Composite chocolates differ from regular chocolates in that cocoa butter is replaced with vegetable fats, creating a layer of chocolate that becomes a hard shell at room temperature. Composite chocolates are versatile and available in dark, dairy and white varieties. Although white mixed chocolate does not contain cocoa solids, it can also be used in a complex form in bakery and confectionery applications.
White mixed chocolate can be melted and made into any shape.
White mixed chocolate is usually made from milk.
White chocolates are cheaper than regular chocolates because they do not use cocoa butter, the main cost of regular chocolate. Usually sold in the form of chips or trays, the white chocolate mix consists of emulsifiers and aromas of sugar, vegetable fats, milk and whey. Vegetable fats are hard fats, which means they are semi-solid at room temperature so they can harden within minutes after being removed from an unheated heat source. Sugar provides sweetness, texture and body. Whole milk or powdered milk is the main ingredient of white mixed chocolate and gives it a soft, creamy taste.
White melt melts at 103 to 108 degrees Fahrenheit, which is higher than normal chocolates that melt at about 98 degrees Celsius. White and creamy white chocolates, which are comparable in taste to regular white chocolate, differ only because they are not of the same quality as regular chocolate.
White mixed chocolate is used in pastry, pastry and bakery applications.
White compound chocolate is also referred to as dissolved chocolate, compound chocolate, decorative chocolate, confectionery or confectionery chocolate. White compound chocolate is easy to make for sweets but also for pebbles, dives and white chocolate fountains. Although available in trays and chips, white compound chocolate is not designed to retain a chip shape like other bakery chocolates when baking. White Compound chocolates offer endless possibilities for how each element can be immersed to create a delicious white chocolate coating. Other uses include molds, decorations and ice cream coatings.
Moisture causes white chocolate to appear grainy and coarse when melted. For this reason, you should never store white mixed chocolate in the fridge or freezer. Always store white chocolates in a cool, dry place away from heat and humidity. Airtight containers ensure that the chocolate does not absorb odors or flavors of the surrounding products in the casket.
Because white mixed chocolate mainly consists of dairy products, it can burn during the melting process. During melting, you often mix the chocolate to avoid burning unless it is part of a chocolate fountain. White compound chocolate does not have the same glossy surface as hardened white chocolate. If there is further cloudiness, the chocolate may have been exposed to moisture during ripening. This can be avoided by ensuring that the chocolate is dried in a cool, dry place. Other common problems in forming include greasy or waxy due to the higher melting point of white compound chocolate.