Added: Deva Roling - Date: 06.01.2022 19:47 - Views: 35955 - Clicks: 3082
I make things with white, milk and dark chocolate. But I also buy white, milk and dark chocolate. And what is white chocolate? This particular box was a wrapped assortment of Leonidas Fresh Belgian Chocolates, inside of which was a wrapped plain assortment of white, milk and dark chocolates.
Leonidas are a Belgian chocolate company started in by a Greek-Cypriot confectioner Leonidas Kestekides. The company has been passed down through the generations with shops in Belgium alone and 2, stores in 50 countries around the world. Two things about white chocolate.
The first is that white chocolate reminds me of my childhood.
Whereas milk and dark chocolate are produced from various proportions of the non-fat part of the cocoa bean, white chocolate contains no cocoa solids whatsoever. Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavour. It was sweet and delicious and fun. To this day, I have memories of chocolate hunts during family gatherings, on a search for Easter eggs, or to find little chocolate figurines of Sinterklaas. And it was always the white chocolate over which we fought, because it was the sweetest and lightest in colour.
My taste has changed, of course, and using white chocolate to make other chocolate products is a little more challenging than using milk and dark chocolate given that its main ingredients are fats which melt at different temperatures. There is a subsequent risk of the chocolate becoming lumpy. Like a lot of people, I became a teenager. My perspective on life changed. And so did my perspective on chocolate. Milk chocolate afforded me a more sophisticated alternative to white chocolate. It was still sweet and creamy, but I felt more like an adult when I bought it. Milk chocolate does what it says on the tin.
It is a solid chocolate made with milk in the form of either milk powder, liquid milk or condensed milk and unlike white chocolate, milk chocolate is made with cocoa solids. Cocoa butter, vanilla, milk fats and lecithin are also often used.
It was the Germans who developed a milk chocolate drink in the mid s and the Swiss who engineered the first milk chocolate solid towards the end of the same century using condensed milk. For me, dark chocolate was classy. It gave me an opportunity to take myself more seriously. And it made me feel like I was really treating myself. The difference between milk chocolate and dark chocolate is that dark chocolate does not have any milk solids added.
Because of this, it is fuller in real chocolate taste and in a White chocolate looking for dark chocolate, more chalky texture. Perhaps the most pronounced difference in taste is the deeper bitterness of dark chocolate which tickles the palette in aftertaste. Much too has been made of the health benefits of dark chocolate. It is argued that dark chocolate is nutritious in fibre and minerals; that it is a powerful source of antioxidants; and that it may improve blood flow and lower blood pressure. Surely, this is an added bonus to the wonderful taste that it delivers.
Obviously, these are just my subjective opinions on the different types of chocolate.
These days, it depends on my mood as to which chocolate I want to try and my choice is shaped by memories of eating chocolate throughout my life and the emotions they trigger. Which is your favourite chocolate? Do you prefer white, milk or dark? And have you enjoyed a similar evolution in taste?
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What’s the Difference Between Milk Chocolate and Dark Chocolate (And White Chocolate)?