techniki: White chocolate

Evidence: 100 • authority: 72

White chocolate is chocolate made from cocoa butter, sugar, and milk solids. It is ivory in color and lacks the dark appearance of most other types of chocolate because it does not contain the non-fat solid components of cocoa (cocoa powder). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers do not consider white chocolate to be real chocolate. Of the three traditional types of chocolate (the others being milk and dark), white chocolate is the least popular. Its taste and texture are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland. White chocolate is sold in a variety of forms, inclu…

Evidence: 90 • authority: 72

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Although rich in cocoa butter, milk chocolate contains a smaller amount of cocoa mass than dark chocolate does, and (as with white chocolate) contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United Sta…

Evidence: 90 • authority: 92

Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.. The enrichment of chocolate with healthy beneficial ingredients represents an effective strategy to create functional food with high nutritional and bioactive potential. Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 concentrations of green barley powder addition (1%, 3%; 5%; and 7%), plus 2 untreated controls (milk butter and cocoa butter with no green barley powder addition), in terms of chemical, colorimetric, physical, antioxidant, mineral and sensory characteristics of white chocolate. Incr…

Evidence: 69 • authority: 72

Chocolate is a food made from roasted and ground cocoa beans mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

Evidence: 69 • authority: 72

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, and heated milk or water. It usually contains a sweetener, such as sugar, and is often garnished with whipped cream or marshmallows or both. Hot chocolate made with melted chocolate is characterized by less sweetness and a thicker consistency. Cacao was first domesticated at least 5,300 years ago, in the Mayo-Chinchipe culture in what is present-day Ecuador, and cacao beverages were consumed by the period 2,500–3,000 years ago by the Maya. A chocolate drink was an essential part of Aztec culture by 1400 AD. The drink became popular in Europe after being i…

Evidence: 59 • authority: 72

Ruby chocolate is a variety of chocolate that is pink or purple in color. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of the product in 2004. While Barry Callebaut says it is a fourth natural type of chocolate (in addition to dark, milk, and white chocolate varieties), industry experts have debated whether this is true or a marketing claim.

Evidence: 59 • authority: 92

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study.. This study presents a preliminary evaluation of the physicochemical characteristics of cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire, and assesses their impact on the color, texture, and rheological properties of milk and dark chocolates. The moisture content, cocoa butter content, and color properties of cocoa liquors from three geographical locations were analyzed. The cocoa butters extracted from cocoa liquors were examined for solid fat content (SFC), fatty acid composition, free fatty acidity, and peroxide value. Milk and…

Evidence: 58 • authority: 80

Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate

Evidence: 58 • authority: 80

Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate

Evidence: 49 • authority: 80

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate

Evidence: 49 • authority: 80

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate

Evidence: 49 • authority: 80

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate