Today, we’d like to share some trivia to refresh your mind on howwhite chocolate came to be, and what it’s made of (chocolate nerds, raise your hands!)
- The first white chocolate came out in 1930, and people all over the world have loved it ever since.
- Cocoa butter, which is the main cocoa ingredient of white chocolate, has a high melting point, making most white chocolates good for room temperature (though some may require refrigeration, especially if they’re made with other ingredients such as fresh cream).
- Cocoa butter is a very stable type of fat. It also contains antioxidants that prevent it from going rancid and give it a long shelf life.
- Per regulations in the United States, white chocolate must contain 20% cocoa fat.
- Because it has a very high-fat content, white chocolate can absorb other odors easily. It’s important to keep that in mind when storing it.
- White chocolate is not really white but more like yellow. It gets its color from cocoa butter. If you get one that is actually white in color, then it is not true white chocolate.
- Because it is derived from the cocoa plant, white chocolate provides most of the health benefits you can get from other types of chocolates like preventing hypertension and maintaining healthy levels of cholesterol.
- Like other forms of chocolate, white chocolate can trigger dopamine and serotonin, neurotransmitters that are not only responsible for boosting our mood, but are also important in regulating our body’s physical movement and keeping our cognition sharp.
Shop forluxe Japanese confections, includinga few white chocolates, at ROYCE’ now!We have boutiques in the US located in New York, New Jersey, Chicago, Boston, Las Vegas, and California. We also deliver within the continental US through our official e-commerce website,www.royceconfectusa.com.