White Chocolate
White chocolate is a blend of cocoa butter, milk, sugar, and flavor. It contains more sweeteners than semi-sweet chocolate and at least 15% chocolate liquor.
In the U.S. their are certain regulations that govern what may be marketed as white chocolate. Since 2004, white chocolate must be at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and no more than 55% sugar or other sweeteners, all by weight.
In terms of history, in the 1930s it is said that the first white chocolate bar was created in Europe by Nestle.
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Milk Chocolate
Milk chocolate is a blend of cocoa butter, milk, sweeteners, and flavorings which are added to chocolate liquor. All milk chocolate made in the U.S. contains at least 10 percent chocolate liquor and 12 percent whole milk.
In terms of history, Swiss confectioner Daniel Peter developed solid milk chocolate in the 1870s using condensed milk, but German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839 as a drink.
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Dark Chocolate
Dark chocolate is chocolate liquor to which sweeteners and cocoa butter have been added. According to government standards, it must contain at least 35% chocolate liquor. Its fat content averages 27%.
Dark chocolate can be eaten as is or used in cooking. Dark is synonymous with semisweet, and extra dark with bittersweet.
It also has several health benefits. It is said by many doctors to lower high blood pressure and is high in antioxidants.
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Assorted Chocolate
If you're looking to savor more than one type of chocolate then the assorted type is for you since it offers a variety of flavors.
If you're still not convinced, keep in mind that chocolate has several benefits including cancer fighting inhibitors and aiding in preventing tooth decay.
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