White Chocolate: a sweet faux pas

Collection of different chocolate sweets

Yum! Nothing is as tasty as chocolate.

I love chocolate, which does not make me special. Americans consume roughly 18% of the world’s chocolate stash, spending over $18 billion annually on the rich, creamy confection.

Me, Polly, Fish 400jpg

I was a big girl in grade school, which led to my mother hiding sweets from me.

As a child, my mother fretted constantly about my waistline and hid sweets from me. In retaliation, I’d scour my dad’s Brooks Brothers suit-coat pockets for change and trundle through the woods to Ben’s Diner, which had a long, glorious rack of candy. Ben, a big man with a giant stomach encased in a white apron, never questioned my daily haul of candy bars – which were big suckers back then.

I’d sit by the brook with my collie Betsy and eat that candy – Snickers, Milky Way, Baby Ruth, Chunky, 100 Grand Bar, M&Ms, Heath Bar – every day.

My mom, exasperated by my girth, would defend herself to strangers. “It’s not my fault,” she’d tell people when she thought they were staring at me. “I feed her baked fish and salad with no dressing.”

I always wanted to say, “I’m fat, Mom, not deaf. I can hear what you’re saying.” But I never did.

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Chocolate? I think not!

The point is, I love chocolate, which brings me to the abomination: white chocolate.

I realize that some people like that creepy colorless confection. I also know that, lately, fancy chocolatiers have been experimenting with it in an effort to make it more hip. Still, the fact that white chocolate includes cocoa butter, which is derived from cocoa beans, does not make the substance chocolate. One needs cocoa solids to make actual chocolate. (Yes, I know the FDA claims white chocolate made to their standards is considered chocolate, but I’m not having it.)

White chocolate was first unveiled in the 1930s, a product of the Nestlé company in Switzerland. The theory goes that the substance was invented to utilize excess cocoa butter, but no one is really sure.

Gene Wilder 2

White chocolate with broccoli? The whole idea would make even Gene Wilder’s Willy Wonka queasy.

The Maya, who were the first people to cultivate cacao trees, probably would be stupefied to learn that their prized chocolate – the beans of which they used as a form of currency – is now offered in this pale, unrecognizable form.

And, even worse,  those trendy chocolatiers are doing unspeakable things to this white sweet. You can now purchase organic kale with mustard mixed into your white chocolate. And salted almonds with broccoli. Clearly, there are maniacal minds at work here. Confectioners who make Gene Wilder’s Willy Wonka appear quite sane.

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I’ll concede that a little bit of white chocolate is pretty.

So, what are we to do with this sweet faux pas? Despite my misgivings, I don’t mind a bit of white as a decoration. After all, it’s pretty. But as a real chocolate substitute? Never!

So give me a dab of white chocolate, if you must, but please … hold the broccoli.

 

 

A Light in the Desert-cov (6)

Mystery/Suspense

Blank Slate Press/Amphorae Publishing Group

286 Pages

Price: $16.95 Paperback, $9.99 eBook

http://www.midpointtrade.com/book_detail.php?book_id=261955

As a Vietnam veteran and former Special Forces sniper descends into the throes of mental illness, he latches onto a lonely pregnant teenager and a group of Pentecostal zealots – the Children of Light – who have been waiting over thirty years in the Arizona desert for Armageddon. When the Amtrak Sunset Limited, a passenger train en route to Los Angeles, is derailed in their midst in a deadly act of sabotage, their lives are thrown into turmoil. As the search for the saboteurs heats up, the authorities uncover more questions than answers. And then the girl vanishes. As the sniper struggles to maintain his sanity, a child is about to be born in the wilderness.

 

 

 

 

 

 

 

 

9 thoughts on “White Chocolate: a sweet faux pas

  1. www.ginabriganti.com says:

    I agree that the white stuff is not where I turn when I want chocolate. I’m a dark chocolate lover. I’d love to know your thoughts on pink chocolate. I haven’t tried it yet because it’s really high in sugar, but given the right nutrition I will definitely give it a go.

    Like

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