White chocolate

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/white-chocolate

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the core composition?Cocoa butter, sugar, milk solids; notably absent of cocoa solids
2. What is the commercial introduction?Switzerland, 1936, by Nestlé
3. What is white chocolate made of?White chocolate is made from cocoa butter, sugar, and milk solids. It does not contain the cocoa solids that give regular chocolate its brown color.
4. Why does white chocolate look ivory instead of brown?Because it has no cocoa solids, only cocoa butter, it stays pale and ivory in color.

Cocoa Butter: The primary fat component of the cocoa bean, responsible for the characteristic melt and smooth texture of white chocolate.
Milk Solids: The non-fat components of milk, contributing to the creamy mouthfeel and sweet, milky flavor profile of white chocolate.
Conching: An extended mixing and aeration process that refines particle size, reduces acidity, and develops the complex flavor and smooth texture of chocolate.
Tempering: A controlled heating and cooling process that stabilizes cocoa butter crystals, ensuring proper gloss, snap, and preventing bloom in chocolate.