Olivier Poels 5:40 p.m., March 01, 2022
If dark chocolate has been known in France since the 17th century, white chocolate is much more recent.
We owe its invention, in the 1930s, to a famous Swiss brand: Nestlé.
At the time, it was a question of making the best use of the surplus cocoa butter obtained to produce dark chocolate.
It was in the United States, after the war, that it would become popular under the “alpin white” brand.
In 1967, the Galak brand will appear.
According to European legislation, white chocolate must contain at least 20% cocoa butter and 14% dry matter from dairy products.
The fact that it does not contain cocoa powder makes purists say that it is not really "chocolate".
Indeed, it is composed of cocoa butter, lecithin, sugar and dairy products.
Fun fact: until the middle of the 20th century, surplus cocoa butter was used to make… suppositories!
The recipe for soft white chocolate cake
Ingredients :
150 g of white chocolate
4 eggs
50 cl of milk
100 g of sugar
120 g of flour
1 pinch of salt
Mix the egg yolks with the sugar
Melt the chocolate and the butter
Mix everything together and add the flour and a pinch of salt
Beat the egg whites and mix with the rest of the preparation
Pour into a mold and bake for 45 min at 180°c (you can grate chocolate on top)