White chocolate

White brass White chocolate White cyanide White Diamonds White dross... 

White Chocolate. There is at present no standard of identity in the United States for white chocolate. Virtually all current uses of the term white chocolate do not meet the standards for chocolate, which prescribes the presence of ground cacao nibs. This restrictive requirement has acted as a practical deterrent to companies developing and marketing white chocolate-type products in the United States. When such products have been introduced and marketed in the United States, companies have had to label them with fanciful names to avoid the standardized labeling issues. In other countries where a standard of identity for white chocolate exists and where a minimum amount of cocoa butter is required by law, consumers have available to them a variety of easily recognizable products. 

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

The table also reports the standard deviation of three replicate measurements for each sample. Standard deviation, discussed in Chapter 4, is a measure of the reproducibility of the results. If three samples were to give identical results, the standard deviation would be 0. If results are not very reproducible, then the standard deviation is large. For theobromine in dark chocolate, the standard deviation (0.002) is less than 1% of the average (0.392), so we say the measurement is reproducible. For theobromine in white chocolate, the standard deviation (0.007) is nearly as great as the average (0.010), so the measurement is poorly reproducible. 

With the mixer on low speed, add the dry ingredients until just combined. Add the white-chocolate chips, chopped dark chocolate, and nuts. 

Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast or after coating the Goldies with the ganache, freeze them for IO minutes and then dip them halfway in warm melted white chocolate—a twist on the black and white cookie. 

You ll need two double boilers or two microwave-safe bowls to make these pretty cookies. In one double boiler, melt the white chocolate chips, I stick of the butter, and V2 teaspoon of the peppermint extract. In the other, melt the semisweet chocolate chips, the remaining I stick butter, and the remaining V2 teaspoon peppermint extract. Taste both glazes to make sure they have enough peppermint kick in them. 

Dip each a cookie halfway into the white chocolate mixture. Chill the cookies in the refrigerator for IO minutes, and then dip the other side in the semisweet chocolate mixture. 

The tree is called cacao (pronounced cah-COW, and its seeds are cacao beans, or cocoa beans. The fat in them is cocoa butter. White chocolate is just cocoa butter mixed with Sugar. The roasted, ground-up beans, with most of the fat removed, are cocoa. Regular chocolate is made by adding extra fat to roasted, ground-up beans. 

One such report came from the University of L Aguila in Italy in 2005. Researchers there, in collaboration with doctors at Tufts University in Boston, found that dark chocolate, thanks to its high content of plant substances called flavonoids, lowered blood pressure nicely. They gave patients 100 grams of either dark chocolate or white chocolate daily. The dark confection, but not the white, brought systolic blood pressure down by 11.9 mm Hg and diastolic blood pressure down by 8.5. In fact, the darker the chocolate, the greater the level of those beneficial flavonoids. 

Dr. Ferri s group has reported that dark chocolate, but not white chocolate, reduces blood pressure in healthy subjects they worked with. Then the Willy Wonka doctors wondered whether dark chocolate could actually lower blood pressure in people with hypertension. They recruited twenty patients who had never been treated for their elevated blood pressure, which was from 140 to 159 systolic and 90 to 99 diastolic, and fifteen similar individuals who had normal blood pressure readings. All of the subjects avoided red wine and green tea during the study period. 

Let s say that you can buy white chocolate or dark chocolate hearts and they come in small, medium, or large. Our total choices will equal color of chocolate x size = 2x3 = 6. 

Knowing how much analyte is in the aqueous extract of the chocolate, Denby and Scott could calculate how much theobromine and caffeine were in the original chocolate. Results for dark and white chocolates are shown in Table 0-1. The quantities found in white chocolate are only about 2% as great as the quantities in dark chocolate. 

The end-products include artificial butter, filled milk and ice cream, white chocolate, summer candies, and special oils for deep-fat frying doughnuts, potato chips, mixed nuts and other snacks. 

On a weight basis, the concentration of antioxidants in chocolate is higher than in red wine or green tea, and 20 times higher than in tomatoes. Another piece of good news for chocolate lovers is that stearic acid, the main fatty acid in chocolate, does not appear to raise blood cholesterol levels the way other saturated fatty acids do. Dark chocolate contains more than twice the level of antioxidants found in milk chocolate. Unfortunately, white chocolate contains no antioxidants. 

There are many types and styles of brownies, all of which I ll eat and enjoy fudgy brownies chewy brownies cakelike brownies flavored brownies featuring espresso, cinnamon, or chili powder, or add-ins such as walnuts or white chocolate chips frosted brownies or bare brownies. 

Cookies are Americas most popular dessert, and with thousands of possible variations-from white chocolate raspberry to banana-espresso-chocolate chunk—there s truly something for everyone to appreciate. 

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