White chocolate has been much maligned through the years, from food critics to consumers alike. Of course, as with all things, white chocolate has maintained its smaller, faithful legion of followers despite a fervent contingency of naysayers. But white chocolate has never really gained the popularity and notoriety that milk chocolate and dark chocolate have garnered. In fact, some people perceive white chocolate to be a lesser or even “fake” type of dessert masquerading as chocolate and daring to call itself good. Yet there are some misconceptions about white chocolate which have led to its poor reputation through the years, so we aim to present some of the facts about white chocolate and why it should be reconsidered as both a laudable derivative of chocolate and a sweet treat worthy of being consumed either on its own or as the supporting star of other desserts and pastries.
When chocolate gets molded in special ways around various holidays, you see the usual suspects: bunnies and eggs for Easter, Santa Claus for Christmas, cats, bats and ghosts for Halloween, and hearts for Valentine’s Day.