White Vs White Chocolate Essay

When Valentine’s or Easter day is coming, milk chocolates are very high in popularity and easily found in the market area, since not everyone can accept the bitterness of dark chocolates, therefore milk chocolates are still remained the top most welcomed type of chocolate by the majority of the consumers. Unfortunately, only the existence of white chocolate is almost extinguished from the world, may be due to it’s not a “real” chocolate because it’s free from any cocoa solids. White chocolate is usually made from the basic ingredients, such as milk powder, cocoa butter, sugar, and other permitted additives. Since white chocolate, mainly made from dairy ingredients, so white chocolate contain more calcium content than the other two types of chocolate, which greatly in preventing bone fracture while going to an elderly stage. Furthermore, the absence of cocoa solids in white chocolate offering the chocolate with zero theobromine content that allows us to share our snack for those adored pets at home.

Making method of white chocolate, unlike dark or

Subsequently, plant milk especially the soymilk is always the favorable alternative to cow’s milk for lactose intolerance or milk allergy patients. Although soymilk have a similar balanced nutrient combination as cow’s milk, but some uniqueness of soymilk such as higher protein content, free of gluten, cholesterol, lactose, and even rich in phenolic compound as well as isoflavone that contributes to risk reduction of bone fracture, obesity, cardiovascular, age-related and hormonal diseases have drastically spread it popularity around the world. However, soybeans must be treated with the heating process to inactivate any undesired compounds or anti-nutrient that are harmful to body health before consuming the soymilk (Wu and Kang, 2011; Jiang, Cai and Xu,