White Chocolate - it’s not just for kids in cowboy hats!
Lots of us have fond memories of eating Milkybars as children yet, as adults we often turn up our noses at ‘sickly sweet’ white chocolate. We’re grown ups now - we eat ‘proper’ chocolate. In fact, white chocolate has been almost demonised by chocolate ‘connoisseurs’, who dismiss it as lacking in flavour complexity and assert that it isn’t even chocolate. ‘Real’ chocolate lovers must only eat dark chocolate - anything else is unworthy of attention. White chocolate is looked down upon as only being fit for baking and frosting. It’s also considered to be ‘unhealthy’. So, is any of this actually true? Let’s find out a little more and bust some myths….
The Milkybars are on him!
Read the fascinating history of Milkybar by clicking here
White chocolate isn’t really chocolate
People assume white chocolate isn’t really chocolate because it does not contain any actual cocoa mass. Sorry to disappoint the haters but, yes, it is! Both EU and US standards state that white chocolate IS chocolate if it contains a minimum of 20% cocoa butter and not less than 14% milk solids. So there!
White chocolate isn’t healthy
We’re used to hearing about the health benefits of dark chocolate but, white chocolate is treated in the same way as cheap ‘candy’ - full of sugar and unhealthy fat. The truth is that there are some health perks from eating white chocolate so long as it is good quality with no added vegetable fats. Cocoa butter has anti-aging and thickening properties for skin and protective effects on the sheath of nerves. It also provides cardiovascular benefits, as platelet enhancement and regulation of bad cholesterol. There is naturally occurring calcium in the dairy products in white chocolate and, as it contains only traces of theobromine and no caffeine, it’s a good choice for anyone needing to avoid alkaloids for dietary reasons, or anyone who wants to avoid stimulants.
Can dogs eat white chocolate?
Another widely held belief is that white chocolate is harmful for dogs. Because it doesn’t contain cocoa solids, white chocolate is safe for dogs. The chemical contained in chocolate that is toxic to dogs is theobromine, however, this is only present in trace amounts in cocoa butter. Of course, due to the sugar content, it’s not ideal as a regular treat.
Who invented white chocolate?
The first chocolate bar was dark chocolate and was invented in 1847 by the Fry Brothers in Bristol. I know, everyone assumes it was Cadbury. The first milk chocolate was successfully made in 1897 by Swiss manufacturer Daniel Peter. People had been trying to make milk chocolate with milk or cream unsuccessfully for years. Finally, Daniel Peter hit on the brilliant idea of using powdered milk. This had been invented some 30 years earlier by Peters neighbour - none other than Henri Nestle.
White chocolate didn’t come along until the 20th century and the details of it’s invention are not definitively known. The Nestle company produced a white chocolate bar in Europe in the 1930’s and, the Alpine bar in the late 1940’s. The Alpine bar was the first mass-produced white chocolate bar in the US. However, Nestle doesn’t specify exactly who came up with the idea.
What about the flavour?
Well, it’s just creamy, sweet and sickly isn’t it? No, no, no! Any white chocolate lover will tell you that, in high-quality white chocolate, the cocoa butter has subtle floral and vanilla flavours, while the different dairy ingredients give the chocolate creamy, buttery and yoghurty hints, which you are unlikely to find in other types of chocolate.
We make eleven different white chocolate truffles. One of our best sellers is Guinevere which is made with Limoncello. The sharp lemon liqueur and fresh lemon juice and zest is perfectly balanced by the sweet, creaminess of the fine Belgian white chocolate it’s blended with. The finish of chopped hazelnuts adds another flavour note. This truffle just wouldn’t be as good made with milk or dark chocolate. If that’s whetted your appetite, Guinevere is one of the flavours in our white chocolate liqueur truffle selection.
There is no doubt that some flavours just work better with white chocolate. Florals and botanicals are particularly good. We now make a white chocolate bar flavoured culinary lavender - delicate and delicious. Peanut butter is another ingredient that achieves it’s full potential when blended with white chocolate. I’ve made peanut butter truffles with dark and milk chocolate and they taste delicious but, white chocolate takes it to another level. Sweet and salty, creamy and nutty - divine! Try for yourself with our white chocolate peanut butter hearts.
White chocolate truffles
Guinevere, Salamander, Enchantment and Rasputin. See our Truffle Menu for details.
Let’s finish with a recipe
In case I haven’t manage to convince you of the deliciousness of white chocolate, here’s a recipe you can make with any chocolate (or leave it out completely if you really must!). I can’t give away the secrets of my truffle recipes so here’s a great chewy flapjack recipe. I’ve been using this recipe for years and I’ve never had a batch fail. I’ve made it with vegan spread, unrefined brown sugar, even a mixture or golden syrup and honey. You can throw in any dried fruit, nuts or seeds you like - 25 to 50 grams of each should be about right. I like to add some cinnamon or mixed spice. Easy, quick and child friendly, perfect for lock down. Enjoy!
Chewy Chocolate Flapjacks
Ingredients:
4 oz (110 grams) butter
4 oz (110 grams) sugar
4 oz (110 grams) golden syrup
8 oz (230 grams) oats
2 oz (55 grams) raisins or chocolate chips, nuts etc
Method: Pre-heat oven to gas mark 4, 180 C, 350 F. Line a shallow tin with grease proof paper. Melt the sugar, butter and golden syrup in a pan. Remove from the heat and stir in the oats and other ingredients. Pour into the prepared tin, spread out and level with the back of a spoon. Bake for 25 to 30 minutes until browned. Allow to fully cool, then drizzle over some melted chocolate.