*really
And no, but it has quite a high fat content, from the cocoa butter. It doesn't actually contain any cocoa solids though, that's why it isn't brown..
YES, it is terrible
the chocolate whit the most fat is the white chocolate white chocolate is the fat taken out of chocolate
No, because white chocolate is not really chocolate.White chocolate isn't a natural product. Because white chocolate has no cocoa solids from the chocolate liquor, the FDA doesn't classify it as chocolate. However, the organization is working with chocolate manufacturers to establish a standard definition for white chocolate. Until a standard is published, check labels and beware of "white chocolate" that contains vegetable fat instead of cocoa butter. I would say that white chocolate would dry faster because it isn't in fact natural but man made!!
Mascarpone, an Italian cream-cheese with 13g of fat per ounce.
all white chocolate basically is, is fat and sugar mixed together. that's it.
White chocolate is not really chocolate. It contains cocoa fat, and sugar, I think some type of shortening and artificial flavors. That's about it.White chocolate is made from sugar, cocoa butter, and milk. It is based on cocoa butter instead of cocoa solids, which gives it the "ivory" or "pale yellow" appearance it has. White chocolate doesn't taste like milk chocolate or dark chocolate because it does not contain caffeine.
no not really
White Chocolate melts faster because it has a higher proportion of milk fat solids which when heated liquifies.
No, milk chocolate is slightly healthier. To make white chocolate, all of the cocoa has to be removed, so any antioxidants that are normally found in chocolate are taken out. White chocolate also has higher fat and sugar content.
you may think I'm crazy but chocolate is actually really good for you except for white chocolate though. Dark and dairy milk chocolate helps prevent you from having cancer, heart disease and strokes. The more cocoa their is in the chocolate the better it is for you to eat.
It is coffee beans dipped into some kind of chocolate such as white chocoolate, milk chocolate and dark chocolate. They are very rich in fat and caffeine.
Fat bloom is the effect of inadequate tempering or when the chocolate has been subjected to high temperatures making the chocolate sweat. Visible as a dull white film on the surface of the chocolate and visual defect only. The chocolate is perfectly safe to eat and does not alter the taste of the chocolate.
In good white chocolate, the ingredients are cocoa butter, sugar and milk powder. Most also have vanilla seeds in. In low quality white chocolate, the cocoa butter is usually substituted for vegetable fat.