Some are diplomatic. "I love that it's the underdog," says chocolate educator Eagranie Yuh. "When you teach people about chocolate, you often hear them say 'oh I only eat dark chocolate this percentage or higher.'"
Others are more direct. "Those people need to get over themselves," Modernist Cuisine head chef and renowned chocolatier Francisco Migoya once told my friend Niko Triantafillou. "There is a situation that's right for every type of chocolate—including white chocolate," and hating on the stuff "is so cliché that to me it is deeply boring and predictable."
White chocolate fans—even mere appreciators—are used to defending their choices. Yes, we know white chocolate can be very sweet—treacly when improperly made.
But there's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen.
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12-28-2021, 07:10 PM
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