{"id":3293,"date":"2021-06-29T08:21:27","date_gmt":"2021-06-28T21:51:27","guid":{"rendered":"https:\/\/2dpoint.net\/?p=3293"},"modified":"2021-06-29T08:22:47","modified_gmt":"2021-06-28T21:52:47","slug":"is-white-chocolate-actually-chocolate-how-is-it-made","status":"publish","type":"post","link":"https:\/\/2dpoint.net\/is-white-chocolate-actually-chocolate-how-is-it-made\/","title":{"rendered":"Is white chocolate actually chocolate; how is it made?"},"content":{"rendered":"Reading Time: <\/span> < 1<\/span> minutes<\/span><\/span>
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  1. Cocoa pod is a fruit that grows on the cacao tree\u2014it is the size of mid-sized papaya.<\/span><\/li>\n
  2. Each pod has over 50 cocoa beans covered in a white pulp.<\/span><\/li>\n
  3. After harvesting the cocoa pods, they are\u00a0<\/span>split open<\/span><\/a>\u00a0and placed in trays or covered with large banana leaves.<\/span><\/li>\n
  4. The naturally occurring bacteria and yeast ferment (break down) the pulp, and within 5-8 days, the pulp vanishes, and brown beans emerge.<\/span><\/li>\n
  5. These brown beans are then dried for a week and then shipped to chocolate manufacturers.<\/span><\/li>\n
  6. The first thing that chocolate manufacturers do with cocoa beans is roast them.<\/span><\/li>\n
  7. Roasting makes the cocoa beans\u2019 shells brittle, and so, they are easily removed (imagine taking a peanut out of its husk).<\/span><\/li>\n
  8. What is left (the equivalent of the peanut) after the shell is removed, is called the chocolate nib.<\/span><\/li>\n
  9. When they grind the chocolate nib, it becomes a paste because of the fat content in it\u2014this paste is called cocoa mass or cocoa liquor.<\/span><\/li>\n
  10. This paste can then be processed further to separate cocoa butter (53%) and cocoa solids (47%).<\/span><\/li>\n
  11. Now, as per {tooltip}food authorities,{end-text} Different countries can have different mandates. The definition included here is the most commonly accepted definition.{end-tooltip} for chocolate to be called chocolate, it must be made up of at least 10% cocoa solids.<\/span><\/li>\n
  12. And it doesn\u2019t matter if it contains any cocoa butter or not.<\/span><\/li>\n
  13. So, a 100gm chocolate bar can have sugar, flavour, butter (cocoa or not), milk solids, etc., but at least 10g of its weight must come from the cocoa solids.<\/span><\/li>\n
  14. Similarly, white chocolate must be made up of at least 20% cocoa butter for it to be called white chocolate.<\/span><\/li>\n
  15. And it doesn\u2019t matter if it contains any cocoa solids or not.<\/span><\/li>\n<\/ol>\n

    Also Read:\u00a0<\/strong>
    \n    How and why Belgian chocolate became so famous?<\/a><\/strong>
    \n    Why dogs can’t eat chocolate?<\/a><\/strong><\/p>\n

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