Confectionery made from milk solids without cocoa solids
This article is about the confection. For other uses, see White chocolate (disambiguation).
White chocolate
White chocolate tablet
Type
Confectionery
Place of origin
Switzerland
Created by
Nestlé
Invented
1936
Main ingredients
Cocoa butter, sugar, milk solids
Ingredients generally used
Vanilla
Media: White chocolate
White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates.[1] It is solid at room temperature (25 °C (77 °F)) because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).[2]
Like the other two main types of chocolate (dark and milk), white chocolate is used for chocolate bars or as a coating in confectionery.
^"White chocolate". Bon Appétit. 12 November 2007.
^"Physical and chemical information on cocoa beans, butter, mass and powder". www.icco.org. Archived from the original on 7 October 2020. Retrieved 2 October 2020.
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