Consume white chocolate in its various derivatives forms

Truffle is a kind of chocolate confectionery conventionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (classically hazelnuts, coconut or almonds), typically in a spherical, conical, or curved shape.

 Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow and generally liqueur. The edible truffles are held in high regard in Middle Eastern, French, Spanish, Italian, Greek and Georgian cooking, as well as in international haute cuisine. chocolate truffles are basically of three types- White Truffle, Black Truffle and summer or Burgundy truffle. 

White truffles come from Italy and in the countryside around the cities of Alba and Asti. Growing in line with oak, hazel, poplar and beech and fruiting in autumn, they can reach 12 cm (5 in) diameter and weigh 500 g, though they are usually much smaller. The flesh is pale cream or brown with white marbling. Italian white truffles are the most sought after in the market. Black truffles are the second most commercially valuable species and grow with oak and hazelnut trees. 

They are harvested in late autumn and winter. White truffles are generally served raw and shaved over steaming buttered pasta or salads or fried eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl. The summer or Burgundy truffles are found across Europe and are held in high regard owing to their culinary value. They are harvested in autumn until December and have aromatic flesh of a darker color."European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats and other such ingredients to create an oil-in-water type emulsion whereas "French truffle" is made with fresh cream and chocolate and then rolled into cocoa or nut powder. 

White chocolate is a chocolate derivative. It normally consists of milk solids, cocoa butter and sugar and is characterized by a pale yellow or ivory look. Cocoa butter is the primary cocoa bean component of the chocolate, whose melting point is kept high enough to keep white chocolate solid at room temperature. While manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content so only traces of the bromine and caffeine are retained.

 Lastly, the cocoa butter is deodorized to remove its strong flavor. United States food regulation act has clearly defined the white chocolate contents- at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. Similarly the European Union has adopted the same standards without imposing any limit on sugar or sweeteners. 

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