White Chocolate: The Contemporary Chocolate

There is a chocolate out there for everyone, be it dark chocolate, milk chocolate, ruby chocolate, or white chocolate. You’d be hard pressed to find someone who doesn’t like chocolate in one form or another. For those of us with a sweet tooth, we think chocolate is the best innovation in the history of food. 

White chocolates are not new to the food industry, but they can definitely be termed contemporary chocolate. After dark chocolate, it is the most widely used chocolate and can be used in desserts like cakes, ice creams, muffins, cookies, and blondies. 

History Of White Chocolate

The first white chocolate was produced in Switzerland by Nestle in the 1930s. It was the “Milkybar“, which has now become popular throughout the world. With time, many other companies came up with their own white chocolate recipes. Almost a decade later, Nestle launched another white chocolate bar that contained almonds. After that, in the 1990s, Hershey’s launched ‘White Kisses’, which showcased their classic Hershey Kiss with white chocolate instead of milk chocolate.  

Image Credit: Flickr user Nestlé ( CC BY-NC-ND 2.0 )

Appearance Of White Chocolate

White chocolate, as the name suggests, is white in color. It has a pale ivory shade. The main ingredient that gives the iconic brown color to chocolate is cocoa liquor, which white chocolate does not contain. Aside from the color, white chocolate has a very smooth texture.

Flavor Of White Chocolate

Milk and dark chocolates are normally sweet in taste with a little bit of bitterness due to the presence of cocoa. White chocolates, on the other hand, are not like other chocolates. They are made using sugar, cocoa butter, milk, and vanilla, but they lack chocolate solids that add a slight undercurrent of bitterness. As a result, white chocolate has a sweet taste with a sweet vanilla aroma. 

Culinary Benefits

Sweet and creamy white chocolate has its own unique attributes. Whether you use it for garnishing or as your main ingredient, white chocolate will make your dishes taste delicious and look elegant. 

Plain white chocolates are widely eaten as a snack. They are also used for baking a variety of desserts, but baking with chocolate is an art that you need to master before you actually start baking, especially if you plan to temper chocolate. 

Looking for something sweet and crunchy to eat without having to temper chocolate? Try Blondies; they have the crunch of walnuts and sweetness of white chocolate that is balanced perfectly with a touch of salt. Other ingredients like butter and vanilla extract add to its rich taste and floral aroma. We love a gooey blondie after dinner any night of the week.

Another flavorsome dish is White Chocolate Macadamia Nut Cookie Bars. These salty, crunchy and sweet bars are a play on the classic white chocolate macadamia nut cookies that we can’t get enough of. These bars save you the time and trouble of having to scoop out individual cookie dough portions – just cut the bars into your desired size! Swap out walnuts for almonds or pecans if you prefer. 


Chocolates are prone to melting. That is why it is important to store them properly to keep their taste, smell, and shape intact. White chocolates must be stored in a cool and dry place. The ideal temperature for them is between 60 degrees Fahrenheit to 75 degrees Fahrenheit. When stored properly, white chocolate has a shelf life of six months.

Feature Image: caja from Pixabay 

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