Guide Note

White Chocolate has many traits of traditional chocolate, but cannot be considered a chocolate product as it contains no chocolate liquor. Its chocolate flavor comes instead from cocoa butter, its main ingredient.

The cocoa butter is supplemented with sugar, butterfat and milk solids.

Fast Facts

1. Contains cocoa butter, but no cocoa solids or chocolate liquor
2. Originated in Switzerland
3. 1955: Mars, Incorporated begins manufacturing white chocolate
4. Often used as a decoration on other chocolate products

The chemical composition of white chocolate makes it difficult to manage during baking. Without the presence of chocolate liquor, the cocoa butter can occasionally melt too fast and create unwanted oils on top of the product.

White chocolate remains solid if continually stirred and prevented from mixing with water or other liquids.

Prepackaged white chocolate or white chocolate chips are often solved and used in baking, though these varieties often contain little or no cocoa butter, and thus can be difficult to melt.