White chocolate isn’t chocolate according to our government. Thats right – there are different definitions of chocolate all over the world. In OUR little corner of the world, the US, chocolate is only “real” when it contains only cocoa butter as its fat (except for up to 5% dairy butter to aid in emulsification). White “chocolate” contains vegetable fat, milk solids, sugar, and vanilla. Some of the finer labels contain some cocoa butter, but no cocoa solids at all.
The good news? White chocolate sets faster than dark. White chocolate also remains soft at room temperature. This makes it ideal for cakes and buttercreams. Lula’s for Lunch…and More! Catering uses white chocolate in some of our desserts – like our White Chocolate Cheesecake. In what recipe do YOU use white chocolate? Let us know at http://www.lulasforlunch.com/blog !