Thursday, August 26, 2004 Question: What about non-dairy chocolate?
A Reader Writes, “Can you recommend a non-dairy chocolate (flavored) chip or white chocolate for baking? I know it’s sacreligious to mention non-dairy and chocolate in the same breath, but it’s a reality that I am allergic to dairy.” Non-dairy and chocolate in the same breath is not a no-no, but I don’t ever recommend …” … what are called “compound coating” “chocolate” which isn’t actually chocolate because cocoa butter is not on the ingredients list. Instead, compound coatings use fats that are hydrogenated and are solid at room temperature so you don’t have to temper them to set properly. White chocolate by definition has milk powder in it so there is no such thing as non-dairy white chocolate. You can find white colored compound coatings, but I’ve never seen it in chip or morsel form for baking. If you are truly interested in a non-dairy chocolate chip for baking, just look for chocolate that is certified kosher pareve. The pareve part is your guarantee that there are no traces
