|Place of origin||Switzerland|
|Main ingredients||Cocoa butter, sugar, milk solids|
|Ingredients generally used||Vanilla|
White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids and sometimes vanilla. White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate. It is solid at room temperature 25 °C (77 °F) because the melting point of cocoa butter, the only cocoa bean component of white chocolate, is 35 °C (95 °F).
In 1936, the white chocolate Galak was launched in Europe by the Swiss company Nestlé. Other companies developed their own formulas, such as that developed by Kuno Baedeker for the Merckens Chocolate Company in 1945.
From about 1948 until the 1990s, Nestlé produced a white chocolate bar with almond pieces, Alpine White, for markets in the United States and Canada. Hershey began mass production of white Kisses in the 1990s, a product that diversified during the early 21st century to include a chocolate white-dark swirl Kiss called the Hug.
White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor — chocolate in its raw, unsweetened form. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate. White chocolate contains only trace amounts of the stimulants theobromine and caffeine which are present in the cocoa mass but not the butter. Flavorings such as vanilla may be added to white chocolate confectionery.
Regulations govern what may be marketed as white chocolate: Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat. As of May 2021, the European Food Safety Authority proposed banning the food coloring agent, E171 (titanium dioxide), used as a common whitener in some white chocolate products.
Since 2004 in the United States, the Code of Federal Regulations defined that white chocolate should contain "not less than 3.5% by weight of milkfat and not less than 14% by weight of total milk solids, and not more than 55% by weight of a carbohydrate sweetener." Acceptable dairy elements when manufacturing white chocolate in the United States include evaporated milk, skim milk, buttermilk, or malted milk. White chocolate products may not contain artificial coloring agents.
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- Media related to White chocolate at Wikimedia Commons