White chocolate - the benefits and harm to health

The content of the article

1 Some general information about white chocolate
2 The composition of the product
3 Benefit and harm
4 How to cook at home
5 Video: the benefits and harms of white chocolate

White chocolate appeared on the market of sweets quite recently compared to bitter, but during this short time managed to earn considerable popularity among the sweet teeth. When buying white chocolate, it is important to remember that manufacturers do not always conscientiously relate to the composition of their products. It threatens with considerable health hazards. Among the variety of firms, it is becoming increasingly difficult to recognize real white chocolate.

Some general information about white chocolate

The main distinguishing feature of this product is the absence of cocoa powder in its composition, which gives an appetizing brown color to classic chocolate. But today, in terms of its popularity, white tiles are almost as good as dark ones. In cooking, it is quite widely used. This and various powders, additions to cocktails, and filling for cakes, pies, cakes and muffins.This original dessert tastes great with fruit, it is a part of a wide variety of confectionery decorations and refined sweets.

The history of chocolate originates from the time of Maya and Aztec. Then it was used in the form of a drink, adding pepper for greater sharpness of taste. This dessert has reached us, breaking the millennium and receiving many changes. The white version of chocolate was only invented in 1930. This was due to the fact that Nestlé had invented it to produce a product from cocoa butter residues so as not to throw them away. This dessert became known only half a century after its invention. At this time, began to actively produce white chocolate bars. In addition, confectioners began to use it as a component of their masterpieces.

White chocolate has a pleasant creamy taste due to the fact that it contains a large amount of powdered milk. The original taste makes this chocolate known both among sweets and confectioners all over the world.

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The composition of the product

To make natural white chocolate, you need cocoa butter, sugar, as well as milk powder and some vanilla.The quality dessert contains at least 2.5% milk fat, as well as 20% cocoa butter itself. When you buy tiles in the store, be sure to pay attention to the fact that these two components in the list of components were in the first place. If this is not the case, it is better to refuse such a product. Regarding the composition in developed countries, strict rules have been defined that prevent the use of a smaller number of basic components. But in Russia there is no such law yet. This omission is often used by food manufacturers.

The product of poor quality is likely to contain harmful trans fats, additives, and sugar substitutes. Such a change in the composition will not only reduce the taste, but also cause considerable harm to the health of the person eating the product. Some manufacturers may not add cocoa butter at all. Pay attention to its properties. A poor product will have a white color and a pungent smell. Its taste is sugary and it melts badly from the touch of hands. Natural white chocolate in its properties should resemble dark in its properties. It melts easily in the hands, has a creamy color and a soft smell, a delicate creamy aftertaste.

In the present white chocolate there are trace elements such as potassium, phosphorus, and vitamins of group B.Theobromine and caffeine are not included in the composition, so that the product does not affect the body stimulant and does not cause allergies.

Its energy value is quite high - 550 kcal.

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Benefit and harm

Eating white chocolate helps produce serotonin, and this is the hormone of happiness, which helps to endure pain and even some diseases. This hormone helps with stress, tension. But do not overdo it, otherwise you can get the opposite effect, as the sugar in the dessert is also a lot. And its excessive use is the cause of the development of a number of dangerous diseases.

Choline, which is part of it, is necessary for the production of insulin and methionine, helps to normalize metabolic processes in the liver. Because of this, moderate consumption of this dessert will be good for health. But it is important to choose a natural product, because only it contains vitamin E, which is a guarantee of youth and normal functioning of the endocrine system.

Do not get carried away with this dessert, otherwise you will receive not only obesity, but also a metabolic disorder. Do not use white chocolate if you have high acidity, diabetes, or are allergic to components. But the white version of chocolate is a godsend for those who are allergic to cocoa.Especially it is not recommended to be carried away by this product to people leading a passive lifestyle, as well as those prone to obesity.

How to cook at home

To do this, you must purchase natural cocoa butter (in a pharmacy or a special store). This component will be almost a third of the finished dessert. Take 100 g of the ingredient per serving. Powdered milk and sugar (better powder) will be needed in the same quantity. You also need some vanilla.

Icing sugar in this recipe will be preferable to granulated sugar, as it dissolves much faster and does not form crystals in the product. If you do not have the ability to use powder, you should first melt the sugar.

To make this dessert at home, melt the cocoa butter in a water bath, then mix with all the other ingredients. Instead of powdered milk, baby food is fine. Mix the components with a whisk, without removing from heat. The finished mass is poured into molds and sent to the refrigerator before solidification. After an hour, the product will be ready to eat or use as a component for homemade desserts.

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