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White chocolate is liked by kids. It is so delicious and mouth watering treat for them that they are ready to do anything for white chocolate bars. With the new white chocolate M&Ms that just came out, it is actually one of the favourite types of chocolate. So, everyone wants to know about how this tasty concoction is made. White chocolate is based on cocoa butter, which gives the ivory white confectionary delight its appearance and distinctive taste which is the main difference between white chocolate and other dark chocolates. Most notably vanilla, white chocolate also contains milk solids, sugar, and lecithin as well as other flavors. To keep them solid at room temperature yet melt easily in your mouth, cocoa butter is the active ingredient used in other chocolates. No doubt white chocolate bars are the best chocolates available but there are many other chocolates like Pralus and artisan chocolates that are equally best and offer best taste to the chocolate lovers. This is why not having quite the same taste; white chocolate has a texture like that of chocolate. To milk chocolate, some will find the taste similar. In Switzerland after World War I, white chocolate was first introduced. With the introduction of Nestle's Alpine White Chocolate bar containing white chocolate and almonds, it was first popularly distributed in America in the early 1980's. It does not meet the standards to be called chocolate in many countries, because of the fact that white chocolate does not contain cocoa solids or cocoa mass as in the finer dark chocolates. Since 2004, the at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar was required in the United States as required in the white chocolate. Before 2004, to sell this cocoa solids-free chocolate, US chocolate marketers had to obtain temporary marketing permits. To contain not less than 20% cocoa butter and not less than 14% dry milk solids is needed by the chocolates in the European Union. White chocolate can be very difficult to work with because of the high concentration of cocoa butter, as an oily mess is created that cannot be recovered and must be thrown out sometimes when it is melted the cocoa butter can come apart. The introduction of water into the melted product makes it rapidly turn lumpy, grainy and unusable, as with any other form of chocolate. This needs to be thrown away or discarded. To baking, some brands respond better more than others; from being baked, some even have a tendency to brown which is why there are specific kinds of chocolate made just for cooking. White chocolate can be bought in large or small bricks just like any other chocolate, but these can often be difficult to work with, which often results in inaccurate portioning. To make use of white chocolate, small chips are more often than not a more precise way. Russ Murray is the owner of this website and writes articles for his own website. For further Details Divine Chocolate and chocolate sauce please visit to website.
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