White chocolate is not chocolate.

White chocolate is chocolate made from cocoa butter, sugar, milk, and flavorings (vanilla flavoring) that does not contain cocoa powder. White chocolate composition is basically the same as milk chocolate, except that it is sweetened without cocoa powder. White chocolate uses more cocoa butter and milk. Dark chocolate, on the other hand, uses a lot of cocoa powder and cocoa butter.

White chocolate has a wide range of applications in food preparation, for example, it can be used to make white chocolate balls. To make them, finely chop the white chocolate and heat it over low heat over water until it melts, then remove the edges of the toast and cut it into small rounds, place it in the oven to crisp up, and then dip both sides of the toast in the melted white chocolate. It can be used by pastry chefs to make sugar crusts, topping, sandblasting, etc., giving the finished product a better shine and bitability.

White chocolate storage notes:

1, moisture storage: white chocolate is susceptible to moisture and deterioration, so it is best to keep it in a dry place, such as in a sealed bag or in a sealed container to avoid absorbing moisture in the air.

2, light storage: white chocolate is susceptible to light and deterioration, so it is best to put it in a place where it is protected from light, such as in the cabinet or in an opaque container.

3, low-temperature storage: white chocolate is best stored in a low-temperature environment below 10 ℃, such as in the refrigerator, but do not leave it too long, otherwise it will make the surface of the chocolate white spots.

4, avoid mixing with other foods: white chocolate should not be mixed with other foods, so as not to be affected by the odor. Avoid excessive storage, so as not to affect the taste and quality of chocolate.