User:Melanie.riveracolón/White chocolate

Official White Chocolate Article Draft

= White chocolate =

White Chocolate was made for the first time in the 20th century by the Swiss Company Nestlé. It has a pleasant sweet taste, contrasting dark chocolate, which is more bitter because of the quantity of cocoa it contains. White chocolate has a pale ivory in color and is made of cocoa butter, a fat vegetable that comes from cocoa beans ; sugar, a sweet substance of sucrose ; milk solids, which contains 3.7% of fat and 9% of non- fat, and, sometimes, vanilla extract. White chocolate does not contain cocoa solids, which can be found in other types, such as dark and milk chocolate. It maintains as a solid on room temperature, which is 25 °C (77 °F). Since white chocolate contains cocoa butter, its melting point is 35 °C (95 °F).

Content

 * 1History
 * 2Composition
 * 3Optional ingredients
 * 3Regulations
 * 4See also
 * 5References
 * 6External links

History
Galak Milkybar chocolate was the first to hit the market in 1936, made by the Swiss company Nestlé, which was founded by Henri Nestlé in 1866. In 1945, at the end of World War II, other companies developed new formulas for make white chocolate. One of those formulas was developed by Kuno Baedeker at the North American Merckens Chocolate Company. From 1948 until the 1990's, Nestlé produced a white chocolate called Alpine White, which contained almond pieces. This white chocolate bar was distributed throughout the United States and Canada. In the 1990's, Hershey’s chocolate company, created by Milton Hershey in 1894, started with the production of white chocolate kisses, a product that diversified during the early 21st century. Since white chocolate does not contain cocoa solids, which are characteristics of diverse types of chocolates, there was a controversy as to whether white chocolate was considered a chocolate or not. On October 4, 2002, the U.S Food and Drug Administration (FDA), established a standard of identity towards white chocolate.

Composition
White chocolate does not contain cocoa solids, which are the primary non-fat constituents of conventional chocolate liquor – chocolate in its raw, unsweetened form. It should contain no less than 20% of cocoa butter and 14% of milk solids, which contain the minimum of milk fat which is 2.5% to 3.5%. Since white chocolate contains cocoa butter, its melting point is 35 °C. During manufacture, the dark-colored solids of the cocoa beans are separated from their fatty content, which corresponds to dark and milk chocolate. Regarding white chocolate, it does not contain cocoa solids, since cocoa butter is the only ingredient out of cocoa in white chocolate. Since it does not contain cocoa solids, white chocolate does not have theobromine nor caffeine. Also, white chocolate contains significantly less antioxidants than dark chocolate, which makes it unhealthier.

Optional ingredients
The main ingredients in white chocolate are cocoa butter, sugar, and milk solids. However, the U.S Food and Drug Administration has established other possible ingredients such as carbohydrate sweeteners which can be added to white chocolate. These ingredients can be: cream, butter and other types of milk (concentrated, evaporated or condensed; like skim milk, buttermilk or malted milk). If spice ingredients or artificial flavors are added to white chocolate, it must be labeled on the package in order for consumers to be aware.

Regulations
Regulations determine what may be marketed as white chocolate. In the European Union, since 2000, white chocolate must contain at least 20% of cocoa butter, 14% of total milk solids, and 3.5% of milk fat. The same standards apply in the United States since 2004, but with the additional proviso that the product can include no more than 55% of sugar or other sweeteners. Before 2004, American firms were required to have temporary marketing permits in order to sell white chocolate.