White Chocolate - Health Benefits

The content of the article

1 A bit of general information about white chocolate
2 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 in this short time managed to earn considerable popularity among sweets. When buying white chocolate, it is important to remember that manufacturers are not always conscientious about the composition of their products. This poses a considerable health hazard. Among the variety of firms, it is becoming increasingly difficult to recognize real white chocolate.

A bit of 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 popularity, white tiles are almost inferior to dark ones. In cooking, it is quite widely used. These are various powders, additions to cocktails, and the filling for cakes, pies, cakes and muffins. This original dessert tastes great with fruit, is part of a wide variety of pastry decorations and gourmet sweets.

The history of chocolate dates back to Mayan and Aztec times. Then it was consumed in the form of a drink, adding pepper for a more pungent taste. This dessert has come down to us, having overcome millennia and received many changes. The white version of chocolate was invented only in 1930. This happened as a result of the fact that the company Nestle came up with the idea of producing a product from the remains of cocoa butter, so as not to throw them away. This dessert became known only half a century after its invention. At this time, white chocolate bars began to be actively produced. 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 milk powder. The original taste makes this chocolate famous both among sweets and among confectioners around the world.

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Composition of the product

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

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

In real white chocolate, there are trace elements such as potassium, phosphorus, as well as B vitamins. Theobromine and caffeine are not included in the composition, so the product does not affect the body excitingly and does not cause allergies.

Its energy value is quite high - 550 kcal.

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Benefit and harm

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

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

Do not get carried away with this dessert, otherwise you will get not only obesity, but also a metabolic disorder. Do not drink 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. It is especially not recommended to be carried away by this product to people leading a passive lifestyle, as well as prone to obesity.

How to cook at home

To do this, you need to purchase natural cocoa butter (in a pharmacy or special store). This component will make up almost a third of the finished dessert. Take 100 g of the ingredient per serving. Powdered milk and sugar (preferably powdered) will be needed in the same amount. Also need some vanilla.

Powdered sugar in this recipe will be preferable to granulated sugar, as it will dissolve much faster and will not form crystals in the product. If you are unable to use the powder, you should first melt the sugar.

To make this dessert at home, melt the cocoa butter in a water bath, and then mix with all the other ingredients. Instead of milk powder, baby food is quite suitable. Stir components with a whisk without removing from heat. The finished mass is poured into molds and sent to the refrigerator until solidified. In an hour, the product will be ready for use or use as an ingredient for homemade desserts.

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