White Chocolate

Unlike Dark and Milk Chocolate,

White Chocolate does not have

caffeine. White chocolate

contains (in order of quantities)

sugar, cocoa butter, milk or milk

powder and vanilla. In addition

it also includes milk solids,

sugar, lecithin and various

flavorings (usually vanilla.)

While White Chocolate has the

texture of all chocolates, it does

not taste the same. Cocoa butter

is the ingredient used to keep

chocolate solid at room

temperature and still allows it to

easily melt in the mouth. It

contains none of the cocoa solids

(cocoa liquor) found in other

varieties of chocolate.


Many countries do not recognize

white chocolate because it does

not meet the standards (because of

its lack of cocoa solids or cocoa

mass). In the United States it

needs to be at least 20% cocoa

butter, 14% milk solids with less

than 55% sweeteners such as sugar.

Prior to 2004 firms in the US

required temporary marketing

permits to sell it due to its lack

of cocoa solids. The European

Union now has similar standards;

it requires not less than 20%

cocoa butter and a minimum of 14%

dry milk solids. White chocolate

made with vegetable fat instead of

cocoa fat (cocoa butter) is white

in color, true white chocolate

made with cocoa butter is and

ivory color.


Switzerland after World War I was

the first introduction of White

Chocolate, while Heberts Candies

first brought white chocolate to

the United States after having

seen it in Europe. Its first

popular distribution in the United

States was in 1984 when Nestles

introduced the Alpine White

Chocolate bar made of white

chocolate and chopped almonds.

White chocolate can be difficult

to cook with, because it will

occasionally separate when melted,

creating an oily substance that is

unusable, and when this occurs it

must be discarded. All chocolates

turn lumpy and grainy when water

is added to melted chocolate, some

brands are easier to use in baking

than others. All chocolates can

be purchased in large or small

bricks, but the easiest means to

get an accurate measurement is to

use "pastilles" (small chips).


Thank you,


Users Reading this article are also interested in:
Top Searches on Chocolate Guide:
White Chocolate Cocoa White Chocolate Milk
About The Author, Carmen Sandago