White Chocolate Essay

Published: 2020-02-10 10:22:49
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Category: Chocolate

Type of paper: Essay

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The first chocolate bar was invented in 1847 by the Fry Brothers in Bristol, England. White chocolate first appeared in Switzerland in the 1930s. It was invented by Nestle to use excess cocoa butter. The first bars name was called Galak. A year later in the USA, white chocolate was first made by the M&M Candy Company. In, 1948 introduced by Nestle was the Alpine White chocolate bar containing white chocolate and chopped almonds. In 1993, Hersheys chocolate manufactured Hugs and Mini kisses wrapped in white chocolate.

There were not any standards about white chocolate, because it does not contain chocolate liquor. Since 2004, when the FDA (food and drug administration-USA) have defined the white chocolate Standards of Identity as being at least 20 percent cocoa butter, 14 percent milk solids,3. 5 percent milk fat and maximum 55% sweetener. Now, it is legal for chocolate manufacturers to label white chocolate. Composition of white chocolate White chocolate is made of cocoa butter, milk and sugar. Actually it contains cocoa butter, milk solids, sugar, lecithin and flavourings (usually vanilla extracts).

Cocoa butter has very little chocolate flavour. Each manufacturer uses different recipe for making white chocolate. No two are alike. Use in baking White chocolate can be tricky to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. Generally, you cannot take a chocolate recipe and combine white chocolate as ingredient, but as decoration.

Every recipe must be adapted to receive the right chocolate. The reason, white chocolate contains higher contents of cocoa butter and sugar than its darker counterparts. So, when cooking different chemical reactions take place. White chocolate and health White chocolate does not contain cocoa solid, neither chocolate liquor, but only traces of theobromine. Theobromine is found in the cocoa solids. It gives brown colour to the chocolate. In contrast to white, brown chocolate contains large amounts of theobromine. Therefore people who must avoid theobromine can consume white chocolate.

White chocolate does not have any other health benefits, it is not unhealthy, actually if you buy branded* white chocolate it is good to eat but with moderation. * This is because on all branded white chocolate covers there are written the nutrition facts. White chocolate must contain at least 20% of cocoa butter. Branded white chocolate contains 30% of cocoa butter and that makes the chocolate healthier and also with better taste. White chocolate and calories Whole world is obsessed with fatness and diets, so I think that is good idea to show you how many calories are in just one bar of white chocolate (too many):

Nutrition Facts Calories 458(1915 kJ) % Daily Value 1 Total Fat27. 3g42% Sat. Fat16. 5g83% Trans Fat0g Cholesterol12mg4% Sodium77mg3% Total Carbs.

50. 3g17% Dietary Fiber0g0% Sugars50. 2g Protein5g Calcium169. 2mg Potassium243. 1mg But you can drink white chocolate caramel as much as you want because it contains just 100 calories: Nutrition Facts Calories 100(418 kJ) % Daily Value 1 Total Fat3g5% Sat. Fat0. 5g3% Sodium105mg4% Total Carbs. 18g6% Dietary Fiber0g0% Sugars18g Protein1g (http://www. calorieking. com).

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