{"id":11837,"date":"2021-05-06T22:17:42","date_gmt":"2021-05-06T20:17:42","guid":{"rendered":"https:\/\/abuelailichocolates.com\/the-bad-reputation-of-white-chocolate\/"},"modified":"2025-10-01T09:29:11","modified_gmt":"2025-10-01T07:29:11","slug":"the-bad-reputation-of-white-chocolate","status":"publish","type":"post","link":"https:\/\/abuelailichocolates.com\/en\/the-bad-reputation-of-white-chocolate\/","title":{"rendered":"The Bad Reputation of White Chocolate"},"content":{"rendered":"\n\n\n<style>\n  \/* Mostrar\/ocultar por idioma del documento *\/\n  :lang(es) .i18n-en, :lang(es) .i18n-fr { display:none; }\n  :lang(en) .i18n-es, :lang(en) .i18n-fr { display:none; }\n  :lang(fr) .i18n-es, :lang(fr) .i18n-en { display:none; }\n\n  \/* Estilos base del art\u00edculo *\/\n  .article-choco { max-width: 820px; margin: 0 auto; color:#222; }\n  .article-choco h1 { font-size: 2rem; line-height: 1.25; margin: 0 0 .8rem; }\n  .article-choco h2 { font-size: 1.25rem; margin: 1.4rem 0 .5rem; }\n  .article-choco p  { font-size: 15px; line-height: 1.7; margin: 0 0 1em; }\n  .article-choco strong { color:#5c2c12; }\n  .article-choco a { color:#ca6320; text-decoration: underline; }\n<\/style>\n\n<div class=\"article-choco\">\n\n  <!-- ===================== ESPA\u00d1OL ===================== -->\n  <article class=\"i18n-es\" lang=\"es\" aria-label=\"Chocolate blanco artesanal: gu\u00eda completa\">\n    <h1>Chocolate blanco artesanal: lo que debes saber<\/h1>\n\n    <h2>Is it true that white chocolate &#8220;isn&#8217;t chocolate&#8221;?<\/h2>\n    <p>\n  <strong>White chocolate<\/strong> is often cast as the &#8220;bad guy.&#8221;\n Those who know the least and comment the most say it&#8217;s pure fat and sugar. That&#8217;s not entirely false, but\n it&#8217;s a half-truth that confuses people and discredits those of us who make it well. \n    <\/p>\n\n    <h2>How white chocolate is really made<\/h2>\n    <p>\n  All chocolate comes from the <strong>cocoa bean<\/strong>, from which two byproducts are obtained:\n cocoa mass and <strong>cocoa butter<\/strong>. Dark chocolate is made with the former; the delicious white chocolate, with\n the latter. To make it, cocoa butter, sugar, lecithin, vanilla\n and milk powder are combined, and it is <strong>tempered<\/strong> from 45 \u00b0C to 28 \u00b0C to achieve shine and a good &#8220;crunch.&#8221;  \n    <\/p>\n\n    <h2>The problem with \u201cfake\u201d white chocolate<\/h2>\n    <p>\n  Many large companies replace a large part of the cocoa butter with cheaper <strong>vegetable fats<\/strong>\n (palm or coconut), reducing its percentage to ridiculous figures of 1\u20135%. This gives them a product that\n is sold as &#8220;white chocolate,&#8221; but has little to do with the real thing. \n    <\/p>\n\n    <h2>How to identify good white chocolate<\/h2>\n    <p>\n  Read the label carefully and make sure that <strong>100% of the fat is cocoa butter<\/strong>\n (without \u201cvegetable fats\u201d). Remember: both dark and white come from cocoa and, when made\n honestly, offer <strong>flavor and benefits<\/strong>. \n    <\/p>\n\n    <h2>Our artisanal philosophy<\/h2>\n    <p>\n  At <strong>Abuela Ili Chocolates<\/strong> (factory in Pampaneira) we work with excellence and respect for the raw material.\n That&#8217;s why we defend <strong>authentic white chocolate<\/strong> and reject the myth that &#8220;it&#8217;s not chocolate.&#8221;\n    <\/p>\n\n    <p>\n  If you want to try it, stop by our stores in Pampaneira and Capileira or order it in the\n      <a href=\"https:\/\/www.abuelailichocolates.com\/tienda\" target=\"_blank\" rel=\"noopener\">online store<\/a>.\n      <strong>We ship all over Europe<\/strong>.\n    <\/p>\n  <\/article>\n\n  <!-- ===================== ENGLISH ===================== -->\n  <article class=\"i18n-en\" lang=\"en\" aria-label=\"Artisanal white chocolate: complete guide\">\n    <h1>Artisanal White Chocolate: What You Need to Know<\/h1>\n\n    <h2>Is it true that white chocolate \u201cisn\u2019t chocolate\u201d?<\/h2>\n    <p>\n      <strong>White chocolate<\/strong> is often cast as the villain. People who know little but speak loudly claim\n it\u2019s just fat and sugar. That\u2019s a half-truth that misleads consumers and undermines genuine craftsmanship.  \n    <\/p>\n\n    <h2>How real white chocolate is made<\/h2>\n    <p>\n  All chocolate starts with the <strong>cocoa bean<\/strong>, which yields two key products: cocoa mass and\n      <strong>cocoa butter<\/strong>. Dark chocolate is made from cocoa mass; white chocolate from cocoa butter.\n We combine cocoa butter, sugar, lecithin, vanilla, and milk powder, then <strong>temper<\/strong> from 45 \u00b0C\n down to 28 \u00b0C for shine and that signature crunch. \n    <\/p>\n\n    <h2>The problem with fake white chocolate<\/h2>\n    <p>\n  Many large manufacturers replace much of the cocoa butter with cheaper <strong>vegetable fats<\/strong>\n (palm or coconut), dropping real cocoa butter to 1\u20135 %. The result is a product sold as \u201cwhite chocolate\u201d\n that bears little resemblance to the real thing. \n    <\/p>\n\n    <h2>How to spot authentic white chocolate<\/h2>\n    <p>\n  Read the label and ensure that <strong>100% of the fat is cocoa butter<\/strong> (not generic \u201cvegetable fats\u201d).\n Remember: both dark and white chocolate come from cocoa and, when made right, deliver\n      <strong>flavor and benefits<\/strong>.\n    <\/p>\n\n    <h2>Our artisan philosophy<\/h2>\n    <p>\n  At <strong>Abuela Ili Chocolates<\/strong> (Pampaneira factory), we uphold excellence and respect for raw ingredients.\n We proudly defend <strong>authentic white chocolate<\/strong> and reject the myth that it \u201cisn\u2019t chocolate\u201d.\n    <\/p>\n\n    <p>\n  Visit our stores in Pampaneira and Capileira or order from our\n      <a href=\"https:\/\/www.abuelailichocolates.com\/tienda\" target=\"_blank\" rel=\"noopener\">online shop<\/a>.\n      <strong>We ship across Europe<\/strong>.\n    <\/p>\n  <\/article>\n\n  <!-- ===================== FRAN\u00c7AIS ===================== -->\n  <article class=\"i18n-fr\" lang=\"fr\" aria-label=\"Chocolat blanc artisanal : guide complet\">\n    <h1>Artisanal White Chocolate: What You Need to Know<\/h1>\n\n    <h2>Is white chocolate \u201cnot chocolate\u201d?<\/h2>\n    <p>\n  The <strong>white chocolate<\/strong> often has the bad role. Those who talk about it without knowing it claim\n that it is only fat and sugar. It is a half-truth that misleads consumers and devalues know-how.  \n    <\/p>\n\n    <h2>How real white chocolate is made<\/h2>\n    <p>\n  All chocolate begins with the <strong>cocoa bean<\/strong>, from which two products are extracted: cocoa mass and\n      <strong>cocoa butter<\/strong>. Dark chocolate comes from cocoa mass; white chocolate, from cocoa butter.\n Sugar, lecithin, vanilla and milk powder are combined, then <strong>tempered<\/strong> from 45 \u00b0C to 28 \u00b0C\n to obtain shine and crunch. \n    <\/p>\n\n    <h2>The problem with \u201cfake\u201d white chocolate<\/h2>\n    <p>\n  Many large brands replace a large part of the cocoa butter with cheaper <strong>vegetable fats<\/strong>\n (palm or coconut), reducing cocoa butter to 1\u20135%. A product is then sold as \u201cwhite chocolate\u201d\n which has little to do with the authentic one. \n    <\/p>\n\n    <h2>Recognizing an authentic white chocolate<\/h2>\n    <p>\n  Read the label and check that <strong>100% of the fat comes from cocoa butter<\/strong>\n (and not from \u201cvegetable fats\u201d). Dark and white chocolate come from cocoa and, when well worked,\n offer <strong>flavor and benefits<\/strong>. \n    <\/p>\n\n    <h2>Our artisan philosophy<\/h2>\n    <p>\n  At <strong>Abuela Ili Chocolates<\/strong> (Pampaneira workshop), we prioritize excellence and respect\n of the raw material. We defend the <strong>real white chocolate<\/strong> and refute the myth that\n it \u201cis not chocolate\u201d. \n    <\/p>\n\n    <p>\n  Find it in our stores in Pampaneira and Capileira or order it on our\n      <a href=\"https:\/\/www.abuelailichocolates.com\/tienda\" target=\"_blank\" rel=\"noopener\">online store<\/a>.\n      <strong>Shipping throughout Europe<\/strong>.\n    <\/p>\n  <\/article>\n\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Is white chocolate less &#8220;authentic&#8221;? Discover why its bad reputation may be unjustified and how artisanal white chocolate does deserve the name.<\/p>\n","protected":false},"author":3643,"featured_media":11839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[199],"tags":[202,201,200],"class_list":["post-11837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mauris-blog","tag-dilemma","tag-enjoy","tag-white"],"_links":{"self":[{"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/posts\/11837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/users\/3643"}],"replies":[{"embeddable":true,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/comments?post=11837"}],"version-history":[{"count":0,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/posts\/11837\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/media\/11839"}],"wp:attachment":[{"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/media?parent=11837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/categories?post=11837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abuelailichocolates.com\/en\/wp-json\/wp\/v2\/tags?post=11837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}