The short answer to the question about the differences between white chocolate and other kinds of chocolate is the amount of chocolate liquor each contains. White chocolate contains no chocolate liquor. Dark chocolate contains more chocolate liquor than sugar. Milk chocolate contains more sugar than chocolate liquor. The making of chocolate liquor, chocolate candy and white chocolate is an interesting story that begins with the cacao tree.
Cacao
Chocolate grows on trees, called Theobroma cacao; the Greek word Theobroma translates to "food of the gods." These trees are native to Central and South America, but most of the world's chocolate crop is now grown in Africa, according to the World Cocoa Foundation. Cacao pods produce 30 to 40 bitter seeds and each tree can produce up to 2,000 pods a year. Cacao seeds are harvested twice a year. Seeds are fermented after harvesting and then dried before being shipped to a factory.
Chocolate Liquor
At the factory, the cacao beans are roasted to bring out the chocolate flavor. The shells are cracked and blown away, leaving the cacao nibs, the inner part of the cacao seed. The cacao nibs, still very bitter at this point, are ground into a thick chocolate paste which is called chocolate liquor. The chocolate liquor contains cocoa, which is the chocolate part, and cocoa butter, which is the fat contained in the seeds. Chocolate liquor can be separated into the two different parts through pressure which expels the cocoa butter and leaves a bitter cocoa residue. Crude cocoa is ground into cocoa powder, used in home cooking as well as food manufacturing.
White Chocolate
White chocolate is made from at least 20 percent cocoa butter, plus milk and sugar. It often contains lecithin, but it does not contain the cocoa which would produce a chocolate color and taste. According to the Joy of Baking website, it's important to read the label on white chocolate. Good white chocolate contains cocoa butter, sugar, milk, vanilla and lecithin. Inferior brands don't contain cocoa butter -- they use vegetable shortening. White chocolate is used in home baking, candy making and food manufacturing. It has a creamy taste, is very sweet and has a hint of chocolate flavor.
Using White Chocolate
To use as chunks in cookies, just cut the white chocolate with a knife. If your recipe calls for melted white chocolate, use low heat to prevent scorching or graininess. Melt white chocolate over hot water, about 110 degrees F, or in the microwave. Use 50 percent power in the microwave, and heat for 30 seconds at a time, stirring with a spoon after each 30 seconds until the white chocolate is smooth and creamy.
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