Recipes for "white chocolate" were published in 1869, 1871, and 1872, but these differed from the current understanding of white chocolate. For example, Henry Blakely's 1871 recipe calls for "white s… 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 manufacturi… See more

Blonde chocolate is made by slowly heating white chocolate, which gives it a golden color and triggers Maillard reactions, which create a range of flavor compounds, contributing to its caramel-like flavor. 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, and 3.5% milk fat. As of May 2021, t… See more

Vegan versions of white chocolate chips, bars, and truffles are available from several brands, such as Galaxy and Plamil. Some commercial vegan white chocolate substitutes may contain palm oil, which can be an ethic… See more