White Chocolate

White chocolate has a sweet flavor that makes it popular for making confectionery. It tastes somewhat like milk chocolate but is sometimes flavored with vanilla or other flavors. In America, this accounts for about 25 percent of chocolates sold.

White truffles have a uniquely rich taste. Often the truffles are rolled in a cocoa powder to coat. There are some scrumptious recipes to create yourself like cheesecakes, truffles, cookies, and mousse just click to Chocolate Recipes page.

This couverture typically contains at least 32 percent cocoa butter. Couverture is used for dipping or a coating in fine-quality chef’s chocolate. Because of its high cocoa butter content, it melts smoothly and sets to a thin coating with a high gloss when it has been tempered. This couverture is available in blocks and drops.

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Buying and Storing

It is technically not a “real chocolate,” since it does not contain cocoa solids. Therefore, when purchasing it, you won’t see a percentage solids classification as with milk or dark chocolate. Better brands are made with a high proportion of cocoa butter as well as milk solids and sugar. They taste better and are more workable than those made with vegetable oil or cheaper fats like coconut or palm oil.

White chocolate should be used within six months. Although it may still taste fine, it does not melt well after long storage.


As with milk chocolate, it does not tolerate high heat so it is usually melted but not baked. The added milk solids can cause it to turn grainy when heated too quickly.

To melt in the microwave just follow these easy steps: First, make sure that the inside of the microwave is completely dry. Break the chocolate into small even-size pieces before putting it into a bowl for melting. Chips are often more convenient so you don’t have to cut up large squares with a knife.

Timing will depend on the wattage of the oven and the type and amount of chocolate being melted, but never melt chocolate on high power. The chart below gives timings for a 650-watt oven; for ovens with a higher wattage, timings may be about 30 seconds less. Stirring the chocolate every 30 seconds during melting will enable you to keep a check on progress.

Approximate melting times in a 650-watt microwave oven

Quantity    On Low Power

2 ounces - 2 ½ minutes

4 ounces - 3 minutes

6 ounces - 4 minutes

Origin and Standard

This confection was first made in Switzerland after World War I. It was first widely distributed in America in 1984 with the introduction of Nestlé’s Alpine White Chocolate bar, which contained chopped almonds.

As white chocolate does not contain cocoa solids, it does not meet the standards to be called chocolate in many countries. An official standard in the United States went into effect on January 1, 2004. These products had previously been marketed as “cocoa butter confectionery.” The U.S. Food and Drug Administration standard requires at least 20% (by weight) cocoa butter, and 14% total milk solids, and 3.5 % milk fat, and less than 55% sweeteners such as sugar.

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