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7:14 am
February 27, 2006
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I believe White ‘chocolate’ is should not be considered real chocolate because it contains basically no cocoa liquor and is made from a by-product of the cocoa bean.
~*~*Las Cosas Claras Y El Chocolate Espeso*~*~
%…Ariel…%
11:33 am
January 10, 2006
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Cocoa butter is a “by-product”?! Surely, you jest!
Can you have chocolate without cocoa mass? Yes!
Can you have chocolate without cocoa butter? No! (Try making “chocolate” with 100% substitute fats, and see how you like it!)
What makes the average person exclaim “Ooooh, that’s good!” when they suck on a fine piece of chocolate? The silky, melting mouth feel. And what provides that glorious mouth feel? Cocoa butter!
What creates the beautiful shine, and crisp snap that denotes a fine chocolate? Tempering! And what does tempering affect? The crystal structure of cocoa butter!
Why do I care so much? Because I press cocoa butter for a living!
It takes roughly 3kg of whole beans to produce 1kg of cocoa butter. Indeed, ICCO estimates that fully two-thirds of the entire annual world production of beans is pressed for cocoa butter: http://www.icco.org/questions/world1.htm
However you look at it, cocoa butter is absolutely central to the chocolate industry.
Sam
PS – Nice to see another Aussie on board!
11:54 am
September 30, 2004
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up until about 2 years ago, the governments of the world agreed with you. It now, however, is legally recognized as chocolate. Whether or not you agree with them is another story entirely 8)
12:21 pm
March 17, 2005
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Try white choc with non-deodorized cocoa butter, – not easy to find, may be – different stuff altogether.
3:19 pm
August 1, 2006
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I always thought that other countries were more lenient with the definitions, whereas the US didn’t regard white chocolate as chocolate at all.
11:18 pm
February 27, 2006
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I dont see how you could call white chocolate chocolate because the actual choclate flavor is the cocoa mass. while it is an important ingredient of chocolate, i dont think cocoa butter should be considered chocolate.
~*~*Las Cosas Claras Y El Chocolate Espeso*~*~
%…Ariel…%
12:28 am
August 1, 2006
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That’s probably what the US thinks too. Besides, it’s just a name. What else are you going to call it? A cocoa butter bar?
12:45 am
February 27, 2006
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Good point. what about ‘white bar’ 
%…*Ariel*…%
4:37 pm
August 1, 2006
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No, to be honest, I think that the term is fine, albeit misleading, but then again, what isn’t misleading among languages anyway? Besides, consider this. The distinction between white chocolate and imitation white chocolate must be reinforced more strongly. “White chocolate” at least implies that the product contains actual cocoa solids, where “white confectioners coating” means that the fat consists of vegetable fats and has no trace of cocoa solids at all. So, to call it something else would strip away the differentiating qualities that each possesses and I think more confusion would result.
7:58 am
February 27, 2006
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It probably would. Besides, no one is gonna change it anyway, because people would get confused if it was called something else.
%…*Ariel*…%
4:53 am
May 29, 2005
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El-Rey makes their white chocolate with non-deodorized cocoa butter. It does have a very deep chocolate flavour to it. I would use this white chocolate for solid moulded items or maybe in pastry desserts but not as a base for a ganache or truffle filling because the chocolate will overpower any flavouring you might use.
11:35 am
February 27, 2006
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I’ve never tried white chocolate with non-deodorized cocoa butter. does anyone know where i can get it in australia?
%…*Ariel*…%
1:04 pm
January 10, 2006
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Ariel – I manufacture non-deodorized cocoa butter in Australia. If you’d like a sample just to smell the fabulous chocolate aroma, or to have a go at making your own white chocolate, I can supply you.
Or, if you’d like to go on the beta testing list for my white chocolate, drop me a line.
1:29 pm
July 31, 2006
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The etymology of the word ‘chocolate’ is rather convoluted and debatable anyway. The word was probably invented by the Spanish from a fusion of Maya and Aztec words. It refers to the idea of a drink, rather than anything solid. You could argue it’s not really a good term at all for the dark shiny stuff we love so much. (And even less relevant for high street candy bars.)
So in my opinion, you can call it chocolate if you like, it wouldn’t be wrong. 
I agree though anything with artificial fat is a no no. El Rey is the only commercial white chocolate I know of with non deodorised cocoa butter, though another major manufacturer may follow suit soon.
oz_choc, tell us more about the chocolate you are making, any samples available for review? Drop me an email.
Martin Christy
Editor
http://www.seventypercent.com
