White Belgian Chocolate

White Belgian Chocolate

Although the white Belgian chocolate is not considered to be the real chocolate in many countries, it can be as delicious as the typical dark or milk chocolates. As any white chocolate, it is made of the cocoa butter (25 to 30% for the high-quality white Belgian chocolate), sugar, powdered milk and other ingredients to reach the desired flavour (among others, vanilla is a very common addition). The white colour is the result of complete absence of any cocoa solids. Because of the specific composition, the white chocolate is the subject of regulation in the United States (via the the Food and Drug Administration) and in the European Union. The main criterion is the content of the cocoa butter which must be at least 20%.

As the white chocolate lacks the cocoa solids and contains only the stable fat which, it has is almost completely free of caffeine or theobromine. These two components of the chocolate are the most common sources of allergic reactions after eating chocolate. The cocoa butter, on the other hand, allows the white chocolate to remain solid at room temperatures and to melt in the mouth.

The white chocolate is the Swiss invention. Compared to other chocolate products, it is quite young as the first white chocolate was prepared in the 1930s by the Nestlé company as it introduced the „Milkybar“ made of white chocolate.

White Belgian Chocolate Pralines

For the ancient civilizations in the South America, cocoa beans served as a currency and they even had a cocoa god. In the 18th century, the famous botanist Carl von Linné named the cocoa plant the Theobroma Cacao, the food of the gods. The chocolate brought the pleasure to the people throughout the history and it is not different today. The chocolate industry in on the rise almost everywhere in the world but for some countries, it truly represents the national spirit. In the Belgium, chocolate is nothing less than a national product.

The chocolate is being produced in many forms and one of the most popular is the praline. In the 17th century, the small village in the central France named Montargis saw the first experiments with putting a nut into a caramelized sugar which led to the product called the praline. At the beginning of the 20th century, in 1912, the Belgian chocolatier Jean Neuhaus II created the praline in the form well known until today. In most of the European countries, the praline is the word describing a chocolate shell filled with the soft ganache which may vary from the buttercream to some kind of a liquor.

However, the pralines can vary not only in the fillings but also in the solid chocolate shell. While the most typical praline is made of the dark or milk chocolate, it is not unusual to have a praline made of the white chocolate. The different but rich and full taste of the white chocolate is loved by many while others prefer the more traditional taste of the dark chocolate. However, those who are not so strictly delimited agree, that the best way is to enjoy the combination of both tastes by eating pralines covered by dark and white chocolate at once.

The Success of The White Chocolate

The wide popularity of the white chocolate suggests that it is nothing inferior to the dark chocolate. The white chocolate is simply the another product which perfectly tops up the original chocolate products. That´s why the mixed boxes containing pieces of the both types are so popular and are the great idea for the gift to your loved ones as well as for the important business partners.

EMOTI can offer you the wide selection of the products with the white chocolate!