White Chocolate will have subtle sweet notes, rich and creamy flavor melting evenly.
Not all white chocolate is the same. Sweetness, smoothness, creaminess and color play a role and must align perfectly to achieve greatness.
White Chocolate is a Real Chocolate made from pressing Cacao and the extracted Cocoa Butter
There is a lot of misinformation on the internet. Let us set the record straight as a chocolate factory. White chocolate is a chocolate product because it is made from cacao, specifically cocoa butter. Cocoa butter is the natural cacao fat pressed from cocoa beans. This natural cocoa butter when mixed with milk, sugar and a touch of vanilla makes white chocolate. White chocolate contains cocoa solids. Cocoa solids refers to any solid part of the cocoa bean used in making the chocolate. White chocolate contains cocoa butter (white in color), which is a cocoa solid. Cocoa fiber, the dark part of the cocoa bean that is not the natural fat part is also a cocoa solid. The combination of both cocoa solid types (butter and fiber) are used to make dark chocolate. White chocolate is made from cocoa solids, just the cocoa butter part of the solids. This is why white chocolate is white/beige in color - it is the cocoa butter giving the color and it is missing the cocoa fiber (dark part).
Bulk White Chocolate
Santa Barbara Chocolate Kosher certified wholesale bulk white chocolate starts with pure prime pressed rainforest cocoa butter - fresh and light with a smooth melt and brilliant shine. Perfect as a companion for flavorings, white chocolate allows those delicate flavors to come through. It works splendidly for coating or showcasing colorful decorations. Easy to use viscosity, consistent quality and great value are three reasons why professional chefs and chocolatiers love it. You'll discover this is the white chocolate you've wanted to eat
How to make White Chocolate
White chocolate is a real cacao product and it contains antioxidants just like dark chocolate, but the antioxidants are found in the cocoa butter part of the ingredients. Remember, white chocolate is made by the pressing of the cacao seeds. Roasted and winnowed cacao seeds are pressed and the natural cocoa butter is extracted (the process is much like olive oil pressing). Cocoa butter as it is pressed is collected into large blocks. Cocoa butter is the white part of the cacao seed. The remaining part of the cacao seed after the cocoa butter is pressed out is low in fat and dark brown. This dark brown part is called cocoa cake (this is the cacao part that is ground to make cocoa powder). The pressed cocoa butter in blocks is heated and filtered then blended with milk and sugar and ground further so that it is smooth and creamy. Sometimes during this grinding (also known as conching) additional flavors like vanilla might be added or an emulsifier such as lecithin can be added. Lecithin helps white chocolate to melt evenly and makes it easier to temper. Once this blending and grinding process is complete the white chocolate is tested for quality assurance, heated and cooled and then deposited into Santa Barbara Chocolate white chocolate chips and packaged for distribution. Real white chocolate will always have cocoa butter as a significant ingredient, never less then 20% cocoa butter and never less then 14% quality milk. Once the white chocolate is made into chips and poured into bulk packages, it is sent out world wide. Remember that white chocolate because it contains cocoa butter should be tempered if you are molding it. Tempering will give white chocolate a shine, nice snap and will allow it to release from chocolate molds once chilled and set up.