White chocolate is a confection based on cocoa butter, milk and sugar. It has no cocoa solids and therefore it is not strictly chocolate. Cocoa butter is the fat from cocoa beans, extracted during the process of making chocolate, it has very little chocolate flavour. The cocoa solids or chocolate liquor, which is not found in white chocolate, is produced by grinding the cocoa nib to a smooth liquid state, hence the name chocolate liquor.
White chocolate has a creamy consistency and taste and should be ivory-coloured. However it lacks flavour because it contains no chocolate liquor which gives chocolate the bitter intense chocolate flavour. Therefore it is not normally used in cooking unless to complement plain chocolate. It can also be used as an alternative to dark and milk chocolate for decoration purposes.
White chocolate is a delicate chocolate and must be melted over a very low heat to prevent it from scorching.
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