Dark Chocolate vs White Chocolate

Dark chocolate is made through the addition of sugar and fat to the mixture containing cacao. Known as ‘sweet chocolate’, according to the US government, it likewise needs 15 percent concentration out of chocolate liquor. According the rules in Europe, there must be at least 35% of cocoa solids to be used in dark chocolates. To form white chocolate, sugar, cocoa butter, and milk solids are mixed.

Even though it has the same texture just like dark chocolate, it doesn’t have cocoa solids. This is because several countries don’t take white chocolate as real chocolate. Cocoa content on the best plain type of dark chocolate covertures is around 70%, while only 35% of cocoa is contained in the finest white chocolate covertures.

As stated by the World Cocoa Foundation, around 50 million individuals across the globe rely upon cocoa when it comes to their source of income. White chocolate is made in the same way as dark chocolate; however it lacks other ingredients such as cocoa paste, liquor, or powder.

Processing is the first step in the production process, where cacao pods are harvested, the beans removed from the pods are fermented, then dried and transported to the manufacturing company. Beans are then cleaned; next it is roasted, and then graded. Shells are then removed to take out the nibs, which are then ground, turning it into liquid, thus, producing chocolate liquor. This can be processed to come up with two other chocolate forms–cocoa butter and solids.

After processing, blending is done. It basically involves mixing their ingredients together. For dark chocolate it is mainly cocoa butter, sugar, cocoa liquor, as well as vanilla. For white chocolate it is sugar, vanilla, milk, and cocoa butter. The chocolate mixture is kept in its liquid form by heat friction.

The length of this process determines the quality, as it produces sugar and cocoa particles which are too small for the tongue to detect, providing it with a smoother feel when inside the mouth. They are then stored and kept until tempering is ready to start. Tempering ensures the patterned sheen and crispy bite of the properly processed chocolate; a result of the considerably small butter crystals of cocoa. Its primary purpose is to guarantee the quality of the end chocolate product.

In general, chocolate is sensitive to humidity and temperature. Ideal temperatures for storage are from 15 to 17 degrees Centigrade. Dark chocolate usually melts easily at room temperature because of its composition, while white chocolate can remain solid at room temperature and still easily melt in the mouth.

Bittersweet chocolate is known as a chocolate liquor that has some sugar, more vanilla, cocoa butter, as well as lecithin. Semisweet chocolate is a dark chocolate with low sugar content. Although the bittersweet chocolate has less sugar and more liquor; the two can be used interchangeably in baking.

Due to its high cocoa content, dark chocolate is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Since it has a high amount of cocoa, dark chocolate is known to be rich in epicatechin as well as gallic acid, both believed to have properties that protect the heart. Once ingested in just the right amounts, this can also help lessen the chance of incurring a heart attack. Dark chocolate also has suggested positive effects like anticancer, brain stimulator, cough preventor and antidiarrheal effects. The aphrodisiac angle is yet to be proven. White chocolate is high in cocoa butter, and may be rich in sugar and milk content, so it is generally not very good for people who are aiming to decrease calorie intake.

Because of the absence of cocoa solids in white chocolate, it does not contain theobromine. It is safe to be consumed by animals. Dark chocolate and other types with cocoa solids are not recommended for animal consumption as they can be very harmful to them.

SUMMARY

· White and dark chocolates are produced the same way, except for the difference in ingredients.

· White chocolate has the same ingredients as dark chocolate except for the cocoa liquor, which white chocolate lacks.

· Dark chocolate melts easier and faster at room temperature than white chocolate.

· Dark chocolate is harmful for animals to eat, while white chocolate is safe, as it does not contain the harmful ingredient theobromine.

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