White chocolate

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.

[:0-1] "White chocolate". Bon Appétit. 12 November 2007.

[2] "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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