White chocolate: composition and properties

Chocolate is one of the most preferred and wonderful treats on earth. He is loved like the smallest sweeties, and very old admirers of desserts. Today, there are a variety of varieties and types of this product: milk, dark, white, porous, with fillings and other types. But most of all the controversy is caused by white chocolate, the composition of which we will describe in our article. If you understand, this category of food practically does not differ from its black "fellow". But the first option does not contain cocoa. White delicacy is actively used in confectionery: it is added to pastries, they are decorated with cakes and pastries. Such goodness is good because it can be consumed by people who have allergic reactions to cocoa.

A little bit about the history

Chocolate itself is neither more nor less than five thousand years old. The recipe for the creation of this sweetness passed from generation to generation, from people to people, from country to country, until it reached our times. But this all applies to the classic, black product. And specifically white chocolate (the composition will be described further) its history dates back to the 1930s. It was made by confectioners of the Swiss company Nestle. Then the detractors claimed that the technologist who prepared the product had no idea what to do with the surpluses of cocoa butter. Therefore, some consumers did not perceive innovation as an edible product at all. Novelty predicted a rapid oblivion.

But despite all the disputes, in 1931 the American company M & M's developed its own version of such chocolate. And its fate is white chocolate, the composition of which we will study a little later, finally changed after the Second World War. During this period, it became one of the basic positions in most companies engaged in the production of confectionery products. In the Soviet Union, he was cautious, and for a long time perceived as a threat to health. Even today in some countries chocolate bars of white color are not considered chocolate and they are called by such a word as dessert.

What is included in the

White chocolate, the composition of which we describe, has received such a color, as it contains ingredients of an exceptionally white hue: sugar, milk powder, vanillin and cocoa butter, which creates the taste of chocolate. It lacks both grated cocoa and cocoa powder. To prevent the appearance of foreign unpleasant tastes, producers add deodorized oil. Instead of traditional sugar, use a refined product or inexpensive sweeteners.

White chocolate is produced on the basis of exclusively dry milk. Often, manufacturers create vegetable hydrogenated fats to create cheap varieties of sweets. Such ingredients are used occasionally instead of cocoa butter. In this case, the smell and taste of cocoa is acquired through artificial flavor additives and flavors.

In accordance with international standards, in the manufacture of white chocolate must comply with the following standards:

• Cocoa butter - not less than 20%.
• Dry milk - 14%.
• Milk fat - 3,5%.
• Sweeteners or sugar should not exceed 55%.
• For the flavor, vanillin is added, and lecithin is used as an emulsifier.

White chocolate is very high in calories - in a hundred grams of the product contains 541 kilocalories.

The positive properties of goodies

White chocolate, the composition, the caloricity of which is indicated above, has some positive properties that have a good effect on the body. So, among all delicacies made of chocolate, the most sweet is the white product. Therefore, even the smallest piece can fully satisfy the desire of sweet tooth.

Despite the fact that the delicacy has a white tinge, it, like the classic chocolate, is able to cheer up. Delicacy promotes the development of serotonin and the ingestion of endorphins into the brain.

To the positive properties of white sweets can be attributed to the fact that it does not have an exciting effect, like black chocolate. After all, tiles without cocoa do not contain caffeine and other tonic ingredients.

The weight of white chocolate is precisely in cocoa butter, which in each tile is up to 1/5 of the piece. This oil is a good dietary fat, not provoking inflammatory processes and not raising the level of cholesterol in the blood.

Negative properties of white chocolate

Regular use of this sweetness in large doses can cause irreparable harm to health. White chocolate (composition, properties described in this article) in its composition has vegetable fats, which have an incredible effect on the metabolism of fats in the body. They can cause serious problems with the deposition of fats, getting rid of which is incredibly difficult.

Available in the composition of artificial sweeteners are dangerous for the endocrine system and for the functioning of the kidneys. If you eat white chocolate in huge doses, it will provoke the appearance of acne and acne on the skin. With the regular use of white tiles, the body receives an unhealthy sugar rate, harm vessels and teeth.

Preparation of white chocolate

Prepare a delicious and not too "chemical" white chocolate, the benefits and harms of which are described above, you can and at home. It will take 50 grams of cocoa butter and milk powder, five grams of vanilla extract, three grams of soy milk powder, 65 grams of powdered sugar and a pinch of salt.

On a water bath, cocoa butter should be melted. In the resulting liquid should be added, regularly stirring, the contents of the container, ordinary and soy milk, sugar powder, salt and vanilla extract. Now you need to dissolve everything until the time when a pasty viscous mixture is formed, which is white chocolate.

In the molds poured the resulting composition and put them in the refrigerator until completely solidified. Chocolate will be ready after three hours.

And one more thing about white chocolate

White chocolate (the benefits and harm to health described in this review) are often used for culinary purposes by housewives. If the tile needs to melt, it is important to ensure that water does not enter the molten mass. Otherwise, the melted chocolate will collapse into lumps, and its further application will not be possible.

To create all sorts of desserts, it is best to use a liquid product, packaged in tubes.