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What Is White Chocolate Anyway?
The funny thing about chocolate lovers is they all seem to have their own favorite poison. For some, milk chocolate melts their hearts. Others find that deep, dark chocolate that’s almost a little bitter is more to their liking. Another class of confection people often swoon for is the creamy sensation that has earned the name white chocolate.
But, what is white chocolate anyway and where does it come from?
White chocolate isn’t technically chocolate at all. Although it comes from the cacao bean just like its dark counterpart, this creamy, smooth creation is produced quite a bit differently. Rather than rely on the rich chocolate liquor for its creation, white chocolate leans heavily on the sinfully creamy cocoa butter than comes from the bean. Although both brown and white chocolate derive from the cocoa bean that is pretty much where their similarities stop.
The mellow, but delightfully smooth flavor of white chocolate comes almost entirely from cocoa butter. The more cocoa butter that goes into the mix, the higher grade the white chocolate is considered. Although it’s called “white” chocolate, the higher quality variety tends to take on a beautiful ivory color thanks to its concentration of cocoa butter. Less expensive varieties tend to have an almost pure white cast due to other ingredients that go into the mix. Vegetable oils and other greasy liquids are used to make the white, white variety. Pure cocoa butter goes into the ivory and yellow-tinted gourmet creations.
Although white chocolate shares part of its name with the dark variety, this creation is not really considered chocolate at all. Since the chocolate liquor that is released from cocoa beans during their processing is not used in this confection, this creation does not count as “chocolate” in the eyes of food connoisseurs.
Beyond the color differences between gourmet white chocolate and lower quality varieties, fans might find a few other noticeable distinctions. Gourmet white chocolate tends to have a very slight vanilla flavor. The higher grade variety also tends to be a great deal creamier. The whiter, whites typically are a bit more grainy.
White chocolate is related to the deep rich darks and the smooth milk creations, but it stands alone in its coloration and the choice of ingredients that go in it. This variety is loved by many for its creamy, delicate taste that is as ideal for eating all on its own as it is for adding to cakes, cookies and other confections.
November 10th, 2008 | Posted in chocolate | No Comments
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Americans Really Love Their Chocolate
When it comes to Americans, apple pie tends to take center stage, but chocolate probably should be added to the old, familiar phrase. American consumption of chocolate is one of the world’s largest and it appears as if there is no shortage of chocoholics that call the land of the free home. From chips and bars to hot, frothy drinks and ice cream, there is no denying America’s long-lasting love affair with chocolate.
The International Cocoa Organization reports that Americans and Europeans are the world’s biggest chocolate consumers. The industry itself is so big that chocolate is often referred to in measures of tons rather than ounces or pounds. The worldwide chocolate industry tops billions in annual value. The 2001 figures, for example, had the global chocolate trade worth more than $73 billion.
Although Europeans technically beat out Americans on chocolate consumption, they don’t do so by much. In 2001, for example, Europe accounted for more than 40 percent of all chocolate-related revenues. The 2000 figures, however, show that American chocolate consumption added up to a whopping 3.3 billion pounds! This works out to roughly 12 pounds of chocolate eaten, drank or both by each American during that year.
The country that does tend to beat American consumption hands down is Great Britain. Britons are credited with 32 percent of the total European chocolate consumption rate. They are trailed by the Irish, who also seem to have more than one sweet tooth in their ranks.
Although chocolate is enjoyed the world over, the Americas and Europe lead the pack because of their more developed markets. Chocolate consumption began in America and then traveled across the pond to the Europeans next. The introduction of this confection is relatively new in other areas of the world, such as Africa and Asia.
The World Atlas of Chocolate reports that milk chocolate is the favored American variety. Some 71 percent of North Americas will readily say this confection is their flavor of choice. It is also said that more than 60 percent of chocolate consumption comes in between meals and that some 40 percent of the world’s almond supply ends up in chocolate in one form or another. About 20 percent of the world’s peanut crops end up blended in with chocolate.
The history of chocolate got its start in the Americas and the love affair continues. With everything chocolate milk to rich, creamy chocolate bars capturing attention, the average American consumes pounds a year rather than a few ounces.
May 28th, 2008 | Posted in Uncategorized, chocolate, chocolate recipes, making chocolate | 1 Comment
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