White chocolate: homemade recipe. White chocolate: composition and properties Can chocolate be white

White chocolate appeared on the sweets market quite recently compared to bitter chocolate, but in this short time it has managed to earn considerable popularity among sweet teeth. When buying white chocolate, it is important to remember that manufacturers are not always conscientious about the composition of their products. This poses a significant health risk. Among all the variety of firms, it is increasingly difficult to recognize real white chocolate.

Some general information about white chocolate

The main distinguishing feature of this product is the absence of cocoa powder in its composition, which gives an appetizing brown color to classic chocolate. But today, in terms of its popularity, white tiles are almost as good as dark ones. It is widely used in cooking. These are various powders, additions to cocktails, and fillings for cakes, pies, pastries and muffins. This original dessert tastes great with fruits, is part of a wide variety of confectionery decorations and gourmet sweets.

The history of chocolate dates back to the Mayan and Aztec times. Then it was consumed in the form of a drink, adding pepper for a more spicy taste. This dessert has come down to us, having overcome millennia and received many changes. The white version of chocolate was invented only in 1930. This came about as a result of the fact that the Nestlé company came up with the idea of ​​​​producing a product from cocoa butter residues so as not to throw them away. This dessert became known only half a century after its invention. At this time, white chocolate bars began to be actively produced. In addition, confectioners began to use it as a component of their masterpieces.

White chocolate has a pleasant creamy taste due to the fact that it contains a large amount of milk powder. The original taste makes this chocolate famous among both sweets and confectioners all over the world.

The composition of the product

To make natural white chocolate, you need cocoa butter, sugar, and powdered milk and some vanilla. A quality dessert contains at least 2.5% milk fat, as well as 20% cocoa butter itself. When buying a tile in a store, be sure to pay attention to the fact that these two components are in the first place in the list of components. If this is not the case, it is better to refuse such a product. Regarding the composition in developed countries, strict rules have been defined that do not allow the use of a smaller number of basic components. But in Russia there is no such law yet. This omission is often exploited by food manufacturers.

A low-quality product is likely to contain harmful trans fats, additives, and sugar substitutes. Such a change in the composition will not only reduce the taste, but will also bring considerable harm to the health of the person who eats the product. Some manufacturers may not add cocoa butter at all. Pay attention to its properties. A poor-quality product will have a white color and a pungent odor. Its taste is sugary and it does not melt well from the touch of hands. Natural white chocolate in its properties should resemble dark chocolate in its properties. It melts easily in the hands, has a creamy color and a mild smell, a delicate creamy aftertaste.

Real white chocolate contains such trace elements as potassium, phosphorus, as well as B vitamins. Theobromine and caffeine are not included in the composition, so the product does not affect the body excitingly and does not cause allergies.

Its energy value is quite high - 550 kcal.

Benefit and harm

Eating white chocolate helps produce serotonin, a happy hormone that helps you endure pain and even some illnesses. This hormone helps with stress, tension. But do not overdo it, otherwise you can get the opposite effect, since there is also a lot of sugar in the dessert. And its excessive use is the cause of the development of a number of dangerous diseases.

Choline, which is part of the composition, is necessary for the production of insulin and methionine, helps to normalize metabolic processes in the liver. Thanks to this, moderate consumption of this dessert will be beneficial for health. But at the same time, it is important to choose a natural product, because only it contains vitamin E, which is the key to youth and normal functioning of the endocrine system.

Do not get carried away with this dessert, otherwise you will get not only obesity, but also metabolic disorders. Do not consume white chocolate if you are hyperacid, diabetic, or allergic to any of the ingredients. But the white version of chocolate is a godsend for those who are allergic to cocoa. It is especially not recommended to get involved in this product for people who lead a passive lifestyle, as well as those prone to obesity.

How to cook at home

To do this, you need to purchase natural cocoa butter (at a pharmacy or a specialty store). This component will make up almost a third of the finished dessert. Take 100 g of the ingredient for one serving. Powdered milk and sugar (preferably powdered) will be needed in the same amount. It also needs some vanilla.

Powdered sugar in this recipe will be preferable to granulated sugar, as it dissolves much faster and does not form crystals in the product. If you do not have the opportunity to use powder, then you should first melt the sugar.

To prepare this dessert at home, melt the cocoa butter in a water bath, then mix with all the other ingredients. Instead of powdered milk, baby food is quite suitable. Stir the ingredients with a whisk without removing from heat. The finished mass is poured into molds and sent to the refrigerator until solidified. Within an hour, the product will be ready to eat or use as a component for homemade desserts.

Video: the benefits and harms of white chocolate

In fact, based on the classic definition of chocolate, white chocolate is not. Our hero of the article contains cocoa butter, a product created from cocoa beans, which in turn are used to make chocolate. Cocoa butter, which has a slight chocolate flavor, combined with milk, sugar, and often other flavors such as vanilla, are the base for the group. confectionery known as white chocolate.
To be called chocolate, a product must contain cocoa with chocolate liqueur. Don't be afraid - chocolate liqueur is completely alcohol free. It is a thick liquid. which is produced during the fermentation of dried and roasted beans, from which the desired extract was obtained. This component is present in all products called chocolate, just with the exception of white chocolate.
During squeeze chocolate liqueur a fat called cocoa butter is released. It is used as the base for white chocolate. Translated into plain language, cocoa butter is obtained from cocoa in the process of separation in the form of a bitter substance. If necessary, it is sweetened and mixed with additional components, such as milk, to make chocolate exactly the way we used to eat it since childhood. It is important to note that cocoa powder is not used to make white chocolate. Instead, sugar and milk are added. It follows from this observation that white chocolate does not contain caffeine, unlike regular chocolate made from cocoa.
Let's move on to the process of creating white chocolate. Just like normal chocolate, this chocolate is first heated, then cooled and processed until the desired consistency, texture and shine is achieved. This operation is called hardening. The final substance can be placed in a special form to give the desired volume, in which the resulting chocolate will be sold.
In recent years, white chocolate has gained fame as a confectionery ingredient needed to create sweets based on it or to create products consisting entirely of white chocolate. The creamy white color and delicate soft taste of such sweetness provide the uniqueness of such confectionery. Often, regular and white chocolate are mixed to create paired color groups in various sweets, for example, in this way you can use it to make a cake "Prague".
Because the concept of white chocolate is not fully standardized, so you need to be careful - on the shelves you can find products labeled as white chocolate, but not even containing cocoa butter. In such products, they come to replace him vegetable oils because of which such products do not have that rich creamy taste inherent in "real" white chocolate. Therefore, we recommend that you carefully read the composition of the product before buying it, even if it is labeled as "white chocolate". Not finding cocoa butter in the composition, you can safely put off such a craft until better times.
Cocoa butter, which we discussed above, is a very stable fat and can be stored for a long time without losing taste. It contains several natural antioxidants and has a shelf life of several years. In addition to chocolate, cocoa butter is used in products such as soaps, moisturizers and other skin care products, etc.

Chocolate is one of the most loved and wonderful treats on earth. It is adored by both the smallest sweet tooth and very elderly dessert lovers. Today there are the most different varieties and types of this product: milky, dark, white, porous, stuffed and other types. But the most controversial is white chocolate, the composition of which we will describe in our article. If you look, then this category of food is practically no different from its black "brother". But the first option does not contain cocoa. White delicacy is actively used in the confectionery business: it is added to pastries, cakes and pastries are decorated with it. Such goodness is good because it can be used by people who have allergic reactions to cocoa.

A bit about history

Chocolate itself is no less than five thousand years old. The recipe for creating this sweet passed from generation to generation, from people to people, from country to country, until it reached our times. But this all refers to the classic, black product. Specifically (the composition will be described later), its history dates back to 1930. It was made by the confectioners of the Swiss company Nestle. Then the ill-wishers claimed that the technologist who prepared the product had no idea what to do with excess cocoa butter. Therefore, some consumers did not perceive the innovation as an edible product at all. The novelty was predicted to be quickly oblivion.

But despite all the controversy, in 1931 the American company M & M's developed its own version of such chocolate. And white chocolate, the composition of which we will study a little later, finally changed its fate after the Second World War. During this period, he became one of the basic positions in most companies involved in the production of confectionery products. In the Soviet Union, he was wary of, and for a long time perceived as a threat to health. Even today in a number of countries chocolates white color do not consider chocolate and call them such a word as dessert.

What is included

White chocolate, the composition of which we describe, received such a color, as it contains ingredients of an exclusively white hue: sugar, milk powder, vanillin and cocoa butter, which creates the taste of chocolate. It does not contain cocoa liquor or cocoa powder. To prevent the occurrence of extraneous unpleasant flavors, manufacturers add deodorized oil. Instead of traditional sugar, a refined product or inexpensive sweeteners are used.

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

In accordance with international standards, the following norms must be observed in the manufacture of white chocolate:

• Cocoa butter - at least 20%.
• Powdered milk - 14%.
• Milk fat - 3.5%.
• Sweeteners or sugar - should not exceed 55%.
• Vanillin is added for flavor, and lecithin is used as an emulsifier.

White chocolate is very high-calorie - one hundred grams of the product contains 541 kilocalories.

Positive properties of treats

White chocolate, the composition whose calorie content is indicated above, has some positive properties that have a good effect on the body. So, among all the goodies made from chocolate, the white product is considered the sweetest. Therefore, even the smallest piece can fully satisfy the desire of the sweet tooth.

Despite the fact that the delicacy has a white tint, it, like classic chocolate, can cheer you up. The delicacy promotes the production of serotonin and the entry of endorphins into the brain.

The positive properties of white sweetness include the fact that it does not have an exciting effect, like dark chocolate. After all, cocoa-free tiles do not contain caffeine and other tonic components.

A significant use of white chocolate is precisely in cocoa butter, of which there is up to 1/5 part in each bar. This oil is a good dietary fat that does not provoke inflammation and does not raise blood cholesterol levels.

Negative properties of white chocolate

Regular consumption of this sweetness in large doses can cause irreparable harm to health. White chocolate (composition, properties are described in this article) contains vegetable fats, which have an incredible effect on the metabolism of fats in the body. They can cause serious problems with fat deposits, which are incredibly difficult to get rid of.

The artificial sweeteners present in the composition 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 blackheads and pimples on the skin. With the regular use of white tiles, an unhealthy amount of sugar enters the body, harming blood vessels and teeth.

Preparing white chocolate

You can cook delicious and not too “chemical” white which is described above 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.

Melt the cocoa butter in a water bath. In the resulting liquid, add, stirring regularly, the contents of the container, ordinary and soy milk, powdered sugar, salt and vanilla extract. Now you need to dissolve everything until a paste-like viscous mixture is formed, which is white chocolate.

The resulting composition is poured into molds and put in the refrigerator until completely solidified. The chocolate will be ready after three hours.

And one more thing about white chocolate

White for health are described in this review) are often used for culinary purposes by housewives. If the tile needs to be melted, then it is important to ensure that water does not get into the molten mass. Otherwise, the melted chocolate will clump together, and its further use will not be possible.

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

White chocolate was first introduced in 1930 by the Swiss firm Nestlé. The largest confectionery companies in the world have included White chocolate in its assortment after the Second World War, and in the USSR it began to be produced decades later. The production of white chocolate was carried out by the world-famous Soviet (now Russian) confectionery factories"Red October" and "Babaevsky". The advantage of the delicacy, in addition to the exquisite taste, is a rather high caloric content, so at first it was included in the diet of athletes, military, etc.

Today, natural white chocolate can be purchased in any volume of orders in our Alenka online store, which offers products from leading Russian manufacturers, the quality of which complies with GOST and international standards.

Due to the high content of cocoa butter, white aerated chocolate has a positive effect on liver function and strengthens the immune system. Sugar, which is part of the treat, increases the amount of endorphins in the brain and stimulates the production of serotonin, which improves mood. Consumption of chocolate with caramel flavor has a positive effect on the condition of the skin, since cocoa butter stimulates regeneration processes in skin tissues.

Online store "Alenka"

Our online e-shop offers high-quality natural white chocolate and cocoa butter at competitive prices from manufacturers. Delivery of orders is carried out in bulk of any volume to all regions of Russia.

Every real sweets lover has heard many myths about what white chocolate is made of - they say that it cannot be considered chocolate. They don’t argue about tastes, and someone may not like this type of delicacy, but why immediately attack and accuse him of all sins? The honorable name must be restored.

History of chocolate

Europeans did not know about the existence of chocolate until they discovered the New World:

• The recipe for chocolate came from the Indians;
• The sweet quickly hit the tables of Europe and spread throughout the world;
• For several centuries there was only one variety - dark chocolate;
• Switzerland became the second home, where they developed new technologies for the production of delicacies;
• Now everyone can buy tiles in the nearest store, choosing from dozens of varieties.

By and large, there are only three types of chocolate:

1. Black;
2. Lactic;
3. White.

It was in this chronological order that they "appeared into the world." But there are also all kinds of additives and fillers, it is now even more difficult to find “classic” tiles than with some kind of nuts, marmalade or cookies.

The success of chocolate was ensured by:

• Ease of production;
• Low cost;
• Constant availability of demand;
• Variety of recipes.

Children have not been the main target audience for a long time, everyone loves chocolate and it is foolish to deny it. Even more stupid - eating it is not standardized, forgetting about possible harm for the body.

Before you open the purchased tile, you need to familiarize yourself with the composition:

1. Cocoa butter - 25%;
2. Powdered milk - 13.5%;
3. Milk fat - 4%;
4. Sugar - 55%.

The numbers may differ slightly from the indicated values. But cocoa butter should be at least 20%, and sugar - around 50. It seems like, one of the main ingredients of any chocolate is cocoa powder, and here it is not even mentioned on the packaging - how so?

This is the secret:

• White chocolate does not contain cocoa powder;
• Due to the absence of powder, it has the same white color;
• This type of chocolate only came about because manufacturers needed to get rid of excess cocoa butter;
• The flavor comes from the oils.

The current situation leads us to a logical dispute - is this sweetness chocolate if it does not contain cocoa powder. Most confectioners are inclined to what is nevertheless, thanks to the presence of cocoa butter . Like, let it be another ingredient, but the product is made on the basis of cocoa beans, no matter what they say. Therefore, all manufacturers on the packaging boldly write: "White Chocolate".

This video will tell you how to make chocolate, including white:

How to make white chocolate at home?

If you do not trust large corporations or just want to try to do something yourself, you will have to get:

1. Silicone molds - it will be too difficult to extract frozen chocolate from plastic containers;
2. Cocoa butter - can be bought at a pharmacy or a pastry shop;
3. Sugar - any grocery store;
4. Vanillin - somewhere on the next shelf;
5. Dry milk.

Vanillin we need only 1 sachet. Yes, they are different, but it still depends on the volumes that you want to cook. For 300 grams of the finished product, 2 grams of vanillin is enough.

The remaining components can be mixed either in the indicated proportions:

• 25% cocoa butter;
• 15% dry milk;
• 60% sugar.

Or mix in proportions 1:1:1. The taste will change a little, so it's best to try both options.

By production technology:

1. Melt cocoa butter in a steam bath;
2. Add milk and sugar;
3. Stir to a homogeneous consistency;
4. Add vanillin;
5. Stir again;
6. Get rid of lumps;
7. Pour into a silicone mold;
8. Wait until it cools down a bit and refrigerate for 1-2 hours.

After that, it remains only to remove the finished home-made chocolate from the mold, cut and serve. It will all take quite a bit of time, it will be tastier and cheaper than a store-bought product. And you will be sure that there are no additives and a low likelihood of developing allergies.

White chocolate while breastfeeding

There are a number of opinions on this topic, from doctors:

• It is better for mommy not to risk with her diet for the first 6 months;
• All maternal foods affect the quality of milk and affect the baby;
• Up to six months of life, breastfeeding is the only source of nutrition;
• You can eat no more than 100 grams of white chocolate per month;
• Reception should be divided into 3 times, 30-35 grams each.

In order not to harm the child, you can only eat 1 bar per month. And then, not at once, but spread over three doses at intervals of 10 days. And this is the maximum indicator of how much you can eat, not the minimum. So it’s better just not to risk the well-being of the child, 30 grams of chocolate for the mother “will not make the weather”, but the baby may refuse to breastfeed, become more restless.

If you still decide to take a chance - look at your baby's reaction to breastfeeding after taking white chocolate. If the baby expresses his dissatisfaction, the next time the sweetness will have to be abandoned. In any case, for the period of breastfeeding.

Secrets of white chocolate production

Used in the production of white chocolate:

1. cocoa butter;
2. Sugar;
3. Powdered milk;
4. Milk fats;
5. Various supplements.

Cocoa powder is not used at all, because it is it that provides color and some bitterness to the final product. But sugar here is up to 55%, which ensures the high calorie content of white chocolate - it is harmful to teeth and blood sugar. So diabetics and those who suffer from caries should ignore any mention of this confection.

It is also better for pregnant and lactating mothers to refuse this delicacy. As much as you love white chocolate before, you'll have to be patient for a while. Well, or 20-30 grams, once every 10 days during feeding, no more.

But if your child asks for such a chocolate bar, you can make it at home, in a steam bath, using all the same ingredients. Thus, you can protect your baby from stabilizers, flavor enhancers and flavors, and other food additives, which often lead to the development of allergic reactions in children. Something made by one's own hands is almost always more reliable than mass-produced one.

If you do not know what white chocolate is made of, you can remain in the dark, there is nothing dangerous in this product. In any case, for a healthy person with normal teeth and good glucose absorption.

Video about the composition of white chocolate

In this video, technologist Anton Lopatin will tell you what white chocolate is made of, what it contains, why it is white: