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Why Does White Chocolate Burn?

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  1. White chocolate can burn easily due to its composition. Unlike dark or milk chocolate, white chocolate lacks cocoa solids, which are typically found in higher quantities in darker chocolates. Cocoa solids contain antioxidants that protect the chocolate from scorching. The absence of these solids in white chocolate makes it more sensitive to heat. Additionally, white chocolate contains milk solids and a high amount of sugar, which can caramelize and burn quickly when exposed to high temperatures. This composition makes it crucial to melt white chocolate at lower and more controlled heat to prevent burning and ensure a smooth, creamy texture in recipes.

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