Is white chocolate an oxymoron?
What is white chocolate? Where does it come from? Does it have the same properties as its black counterpart? And most importantly, can we call this product … chocolate?
Cube of chocolates history
Let’s start from the beginning, chocolate has been known for centuries, but it was only in the 19th century that it gained the form of a well-known bar. Previously, it was popular in manors around the world as a liquor. To prepare dark chocolate you need cocoa butter, sugar, and cocoa powder, i.e. most cocoa beans are used. This means that all fat-free ingredients are used. Additionally they have many health-promoting and oxidizing properties.
So what is white chocolate?
The product was created in 1930 by Henri Nestle (known name?). Here it was about using the excess cocoa butter that was left as a by-product. As a result, the combination of this ingredient with sugar and milk ingredients (e.g. whey) resulted in a variety of white chocolate, which in 1948 was used to create the first bar – Alpine White. People liked this product. Still what distinguishes this type of sweet is its relatively creamy and buttery texture that melts in your mouth. Even if you belittle and underestimate white chocolate, you need to know that producing this product is not that easy. The ingredients mentioned earlier – cocoa butter, sugar, and dairy ingredients – are easily disturbed, resulting in a mix that is either too sweet or too fatty. Therefore, to get the right taste and aroma, it is important to balance the elements properly.
Why the bad opinion?
Some of these products available on store shelves do not contain raw cocoa, i.e. instead of cocoa butter, they contain fat, sugar, and milk. Such products cannot be called chocolate, so it is worth checking the composition of the goods we buy. It is worth knowing that the best white chocolates contain as much as 33% of cocoa butter, and the lower the content, the worse the quality of the product.
Values that can be obtained by consuming white chocolate are often mentioned – vitamins from group A and E. There are nutrients in it, but compared to dark chocolate, these amounts are negligible. White chocolate is primarily a source of saturated fatty acids, which, when consumed in excess, are harmful to health. The composition of high-quality white chocolate contains small amounts of unsaturated omega-3 and omega-6 fatty acids, fat-soluble vitamins (A, D, E and K) and minerals such as phosphorus, calcium, iron, magnesium and potassium. However, this is still a minor contribution. The advantage of consuming white chocolate is that the product does not contain cocoa, i.e. it is devoid of caffeine, which can be a big plus for people sensitive to this ingredient.
White chocolate is not only a sweet snack, but also has a wide range of uses in the kitchen. It is a product that goes well with many cakes and desserts. On the basis of white chocolate, you can prepare sweet coatings for cakes or a warming drink. White chocolate can be used as a sprinkle for ice cream and other sweets. The only thing you need to remember is that before serving white chocolate and desserts with it should be cooled beforehand, thanks to which its sweet taste will not be striking.
Je, chokoleti nyeupe ni kinyume cha akili? Chokoleti nyeupe ni nini? Inatoka wapi? Je, ina sifa sawa na ile ya rangi nyeusi? Na muhimu zaidi, je, tunaweza kuiita bidhaa hii... chokoleti? Chokoleti ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee ya kipekee. Hapo awali, ilikuwa maarufu katika nyumba za kifahari ulimwenguni pote kama pombe. Ili kutayarisha chokoleti nyeusi unahitaji siagi ya kakao, sukari, na poda ya kakao, yaani. Mimea ya kakao hutumiwa. Hii inamaanisha kwamba viungo vyote visivyo na mafuta vinatumiwa. Kwa kuongezea, zina uwezo mwingi wa kuimarisha afya na kuua oksidi. Kwa hiyo, chokoleti nyeupe ni nini? Mfano wa bidhaa hii ni Henri Nestle. Hapa ilikuwa juu ya kutumia siagi ya kakao iliyobaki kama bidhaa ya ziada. Kwa sababu hiyo, mchanganyiko wa kiungo hiki na sukari na viungo vya maziwa (kwa mfano, "Kama vile ""white chocolate"" ilivyotengenezwa mwaka 1948 na ""Alpine White"" mwaka 1948." Watu waliipenda bidhaa hii. Hata hivyo, aina hii ya tamu hutofautishwa na ladha yake yenye rangi ya krimu na ya siagi ambayo huyeyuka kinywani mwako. Hata kama unapuuza na kupuuza chokoleti nyeupe, unahitaji kujua kwamba kutengeneza bidhaa hii si rahisi. Viungo vilivyotajwa hapo awali - siagi ya kakao, sukari, na viungo vya maziwa - huchafuliwa kwa urahisi, na hivyo kutokeza mchanganyiko wenye ladha tamu sana au wenye mafuta mengi sana. Kwa hiyo, ili kupata ladha na harufu inayofaa, ni muhimu kusawazisha vitu hivyo ifaavyo. Kwa nini kuna maoni mabaya? Baadhi ya bidhaa hizi zinazopatikana kwenye rafu za maduka hazina kakao mbichi, yaani. badala ya siagi ya kakao, zina mafuta, sukari, na maziwa. Bidhaa kama hizo haziwezi kuitwa chokoleti, kwa hiyo ni muhimu kuchunguza muundo wa bidhaa tunazonunua. Kwa mfano, chokoleti nyeupe ina asilimia 33 ya siagi ya kakao, na kiwango cha chini cha sukari ni bora zaidi. Kwa sababu ya matumizi ya chokoleti nyeupe, vitamini A na E zinapatikana kwa kiasi kikubwa, lakini kwa kiasi kidogo. Chokoleti nyeupe hasa ni chanzo cha asidi za mafuta zilizojaa, ambazo, zinapotumiwa kupita kiasi, ni zenye kudhuru afya. Chokoleti nyeupe ya ubora wa hali ya juu ina kiasi kidogo cha asidi za mafuta za omega-3 na omega-6 zisizo na mafuta, vitamini vinavyoweza kuyeyuka katika mafuta (A, D, E, K) na madini kama vile fosforasi, kalsiamu, chuma, magnesiamu na potasiamu. Hata hivyo, bado hii ni mchango mdogo. Faida ya kula chokoleti nyeupe ni kwamba bidhaa haina kakao, yaani. Haijumuishi caffeine, ambayo inaweza kuwa faida kubwa kwa watu wenye unyeti kwa kiungo hiki. Chokoleti nyeupe si vitafunio vitamu tu, bali pia ina matumizi mengi katika jikoni. Ni bidhaa inayolingana vizuri na keki na desserts nyingi. Kwa msingi wa chokoleti nyeupe, unaweza kutayarisha vitambaa vitamu kwa keki au kinywaji cha kupasha joto. Chokoleti nyeupe yaweza kutumiwa kama mchuzi wa aiskrimu na peremende nyinginezo. Jambo pekee unahitaji kukumbuka ni kwamba kabla ya kuwahudumia chokoleti nyeupe na desserts na ni lazima baridi mapema, shukrani kwa ambayo ladha yake tamu itakuwa si kuvutia.