Achieving really WHITE chocolate.

Discussion in 'Pastries & Baking' started by petalsandcoco, Feb 2, 2015.

  1. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    This might sound like a stupid question and if no one replies , I'll totally understand.

    Why is it when I melt white chocolate, it's not technically white ? Not only that, its somewhat transparent.

    For instance , the other day I wanted to dip my biscotti cookies in white chocolate and it looked very unappetizing, the color was off, it was translucent. Where is the bright white chocolate ? Do I add food color ? Should I make my own ? Can someone recommend a supplier ?

    I used Callebaut as this is my go to chocolate for most things .

    It really shouldn't be called chocolate either ! IMHO 

    Yes, it is made with 20% cocoa butter , SO ? So what ? 

    /img/vbsmilies/smilies/confused.gif  
     
    Last edited: Feb 2, 2015
  2. jellly

    jellly

    Messages:
    413
    Likes Received:
    40
    Exp:
    Professional Pastry Chef
    Quality white chocolate is not pure white, but more of a cream color. To get white, you either need to use coating chocolate or to add white cocoa butter coloring.
     
  3. rlyv

    rlyv

    Messages:
    87
    Likes Received:
    39
    Exp:
    Professional Pastry Chef
    Well, it won't be truly white since cocoa butter is yellow. Many of the candy melt type wafers do come in white, but they are not truly chocolate (which technically, white chocolate isn't either). They have titanium dioxide in them to make them really white, and fats other than real cocoa butter. I've never seen white coloring that is oil based, which would be needed for coloring chocolate. You could search for it. There is white colored cocoa butter, but on its own, it doesn't taste very good.
    The transparency comes from the viscosity of the chocolate. There are some that are very fluid that won't coat that heavily, may require more than one coat.
    I use Callebaut white a lot, but haven't noticed it being too fluid to coat anything or line a mold.
     
  4. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    Thank you both for your feedback. I am going to look into this and when/if I find something , I will post my findings.