/ck/ - Food & Cooking

>>19602552
Chocolate is not only used for flavor, but also to thicken creams or mousses, gives a much creamer result than gelatin in mousses, the high fat helps with flavor, and its higher melting point makes it more stable than butter. So you have a lot of recipes where white chocolate is used because you need the physical characteristics of chocolate without the stronger parts of its flavor. Ganaches, whipped ganaches, namelaka and sour-fruit-heavy preparations come to mind.

For example, lemon and lime par better with white chocolate than dark, there are times where dark chocolate is used, but whilst both have a nice acidity that go well together, the strong cacao liqueur completely kills the citrus flavor unless you are eating a lot of skin with a bit if chocolate (Oragettes), so you usually use white chocolate instead, it can act like butter when making curd-like preparations, but being a stronger thickener means you do not need to use eggs, it makes it easer to make.

The case is usually that you need to make a fruit or nut the central flavor, when you need a fruit dessert and not a fruit and chocolate dessert.Picrel uses white chocolate in both ganaches to keep the pistachio flavor front and center.