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2 Answers
Jenn
Best answer!
White chocolate is a confectionery derivative of chocolate. It commonly consists of cocoa butter, sugar, milk solids and salt, and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cacao bean component, is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.
| 13 years ago. Rating: 3 | |
Bob/PKB
White chocolate is a derivative of chocolate as it does not contain cocoa solids, the primary nutritional constituent of chocolate liquor. During the manufacturing process, the dark-colored solids of the cacao bean are separated from its fatty content (as with milk, semi-sweet, and dark chocolate) but, unlike conventional chocolates, the cocoa solids are not later recombined. As a result, white chocolate does not contain the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, theobromine, phenylethylamine, and serotonin.[1] Often, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively affect the flavor of the finished product.
This is in addition to what Jenn has posted Both of our answers were found in WIKIPEDIA
| 13 years ago. Rating: 3 | |
