White Chocolate

In 1990, white chocolate was not considered true chocolate and could easily be confused with “white confectioner’s coating made with tropical fats other than cocoa butter. The only way to know you were getting the best quality ingredient—made with cocoa butter—was to read the ingredient label closely. This is explained, where I also go on to suggest that an official designation for white chocolate would eliminate confusion by distinguishing it from the white coating made with other fats. This has come to pass! Today, all you have to do is look for “white chocolate” on the front of the label to know that it is the right ingredient to use. In addition to brands already mentioned, I like E. Guittard Crème Francaise and Soie Blanche.