Made from sugar, cocoa butter, dry whole milk and flavorings. White chocolate is not recognized by the U.S Food and Drug Administration as chocolate because it does not contain cocoa.
Although delicious, white chocolate is not really a chocolate at all! It is a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla, but does not contain any chocolate liquor. If melting it, take care to use a very low heat.
Some people believe that white chocolate is not "true" chocolate because it does not contain chocolate liquor. However, others say it is "real" chocolate because it contains cocoa butter (at least 32% to be of good quality), which is derived from the cacao bean. White chocolate is made from combining sweetened cocoa butter, milk solids, sugar, and sometimes vanilla.
White "chocolate" doesn't contain a drop of chocolate. But it does have cocoa butter, from which it gets its faintly chocolaty flavor. The cocoa butter is blended with milk and sugar to form the creamy confection, which is used for both eating and cooking. Back to the top
a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and backing and coatings; not technically chocolate because it contains no chocolate liquor
Contains cacao butter but does not contain nonfat cacao solids. Mostly used as a coating, it contains sugar, cacao butter, milk solids and flavorings such as vanilla. White chocolate is the most fragile form of chocolate. Imitation white chocolate is made with vegetable oil rather than cocoa butter.
A blend of cocoa butter, milk, sugar, and flavor. Not really â€œchocolateâ€ since no chocolate solids other than cocoa butter are present, which explains the lack of brown color. In the US, since 2004, white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners (such as sugar).
White chocolate does not contain any chocolate. It is derived from cocoa butter, which produces a faint chocolate flavor. The cocoa butter is blended with milk and sugar to form the creamy confection, which is used for both eating and cooking.
A candy made from cocoa butter, sugar, milk solids and flavoring; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries.
This product should not really bear the chocolate designation because of its composition: cocoa butter, powdered milk and sugar and because the sugar content very often exceeds 55%. White and coloured chocolate coatings are often destined for very specific products like for example liqueur "chardon" chocolates. Traditionally each different liqueur chocolate should have a coloured chocolate coating which corresponds to the colour of the liqueur. It is best to check beforehand that the "chardon" chocolates you wish to eat have both a plain chocolate coating and a coloured decorative white chocolate coating. But then it goes without saying that the only proof of the pudding is in the eating.
Not a true chocolate at all. It is, rather, a blend of sugar, cocoa butter, milk solids, lecithin and vanilla. If a product does not contain cocoa butter, it isn't "white chocolate."
White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor. White chocolate is made from cocoa butter, milk, sugar and vanilla.
White chocolate is a type of chocolate based on cocoa butter without the cocoa solids. It also includes milk solids, sugar, lecithin, and flavorings (usually including vanilla). Cocoa butter is the ingredient used in other chocolates so that they remain solid at room temperature yet melt easily in the mouth.