Don’t Forget White Chocolate

White chocolate is consumed widely all over the world but do you ever consider why the color is different to dark and milk chocolate? Many chocolate consumers are unaware of how the product is created and who invented it.

‘Milkybar’ was the first white chocolate created by Swiss company Nestle in the 1930’s. Daniel Peter and Henri Nestle created white chocolate in 1887. The new product was made in Switzerland and used condensed Swiss milk to create a product that became a well-known symbol of Switzerland.

White chocolate contains less dark coloured cocoa from beans, unlike milk, semi-sweet and dark chocolate. Unlike the forms of chocolate mentioned, white chocolate does not recombine cocoa solids. Fat cocoa butter is the only cacao ingredient in white chocolate. White chocolate also has a smaller amount of stimulants like caffeine. It has fewer antioxidants and health benefits while darker forms of chocolate are often hailed for better health.

What is in white chocolate? cocoa butter, milk solids, milk fat, sugar, vanilla and other sweeteners. The proportions of ingredients are depending on the regulations of the country in which it is created. For example, more sugar and sweeteners can be added to white chocolate in the European Union although companies don’t necessarily add more sweeteners.

White chocolate attracts less attention than milk chocolate but is a favorite particularly among children and has a dedicated following. It is a pleasurable and sweet product but other forms of chocolate such as raw and dark chocolate will contain more stimulants and healthy ingredients such as thiamin and riboflavin. However, the Swiss should be proud of a creation that changed the evolution of chocolate forever.