White chocolate: Benefits and Properties
Have you ever wondered what the difference is between white chocolate and other more classic types?
The ingredient that makes white chocolate so sweet and gives it its ivory colour is cocoa butter. Cocoa powder, which is present in large quantities in dark chocolate, is missing altogether.
White chocolate ingredients
White chocolate is made by combining three simple ingredients: cocoa butter (at least 20% of its content), sugar and milk or milk solids (at least 14% to ensure the correct taste and consistency).
These percentages may vary depending on the product (e.g. our 100g white chocolate bar contains 30.5% cocoa butter, 49.4% sugar and 15% whole milk powder).
Cocoa Butter 30,50%
Whole milk powder 15,00%
Whey powder 4,50%
Emulsifier: soya lecithin 0,50%
Natural vanilla flavouring 0,10%
Is white chocolate bad for you?
Many of chocolate's properties are provided by cocoa powder, which white chocolate does not contain. That said, this type does not contain nerve-stimulating molecules, so it's well suited to children and those sensitive to caffeine.
Containing milk powder, white chocolate is much richer in calcium and vitamins B2 and B3 than dark chocolate. These substances are good for our bodies and are very important when growing.
In addition, the presence of retinol, an ingredient used in many skincare products, is an important substance that stimulates epidermal elasticity and collagen production helps maintain a brighter complexion, and regenerates melanin, thus reducing the appearance of dark spots.
Who should avoid it?
As it's high in sugar, white chocolate is not recommended to people who have high levels of triglycerides and cholesterol in their blood and, clearly, it's not suitable for those who are lactose intolerant.
Properties and composition of white chocolate
The number of calories in 100 grams of white chocolate is around 570.
NUTRITIONAL INFORMATION PER 100gr
ENERGY 2390 Kj - 571 Kcal
FATS 35,3 gr
Of which saturates 21,1 gr
CARBOHYDRATES 58.3 gr
Of which sugars 21,1 gr
PROTEINS 5,1 gr
SALT 0,23 gr
Due to its colour and sweet taste, white chocolate is often used when making desserts and frosting. In cooking, it combines perfectly with more acidic or savoury things, striking a delicious new balance between the flavours. Dried fruit, berries and spices are just some examples.
Our salted white bar, for exaple, is an explosion of flavour: white chocolate combines with lightly salted hazelnuts, pistachios and almonds for a striking contrast. For an original aperitif, serve some with a glass of bubbly!