White chocolate

The term white chocolate is a misnomer. It is not a true chocolate because it does not contain any cocoa solids. In addition it is not white but an ivory color that is produced by the cocoa butter. White chocolate is made up of at least 15 percent milk solids (3 to 4 percent of which should be milk fat), a minimum of 20 percent cocoa butter, and a maximum of 55 percent sugar. The milk solids and fats make white chocolate very sensitive to heat. It is essential to use a low temperature in the bain-marie when melting it, watching closely and stirring frequently to prevent the white chocolate from overheating, which can cause it to thicken and develop a gritty texture.