White chocolate where it came from and why to eat it

A bit of an atypical member of the chocolate family with a unique recipe, taste and history.

I'm sure you've come across the opinion that "white chocolate is not chocolate". As if cocoa content precedes chocolate affiliation. Let's debunk that controversy right off the bat...chocolate can be white, too.

Where did it come from?

Most chocolate connoisseurs believe that the Swiss company Nestlé came up with the white one in 1936. But if you dig a little deeper into the historical sources, you'll come across a recipe from the 1870s. But one thing Nestlé can't be denied, they were undoubtedly the first to launch a solid white chocolate bar intended purely for commercial sale.

What does it contain?

At first glance, you might guess what it doesn't contain. And then you'd hear from all sides: "cocoa". In fact, white chocolate does not contain cocoa solids, which give the final product its dark colour, but only cocoa butter.

Today's legislation states that the composition of white chocolate should be as follows: at least 20% cocoa butter and no more than 14% milk powder. Another ingredient is sugar and there are a number of different flavours, most commonly vanilla or caramel.

But you can also find white chocolate with lemon zest, cinnamon or turmeric. And just like milk or dark chocolate, it's also possible to add nuts, almonds, dried fruits, etc. to white chocolate.

The eternal battle of taste and calories

White chocolate lovers must be salivating by now, just imagine a creamy bar whose sweet taste is completely devoid of the bitter notes of dark chocolate. It melts beautifully on your tongue and evokes almost euphoric feelings. Until you look at the energy table.

There's no doubt about it, white chocolate - especially the really honest kind - is a real calorie bomb. But why not indulge once in a while, and in the right dose, with no regrets?

How do I know a good quality white chocolate?

Besides the fact that a reputable manufacturer should be a certain guarantee of quality, a quality product has a higher cocoa butter content and only a minimum of various additives. Conversely, cheaper and lower quality versions of white chocolate also contain vegetable fats, a range of artificial flavourings, etc.

The number one rule is that cocoa butter should be first in the list of ingredients. And it certainly makes sense to pay attention to whether the ingredients used are of organic quality.

Choose from us

When you look at our range of white chocolates, there's definitely no shortage of organic product. The intoxicating aroma of vanilla will surround you when you unwrap Misha's white chocolate. And if you're not afraid to experiment a little, you must try the white chocolate with yoghurt and strawberries.

And we still owe you an answer to the question of why you should eat white chocolate in the first place...no doubt because it can make life sweeter.