White Chocolate

The primary molecules in chocolate are cocoa solids and cocoa butter. Cocoa solids contain compounds like theobromine and caffeine, which contribute to the flavor and stimulant effects of chocolate. Cocoa butter provides the smooth texture and helps with the melting properties of chocolate.

It is good

not that I know of, everybody tells me that is doesn't have the coco in it.

190 calories are present in a white chocolate macadamia nut cookie from joemuggs.

Generally, you add butter so that the chocolate does not scold or burn when heating/microwaving, but this doesn't necessarily make it melt "faster." Regardless, the best way to melt chocolate without additives is by using a double boiler.

In the 1930s, a white chocolate bar was launched in Europe by Swiss company Nestlé.

In North America, Kuno Baedeker developed a white chocolate while working for the Merckens Chocolate Company in 1945.

Técnicamente si, se prepara con café cargado; 1 Taza de leche; y 3 Cucharadas de chocolate blanco.

a Hug

Yes. (Accoring to a guy at my local "barbeque shop", and also this website: http://www.alacook.co.uk/item--Cheese-Fondue-Set--KCFONDUEBEI.html) PS Don't put the spirit in the fondue, use it as fuel.

No, but you can use almond bark to make an imitation marzipan with the following recipe:

8 oz. almond bark

1 1/2 cups confectioner's sugar

4 TB corn syrup

1-2 tsp almond extract

1. Melt almond bark in saucepan over medium heat.

2. Remove from heat and let cool, but don't let it get so cool that it solidifies again.

3. Mix in almond extract.

4. Using mixer, gradually beat in confectioner's sugar. Mixture will be crumbly.

5. Mix in corn syrup. Mixture will still be somewhat crumbly.

6. Turn out onto generously floured surface, and knead, working in small amounts of flour, until it reaches a dough-like consistency.

White chocolate is not chocolate, it is cocoa butter and has a lower burning point than chocolate. Depending on the microwave settings you may have caramelized (burnt) the sugar in the cocoa butter. You should use a lower microwave setting and do it in smaller increments to see if it melted but not burnt..

cups = volume .... grams = mass .... they do not convert. if you need to measure the volume of a solid, put it water and see how much it is displaced.

Real Simple or Martha Stewart has a recipe--but, instead of using dark cocoa powder, melt white choc. chips (yes, they DO exist!) It's very tasty and delicious. However, regular cocoa rocks the house.

White Chocolate is bad for you because it has more sugar (to make it white and give it a good taste) hence it has almost no cacao. More the sugar in the body, more the damage will be as sugar causes diseases like diabetes and also increases blood pressure.

Though I have to agree with some points in the previous answer, not all are accurate. First, most of us know already that such things as chocolate, whether white, dark, semi-sweet, milk, etc. in abundance is going to be bad for us. Excessive amounts of sugar in a persons diet can lead to obesity which in turn can lead to diabetes, high blood pressure, heart problem, etc, however this is "not" a reason as to why "white chocolate" is bad for you.

To say white chocolate is bad for you is not altogether accurate anyway, even "true" chocolate can be bad for you if eaten in excess. However, white chocolate does not contain the nutrients that true chocolate does ergo, white chocolate in comparison to true chocolate is worse for you.

Yes white chocolate does contain "more" sugar than chocolate, however it is not done to "make it white" or necessarily to make it taste good. Also white chocolate is not "white" but a pale yellow or ivory color instead. White chocolate is a confectionery derivative of chocolate. It commonly consist of Cocoa Butter, Sugar, Milk Solids, & Salt. The melting point of cocao butter, it's primary cocao 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.

Well let's get to the point of "why" white chocolate would not be as "healthy" for you as conventional chocolate. White chocolate does not contain cocao solids, the primary nutritional constituent of chocolate liquor. During the manufacturing process, the dark-colored solids of the cocao bean are separated from its fatty content (as with milk, semi-sweet, and dark chocolate) but, unlike conventional chocolate, the cocao solids are not later recombined. As a result, white chocolate does not contain the antioxidant properties or many characterizing ingredients of "chocolate". These include, thiamine, riboflavin, theobromine, phenylethylamine, and serotonin. Often, the cocao butter is deodorized to remove its strong taste.

Please note some preparations that may be confused with white chocolate (known as confectioner's coating, summer coating, or the brand name Almond Bark) are made from inexpensive solid or hydrogenated vegetable and animal fats, and are "not" at all derived from cocao. These may actually be "white" (in contrast to white chocolates "ivory" shade) and will lack the cocoa butter's flavor.

Please note, I disagree with any connotation that white chocolate is bad for you merely because it is "white" and/or contains more sugar than conventional chocolate, however with that being said, eating most food, in excess, whether it be white chocolate, conventional chocolate, or even other foods, confections, pastries, dairies, etc, can all be potentially bad. A well balanced diet will keep you healthier, even when including luxuries such as white chocolate or other confections.

When milk chocolate produces white spots on its surface, it is said to have bloomed. This is because of the chocolate's surface moisture, and these spots are either sugar or fat. Blooming is caused by improper storage (it's either too hot or has changed environments too quickly). Fortunately, it poses no health hazards, and is still good to eat!

Different White Wines Offer Different pH Levels

Lower Acidity

The white wine grape called viognier produces wines that can have very low acidity (a higher pH #). I've seen a California viognier with a pH of 4.1

Medium Acidity

A chardonnay grown Napa Valley that has been aged in oak (adding a buttery and smooth character) often ranges from 3.4-3.6

Medium Plus Acidity

A chardonnay from Chablis in France ranges from about 3.0-3.2

High Acidity

A riesling from Germany (known for having very high acidity) can have a pH as low as 2.8

White chocolate does not contain caffeine, since those ingredients that make chocolate dark are absent in the white chocolate production process. One may still get sugar rush from white chocolate, but it will be absent the caffeine in chocolate of the milk or dark varieties. See the "Related Links" section below for more information about caffeine in chocolate.

Dark chocolate, having the lowest fat content, would melt slowest in a pot or pan.

However, if the chocolate was left lying in the sun, the results might be different. Dark colors absorb heat from the sun faster than light colors, so dark chocolate might melt a little faster than usual.

There is also the effect that low fat levels, which can also be combined with water treatment to case harden chocolate & make it more resistant to melting in hot climates. In addition, small amounts of higher melting fats (above 37.5'C) can be added, but this starts to become objectionable once the level of fat unmelted at 37'C exceeds ~0.3%. Should the chocolate have other inclusions (such as popped rice) this can decreases the waxy taste that starts above 0.3%.

No one is sure! There is a whole variety of chocolates out there, and not everyone has computer or internet to vote on it..and if everyone in the world did, that would be newborns too! So, no one knows. I can tell you I like dark chocolate though!

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.