Is white chocolate delicious or disgusting? | The Tylt
Is white chocolate delicious or disgusting?
White chocolate doesn't deserve its poor reputation; it is a smooth, buttery treat capable of improving almost anything it touches. Case in point: peppermint bark. Where would we be without the white-and-dark-chocolate combo with crumbled peppermint on top? There is nothing better.
Many argue white chocolate is not even worthy of it's "chocolate" title, as it contains no cocoa. This camp finds white chocolate greasy and unnatural. Get it off your KitKats, out of your M&Ms and away from society.
There's no need to be closed-minded about white chocolate. Food & Wine interviewed seven chefs about their love for this smooth, buttery magic. Miles Thompson, the executive chef of Michael’s Santa Monica blew readers minds' with all of the chocolatey possibilities:
“I like to use white chocolate because it has a very direct and defined sweetness that not only lends itself naturally to desserts but can really take on—and even amplify—botanical or spicy flavors. I typically use white chocolate for savory applications, such as pairing it with juniper, green vegetables or roasted green chilies.”