About white chocolate

[Sussan ScoolinaryTeam]

Hi Malu.

White chocolate typically does not contain cocoa solids like dark or milk chocolate. Instead, it is mainly made with cocoa butter, sugar, and milk. Therefore, the percentage of cocoa solids in white chocolate is practically zero, as it does not contain cocoa mass, only cocoa butter.

However, some high-end or experimental brands may add certain cocoa elements, such as cocoa nibs or cocoa powder in small amounts, to give the flavor a different twist. These inclusions are not considered “cocoa solids” in the way they are present in dark or milk chocolate, but they could provide a similar experience.

Some artisanal brands or experimental chocolatiers may create innovative variations of white chocolate that include cocoa ingredients. However, these are exceptions and do not represent the standard for traditional white chocolate.

We hope this information is helpful.

Best regards.

[Manal ZarroukZarrouk]

Hi , I have a question , I tried to make velvet glaze with white chocolate and cocoa butter adding color in it but it doesn’t work . I don’t know what is the problem if you please explain to me how to make it with mouses. Thank you.

• Esta respuesta fue modificada hace 2 semanas, 4 días por  Manal ZarroukZarrouk.

[Sussan ScoolinaryTeam]

Hi Manal.

The issue may be related to several factors, such as temperature, type of chocolate, type of colorant, or the spray gun you’re using. Here are some key points to help you achieve a successful velvet glaze.

Temperature: The temperature of the white chocolate and cocoa butter mixture is crucial. It should be between 30-32°C when applied. If it’s too hot, it can melt the surface of the mousse, and if it’s too cold, the velvet effect won’t form properly.

Type of Chocolate: For a velvet glaze, the white chocolate should be high quality with a high cocoa butter content. If the chocolate has less fat or more sugar, it can affect the finish.

Colorant: For this technique, it’s best to use fat-soluble colorants (in powder or liquid form specifically for chocolate) since they blend well with cocoa butter. Water-based colorants can cause the mixture to separate or not adhere properly to the mousse.

Spray Gun: For the velvet effect, a spray gun (like a paint gun) or an appropriate sprayer is essential. The nozzle should be fine enough to create an even layer, and the pressure should not be too high to avoid creating droplets.

Preparing the Mousse: Make sure the mousse is well-frozen before applying the glaze, so that the thermal shock creates the desired velvet texture.

I hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Malu!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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