White chocolate
Confectionery made from milk solids without cocoa solids / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about White chocolate?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
This article is about the confection. For other uses, see White chocolate (disambiguation).
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]
Quick Facts Type, Place of origin ...
Type | Confectionery |
---|---|
Place of origin | Switzerland |
Created by | Nestlé |
Invented | 1936 |
Main ingredients | Cocoa butter, sugar, milk solids |
Ingredients generally used | Vanilla |
Close
Like the other two main types of chocolate (dark and milk), white chocolate is used for chocolate bars or as a coating in confectionery.