White chocolate is one of those foods that really divides people – you either really like it or you just aren’t fussed. There is no inbetween.
And if you’re someone who proudly proclaims white chocolate is your favourite type of chocolate, we regret to inform you that it’s not actually chocolate.
Though of course you’d be forgiven for thinking it was, since the word chocolate is literally in the name.
However, white chocolate is technically classed as a chocolate confectionery, not pure chocolate, as it doesn’t contain any chocolate solids.
It’s made using a blend of cocoa butter, sugar, milk products, vanilla and an emulsifier known as lecithin.
Food experts at Bon Appetit explained the distinction between chocolate and white chocolate.
They said: “When cocoa beans are removed from their pods, fermented, dried, roasted, cracked open, and their shells discarded, what results is a nib.
“Chocolate nibs are ground into a paste called chocolate liquor.
“Chocolate liqour can be separated into cocoa solids which provide the flavour, and cocoa butter, which is the fat.”
They went on to state that a product must contain cocoa solids to qualify as chocolate – but white chocolate only has cocoa butter.
People on social media who’ve discovered this fact were less than impressed and have proclaimed that white chocolate “is a lie”.
On Twitter, one person said: “So white chocolate isn’t actually chocolate? The world is a lie!”
Another wrote: “White chocolate is a lie. It shouldn’t be called chocolate. Fight me.”
A third tweeted: “My life is a lie coz I thought that white chocolate was chocolate but it’s not.”
“White chocolate is a lie that broke my heart,” commented someone else.
Honestly, that last one is so relatable!
And this isn’t the only food myth that might shock you.
General manager Andrew Badcock confessed that some food brands don’t use real jam in their jam doughnuts at all – instead they fill the tasty treats with coloured and flavoured apple paste or sauce.
Speaking to news.com.au he explained: “Some food brands use apple paste or sauce as the core ingredient in their raspberry jam recipe.
“With its natural sweetness and no pips, apple sauce is widely used for its smooth and ‘jammy’ texture.”
He added: “Many customers show a proclivity towards smoother and more consistent textures in their food choices as it’s a more familiar and comforting experience.
“Pips, seeds and smaller grains tend to get caught in teeth and a lot of people don’t appreciate that sensation.”
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