Amazing how even the mere mention of white chocolate is enough to get dark chocolate lovers all riled up. The prejudice is understandable. White chocolate has a reputation for vapidity, one that’s mostly deserved as there is in fact nothing “chocolate” about white chocolate save for the fact that it has cocoa butter in it. For those who relish the rich tang of cocoa solids, white chocolate is a confection without a point. Or worse. When Mrs. Pastry entered the kitchen to discover a pound of Ghiradelli white chocolate on the counter this morning, she reacted as though I’d set a five-pound bag of cow dung there. Disgusting. And you spent MONEY on that???
All I’ll say is: let’s keep an open mind, people. Many who loathe white chocolate love it in its caramelized form, as the rich flavors actually lend dimension and interest to what is essentially just sugar and milk solids bound together bound together with cocoa butter.
On which note I’ll also say something else, and that is that I find it ironic that most chocolate lovers utterly dismiss even high quality white chocolate, which abounds in cocoa butter, as an ersatz sweet, an edible nothing. Cocoa butter is but a flavorless fat! they say. However turn back the clock flour or five years, back when FDA chocolate labeling regulations were up for review, and you’d have found many of these same folks insisting that cocoa butter was the very essence of chocolate, the vital thing without which chocolate could simply not be considered chocolate. Chocolate without cocoa butter? An abomination!
Those positions aren’t entirely exclusive of one another, however I find it interesting that this essence, this utterly indispensable thing, when it stands more or less on its own, is also an abomination. Treasure in one context, trash in another. It’s not hypocrisy necessarily, just…interesting.