Most of us already have a deep understanding of the classification of chocolate, but have you ever thought about a question. Cocoa beans are black, then why are some of the chocolate white?
Cocoa beans are pressed to produce a kind of natural oil, cocoa butter, which is milky yellow color and it melts at 34 to 38 degrees Celsius, close to human body temperature. But chocolate is solid at room temperature. So this is why we have an old saying: Chocolate melts in your mouth, but not in your hands.
White chocolate does not contain cocoa powder or cocoa liquid cubes. It is made of three main ingredients: cocoa butter, sugar, and powdered milk. That's why it has a natural milky white color. So a lot of people don't think of white chocolate as chocolate because it doesn't have the cocoa flavor, but it has a strong milky flavor.
But this does not affect some white chocolate fans to love it, the white chocolate is also very wide in application. In summer, you can add butter in it to increase stability, add oily pigment to make it all kinds of color. The flavor of fresh milk is more malleable than dark, eg, it can be matched with tea, lemon and citrus acidity fruit, even the salty yolk, durian and other ingredients.
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