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Nutritional Difference between Dark Chocolate and White Chocolate

April 12, 2011 By opgoldfi Leave a Comment

Article by Natalie Aranda

There are as many stories associated to chocolate candy as brands available on the market. Different shapes, sizes, and colors are usually accompanied by a dilemma, which is better, dark chocolate or white chocolate?

Apart from taste, World’s Finest Chocolates are characterized for their nutriments. Within your preferred brand, Hershey chocolate, Ghirardelli chocolate, Nestle chocolate, or Lindt Chocolates, you will find that they are available in dark chocolate and white chocolate presentations.

Nutritionally speaking, white chocolate is a new comer that has been promoted for the benefits of its higher content of milk. However, this type of chocolate candy is not exactly what a chocolate should be.

Standards of the Food and Drug Administration (FDA) states that white chocolate is a combination of milk solids, butterfat, cocoa butter, sugar, lecithin and flavorings, but NO chocolate, but a similar tasting resulting from cocoa butter and sometimes artificial flavoring.

Although a white Hershey chocolate was introduced in 2005, it is White Nestle chocolate, which is more commonly found in this variety, which color is not due to milk content, but sublime or vegetable fat. You must be careful with this product more often referred to as confectionery or summer coating with very low nutritional value.

Lindt Chocolates has a white variety, the same as Ghirardelli chocolate, but labeled as baking chocolate. White chocolate is a great covering for desserts, cakes, dark chocolate candy, and more.

World’s Finest Chocolates are dark whether bittersweet or semisweet. Chocolate candy is not only claimed as a sensual food, but also a product with true nutritional benefits including improvement of endothelial and platelet function, related to cardiovascular health.

Next time, you go to the grocery store, take a dark Hershey chocolate, and compare the information with that of Willy Wonka candy. You will find differences in their ingredients, but especially in the higher proportion of fats in white chocolate. Although cardiovascular benefits of dark chocolate are still in debate due to risks associated with effects of glucose and lipid, in body weight, dark chocolate has anti-oxidative effects that benefit the heart.

Ghirardelli chocolate was associated to recent research studying the benefits of flavonoids in dark chocolate. Lindt Chocolates are also reputed for lowering high blood pressure. Whatever brand is your preference, balance your calories with up to a 100-gram serving a day, can help you to improve your health.

When it comes to the World’s Finest Chocolates, apples have been left behind, substituting the saying with this phrase: “A Dark Chocolate a Day Keeps the Doctor Away”, and this saying seems true, indeed.

About the Author

Natalie Aranda writes on food and drinks.

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White Chocolate – The Creation Of The Swiss, The Americans Delight

April 12, 2011 By opgoldfi Leave a Comment

Article by Korbin Newlyn

The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert’s Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.

The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.

White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.

The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.

Distinctions Between Dark and White Chocolate

There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.

The main point of difference lies in the ingredients that are used. There are also some challenges faced in making this kind of chocolate, including when one melts it, the cocoa butter might split and produce oily compounds that are not able to be recovered, and therefore must be thrown away.

White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.

About the Author

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Bars advice and at Nestle Chocolate Recipes tips.

A mix of Jason Williams… sum yinka dare and other mixes i found put 2gether by me
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Do You Crave White Chocolate?

April 12, 2011 By opgoldfi Leave a Comment

Article by Gregg Hall

White chocolate is so delicious, it is actually one of my favorite types of chocolate and I get my quick, cheap fix with the new white chocolate M&Ms that just came out!

So, how is this tasty concoction made? The main difference between white chocolate and other dark chocolates is that white chocolate is based on cocoa butter, which gives the ivory white confectionary delight its appearance and distinctive taste. White chocolate also contains milk solids, sugar, and lecithin as well as other flavors, most notably vanilla. Cocoa butter is the active ingredient used in other chocolates to keep them solid at room temperature yet melt easily in your mouth. Does that sound familiar? This is why I feel white chocolate has a texture like that of chocolate but does not have quite the same taste. Some will find the taste similar to milk chocolate.

White chocolate was first introduced in Switzerland after World War I. It was first popularly distributed in America in the early 1980′s with the introduction of Nestlé’s Alpine White Chocolate bar containing white chocolate and almonds.

Because of the fact that white chocolate does not contain cocoa solids or cocoa mass as in the finer dark chocolates, it does not meet the standards to be called chocolate in many countries. Since 2004, the United States has required that white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. Before 2004, US chocolate marketers had to obtain temporary marketing permits to sell this cocoa solids-free chocolate. In the European Union white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids. Did you ever realize that there were such stringent regulations on chocolate?

Because of the high concentration of cocoa butter, white chocolate can be very difficult to work with as sometimes when it is melted the cocoa butter can come apart and create an oily mess that cannot be recovered and must be thrown out. As with any other form of chocolate, the introduction of water into the melted product makes it rapidly turn lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking more than others; some even have a tendency to brown from being baked which is why there are specific kinds of chocolate made just for cooking.

Just like any other chocolate, white chocolate can be bought in large or small bricks, but these can often be difficult to work with as one must cut off sections with a knife, which often results in inaccurate portioning. Small chips are more often than not a more precise way to make use of white chocolate.

White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used. Some people such as myself actually prefer the white chocolate. I like it more not only because of the taste, but because the milk and milk chocolate gives me ulcers as I have an allergy to it.

About the Author

Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida. Get fine chocolate at http://www.chocolates-plus.com

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