White porous chocolate

The history of chocolate began several thousand years ago, when the ancient Aztecs prepared the first xocolātl or chocolatl. Of course, that first ancient chocolate was not much like a modern look. However, both ancient Aztecs and modern confectionery manufacturers use cocoa beans in the chocolate production process.

In Europe, chocolate was learned thanks to the brave Spanish conquistador, namely Ernest Cortez. Notably, the Aztec chocolate formulation failed to initially impress the exquisite European public. Chocolate required substantial refinement. The best culinary experts in Europe were able to modify the recipe, as well as the consistency and taste of chocolate.

Sugar, as well as milk or cream, began to be added to the product. For a very short period of time, chocolate has gained unprecedented popularity in Europe, and then around the world. Currently, there are no types of chocolate. However, among the most common and widely sought-after species, it is worth paying special attention to porous chocolate.

Many believe that porous chocolate differs from ordinary chocolate not only in its consistency, as well as in its taste and consumer parameters, but also in its composition. However, such a statement is fundamentally untrue. The thing is that porous chocolate differs from ordinary chocolate exclusively in the method of production.

There are perhaps three main varieties of the product: black or bitter, milk, as well as white porous chocolate. For the first time, white chocolate was started at the beginning of the last century, when the technologists of Nestlé, the famous Swiss company for the production of sweets and confectionery, presented a new type of chocolate to consumers.

After a few decades, confectionery manufacturers began to produce white porous chocolate, which quickly gained popularity and began to enjoy stable demand from buyers around the world. The composition of the white porous chocolate remains unchanged, but the process of making the product is significantly different from the production of ordinary white chocolate.

For making white porous chocolate, cocoa butter, sugar, as well as milk or de cream are used. At the initial stage of preparing white porous chocolate, confectioners form the so-called dessert mass. It is worth noting that, as a rule, the composition of the dessert mass for the production of white porous chocolate contains no more than 20% cocoa butter,

3. 5% dairy fats, as well as 55% sugar and 14% dry cream or milk.

The resulting dessert mass is placed in special containers, which are sent to industrial furnaces. For several hours dessert mass for white porous chocolate is kept at temperature in 40S in vacuum medium. As a result, the dessert mass is saturated with oxygen bubbles and white porous chocolate acquires its original appearance.

Notably, white porous chocolate refers to foods that can be eaten without harming their health by people suffering from individual intolerance to theobromine as well as caffeine. These compounds are contained in milk or bitter chocolate.