How to handle white chocolate

Chocolate is delicious in itself, don''t you agree? But it is also often used as a base or accompaniment to desserts and other dishes. Either way, it is important to know what you want from chocolate before you buy it. There are all kinds of chocolates in shops and chocolate shops - with hazelnuts, almonds, fruit and other additives. Milk chocolate is the most well-known, followed by dark chocolate, and last but not least, white chocolate.

How white chocolate can be

White chocolate is not actually chocolate at all. In fact, all real chocolate is supposed to contain at least two and a half percent dry, non-fat cocoa solids - which is what gives chocolate its distinctive brown colour. White chocolate contains only cocoa butter, sugar, milk solids, vanilla and other additives. The name ''white chocolate'' is basically due to the properties of this confectionery - like ''regular'' chocolate, it is sweet, it has a firm shape, it is brittle and it melts in the mouth. White chocolate has been around for less than a hundred years, but it has quickly become a favourite among people. And it still is today. It is also very popular among chefs. It is true that it is a little harder to work with than dark chocolate, but it makes the products so much sweeter and more unique.

What to look out for when buying white chocolate

As mentioned, real white chocolate is made from cocoa butter. However, it is often the case that, in the drive to optimise and reduce costs, manufacturers replace cocoa butter with other, cheaper fats. White chocolate is already not very healthy for our bodies, especially compared to dark chocolate, which contains cocoa particles that have many healing properties. If other saturated fats are added to white chocolate instead of cocoa butter, it is even worse for our bodies. Animal or vegetable fats are altered by heat treatment and can be even more harmful to our health. White chocolate also contains a high proportion of sugar. However, there are also some advantages of white chocolate, namely that it contains calcium, phosphate, vitamin B2 and that it is caffeine-free. So, before buying white chocolate, just check the packaging and the list of ingredients it is made from. One more thing: quality white chocolate can be recognised by its colour, which is creamier or ivory, and certainly not pure white.

Making white chocolate confectionery

We don''t really eatwhite chocolate for its medicinal properties, we prefer it for its sweetness and its appearance. White chocolate is the most commonly used in confectionery and can be found in many recipes. Especially when combined with dark chocolate. It is the white colour that makes many confectionery recipes more appealing to the eye and sweeter. The combinations can create imaginative contrasts and make the dessert even more tempting.

How to use white chocolate

White chocolate is used by top chefs, not only for desserts but also for savoury dishes. White chocolate gives a special touch to a dish, like a spice that enhances the food. Quite hard to believe, isn''t it? But let''s take a look at what to look out for when making white chocolate confectionery. The first thing that is important is to use a recipe that actually states that you are using white chocolate. For example, a dessert that calls for dark chocolate in the recipe may not be the same if you replace it with white. The second thing to be aware of: when melting white chocolate, great care must be taken. In fact, white chocolate melts at a lower temperature than dark chocolate. The ways of melting it are the same; in a water bath or in the microwave. When melting chocolate, make sure that it does not come into contact with moisture. Once you have broken it up, place it in a dry stainless steel container. This applies if you are going to melt the chocolate in a water bath.

When melting white chocolate in a bath, the following instructions apply: when the water boils, turn off the heat, wait 60 seconds and then place the bowl with the chopped chocolate in it.

Then stir the mixture until it is melted and still warm. If you are melting the chocolate using a microwave, place the chocolate pieces in a suitable microwave-safe bowl. Set the programme to defrost the food. For quantities up to about 85 grams, start at 1 to 2 minutes; for larger quantities, increase the heating time as appropriate, but not too much. After about 2 minutes, stir the mixture well, even if there are still solid pieces of chocolate in between. Then return the bowl to the microwave and repeat the process until all the chocolate pieces are melted.

White chocolate, which is not what it is, is certainly a special treat we can afford today. Be adventurous and start preparing a dessert that will be spiced up with white chocolate. Believe me, you won''t regret it.