Article: The Main Ingredient: Step out of the dark; It takes cocoa butter for real white chocolate

robbyers@wvgazette.com

tara@wvgazette.com

THE year was 1977. Americans were obsessed with all things European (fondue), expensive (designer jeans) ... and mellow (insert short-lived pop icon here).

Enter white chocolate.

Most Americans had never tasted the expensive confection that Europeans had concocted 60 years earlier. Chef Michael Fitoussi is credited with creating a white chocolate mousse for the second anniversary of the Palace Restaurant in New York City, touching off a white chocolate frenzy that has never died. Only mellowed.

White chocolate is actually gently flavored cocoa butter. After all of the chocolate flavor is extracted from cacao beans, the remaining fat is blended with ...

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