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The slightly bitter taste of dark chocolate; the creamy pleasure of milk chocolate; or that melt-in-the-mouth feeling with white chocolate – most of us have a clear favourite when it comes to chocolate. Which particular variety is at the top of our personal hit list depends on our individual preferences. How a specific chocolate pleases the palate is a question of its composition. Lots of colour means lots of cocoa. White chocolate – in contrast to its dark counterparts – does not contain any cocoa mass. It gets its special consistency and that delicious mouth feeling from the golden-yellow, aromatic cocoa butter. This is extracted by squeezing out the cocoa bean mass.
A temptingly white dessert
When it comes to diversity of taste white chocolate is in no way inferior to the other types of chocolate. It can be combined with more than just almonds, pistachios and the like. Coffee, vanilla and chilli also lend it an irresistible aroma.
White chocolate is not just pleasing to the palate in blocks, bars or candies. As a sweet conclusion to a delicious meal it soon has the heart of connoisseurs beating that little bit faster.
Melt-in-the-mouth combination
A particular pleasure for the taste buds is the combination of creamy chocolate and gelatine. Due to the fact that it melts at body temperature, the natural protein gelatine allows for a really special mouth feeling, literally making dishes melt in the mouth. The same is true of the cocoa butter in white chocolate.
See for yourself, the preparation of such a delight is quite simple:
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