Today we’re showing our love for the redheaded stepchild of the chocolate world, white chocolate. It may lack the rich flavor of milk chocolate and the glossy brown color of dark chocolate. Many people even argue it’s not really chocolate at all. What is it about this creamy candy that sets it apart from the darker chocolates we know and love so well?
Sources:
- Flavor Chemistry of Cocoa and Cocoa Products—An Overview
- Chocolate
- The World’s Best White Chocolate Page 3: Percent Cacao & Cocoa Butter
- Also known as Compound Chocolate or Chocolate Coating - What is White Chocolate?
- Periodic graphics: chocolate chemistry
- WHAT'S THAT STUFF?
- Chocolate and Cocoa Butter—Structure and Composition
- Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
- Factors influencing rheological and textural qualities in chocolate – a review
- Chocolate: the sweet taste of ... chemistry?
- Flavor Chemistry of Cocoa and Cocoa Products—An Overview
- From Bean To Bar
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