| 词条 | White chocolate |
| 释义 |
| name = White chocolate | image = chopped white chocolate chunks.jpg | image_size = 250px | caption = Pieces of white chocolate | alternate_name = | country = | region = | creator = | course = | type = Chocolate | served = Dessert | main_ingredient = Cocoa butter, sugar, milk solids | minor_ingredient = | variations = | calories = | other = }} White chocolate is a chocolate confection made from cocoa butter, sugar and milk solids. It lacks the cocoa solids found in other types of chocolate.[1] It is characterized by a pale ivory color. The melting point of cocoa butter, the only cocoa bean component of white chocolate, is high enough to keep white chocolate solid at room temperature, as with milk chocolate or dark chocolate. CompositionWhite chocolate does not contain non-fat cocoa solids, the primary constituent of chocolate liquor — chocolate in its raw, unsweetened form. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate. As a result, this cocoa butter is the only cocoa ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine.[2] White chocolate may include additional flavorings, such as vanilla.[3] RegulationsRegulations govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners.[4] Before this date, American firms were required to have temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners.[5] HistoryIn the 1930s, the white chocolate Milkybar was launched in Europe by Swiss company Nestlé.[6] See also{{portal|Food}}
References{{Commons category|White chocolate}}1. ^{{Cite web|url=https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/white-chocolate | title=White chocolate |publisher=Bon Appétit |date=12 November 2007}} {{Chocolate}}{{DEFAULTSORT:White Chocolate}}2. ^{{cite journal |last1=Zoumas |first1=Barry |last2=Kreisler |first2=Wesley |last3=Martin| first3=Robert |date=1980 |title=Theobromine and Caffeine Content of Chocolate Products |journal=Journal of Food Science |volume=45 |pages=314-316}} 3. ^{{cite encyclopedia |title=Chocolate |url=http://www.britannica.com/topic/chocolate |first=Naomi |last=Blumberg |accessdate=28 July 2015 |work=Encyclopædia Britannica Online}} 4. ^{{Cite web |url=http://www.ecfr.gov/cgi-bin/text-idx?SID=64ec925fd70dcc3f30f6c45d41315509&mc=true&node=pt21.2.163&rgn=div5#se21.2.163_1124 |accessdate=27 February 2017 |title=Title 21 Chapter I Subchapter B Part 163 of the Code of Federal Regulations |publisher=United States Government Publishing Office |date=24 February 2017}} 5. ^{{Cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT |accessdate=27 October 2010 |title=Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption}} 6. ^{{Cite web|url=http://www.thenibble.com/zine/archives/best-white-chocolate2.asp#history |accessdate=2 August 2013|work=The Nibble| title=The History Of White Chocolate |series=The World’s Best White Chocolate |date=1 April 2008}} 4 : Types of chocolate|Swiss chocolate|Swiss cuisine|Swiss inventions |
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