White Chocolate
Black Sheep's Welcome

So, what's the deal with white chocolate? You might have heard someone say or read somewhere "it's not chocolate."

The restricted wording of "chocolate" is old news, but many websites still say it's not a legal confectionery term.

It is true that for years, white types, or vanilla, were required to use some other terminology such as vanilla coating, white coating, cocoa butter confectionery, or whatever, without using the word "chocolate."

It had a lot to do with the fact that "'chocolate' indicates the presence of cacao-derived ingredients" (fda.gov Food Labeling Nutrition). Cacao butter (natural vegetable fat) was the only connection to the technical term. Without the cacao, it simply isn't considered full-fledged chocolate. Is it then a candy making chocolate or vanilla coating?

A Little History Of White Chocolate

In 1993, all that changed, when confectionery and chocolate industries petitioned the Food and Drug Administration (FDA) for an addition to the standards of identity. 

Temporary Marketing Permits (TMP) were required in order to say "chocolate" on packaging labels, and while marketing the product. The TMP's turned into a burdensome process for both industries and the FDA.

The Final Rule allowing the change in standards of identity took place on October 2002, and was official January 2004.

The product now has to contain at least 20 percent cocoa fat (cocoa butter), and 14 percent milk solids and 3.5 percent milk fat, and not more than 55 percent sugar (sweeteners).

What Now

What's the difference now? No more TMP's are required by the FDA, and the new rule ensures economic fraud protection.

So, even though white chocolate is deemed the black sheep of the chocolate family, remember that the chocolate & confectionery industries worked diligently with the FDA to change the standards regarding labeling and marketing.

Before that, it was confusing at best, and not having the strict standards left the door wide open for companies to mislead us with shifty labeling regarding the white types of chocolate.

This chocolate type can have lecithin and flavoring such as vanilla and goes really well with all types of fruits like strawberries, cherries, oranges, raspberries, bananas, etc. White combined with caramel and nuts is really good too!

Here's a brief summary on how to melt it so you can get started making chocolate candy.

How To Melt White Chocolate

Using Double Boiler

Need White Candy Making Chocolate For Tempering?

Callebaut Chocolate Callets (small disc) White 28.1% cacao 2 lbs

One Pound Or More

  • Heat water to simmering (not boiling), around 140-180 °F (60-82 °C).
  • Break, chop or shave the chocolate into small pieces or shavings.
  • Place about two-thirds of the chocolate in the upper pan
  • Bring the temperature to about 110-112 °F (43-44 °C)
  • Remove Chocolate from the Heat. 
  • Add Remaining Chocolate
  • Keep stirring until it cools to about 96-100 °F (35.5-37.7 °C).
  • Gently stir until the remaining chocolate melts. This should bring the temperature to around 88 °F (31 °C), and It's ready to use.

Using A Microwave

  • Break, chop or shave the chocolate into small pieces or shavings.
  • Place about two-thirds of the chocolate in a Microwavable Bowl.
  • Heat low to medium heat at 30 second intervals stirring between each.
  • Bring the temperature to about 110-112 °F (43-44 °C)
  • Remove from microwave
  • Keep stirring until it cools to about 96-100 °F (35.5-37.7 °C).
  • Add Remaining Chocolate
  • Gently stir until the remaining chocolate melts. This should bring the temperature to around 88 °F (31 °C), and It's ready to use.
Like This Page!

New! Comments

Have your say about what you just read! Leave me a comment in the box below.
Middle Of Page< > Top Of Page

How You Can Help

Do you like Chocolates-Made-Easy.com?
You can help keep the site active with a small donation! Thank you for helping support this site!

Return from here to Types Of Chocolate

Return from here to Nutrition Facts Label

Return from White Chocolate to the Home Page

Sources:

National Confectioners Association

Federal Register Final Rule - Establishment of a Standard of Identity



Like This Article!


What Others Are Saying About Us
_________________
"...you are really so kind to share all of this information...
Holly" Read More
_________________

"...LB you make amazing candies that are nothing short of divine... Nichol, Elma WA" Read More
_________________

Add Your Comment

LB's Fine Line Samples "Talk about delicious, and delightful! I wanted to savor every bite... Store help is superb. Don't miss out!
Barb, Elma WA"
Read More
_________________

Add Your Comment

"excellent site with explanations of  tempering chocolate
קדמת עדן" Read More
_________________

Add Your Comment

"Thank you so much for your tips to keep it warm,it was very helpful...Kuala" Read More

What's Your Like? Say it Here!













A HUGE
THANK YOU!
Especially for You!

We survive because of you and the ads on the pages here at Chocolates Made Easy!

Many of you wonderful folks have donated by clicking the Donate link at the bottom of the page. You need to know your generosity helps us make these great pages that everyone can read for free!

THANK YOU SO MUCH!







Trying to find out how to package your chocolate candies?
Stay fresh on your candy making technology with this comprehensive and accessible discussion of food packaging principles and their applications.
Food Packaging and Shelf Life: A Practical Guide
Brought right to your door!