Chocolate lovers have been debating the “authenticity” of white chocolate for years, and whether it should be considered “real chocolate” or not. It looks like real chocolate, and it tastes like real chocolate…so, what makes it stand out from its milk and dark chocolate cousins?
White chocolate originated in Switzerland in the 1930s, created to put excess cocoa butter to use. The main ingredient in milk and dark chocolate is the cocoa bean – which has been removed from their pods, fermented, dried, roasted, and cracked open. The result of this process are these small, chocolate nibs that have been ground together to create chocolate liquor. Chocolate liquor is then separated into cocoa solids (which creates the flavor) and cocoa butter (which is the excess fat). White chocolate is defined by its mild flavor and creamier texture, which differentiates itself from milk and dark chocolate.
Most manufacturers and retailers sell a cheap, bland version of white chocolate, that gives it a bad reputation. Instead of real white chocolate, they use compound coating or melting chips that is considered to be waxy and bland. This type of chocolate does not contain cocoa butter, and its coating comprises of vegetable oil, combined with palm kernel oil, hydrogenated palm kernel oil, and cottonseed oils.
Real white chocolate contains cocoa butter, along with sugar, milk products, lecithin, and Vanilla or Vanillin. At Lazar’s, we always use REAL white chocolate for our products. So, if you’re looking to buy some tasty, chocolate treats, look no further than Lazar’s Chocolate. You can access our online store at www.lazarschocolate.com or give us a call at (516)-829-5785.