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White Chocolate? C'mon, what's up with that?

I got some chocolate the other day for a holiday present (work related). Some of the chocolate was..... arghhh..."white chocolate". I use quotes because it's NOT CHOCOLATE! What's up with that! It's fake, ersatz, nada, niente, no good. How could someone ruin a nice gift idea by including that stuff. I've heard tell that there are some people that actually like it (?) but I've never met any. It's not like chicory coffee, that has a unique taste and style of it's own, or soy milk that has an extensive history and health benefits. This stuff is just ....yuck! Can anyone justify it's existence? I promise to listen with an open mind (but closed palate). Thanks

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  1. Imagine separating the cocoa butter (fat) from the rest of the chocolate. That 'rest' is cocoa powder. White chocolate is the cocoa butter plus sugar. So it has the texture and sweetness of chocolate, but not the color and complex flavor. There is legitimate place for white chocolate.

    I remember my mom was partial to almond bark, which usually used white chocolate. White chocolate is also used alongside dark chocolate in sculptures, for the color contrast.

    6 Replies
    1. re: paulj

      I like it. Especially with coconut like the Lindt bars. Mmm....

      Any food's existence can be justified. It's food.

      1. re: paulj

        Thanks. I didn't know how white chocolate was made, or that it was even related to a "real" chocolate product. I always thought it was a lab product like non-dairy "coffee mate" .

        1. re: paulj

          Cocoa butter plus sugar plus milk powder. Of course, lesser brands use vegetable oils instead of cocoa butter.

          1. re: babette feasts

            I had a cookie recipe that called for it, rugelach with cranberry orange filling, and got Trader Joes brand chips. Not bad. When I was a kid, I only liked white chocolate, I bet it used to taste like this back then.

            1. re: babette feasts

              If they use vegetable oil, then it is completely fake. This is the reason for all those awful 'white chocolate' products out there.

              1. re: babette feasts

                A good white chocolate is heavenly, a bad one is like chewing on a stick of hardened crisco. I generally pass on white chocolate unless it is one of the better brands of chocolate (Lindt, Guittard etc.)

            2. I don't really like white chocolate either. It's not bad, it's just incomplete. Cocoa butter is there, but it is missing the very flavorful cocoa.

              1. http://chowhound.chow.com/topics/394007

                obviously there's a market for it or it wouldn't still be made and sold. and some of your fellow Hounds are among those who buy it, bake/cook with it, and consume it...


                oh, and as for your claim that "It's not like chicory coffee, that has a unique taste and style of it's own," actually, it's *exactly* like chicory in that sense.

                9 Replies
                1. re: goodhealthgourmet

                  GHG, and paulj - thanks for the thread and info on white chocolate. I am more open to the idea of white chocolate now and would like to try the "real" stuff, made from coco butter, to see if it tastes anything at all or similar to brown chocolate. I do tend to get carried away on certain issues and I guess "real" chocolate sparked that somewhat irrational flame. But it was interesting and funny to read the last post on that thread that asked "is eating steak fat the same as eating steak". He or she has a point. As for chicory coffee, I thought the chicory plant is used in place of coffee beans to make a roasted brew for non caffeine drinkers. In fact I used to drink "Roastaroma" from Celestial Seasonings as a morning brew that was made from chicory. However, I think in New Orleans there's a brew that's made from chicory and coffee and is called, oddly enough "Chicory Coffee". I think I even had down there a few times. Whatever.
                  My new years resolution is to be more open minded :)

                  1. re: catspercapita

                    so glad you decided to open your mind to the possibilities :) it doesn't mean we expect you to fall in love with it, it's just nice when we make the effort to understand why others enjoy something! and i must confess, i was anti-white chocolate for a long time when i was younger, until i had a chance to try the good stuff. it still doesn't appeal to me for snacking out of hand, and it will never *replace* my beloved dark chocolate, but i do enjoy it as a component of some recipes...i particularly enjoy it with flavors that offer a counterpoint to its sweetness, such as tart or acidic fruits like cranberries, lemon, lime and grapefruit.

                    as far as brands, i agree with amyzan that you can't go wrong with Callebaut or Icoa. El Rey is good too. you might also like Green & Black's because it's a bit less sweet.

                    and yes, in NOLA they do sometimes blend chicory and coffee beans to make chicory coffee :)

                    1. re: goodhealthgourmet

                      We were quite different kids, GHG. I thought of white chocolate as the cream of the cacao bean and regular chocolate as the milk, or even worse, skim milk. Nowadays I can enjoy a bit of chocolate now and again, but it will never take the place of a luscious and smooth piece of white chocolate. I suppose that's why you're the Good Health Gourmet and I'm the Gaining Weight Gourmand.

                      1. re: JungMann

                        ha! funny stuff...but you'd be surprised how much carob and dark chocolate i can put away ;)

                    2. re: catspercapita

                      The "real" white chocolate doesn't taste anything like chocolate. Even with the cocoa butter, it lacks the amazing, rich bitter-sweetness of actual chocolate. That comes from the cocoa powder. I personally extremely dislike white chocolate, as I think it is just chocolate, minus the best part. I am a chocolate fanatic, and I feel like white chocolate is just a sad excuse.

                      1. re: kelseybnorris

                        Bet you eat cocoa powder by the spoonfull :)

                        By itself white chocolate isn't interesting, but it works in places where the bitterness of chocolate would get in the way (as in almond bark or coating strawberries).

                        1. re: kelseybnorris

                          I feel the same about milk chocolate, too. It's just dark chocolate for me.

                      2. re: goodhealthgourmet

                        Actually, it's exactly the opposite. White chocolate subtracts some of the original elements while Cajun coffee ADDS another element (coffee) to the original product. It was introduced to "extend" coffee when it was difficult to obtain.

                        1. re: Mayor of Melonville

                          i wasn't referring to the technical or scientific aspects of production, merely the concept that it's an *alternative* to the traditional.

                          i used to drink brewed chicory on occasion, and it wasn't about replacing coffee for me or saying that one was better than the other. in fact, i don't see why anyone would do a direct comparison - it was just a different option in terms of flavor (and yes, as you pointed out, a caffeine-free option).

                      3. I love it.

                        If you don't, don't eat it. Give it to someone who will.


                        1 Reply
                        1. White chocolate is the only chocolate that doesn't give me migraines. I remember dark and milk chocolate from my younger, less sensitive years, and yes, white chocolate does not compare. At all. It has to be appreciated on its own merits, (which are fewer.) Callebaut and Icoa are better than many other brands, IMO. I like to add matcha powder or caramelize white chocolate, to make the flavor more complex and cut the cloying sweetness. It's also good as an addition to cream cheese frosting or buttercream. David Lebovitz has some interesting uses for white chocolate at his blog, and I use Rose Levy Beranbaum's recipes for the frostings.

                          Personally, if I could eat dark chocolate without horrible three day headaches requiring drugs, I would likely eat very little white chocolate. But, white chocolate is the only chocolate for me. It's better than pain.

                          23 Replies
                          1. re: amyzan

                            have you identified the component of chocolate that triggers your migraines? is it phenylethylamine?

                            1. re: goodhealthgourmet

                              I have no idea, ghg, sorry. How would I figure that out?

                              1. re: amyzan

                                It's great stuff when eaten with Cranberries.

                                1. re: amyzan

                                  normally with things like this you have to do a "challenge" with other foods that are also high in the suspected culprit to see if you react...but chocolate and blue-green algae are actually the only naturally-occurring food sources of PEA, so i guess you could pop a couple of algae capsules & see if they trigger one.

                                  1. re: goodhealthgourmet

                                    Thanks for the info. I haven't eaten algae since, well, it's been at least ten years. There was a time when I ate spirulina in smoothies...but I was also eating dark chocolate then!

                                  2. re: amyzan

                                    It could be the caffeine. I have headaches and my Meniere's syndrome which are caused by several factors, mainly stress, caffeine and sodium. I had to cut everything, then let it back in exclusively, one at a time. Sadly, both edibles cause my symptoms!

                                    And, sadly, caffeine and sodium are pretty common for causing headaches.

                                    I ended up cutting everything, then let caffeine in slowly, first chocolate, then tea, then stronger tea, then coffee. No coffee for me! Then, I cut everything out again and started in with the salt. You could do this with caffeine and then again with the phenylethylamine.

                                    I hope that helps!

                                2. re: amyzan

                                  I learned about adding matcha to white chocolate from you last year--it is such a perfect combo! Beyond your amazing zen bites, I dipped cherries in matcha/white chocolate this summer. I even converted a hater by doing so. :)

                                  1. re: kattyeyes

                                    Agree! I would make matcha white chocolate chips out of them, and keep a stash for snacking. I used to have some commercial ones made that way from my childhood. Now, a bag of that would make a cute and unique holiday gift, don't you think?

                                    1. re: vil

                                      Very! But only for the lovers on this thread--and in the world--not the haters. ;)

                                      1. re: kattyeyes

                                        That just means there are more for us :)

                                    2. re: kattyeyes

                                      Ooo, dried sour cherries? That sounds inspired! Will have to try that...

                                      1. re: amyzan

                                        Actually, no, cherries fresh from the orchard...but dried tart Michigan cherries and white chocolate works for me, too. I think the cherries first took a little soak in something alcoholic, (the rest are still in the fridge).

                                    3. re: amyzan

                                      I love matcha and white chocolate together! I'd kill for a Matcha KitKat. Alas, it's seasonal and only available in Japan.

                                      There was also a white chocolate bar in the 80's that I loved . . . I think it was called Alpine White?

                                      1. re: Eat.Choui

                                        Nestlé made the Alpine White bars - i loved the one with almonds!

                                        1. re: goodhealthgourmet

                                          Sweet dreams you can't resist: N-E-S-T-L-E-S. Gotta have Faith!

                                          I'm surprised others haven't figured out the deliciousness that IS matcha + white chocolate. If it exists in Japan, even seasonally, it'll get here eventually, I suppose.

                                          1. re: goodhealthgourmet

                                            Back in the 60s when I was a kid, my favoritest candy bar was Zero, which had a few different nuts in it and white chocolate fudge coating. I'm sure they're long gone, and doubt they would still taste all that good anway. I noticed yesterday that Nestles has "premium" white chocolate chips, wonder if they're as good as the Trader Joe ones I picked up for Christmas cookies.

                                            1. re: coll

                                              They still have Zero bars. I haven't had one for a long time though. We used to eat them frozen in the summertime.

                                              1. re: wekick

                                                I'm going to keep my eyes out for them then. The Hershey website seemed to indicate they were made from 1920 to 1996, but now I see that's actually when they took over making it.

                                                1. re: coll

                                                  I know I've seen them at gas stations this past summer. We were on the road quite a bit so not sure where, but you can get them on line.

                                              2. re: coll

                                                I remember Zero bars were my favourite chocolate bar for many years back in my time, although I mostly remember the dark ones. Got introduced and addicted to them when they were freely available at the office pantry.

                                                1. re: vil

                                                  Zero bars are still sold in the (frequently replenished) vending machine at my workplace.

                                            2. re: Eat.Choui

                                              Check Mitsuwa for the green tea/white chocolate KitKat.

                                              1. re: Eat.Choui

                                                I don't know if this is something you want to hear, but I recently tried one of the matcha KitKats and it was very nice. My cousin does a lot of international business and he received a case of those KitKats from some Japanese associates. We cracked one open over the Christmas break - really, really good. I am not a fan of most white chocolate (I only like when you can really taste the cocoa butter, like with Amedei, Cluizel and Valrhona), but the matcha is definitely front and centre, in a good way. It was surprisingly delicious and tasted exactly how I had wanted it to (not too sweet!). Each stick was also individually wrapped, which was a nice touch.

                                            3. When I make biscotti, I coat some with dark chocolate and some with white chocolate. Tastes good.

                                              1. The Brits here will know this ........ The Milky Bars are on me!!

                                                1. I'm not a white chocolate fan, but it does have it's place. It's a nice medium to use when you want to make something like peppermint bark so that the flavor does not compete with chocolate flavor. I use a milder and sweeter type of chipped peppermint that tastes fantastic with the white chocolate. It's sort of kitchy and cool.

                                                  1 Reply
                                                  1. re: sisterfunkhaus

                                                    Yes, I really like white chocolate (made with actual cocoa butter) as a bark with fruit. Dark chocolate (which I prefer most of the time) would overwhelm the flavors of anything else in the bark, but white chocolate adds a very nice chocolate undertone.

                                                  2. White chocolate is not a substitute for milk or dark chocolate, and if you are craving one, the other will not do. Like milk or dark, though, there are some brands of white chocolate that are much better quality. Also, there are impostors, such as "white chips" and "vanilla coating" that have little to no flavor aside from being sweet. I like white chocolate in baking/candy making when I'm using cashews or macadamia nuts, because milk and dark tend to overpower the flavor of the nuts.

                                                    2 Replies
                                                    1. re: LoBrauHouseFrau

                                                      White Chocolate Macadamia Cookies are my favorites

                                                    2. I say to each his own, and there're a lot of white chocolate fans out there.

                                                      M,y dad had a 1948 Mercury with this weird woven upholstery, if you looked at it really closely it looked like it was made out of really fine woven monofilament instead of normal thread. The upholstery, to my memory, smelled like white chocolate smells to me.

                                                      1. I have a lot of digestive trouble when I eat regular chocolate, so I turned to white chocolate. If one is looking for a chocolate substitute, they will not find it there. And just like many food products, there are very good white chocolates and very bad ones (the latter likely not made with any cocoa butter). For me, it's a sweet treat that, while perhaps not as complex as chocolate, is satisfying in a way that many other non-chocolate candies and treats are not.

                                                        1. A tray of white chocolate covered strawberries the size of golf balls, and a few bottles of Cristal at the MGM Grand.....thanks for refreshing a nice memory!

                                                          2 Replies
                                                            1. re: laliz

                                                              I said thank you, Kirk Kerkorian...;)

                                                          1. I'm not a fan of white chocolate myself, however, I love white chocolate buttercream frosting on a yellow cake with raspberry filling.... or passion fruit - really I love white chocolate buttercream... hmmm... I might make some tomorrow

                                                            1 Reply
                                                            1. re: harryharry

                                                              Oh yes, white chocolate frosting is very good, and white chocolate cheesecake works much better than chocolate cheesecake, in my opinion.

                                                            2. White chocolate can be pretty special. I like it because I get the pure, rich cocoa butter flavor without the fruity and/or bitter flavors from dark chocolate. Cocoa butter is delicious! Look for bars with non-deodorized cocoa butter. That's important because it gives more complexity. Askinosie is a good brand. I love their nibble bars. There's definitely a place for white chocolate where "real chocolate" may be too intense.

                                                              6 Replies
                                                              1. re: sushigirlie

                                                                That sounds delicious, although I have no clue where to find this brand in my neck of the woods. Any other brands you can recommend that is made with this non-deodorized cocoa butter? Also, the brands that I can get my hands on are usually too sweet for my taste (Green and Black's come to mind). Do you know of any brands that have more flavour without all that sweetness?

                                                                Thanks in advance and looking forward to some exciting suggestions.

                                                                1. re: vil

                                                                  in the FAQ's on the Askinosie website it says to call them if you want to find a retailer in your area that carries their product: 417.862.9900

                                                                  you also have the option of ordering directly from them online...

                                                                  1. re: goodhealthgourmet

                                                                    Thanks GHG. I just gave them a call, who pointed me to a store that I later find out is some 50 miles away.

                                                                    In that case I'll very likely order online, once my online purchasing budget gets recuperated!

                                                                    1. re: vil

                                                                      too bad it's not closer to you, but at least you know you can get it...how in the world did we all survive in the days before online ordering? ;)

                                                                  2. re: vil

                                                                    El Rey's Icoa is another excellent non-deodorized white chocolate, with a higher percentage of cocoa butter than Askinosie's. Still, it's quite sweet.

                                                                    It's difficult to find a white chocolate that isn't very sweet. Dark chocolate has a high percentage of cocoa butter and cocoa solids, so the sugar content is lower. If a bar has less cocoa content, as white and milk chocolate bars do, you wind up with more of something else, which is almost always sugar.

                                                                    1. re: cheesemaestro

                                                                      Thanks and noted.

                                                                      I just learned that, according to the label on my Green and Black's bar, about 43% of the product is sugar (assuming the amount of soy lecithin is negligible). No wonder why it is so sweet.

                                                                      I do not know much about the chemistry on chocolate, but why can't they make a "higher end" white chocolate bar that has more cocoa butter and milk ingredients, and less sugar? Or is that only in my food fantasies?

                                                                2. This is sort of a really light tan chocolate.


                                                                  It is delicious.

                                                                  4 Replies
                                                                  1. re: wekick

                                                                    White chocolate made with non-deodorized cocoa butter with the addition of roasted cacao nibs... wow, this sounds really good!

                                                                    1. re: wekick

                                                                      It does sound really good. And I am intrigued that goat milk powder is added to the concoction.

                                                                      1. re: wekick

                                                                        I snagged some of that in Portland at the wonderful salt shop there. Oh lordy, was that a treat!

                                                                        1. re: wekick

                                                                          I haven't even tasted it yet and feel like it's my new favorite ;)

                                                                        2. I used to love chocolate everything (well, almost) until something changed in my body chemistry, and I actually started having a strong preference for non-chocolate desserts and pastries. Basically, everything that is pale in colour -- with the main flavour being vanilla, egg custard, cream, butter, lemon etc. That goes for cookies, cakes, ice-cream, drinks, which I increasingly find difficult to be chocolate free. (I know, it is such a popular and easy flavouring for desserts!)

                                                                          In that sense, white chocolate is a blessing, because it means there are more "white" alternatives for these applications, when I am not in the mood for real chocolate.

                                                                          I still love my dark chocolate but also keep a bar of white at home, for when I want "chocolate" without the chocolate :)

                                                                          1. I'm with you. I cannot even put the stuff in my mouth (by accident, of course) without gagging, something my family finds highly amusing. "Here, mom, try this vanilla fudge!"

                                                                            I'm sure if you take out the sugar, it makes a great moisturizer, so it's not without purpose. And as with all foods or food-like substances, there are some people who really love to eat it and they probably don't understand why I love arugula.

                                                                            1. I love arugula and white chocolate! Well, I don't really love white chocolate but I do like it.

                                                                              I was crazy about it when I was a kid. Our bus stop was outside the Henshey's dept. store in santa monica and we would run in between buses to buy bagfuls of white chocolate pieces, gummy bears, swedish fish and boston baked beans.

                                                                              I mostly liked the way it melted in my mouth and tasted like sugar!

                                                                              Nowadays, I like finding it in trail mix, muffins and cookies. Actually, when I was in portland, or., there was a coffee shop I'd order white chocolate mochas from. Oh, so good!!! They used a Ghirardelli's white cocoa mix that I actually liked. I miss coffee!

                                                                              I don't normally buy white chocolate but if I see the Lindt individually wrapped bite-sized white chocolate truffles, I do buy one!

                                                                              1. I'm waiting for the punchline. I would take white chocolate over any other chocolate any day of the week.

                                                                                7 Replies
                                                                                1. re: jhopp217

                                                                                  Have a Lindt White Chocolate Truffle and then come back and say you still don't like white chocolate.

                                                                                  I dare ya'.

                                                                                  (I meant to reply to the OP, jhopp.)

                                                                                  1. re: DoobieWah

                                                                                    Those and the regular chocolate peanut butter ones are the first ones to go when a Lindt assortment hits my house.

                                                                                    Everyone always laughs, but my grandmother bought me The Last Supper in white chocolate for Easter when I was little. Jesus Christ, it was delicious. ;) Seriously. Though she would be mortified I just said that. Love you, Nanny.

                                                                                      1. re: kattyeyes

                                                                                        Makes sense to me. Why shouldn't The Last Supper be followed up with The Last Dessert?

                                                                                      2. re: DoobieWah

                                                                                        I have had a Lindt WC truffle. Well, I use the term "had" loosely. I couldn't swallow it. I just hate white chocolate. Ditto for American "cheese" and Brussels sprouts, two other foods I just cannot put in my mouth.

                                                                                        It really is okay not to like something, or several somethings.

                                                                                        1. re: Isolda


                                                                                          (Just kidding, but I simply can't imagine...)

                                                                                        2. re: DoobieWah

                                                                                          I agree!
                                                                                          I have NEVER liked white chocolate, but when it was the only flavor left in my bag of assorted lindt truffles, I gave it a try, and IT WAS GOOD!
                                                                                          All these years thinking all white chocolate tasted like Hershey's white chocolate!

                                                                                      3. It would be an interesting study for a blind taste test. I think some here who trash white chocolate would be quieted.

                                                                                        1 Reply
                                                                                        1. re: Veggo

                                                                                          Done the blind taste test. I still hate it.

                                                                                        2. Try a Leonidas Manon blanc or Manon café blanc and understand what's up with it. Two of the sexiest chocolates out there.

                                                                                          2 Replies
                                                                                          1. re: buttertart

                                                                                            Oh, yes, indeed - I used to work upstairs from a coffee shop that gave a free Leonidas chocolate with every cup of coffee. At the time I was off caffeine -- which is to say, ALL caffeine, including trace amounts -- and so always ended up with the entire office's white chocolates, since I was the only person smart enough to eat them. Damn, those were good. <sigh>

                                                                                          2. I used Callebaut white chocolate to make a sensational white chocolate peppermint Ice-cream, the low quality with any chocolate product is disgusting. I can taste bad chocolate. That's why I love this brand.

                                                                                            5 Replies
                                                                                            1. re: YAYME

                                                                                              Yeah, when you can find it! Dean and Deluca and Whole Foods are both sold out of Callebaut here, on the 22nd! I blame the economy--nobody's ordering enough and the stores are constantly out of stock. It's not just food, either, and it's obnoxious.

                                                                                              1. re: amyzan

                                                                                                Three local supermarkets carry it around these parts, one is on the bus line. I go when I need chocolate for cooking.

                                                                                                1. re: amyzan

                                                                                                  Best white choc I've found other than Callebaut is Green and Black.

                                                                                                  1. re: buttertart

                                                                                                    I love Green and Black's white chocolate ice cream with strawberries!

                                                                                                    1. re: uwsister

                                                                                                      Why has this product escaped my notice??? Immediate rectification required!

                                                                                              2. I'm open to the argument that its not chocolate, but I still like it. I think it has an interesting and unique, vanilla-like flavor. I especially like it as a complement to other things. White-chocolate covered pretzels are one of my favorites.

                                                                                                1. Good white chocolate is delicious. Amedei makes the absolute best white chocolate I've ever had -- very complex, interesting, and balanced. El Rey's Icoa Blanco is wonderful. It has an almond aroma, and a very interesting flavor. Lindt's is a decent benchmark. Baratti and Milano is not very interesting, but it's not that bad either. Blanxart is decent. I find its flavor and texture to be "unrefined" but I enjoy it. Green and Black's is is gross (as are most of their products). Their white chocolate smells like a baby (milk and diapers), it has a gritty and waxy texture, and is overpowered with vanilla.

                                                                                                  I'm late in replying to this post, but I absolutely LOVE good chocolate and get defensive when people write off white chocolate based on politics and theory rather than truly giving it a chance.

                                                                                                  Cocoa solids definitely have a wonderful flavor, but cocoa butter also has a very wonderful and distinct flavor, and I'd sooner eat a white chocolate with no cocoa solids than a brown chocolate with no cocoa butter.

                                                                                                  I find it puzzling that people eat and speak of white chocolate as though it existed only to be a poor imitation of brown chocolate. This seems so bizarre to me -- If I drank a sauvignon blanc and didn't enjoy it, I wouldn't say that the reason why I didn't enjoy it is because it doesn't taste anything like pinot noir. If I don't enjoy it, it should be because I don't enjoy it and not because it doesn't taste like something it's not supposed to taste like. I made a tofu dish once for my boyfriend who said it was delicious, but why didn't it taste like meat? Of course, he was joking about people who eat vegetables and tofu expecting it to substitute for meat in terms of flavor. Many foods are meant to be enjoyed for what they are, not by how well they imitate something they are not.

                                                                                                  A while ago I wrote a rambling pseudo-philosophical piece defending white chocolate so I won't repeat it at Chowhound, but it's here for anyone who is interested in giving white chocolate a chance:

                                                                                                  15 Replies
                                                                                                  1. re: blissandfelicity

                                                                                                    I find it puzzling that people eat and speak of white chocolate as though it existed only to be a poor imitation of brown chocolate. This seems so bizarre to me -- If I drank a sauvignon blanc and didn't enjoy it, I wouldn't say that the reason why I didn't enjoy it is because it doesn't taste anything like pinot noir. If I don't enjoy it, it should be because I don't enjoy it and not because it doesn't taste like something it's not supposed to taste like.
                                                                                                    i couldn't have said it better myself, and i can't believe i didn't think to use the red vs white wine comparison before!

                                                                                                      1. re: blissandfelicity

                                                                                                        Must find Amedei NOW--terrific post! :)

                                                                                                        1. re: kattyeyes

                                                                                                          if you can't find it near you, order it online - Chocosphere & some of the other chocolate sites have it, as does Amazon.

                                                                                                          1. re: goodhealthgourmet

                                                                                                            Thanks, ghg. I foresee some sweet shipments in my future. :)

                                                                                                            1. re: kattyeyes

                                                                                                              sounds delicious :) let us know how you like it! i had a sample of it once - terrific stuff. i've been *craving* white chocolate lately all thanks to this thread, so i may have to do some ordering myself...

                                                                                                        2. re: blissandfelicity

                                                                                                          I enjoyed reading your post.

                                                                                                          This reminds me that I also used to be scared off by white chocolate, from childhood experiences of being around "white" confections and other food applications, where the key flavour was nothing distinctly recognizable (to a small child), such as chocolate or strawberry. It was a collection of foodstuff that loosely included white chocolate and candies (such as nougats), and incidentally, margarine and butter. To me, they typically tasted of nothing else except the odour acquired from being stored for too long in the fridge, or something as questionnable, such as grease of mysterious origins. Without a familiar key flavour ingredient, artificial or otherwise, to highlight or distract, the resulting experience was not even "bland". It was "yuck".

                                                                                                          Coupled with being brought up with the general notion that it was not right to eat grease on its own, that it is meant to be spit out and discarded, I had the hardest time thinking of even biting into a piece of white chocolate, even long after I was old enough to be able to make my own food choices.

                                                                                                          I wonder if those who say that they do not like white chocolate had similar notions. I am glad I broke out of them at some point.

                                                                                                          1. re: vil

                                                                                                            Sorry to be late on the responses. I've had some health issues that kept me away.

                                                                                                            Vil -- I'm glad you broke out of the white chocolate fear. There do exist some pretty dubious looking confections that are called "white chocolate" or some variation of it.. Also, I had never considered that a block of white chocolate looks like a block of hard grease or butter. I also was not raised to eat grease on its own, but I did used to enjoy eating pieces of good butter on its own which I know is not typical.

                                                                                                            KattyEyes -- did you ever try the Amedei white? How did you like it?

                                                                                                            DarklyGlimmer and GoodHealthGourmet -- :o)

                                                                                                            1. re: blissandfelicity

                                                                                                              Welcome back, blissandfelicity! Hope you're feeling better. I didn't try the Amedei white, but now am the proud owner of a giant bag (6#, 9oz!) of Valrhona Ivoire feves. So far just snacking on 'em, but recently purchased candy molds and have designs on making matcha white chocolate alligators. :)

                                                                                                              1. re: kattyeyes

                                                                                                                And tint some pink and make little polo shirts to go with?

                                                                                                                1. re: kattyeyes

                                                                                                                  That sounds adorable! I tried those a few years ago at a chocolate shop in Santa Cruz -- the owner's brother gave me a bunch to munch on while we chatted. Yum

                                                                                                                  1. re: blissandfelicity

                                                                                                                    b&f, I will be sure to post pics when I get around to making them. Ahh, so you've tried the matcha/white chocolate combo already! I can't wait to make the gators. I bought crunchies, too, just to see how that goes.

                                                                                                                    buttertart, you crack me up! ;) I want their collars up, too, straight from the 80s!

                                                                                                                    1. re: kattyeyes

                                                                                                                      Oops unclear antecedent. I tried the Valrhona Ivoire feves at the chocolate shop.
                                                                                                                      The chocolate shop, unfortunately, did not have matcha white chocolate alligators with or without pink polos.

                                                                                                                      But yes, I have tried the matcha white chocolate pairings in other shapes. And it is yum :o)

                                                                                                                      Can't wait to see your pictures

                                                                                                                      1. re: blissandfelicity

                                                                                                                        Those matcha white chocolate gators will be Katty originals, I'm afraid! HA HA HA! I was very hot on making them a few weeks back, then the rest of life got in the way. Now that you've got me talkin' about my little project again, I'm inspired to get to it sooner than later.

                                                                                                                        Yes, can't forget the shades!!! And have 'em riding in a DeLorean, perhaps!

                                                                                                                      2. re: kattyeyes

                                                                                                                        Don't forget the aviator shades with the lenses fading from dark to light...

                                                                                                            2. White hot chocolate can be delicious! Steamed with a bit of lavender..
                                                                                                              White chocolate frosting on some cakes works well.
                                                                                                              White chocolate fondue with chocolate pound cake & strawberries is one of my kids favs.

                                                                                                              1. "How could someone ruin a nice gift idea by including that stuff." Ummm, because they thought you might like it? Gifts are sometimes a little off the mark for what our heart desires for perfection.

                                                                                                                Anyway, I am with some others in the thread, I think white chocolate has its place for what it is. At Christmas I make a lovely white chocolate macadamia cranberry bark, white chocolate cookies and cream fudge, and sometimes the chips make an appearance in cookies or banana bread. I'm not one to sit and eat any amount of chocolate in any event (less of a sweet tooth than a savory one). I have enjoyed a few savory dishes that included the addition of white chocolate, including a lobster appetizer at a chef sampling fundraiser thing. Loved it.

                                                                                                                I haven't, but would love to try some higher quality white chocolates as outlined in this thread. I'm a won't knock it til I've tried it kind of gal.

                                                                                                                1. I know I will not make friends but here goes. White chocolate is over rated. It has its place in cookie recipes, but as a stand alone snack, no way. Chocolate contains cacao powder. There is no such thing as white chocolate. Kind of like fat free half and half. Half cream and half what? There are some areas I'm not willing to yield.

                                                                                                                  8 Replies
                                                                                                                  1. re: CCSPRINGS

                                                                                                                    Chocolate does not contain cocoa powder; it contains cocoa mass, which is a paste, and cocoa butter. White chocolate contains only the cocoa butter, still technically part of the bean. Just no cocoa mass. The name is misleading in a way, and it is obvious that to be considered 'chocolate' it should contain cocoa mass, but it still comes from the cacao pod.

                                                                                                                    Fat-free half and half is literally not half and half, and is a cheap imitation. White chocolate is white (ivory) and is made from the cacao plant - but it's not trying to be chocolate; I don't think anyone is buying it to replace chocolate with cocoa mass in it.

                                                                                                                    It's perfectly fine not to like it, but I don't see the reason to dispute the name - it is so obviously different from milk and dark chocolate and I don't think that anyone is trying to hide that fact by calling it 'chocolate' - it's just simpler, and it makes sense.

                                                                                                                    1. re: rafjel

                                                                                                                      Fine. No cocoa mass = not chocolate. I think it should be called 'Hard Sweetened Cocoa Butter Snack.'

                                                                                                                      But I have no problem calling a Boca Burger a burger. Go figure.

                                                                                                                      1. re: CCSPRINGS

                                                                                                                        so should chamomile tea be called "liquid from steeped dried chamomile flowers" because it doesn't contain actual tea leaves? c'mon now.

                                                                                                                        1. re: goodhealthgourmet

                                                                                                                          Good chuckle! I like "infusion from steeped dried chamomile immature fruiting bodies." Moral of my story, I don't like white chocolate unless I get stuck on a ten hour plane trip without options. Taste like a sugared crayon to me. I knew my position would be unpopular.

                                                                                                                          1. re: CCSPRINGS

                                                                                                                            it's not that your "position" is unpopular - clearly there are a lot of people who don't like it. i just had an issue with your contention that calling it "chocolate" isn't valid.

                                                                                                                            i don't even want to think about how you came to know what crayon - sugared or not - tastes like ;)

                                                                                                                            1. re: goodhealthgourmet

                                                                                                                              Do they make edible crayons with cocoa butter?

                                                                                                                            2. re: CCSPRINGS

                                                                                                                              Ah, yes, I got into a disagreement here once with someone who took umbrage that I called a buttermilk and half and half based gelatin dessert "panna cotta." Not enough cream to qualify in his world. sigh

                                                                                                                    2. Picked up some Valrhona Ivoire féves (I call 'em Os) at Whole Foods yesterday...dangerously delicious! NOM NOM NOM!

                                                                                                                      1. Yesterday I saw an ATK episode with a white chocolate test. Their winner was a Guittard White 'Chocolate'
                                                                                                                        Chocolate is in quotes because the fat is from palm kernel oil, not cocoa butter. Apparently the texture was better, less finicky about tempering, and less prone to going rancid. But the flavoring is real vanilla. Guittard also has white chocolate with 31% and 35% cocoa butter. 35 is about as high as anyone goes.


                                                                                                                        5 Replies
                                                                                                                        1. re: paulj

                                                                                                                          my local Sprouts Market sells random-weight blocks of the Guittard...i picked up a piece, took one look at the ingredient list on the label and put it right back ;)

                                                                                                                          1. re: goodhealthgourmet

                                                                                                                            I had the same reaction, ghg. Didn't buy it when I finally found it at World Market.

                                                                                                                            1. re: amyzan

                                                                                                                              I would have done the same too, even though I do not claim to be definitely able to tell the difference in a blind taste test.

                                                                                                                          2. re: paulj

                                                                                                                            I have delivered many truck loads of cocoa butter to Guitard's factory in South San Francisco.

                                                                                                                            1. re: PotatoHouse

                                                                                                                              Many manufacturers have a range of products. They must have a white coating as well as a real white chocolate. Or maybe they put the extra cocoa butter in their dark couverture.

                                                                                                                          3. I'm wading into this recently re-opened discussion. I used to hang out with a bunch of cocoa traders, many of whom no longer eat chocolate (its like sausage, too much knowledge of how something is produced turns you off from the finished product). What I learned from them is that cocoa is traded in 3 principle forms: whole bean, cocoa cake and cocoa butter. When you take beans and crush them, you separate the crushed mass into cake and butter. Generally speaking, if beans cost X, cake cost 1/2 of X and butter is 2 times X. So butter is significantly more expensive than cake. Cake is used to make many chocolate products you think of as being chocolate. Butter being so much more expensive is often used more sparingly, High cocoa butter products would have a significantly higher cost which is why many white chocolate products don't seem to be favored here. Real white chocolate is great but it isn't cheap.

                                                                                                                            1 Reply
                                                                                                                            1. re: Bkeats

                                                                                                                              I knew it! My conspiracy theory is supported

                                                                                                                            2. As been said, white "chocolate" is actually not chocolate at all (no cocoa powder - all cocoa butter fat + sugar). I am not a fan of chocolate (yes, you can gasp in disbelief) but I love whte chocolate.

                                                                                                                              Here's a odd twist: I like a glass of orange juice when I eat white chocolate. The acid in the juice cuts through the fat. Bonus: Tastes like a creamsicle!

                                                                                                                              7 Replies
                                                                                                                                1. re: kattyeyes

                                                                                                                                  Hey, how come I never thought of that? Leonidas made some very nice mini bars of white chocolate with fruit flavors at one point - the blood orange was especially good. Apple, eh? Now's the time to try it!

                                                                                                                                  1. re: buttertart

                                                                                                                                    If I were more talented, I'd try to cover an apple like "The Apple Lady" (her unofficial title, was a cool vendor at my workplace years back) did. She made splendid apples covered and drizzled in all sorts of sweetness--caramel, white chocolate, chocolate, nuts. I miss her.

                                                                                                                                    1. re: buttertart

                                                                                                                                      Have you seen apples decked out thusly?

                                                                                                                                      I tried to find "The Apple Lady" and found this lady instead. A little trippy, if you squint or look at her photo from a distance, we kinda look alike, no? Or at least like the sister I don't have. HA HA!

                                                                                                                                      1. re: kattyeyes

                                                                                                                                        She does, kinda!
                                                                                                                                        I'm a strict candy apple in hard red coating girl (at least so far).

                                                                                                                                        1. re: buttertart

                                                                                                                                          Try with the white chocolate and see if you convert! ;)

                                                                                                                                2. just want to go on record as a white chocolate lover

                                                                                                                                  and a dark chocolate lover

                                                                                                                                  1 Reply
                                                                                                                                  1. re: laliz

                                                                                                                                    "Look to the cookie!" (Can't we all just get along?) ;)

                                                                                                                                  2. The many mentions of cocoa butter and questions about the sugar content made me want to put this out there: If you've never cooked with cocoa butter, check out Callebaut's Mycryo Cocoa Butter Powder. It's not for munching, but has a high smoke point and no detectable flavor - great for searing. Just another way in which chocolate rocks. Looks pricey, but goes a very long way.

                                                                                                                                    For the record - white chocolate lover. Love chocolate in all its forms!

                                                                                                                                    1 Reply
                                                                                                                                    1. re: Gazby

                                                                                                                                      Hi Gazby,

                                                                                                                                      If you come back to this post, can you give me some examples if how you use Mycryo? I was really interested in it a while back and tried to order some online from a well-known company. They were out of stock, but sent me a sample pack with the rest of my order so I could try it. The sample was expired, so I wasn't sure if the off results I got were normal or not -- the Mycryo imparted a much stronger (and more unpleasant) flavor than I expected, so I gave up after a few tries. I never even bothered trying to use it for tempering, which sounded like a great application.

                                                                                                                                      Also, how do you you store yours, and how quickly do you use it? I would like to give it another try, in the hopes that my batch had simply 'turned'.


                                                                                                                                    2. I like white chocolate with hazelnuts like the Ritter sport bars- the nuts cut the sweetness.

                                                                                                                                      Cote d'or white chocolate praline filled is quite good too-but very rich.
                                                                                                                                      I have seen some white bars that have 39% cocoa and those were very good European bars.
                                                                                                                                      I just tried a white chocolate green tea bar from Japan and that was very bad "white" chocolate.

                                                                                                                                      1. I LOVE it! Agree that it's not chocolate, but that's the name it was given a long time ago, so it stuck. "Real" chocolate gives me migraines, plus makes me high. Calling it WC differentiates it from other "white confections" (what See's candies calls it) because it's cocoa butter.

                                                                                                                                        On my first visit to See's, the counter woman became hostile because I used the WC term. She angrily informed me that they don't carry it. I timidly asked what the white pieces of candy were in the display case, and did they taste like what people call WC? She repeated that they don't sell WC. I rephrased the question, asking if she knew what the stuff most people call WC tastes like, and do the white candies taste like it? She told me that I would do better to go to another store!

                                                                                                                                        That's when a woman came out from the back and answered my question, and explained why WC isn't chocolate. And yes, their "white confection" was what most people call WC. I bought some, and never went back when I saw the cranky salesperson in the store. A few months later, she no longer worked there, and I can see why. Who knows how many customers she lost the company because she told us to leave? lol

                                                                                                                                        So white chocolate has an extensive history, just as soy "milk" does, and a unique taste of its own, just as coffee flavored with chicory does. I'm surprised you accept those misnomers but not white chocolate.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: hopeh

                                                                                                                                          A nasty See's lady? Jeez, what has the world come to?

                                                                                                                                        2. Currently Trader Joes carries while chocolate chips with cocoa butter. Sugar and milk solids are the other major ingredients. It may be from Columbia.