Page loading ... Please wait.
 
Baking & Dessert Recipes & Pictures

 
home recipe index new recipes cake recipes cookie recipes muffin recipes scone recipes pies & tarts
breakfast & brunch bars & squares biscotti recipes shortbread recipes comfort foods quick breads
about us
substitutions
ingredients
glossary
conversions
english tea party
pumpkin recipes
apple recipes
cranberry recipes
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
pudding recipes
christmas baking
christmas cookies
christmas candy
thanksgiving baking
easter baking
valentine's baking
baking history
bibliography

   
   

Bookmark and Share

White Chocolate
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).

Printer Friendly Page

White Chocolate

3 ounces = 85 grams

For Information On:

Choosing and Storing Chocolate

 

 

 

 
   

Join Our New & Featured Recipes Email List
   
 

 
 

Top 40 Recipes of the Last Year*

*Top 40 Recipes based on actual site traffic from June 1, 2008  to May 31, 2009.

Contact Us   Privacy Policy

Arabic Chinese Dutch French German Hindu Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2009 Stephanie & Rick Jaworski