White chocolate
White Chocolate
White chocolate (/waɪt ˈtʃɒklɪt/) is a type of chocolate that does not contain cocoa solids, the primary constituent of chocolate liquor.
Etymology
The term "white chocolate" is derived from the white color of the product, which is due to the absence of cocoa solids. The word "chocolate" comes from the Nahuatl word xocolātl, which means "bitter water".
Composition
White chocolate is made from a mixture of sugar, cocoa butter, milk or milk products, and vanilla. It may also contain lecithin as an emulsifier. Unlike other types of chocolate, it does not contain any cocoa solids.
Related Terms
- Chocolate: A range of foods derived from cocoa, mixed with fat and finely powdered sugar.
- Cocoa butter: A pale-yellow, edible fat extracted from the cocoa bean.
- Cocoa solids: The remaining part of the cocoa bean after the cocoa butter is extracted.
- Milk chocolate: A type of chocolate that contains milk powder or condensed milk.
- Dark chocolate: A type of chocolate that contains a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no dairy product.
See Also
External links
- Medical encyclopedia article on White chocolate
- Wikipedia's article - White chocolate
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