Español
Français
Mauri's blog
The Bad Reputation of White Chocolate
May
Chocolate blanco artesanal: lo que debes saber
Is it true that white chocolate “isn’t chocolate”?
White chocolate is often cast as the “bad guy.” Those who know the least and comment the most say it’s pure fat and sugar. That’s not entirely false, but it’s a half-truth that confuses people and discredits those of us who make it well.
How white chocolate is really made
All chocolate comes from the cocoa bean, from which two byproducts are obtained: cocoa mass and cocoa butter. Dark chocolate is made with the former; the delicious white chocolate, with the latter. To make it, cocoa butter, sugar, lecithin, vanilla and milk powder are combined, and it is tempered from 45 °C to 28 °C to achieve shine and a good “crunch.”
The problem with “fake” white chocolate
Many large companies replace a large part of the cocoa butter with cheaper vegetable fats (palm or coconut), reducing its percentage to ridiculous figures of 1–5%. This gives them a product that is sold as “white chocolate,” but has little to do with the real thing.
How to identify good white chocolate
Read the label carefully and make sure that 100% of the fat is cocoa butter (without “vegetable fats”). Remember: both dark and white come from cocoa and, when made honestly, offer flavor and benefits.
Our artisanal philosophy
At Abuela Ili Chocolates (factory in Pampaneira) we work with excellence and respect for the raw material. That’s why we defend authentic white chocolate and reject the myth that “it’s not chocolate.”
If you want to try it, stop by our stores in Pampaneira and Capileira or order it in the online store. We ship all over Europe.
Artisanal White Chocolate: What You Need to Know
Is it true that white chocolate “isn’t chocolate”?
White chocolate is often cast as the villain. People who know little but speak loudly claim it’s just fat and sugar. That’s a half-truth that misleads consumers and undermines genuine craftsmanship.
How real white chocolate is made
All chocolate starts with the cocoa bean, which yields two key products: cocoa mass and cocoa butter. Dark chocolate is made from cocoa mass; white chocolate from cocoa butter. We combine cocoa butter, sugar, lecithin, vanilla, and milk powder, then temper from 45 °C down to 28 °C for shine and that signature crunch.
The problem with fake white chocolate
Many large manufacturers replace much of the cocoa butter with cheaper vegetable fats (palm or coconut), dropping real cocoa butter to 1–5 %. The result is a product sold as “white chocolate” that bears little resemblance to the real thing.
How to spot authentic white chocolate
Read the label and ensure that 100% of the fat is cocoa butter (not generic “vegetable fats”). Remember: both dark and white chocolate come from cocoa and, when made right, deliver flavor and benefits.
Our artisan philosophy
At Abuela Ili Chocolates (Pampaneira factory), we uphold excellence and respect for raw ingredients. We proudly defend authentic white chocolate and reject the myth that it “isn’t chocolate”.
Visit our stores in Pampaneira and Capileira or order from our online shop. We ship across Europe.
Artisanal White Chocolate: What You Need to Know
Is white chocolate “not chocolate”?
The white chocolate often has the bad role. Those who talk about it without knowing it claim that it is only fat and sugar. It is a half-truth that misleads consumers and devalues know-how.
How real white chocolate is made
All chocolate begins with the cocoa bean, from which two products are extracted: cocoa mass and cocoa butter. Dark chocolate comes from cocoa mass; white chocolate, from cocoa butter. Sugar, lecithin, vanilla and milk powder are combined, then tempered from 45 °C to 28 °C to obtain shine and crunch.
The problem with “fake” white chocolate
Many large brands replace a large part of the cocoa butter with cheaper vegetable fats (palm or coconut), reducing cocoa butter to 1–5%. A product is then sold as “white chocolate” which has little to do with the authentic one.
Recognizing an authentic white chocolate
Read the label and check that 100% of the fat comes from cocoa butter (and not from “vegetable fats”). Dark and white chocolate come from cocoa and, when well worked, offer flavor and benefits.
Our artisan philosophy
At Abuela Ili Chocolates (Pampaneira workshop), we prioritize excellence and respect of the raw material. We defend the real white chocolate and refute the myth that it “is not chocolate”.
Find it in our stores in Pampaneira and Capileira or order it on our online store. Shipping throughout Europe.
Últimos artículos del blog
Descubre nuestras novedades, historias y consejos sobre el chocolate y la Alpujarra.
Cacao, an Increasingly Scarce Commodity
Torrential rains, floods, and crop diseases have drastically reduced production. Added to this is a[...]
Sweet Chronicles from the Factory: when Cocoa Rebels
Sweet (and slightly bitter) chronicles from the heart of Abuela Ili. There are days at[...]
Artisan Chocolates to Impress at your Events and Gourmet Gifts
In 2025, we will continue to participate in spaces that connect crafts with tourism and[...]
Suscríbete a nuestro boletín
Recibe novedades dulces, promociones y noticias de la Alpujarra directamente en tu correo.