White Chocolate Rising in The Popularity Stakes

White chocolate is often regarded as the odd one out when it comes to our favourite confection, but chocolate suppliers the world over remain very positive about the creamy, satisfying taste. The lucrative contribution that this product can make to the chocolate market seems to be fuelling an increase in production.

What’s Hot and What’s Not

The world of confectionery, as all chocolate suppliers have to be aware of, has always been subject to trends and fashion, but somehow the white variety has consistently caused controversy amongst connoisseurs. At one end of the scale, there are the devout fans of this sweet, silky indulgence, whereas at the other end there are those aficionados who profess that it is not the real thing and cannot claim to be part of the chocolate family.

Although this tasty indulgence literally pales into significance next to its richer looking and more mature tasting alternatives, it has a unique quality that should be considered in in its own right. The flavour is soft, sweet and evocative of childhood, while its paleness only adds to its aesthetic and almost innocent appearance.

What Makes It White?

To be regarded as truly authentic the European Union stipulates that white chocolate has to be made up of a minimum of 20% cocoa butter, 3.5% milk fat and 14% milk solids. The actual process of making of white chocolate involves the same steps as the making of darker varieties. Cocoa beans are extracted from the cocoa butter in the initial first stage before, in the case of darker chocolate, being reintroduced further on in the process. White chocolate is made with milk solids rather than cocoa solids, hence the very different colour.

White chocolate is delicious, and a quality product that simply melts on the tongue. The flavour is delicate, buttery and often lifted by the addition of vanilla into the cocoa butter mixture. It is the opposite from the rather more bitter, rich and deeply rounded taste of many other forms of chocolate. Its quality can be determined visually due the high cocoa butter content which should render it smooth and shiny with no granular texture.

Accompaniments

Flavour wise, tangy citrus fruits, raspberries and cranberries work in perfect harmony with white chocolate, as do many nuts. The gentle flavour is also greatly enhanced by more unusual and more exotic spices such as saffron, lemongrass and cardamom. Any wholesale chocolate supplier who buys from reputable manufacturers will have a range of options for retailers to choose from.

Rising Popularity

It seems that today white chocolate is making its mark and standing out as a product in its own right. More quality brands are developing their white ranges and offering quality products to chocolate suppliers and retailers who are in turn attracting even the most discerning confectionery lover to stop and investigate further.