30 minutes ago, Vojta said:Hi there
Since this thread is talking about white chocolate and the cocoa butter percentage is mentioned a lot I think this is a good place to place my question – basically I puzzled myself:
How can white chocolate contain cocoa?
Callebaut Velvet white chocolate (link) contains:33.1% cocoa
34.6% cocoa butter
21.9% milk
thus (100 - 33.1 - 34.6 - 21.9 😃 10.4% is made with lecithin and others...
Everything says that white chocolate is "chocolate" type that contains zero cocoa, only cocoa butter. So how is it? 😯 This Velvet contains 33% cocoa - does the term cocoa means something else here? Or is everybody wrong with definition of white chocolate? If so how they can make something with 30% of deep brown ingredient white??
Without getting into the argument that white chocolate isn’t really chocolate - real white chocolate is actually yellow and only turns white when it oxidizes. Cocoa butter is yellow not deep brown. Only cocoa mass is deep brown.
But both cocoa butter and cocoa mass are considered the cocoa components - hence a 100% bar could be yellow or brown depending on how much of that 100% is mass and how much is cocoa butter.
