White Chocolate

Yes

No, cats can't have chocolate. I would suggest not to give them any just to be on the safe side. Chocolate can contain high amounts of fat and caffeine-like stimulants known as methylxanthines. If ingested in significant amounts, chocolate can potentially produce clinical effects in cats ranging from vomiting and diarrhea to panting, excessive thirst and urination, hyperactivity, abnormal heart rhythm, tremors, seizures and even death in severe cases. However white chocolate has a significantly lower amount of methylxanthines, which makes it less dangerous....

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....

You CANNOT use liquid food coloring---that will ruin the candy. You CAN use a paste or power food coloring purchased at a craft store like Michaels, Joannes etc or a cake/candy supply store. Also some gourmet cooking stores will have the right coloring. You can also buy candy melts from the same type of stores. They have red and pink candy melts. Also seen candy melts at Walmart in the craft/sewing section of the store. ...

Most is not. They use milk to achieve it's flavor.

Couverture is used mainly by professionals because it is a lot more temperamental to work with. It contains only cocoa solids, cocoa butter, and sugar (and milk solids in the case of milk chocolate couverture). In order to be properly labeled as "couverture", the percent of actual cocoa butter must be between 32-39% I'm not sure what is meant by "plain chocolate." If you just mean chocolate chip kind of chocolate, then that more depends on the brand, but basically it's chocolate with...

White chocolate was first made in the 1930s.

It doesn’t contain chocolate’s hallmark ingredient. Some purists (and the Encyclopedia Britannica) don’t even consider it chocolate. To explain, let’s start on common ground: cocoa beans. When you dry, ferment, roast, and shell a cocoa bean, you wind up with a chocolate nib; grind that nib into a paste, and you get chocolate liquor; separate the liquor into its two components, and you get cocoa solids and cocoa butter. True chocolate contains cocoa solids; white chocolate,...

Ganache is chocolate and cream. White chocolate ganache will be made by melting white chocolate and then adding cream. This is likely to be a lot sweeter than average ganache (dark chocolate) as white chocolate is sweeter in general and contains less cocoa solids. ...

White chocolate: is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. Because white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. ...

Often it can be, yes. Additional Information: Do not substitute "light," "lite" or "low fat" margarine for butter in any recipe, because these products contain a lot of water and will not bake in the same way as butter. ...

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. ...

"One form of trafficking is the use of children to harvest the cocoa beans on farms in Cote D'Ivoire. These children are likely to be working to make your chocolate." ...

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nothing will happen if its white chocolate batter. but if its just white chocolate melted than forget it. ...

That's a very good question, they don't make it because its very hard to melt the chocolate. ...

Chocolate develops the white surface for three reasons: one is from heat. The heat drives fat out of the chocolate and it makes a white coat on the surface. The second is from cold. When chocolate gets cold and is placed in a warm area (where the chocolate is colder then the air's dew point) moisture condenses on the surface. The water draws sugar out of the chocolate and makes a white coating. Both conditions are called "bloom." The last reason...

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

No, dogs shouldn't eat chocolate at all. white chocolate is not really chocolate. It doesn't have real cocoa in it, just cocoa milk. Cocoa contains theobromine, which is poisonous to dogs, but cocoa milk doesn't contain it. But, dogs still shouldn't eat really sugary foods like white "chocolate." ...

it makes your teeth white, shiny and protects your teeth from getting back and rottun. it makes your teeth, shiny and protects your teeth from getting rotten and black. ...

White chocolate has no cocoa in it, so I guess the answer is no.

A good way to do it is to take a bowl and spoon in white chocolate pudding on one half and regular chocolate pudding on the other half. Then, using a spoon or toothpick or fork or butterknife, carefully create a swil, mixing the two. ...

The main ingredient in White Chocolate is Cocoa Butter; so if you are allergic to chocolate (cocoa) then you should avoid white chocolate too. White chocolate is not chocolate. It is the cocoa butter removed from cocoa when making chocolate and some of it is then added back in for the desired chocolate consistency. People allergic to chocolate can be allergic to any of the added ingredients including milk, corn syrup or preservatives or they can be allergic to any of the chemical...

These are the averages from my science experiment that I had to conduct. Milk chocolate melts at approximately 3 min 36 sec at boiling point. White chocolate melts at approximately 4 min at boiling point. Dark chocolate melts at approximately 4 min 08 sec at boiling point. High-fat chocolates (milk, semi-sweet, white, ect.) will melt the fastest because their melting points are just below that of human body temperature. Most rooms are kept at a stable temperature for people, so melting that type of chocolate does...

Cacao Trees smell like white chocolate.