Label
All
0
Clear all filters
Appears in

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Milk solids also contain butterfat, which has pronounced effects on cocoa butter: with the presence of butterfat, the rate of cocoa butter crystallization slows, and the temperature at which the various crystals form is depressed. Because of these phenomena, milk and white chocolates must be handled and used at a lower temperature than dark chocolate. (See Tempering Chocolate, Time.)

Milk fat or butterfat is a permissible ingredient in American dark chocolate. When used as an ingredient in dark chocolate, milk fat is added to inhibit the potential for bloom and to soften the chocolate slightly, resulting in a less brittle product and a faster melt in the mouth. Milk fat is less expensive than the cocoa butter it displaces, so it also lowers the cost of the chocolate. Although it is permissible, not all American-made dark chocolate contains butterfat; the highest-quality dark chocolates do not contain any fat other than cocoa butter. As with any of the ingredients used in manufacturing chocolate in the United States, if butterfat is present, it must be declared on the label.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title