White chocolate is made from cocoa butter, the fat extracted from cocoa beans, combined with sugar, milk solids, and flavorings. It does not contain cocoa solids, which give dark and milk chocolate their brown color and characteristic chocolate flavor.
Here's a breakdown of the process:
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Extraction of Cocoa Butter: Cocoa beans are harvested, fermented, dried, and roasted. These beans are then ground into a cocoa mass, also known as cocoa liquor. The cocoa butter is then extracted from this liquor, usually using pressure.
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Ingredients and Mixing: The cocoa butter is then combined with other ingredients:
- Sugar: Provides sweetness.
- Milk Solids: Usually in the form of milk powder, adding creaminess and body.
- Flavorings: Vanilla is the most common flavoring agent.
- Lecithin (Emulsifier): Helps to blend the cocoa butter, sugar, and milk solids smoothly, preventing separation.
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Conching: The mixture is then conched, a process of intense mixing and agitation. This helps to refine the texture of the chocolate, removes unwanted acidity and moisture, and develops the flavor.
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Tempering: This crucial step involves carefully heating and cooling the chocolate to specific temperatures. Tempering ensures that the cocoa butter crystallizes in a stable form, giving the white chocolate a smooth, glossy appearance and a crisp snap.
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Molding and Cooling: The tempered white chocolate is poured into molds and cooled until solid.
In essence, white chocolate utilizes the fatty component of the cocoa bean, cocoa butter, unlike dark or milk chocolate which incorporate cocoa solids as well.
