The Case for White Chocolate – The Polarising Creamy Confectionery

I speak to many chocoholics who dismiss white chocolate and claim that it is not even real chocolate (however, I also know many who adore the creamy confectionery!). This label as a pretend variation is not entirely true and I think that it fully deserves a large space on the floor of any chocolate suppliers. Read on to hear me out!

The Technical Definition

The reason that this type of confectionery is dismissed by some is the fact that it does not contain cocoa solids and chocolate liquor – these are the two key ingredients that provide that heavenly and distinctive taste. The different tastes that you get with particular types will depend on the level of cocoa. So, what does this white imposterous variety contain?

Milk solids and fats, sugar and cocoa butter (the white fat taken from the liquor after pressing) create the ivory appearance and taste of this polarising treat. Vanilla is also added for taste and lecithin (an emulsifier) is used to bond it together. It is understandable that the thought of cocoa butter would cause some to turn their nose up, but it is actually an amazing type of fat that allows the product to stay solid at room temperature and yet melt in your mouth. It may not qualify as genuine chocolate, but it is a derivative.

The Arguments in Favour

It is rare to find someone who genuinely doesn’t like chocolate, but there are many unfortunate people who suffer from allergies or intolerances to certain ingredients that it contains. However, the white varieties are a lot more accessible due to the fact that they contain no cocoa solids or liquor. As a result, the levels of caffeine and theobromine are significantly lower in white than milk or dark varieties.

And what about that wonderful silky, creamy and smooth taste? I personally adore the sweet flavour and find that there are many splendid variations and types to choose from. Many of the top manufacturers combine white chocolate with different fruits and other ingredients to create mouth-watering bars that any chocoholic will love.

A Few Tantalising Treats

There is a misconception that white chocolate is not as luxurious as its darker cousins, but there are many tantalising and high-quality items on the market today.

Popular Swiss brand Lindt has a sublime “Touch of Vanilla” bar which is infused with Madagascan vanilla, whilst historic chocolatier Amattler has made a gorgeous “Chocolate Blanco” bar that has beautiful nineteenth-century wrappers. Raspberry and white is the perfect marriage and blended perfectly by Daniel’s Delights with their “Raspberry and Marc de Champagne White” bar, whilst Meybona College has been experimental and combined this type of confectionery with pistachios and coffee beans in one of their tasty products.

These are just a couple of our high-quality products that are currently very popular with a range of chocolate suppliers, but we have plenty more for you to choose from. White chocolate is often dubbed a “pretend” type, but the creamy confectionery certainly deserves space on any reputable chocolate supplier’s shop floor. With many of the top manufacturers creating unique, bold and classic goods, even those that prefer milk and dark will find themselves joining team White Chocolate.