyway - did you try those Zapp's Voodoo Potato Chips? I sent away
my bag last year and never tried them until just 15 minutes ago
(limited edition - only comes out once a year). These things rock!

-sw

Dan Abel wrote:
> In article >, "Jean B." >
> wrote:
>
>> Wayne Boatwright wrote:
>
>>> Agreed! IMHO, the term "white chocolate" is an oxymoron. I have
>>> never tasted anything made with white chocolate that had even the
>>> slightest taste or aroma of chocolate.
>>>
>> Right. I have not figured out anything I really want to do with
>> white chocolate, including just eating it. Some years ago, I had
>> a recipe for a mousse or some such thing that I thought my mother
>> might like, but I never did make even that.
>
> White chocolate is handy for a couple of things, all decorative. If you
> are doing something with molten dark or milk chocolate, the white is an
> attractive decoration. If you want red or pink chocolate, you start
> with white, and add the red chocolate powder color to it (do not ever
> add liquids to molten chocolate).
>
Point!

--
Jean B.

Wayne Boatwright wrote:
> Oddly enough, I'm reminded of a candy bar that I liked as a child.
> It was called "Zero". The inside was a malted chocolate nougat and
> was covered in white chocolate. Of course, the filling gave it a
> distinct chocolate flavor. In the south, it was common to buy these
> candy bars with a popsicle stick inserted into one end and they were
> sold either frozen or refrigerated.
>
> Otherwise, I have no inclination to buy or eat white chocolate,
> either on its own or in a recipe.
>
I remember that! I even bought it more than once....

--
Jean B.

Sqwertz wrote:
> On Tue, 27 Apr 2010 10:52:51 -0400, Jean B. wrote:
>
>> Right. I have not figured out anything I really want to do with
>> white chocolate, including just eating it. Some years ago, I had
>> a recipe for a mousse or some such thing that I thought my mother
>> might like, but I never did make even that.
>
> Wow. That's totally exciting.
>
> -sw

I LIVE to excite you, Steve.

--
Jean B.

On Apr 25, 7:19*pm, Sqwertz > wrote:
> Letter sent VIA their website. *Let companies know how much you love
> or hate their products.
>
> Product: Premium White Chocolate Baking Chips. *
>
> These things are downright terrible. *"Premium" my ass! *There's not
> even any chocolate or cocoa butter in them. *How can even legally
> call these things "chocolate"?!?!?!
>
> I'm glad I tasted these before using them in my recipe. *How could
> you even produce something this terrible?
>
> I used to live in San Francisco so I'm still loyal to a lot of local
> products from that area, but Ghiradelli is off my list permanently
> from now on. *I'm totally aghast at how bad these are.


Is this "Ghiradelli chocolate" that you are talking about, in any way
related to the GhiraRdelli chocolate that we are all familiar with?

> Next up: *Mezetta Napa Valley Bistro Antipasta Olives in Chardonnay
> Wine.

Again, are these "Antipasta Olives" related to Antipasto Olives, or is
this a new political movement against pasta, called "Anti-Pasta"?

Wayne Boatwright wrote:
> On Tue 27 Apr 2010 06:58:30p, Pete C. told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 27 Apr 2010 07:52:51a, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Mon 26 Apr 2010 05:43:47p, gloria.p told us...
>>>>>
>>>>>> Jean B. wrote:
>>>>>>> Sqwertz wrote:
>>>>>>>> Letter sent VIA their website. Let companies know how much
>>>>>>>> you love or hate their products.
>>>>>>>>
>>>>>>>> Product: Premium White Chocolate Baking Chips.
>>>>>>>> These things are downright terrible. "Premium" my ass!
>>>>>>>> There's not even any chocolate or cocoa butter in them.
>>>>>>>> How can even legally call these things "chocolate"?!?!?!
>>>>>>>>
>>>>>>>> I'm glad I tasted these before using them in my recipe.
>>>>>>>> How could you
>>>>>>> Dare I ask what the ingredients are? I see whole milk
>>>>>>> powder and vanilla. I guess now that chocolate in the US
>>>>>>> does not have to contain cocoa butter, that this product
>>>>>>> does not? :-(
>>>>>>>
>>>>>> "White" chocolate should have been a clue. I've never met
>>>>>> white chocolate that tasted anything like the real thing.
>>>>>> Most are like what I'd imagine as chewing on milky paraffin.
>>>>>>
>>>>>> gloria p
>>>>>>
>>>>> Agreed! IMHO, the term "white chocolate" is an oxymoron. I
>>>>> have never tasted anything made with white chocolate that had
>>>>> even the slightest taste or aroma of chocolate.
>>>>>
>>>> Right. I have not figured out anything I really want to do
>>>> with white chocolate, including just eating it. Some years
>>>> ago, I had a recipe for a mousse or some such thing that I
>>>> thought my mother might like, but I never did make even that.
>>>>
>>> Oddly enough, I'm reminded of a candy bar that I liked as a
>>> child. It was called "Zero". The inside was a malted chocolate
>>> nougat and was covered in white chocolate. Of course, the
>>> filling gave it a distinct chocolate flavor. In the south, it
>>> was common to buy these candy bars with a popsicle stick inserted
>>> into one end and they were sold either frozen or refrigerated.
>>>
>>> Otherwise, I have no inclination to buy or eat white chocolate,
>>> either on its own or in a recipe.
>> Zero bars are still around. If I recall it is not a simple
>> chocolate nougat, but something with almonds and a caramel layer.
>> Pretty good actually.
>
> You're probably right. It's been so many years since I've eaten one
> that my memory of it probably isn't that good, although I thought the
> candy bar was quite good, especially when chilled. I don't know if
> the wrapper is still the same, but it used to have a polar bear on
> it.
>
I just saw a Zero bar a few days ago. By now I forget where, but
I told my daughter we had just been speaking of them.

--
Jean B.