History of White Chocolate

The first white chocolate bar was produced and introduced in Europe, by the Swiss company: Nestle, in 1930. This version of chocolate is a derivative, or an off-shoot from regular chocolate. One obvious distinction is its ivory or pale yellow look. It commonly consists of salt, sugar, cocoa butter, and milk. Also, the cocoa butter, which happens to be the chief ingredient in the cocoa bean itself, happens to have a high melting point, which allows it to remain rather solid at room heat. This type of chocolate is not considered actual chocolate, because it does not contain cocoa solids. This is the primary, healthy item of chocolate liquor.
During the process of making this type of chocolate, the dark-colored solids from the cocoa beans are divided from the fatty contents (such as with dark and semi-sweet dark chocolate and milk), and these solids are not recombined, hence the name: White Chocolate. One more key difference between dark and white is that it does not include any antioxidants found usually in dark chocolates; these include: theobromine, thiamine, riboflavin, and phenyl ethylamine and the cocoa butter itself are deodorized, so as to remove its strong taste. There is a planning process, identified as confectioner’s coating, or a simmer coating, which can be confused with this type of chocolate. These coatings are produced from inexpensive components, which are hydrogenated/solid vegetable and animal fats. These items do not come from the familiar cocoa, and preparing it this way gives its white color, or an ivory shade. Preparing it in this manner will also have it lack the cocoa butters flavor..........read more at ....History of White Chocolate