White chocolate
White chocolate (also known as French mass Yvoire in French-speaking Switzerland ) is a confectionery product .
Manufacturing
In contrast to conventional chocolate , not all of the cocoa mass is used in the production of white chocolate , but only the cocoa butter obtained from it, together with milk components and sugar. According to EU guidelines, it must contain at least 20% cocoa butter and 14% dry milk, including at least 3.5% milk fat.
history
White chocolate was first produced commercially in Switzerland by Nestlé in the 1930s .
use
In addition to direct consumption, it is mainly used for baked goods. White chocolate is also suitable for garnishing , for example for coatings or grated on spaghetti ice cream as an imitation of Parmesan cheese .
In the past, white chocolate was only available in bar form, but today you can already find numerous other sweets and seasonal chocolate such as the Easter Bunny or Santa Claus made from white chocolate.
In Japan, white chocolate is often given away on March 14th on White Day .
Individual evidence
- ↑ Directive 2000/36 / EC of the European Parliament and of the Council of June 23, 2000 on cocoa and chocolate products for human consumption of August 3, 2000
- ↑ The World's Best White Chocolate. In: The Nibble. Lifestyle Direct, April 1, 2008, accessed November 1, 2016 .
- ↑ Terri Marshall: White Day: Japan's answer to Valentine's Day. In: Examiner.com. March 11, 2011, archived from the original on April 3, 2015 ; accessed on November 1, 2016 .
