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Officially white chocolate cannot be called
"chocolate" because it does not contain chocolate liquor. Good white chocolate
contains cocoa butter, sugar, milk solids, vanilla, and lecithin. Make sure
when buying white chocolate that it contains cocoa butter as some inferior
brands contain vegetable fat.
White chocolate is ivory-colored (white chocolate made with vegetable fat is
white-colored) and is rich and creamy. Its sweet and subtle flavor complements
other ingredients in baking.
A delicate chocolate that scorches easily,
so always melt over very low heat. It sets up softer than dark chocolate
because it does not contain chocolate liquor.
White chocolate will keep 6-10 months if
stored in a cool dry place.
There are many good
brands of chocolate on the market today, both domestic and foreign.
The brand I use most often is Lindt (found at grocery and specialty
stores) although I do sometimes use Baker's (found at grocery stores).
Mail order/Internet sources:
- Sweet
Celebrations catalog or their website. (1-800-328-6722 for a catalog or sweetc.com).
- The Baker's Catalogue or their website (1-800-827-6836 or bakerscatalogue.com).
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