Favorite White Chocolate Recipes

There is no consensus, but according to the Washington Post, the FDA states: For a chocolate to be labeled as chocolate, as opposed to candy, the Food and Drug Administration requires that the bar be made up of at least 10 percent cocoa mass (nibs plus the cocoa fat inherent to the bean), with no specifications about cocoa butter.
White chocolate, on the other hand, has to have a cocoa butter content of at least 20 percent and does not require the inclusion of nibs. Another source says that real chocolate must contain chocolate liquor which gives chocolate its distinctive flavor. White chocolate does not have any chocolate liquor in its ingredient list.

White Chocolate is made with cocoa butter, milk solids, and sugar, but it does not contain cocoa solids or have the brown appearance of other varieties of “chocolate.” Since cocoa butter comes from cocoa beans, some argue that white chocolate is true chocolate. Its creamy white color was the reason for calling it white chocolate.

Nestles developed white chocolate in Switzerland in the 1930s to use up leftovers from making more traditional chocolates.

Like other chocolate varieties, white chocolate should be stored tightly wrapped in a cool, dry location to prevent a bloom from developing (white discoloration). It will stay fresh for up to 9 months if stored properly.

It’s best to melt white chocolate gently to prevent seizing. This can be done in a double boiler where one pan is set over another (usually in a set) that has simmering water. Or you can microwave the white chocolate in short bursts at 50% power, stopping and stirring frequently until it’s smooth.