Recipes for "white chocolate" were published in 1869, 1871, and 1872, but these differed from how white chocolate is currently understood. For example, Henry Blakely's 1871 recipe … See more

White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor — chocolate in its raw, unsweetened form. These are, however, replaced by milk solids. During manufacturing, the dark-colored solids of the cocoa bean are … See more

Sugar-free and reduced sugar white chocolate contain malitol, a sugar alcohol, instead of sucrose. As malitol is a laxative, some manufacturers combine it with a fiber blend and stevia. See more

• Afoakwa, Emmanuel Ohene (8 April 2016). Chocolate Science and Technology. Wiley (publisher). ISBN 9781118913789.
• Aydın, … See more

Manufacturers use less flavored cocoa butters to produce white chocolate, reserving the most flavored for dark chocolate. … See more

As of 2022, white chocolate accounted for about 10% percent of the overall chocolate market. The smaller consumption of white chocolate compared … See more

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 of which enough milk fat is contained to make up 3.5%. As of May … See more