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class="vector-toc-list"> <li id="toc-Ingredients" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Ingredients"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>Ingredients</span> </div> </a> <ul id="toc-Ingredients-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Process" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Process"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>Process</span> </div> </a> <ul id="toc-Process-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Regulations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Regulations"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.3</span> <span>Regulations</span> </div> </a> <ul id="toc-Regulations-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-History" class="vector-toc-list-item vector-toc-level-1 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class="vector-toc-numb">3.1</span> <span>Nutrition</span> </div> </a> <ul id="toc-Nutrition-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Market" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Market"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Market</span> </div> </a> <button aria-controls="toc-Market-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Market subsection</span> </button> <ul id="toc-Market-sublist" class="vector-toc-list"> <li id="toc-Projected_growth" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Projected_growth"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Projected growth</span> </div> </a> <ul id="toc-Projected_growth-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Variations" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Variations"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Variations</span> </div> </a> <ul id="toc-Variations-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Sources</span> </div> </a> <button aria-controls="toc-Sources-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Sources subsection</span> </button> <ul id="toc-Sources-sublist" class="vector-toc-list"> <li id="toc-Books" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Books"> <div class="vector-toc-text"> <span class="vector-toc-numb">9.1</span> <span>Books</span> </div> </a> <ul id="toc-Books-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Journal,_news_and_newspaper_articles" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Journal,_news_and_newspaper_articles"> <div class="vector-toc-text"> <span class="vector-toc-numb">9.2</span> <span>Journal, news and newspaper articles</span> </div> </a> <ul id="toc-Journal,_news_and_newspaper_articles-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">White chocolate</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 41 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-41" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">41 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B4%D9%88%D9%83%D9%88%D9%84%D8%A7%D8%AA%D8%A9_%D8%A8%D9%8A%D8%B6%D8%A7%D8%A1" title="شوكولاتة بيضاء – Arabic" lang="ar" hreflang="ar" data-title="شوكولاتة بيضاء" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%91%D0%B5%D0%BB%D1%8B_%D1%88%D0%B0%D0%BA%D0%B0%D0%BB%D0%B0%D0%B4" title="Белы шакалад – Belarusian" lang="be" hreflang="be" data-title="Белы шакалад" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%91%D1%8F%D0%BB_%D1%88%D0%BE%D0%BA%D0%BE%D0%BB%D0%B0%D0%B4" title="Бял шоколад – Bulgarian" lang="bg" hreflang="bg" data-title="Бял шоколад" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Xocolata_blanca" title="Xocolata blanca – Catalan" lang="ca" hreflang="ca" data-title="Xocolata blanca" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/B%C3%ADl%C3%A1_%C4%8Dokol%C3%A1da" title="Bílá čokoláda – Czech" lang="cs" hreflang="cs" data-title="Bílá čokoláda" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Hvid_chokolade" title="Hvid chokolade – Danish" lang="da" hreflang="da" data-title="Hvid chokolade" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Wei%C3%9Fe_Schokolade" title="Weiße Schokolade – German" lang="de" hreflang="de" data-title="Weiße Schokolade" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9B%CE%B5%CF%85%CE%BA%CE%AE_%CF%83%CE%BF%CE%BA%CE%BF%CE%BB%CE%AC%CF%84%CE%B1" title="Λευκή σοκολάτα – Greek" lang="el" hreflang="el" data-title="Λευκή σοκολάτα" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Chocolate_blanco" title="Chocolate blanco – Spanish" lang="es" hreflang="es" data-title="Chocolate blanco" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Txokolate_zuri" title="Txokolate zuri – Basque" lang="eu" hreflang="eu" data-title="Txokolate zuri" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B4%DA%A9%D9%84%D8%A7%D8%AA_%D8%B3%D9%81%DB%8C%D8%AF" title="شکلات سفید – Persian" lang="fa" hreflang="fa" data-title="شکلات سفید" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Chocolat_blanc" title="Chocolat blanc – French" lang="fr" hreflang="fr" data-title="Chocolat blanc" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Chocolate_branco" title="Chocolate branco – Galician" lang="gl" hreflang="gl" data-title="Chocolate branco" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%99%94%EC%9D%B4%ED%8A%B8_%EC%B4%88%EC%BD%9C%EB%A6%BF" title="화이트 초콜릿 – Korean" lang="ko" hreflang="ko" data-title="화이트 초콜릿" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8D%D5%BA%D5%AB%D5%BF%D5%A1%D5%AF_%D5%B7%D5%B8%D5%AF%D5%B8%D5%AC%D5%A1%D5%A4" title="Սպիտակ շոկոլադ – Armenian" lang="hy" hreflang="hy" data-title="Սպիտակ շոկոլադ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Bijela_%C4%8Dokolada" title="Bijela čokolada – Croatian" lang="hr" hreflang="hr" data-title="Bijela čokolada" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Cokelat_putih" title="Cokelat putih – Indonesian" lang="id" hreflang="id" data-title="Cokelat putih" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Cioccolato_bianco" title="Cioccolato bianco – Italian" lang="it" hreflang="it" data-title="Cioccolato bianco" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A9%D7%95%D7%A7%D7%95%D7%9C%D7%93_%D7%9C%D7%91%D7%9F" title="שוקולד לבן – Hebrew" lang="he" hreflang="he" data-title="שוקולד לבן" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Soklat_putih" title="Soklat putih – Javanese" lang="jv" hreflang="jv" data-title="Soklat putih" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Feh%C3%A9r_csokol%C3%A1d%C3%A9" title="Fehér csokoládé – Hungarian" lang="hu" hreflang="hu" data-title="Fehér csokoládé" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Coklat_putih" title="Coklat putih – Malay" lang="ms" hreflang="ms" data-title="Coklat putih" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Witte_chocolade" title="Witte chocolade – Dutch" lang="nl" hreflang="nl" data-title="Witte chocolade" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%9B%E3%83%AF%E3%82%A4%E3%83%88%E3%83%81%E3%83%A7%E3%82%B3%E3%83%AC%E3%83%BC%E3%83%88" title="ホワイトチョコレート – Japanese" lang="ja" hreflang="ja" data-title="ホワイトチョコレート" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Hvit_sjokolade" title="Hvit sjokolade – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Hvit sjokolade" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Oq_shokolad" title="Oq shokolad – Uzbek" lang="uz" hreflang="uz" data-title="Oq shokolad" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Bia%C5%82a_czekolada" title="Biała czekolada – Polish" lang="pl" hreflang="pl" data-title="Biała czekolada" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Chocolate_branco" title="Chocolate branco – Portuguese" lang="pt" hreflang="pt" data-title="Chocolate branco" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%91%D0%B5%D0%BB%D1%8B%D0%B9_%D1%88%D0%BE%D0%BA%D0%BE%D0%BB%D0%B0%D0%B4" title="Белый шоколад – Russian" lang="ru" hreflang="ru" data-title="Белый шоколад" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/%C3%87okollata_e_bardh%C3%AB" title="Çokollata e bardhë – Albanian" lang="sq" hreflang="sq" data-title="Çokollata e bardhë" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/White_chocolate" title="White chocolate – Simple English" lang="en-simple" hreflang="en-simple" data-title="White chocolate" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Biela_%C4%8Dokol%C3%A1da" title="Biela čokoláda – Slovak" lang="sk" hreflang="sk" data-title="Biela čokoláda" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%91%D0%B5%D0%BB%D0%B0_%D1%87%D0%BE%D0%BA%D0%BE%D0%BB%D0%B0%D0%B4%D0%B0" title="Бела чоколада – Serbian" lang="sr" hreflang="sr" data-title="Бела чоколада" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Valkosuklaa" title="Valkosuklaa – Finnish" lang="fi" hreflang="fi" data-title="Valkosuklaa" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Vit_choklad" title="Vit choklad – Swedish" lang="sv" hreflang="sv" data-title="Vit choklad" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%84%E0%B8%A7%E0%B8%95%E0%B9%8C%E0%B8%8A%E0%B9%87%E0%B8%AD%E0%B8%81%E0%B9%82%E0%B8%81%E0%B9%81%E0%B8%A5%E0%B8%95" title="ไวต์ช็อกโกแลต – Thai" lang="th" hreflang="th" data-title="ไวต์ช็อกโกแลต" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Beyaz_%C3%A7ikolata" title="Beyaz çikolata – Turkish" lang="tr" hreflang="tr" data-title="Beyaz çikolata" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%91%D1%96%D0%BB%D0%B8%D0%B9_%D1%88%D0%BE%D0%BA%D0%BE%D0%BB%D0%B0%D0%B4" title="Білий шоколад – Ukrainian" lang="uk" hreflang="uk" data-title="Білий шоколад" 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class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"><div class="cdx-message cdx-message--block cdx-message--warning mw-revision"><span class="cdx-message__icon"></span><div class="cdx-message__content"><div id="mw-revision-info"><p><b>This is an <a href="/wiki/Help:Page_history" title="Help:Page history">old revision</a> of this page, as edited by <span id="mw-revision-name"><a href="/wiki/User:Szmenderowiecki" class="mw-userlink" title="User:Szmenderowiecki" data-mw-revid="1251728584"><bdi>Szmenderowiecki</bdi></a> <span class="mw-usertoollinks">(<a href="/wiki/User_talk:Szmenderowiecki" class="mw-usertoollinks-talk" title="User talk:Szmenderowiecki">talk</a> | <a href="/wiki/Special:Contributions/Szmenderowiecki" class="mw-usertoollinks-contribs" title="Special:Contributions/Szmenderowiecki">contribs</a>)</span></span> at <span id="mw-revision-date">19:05, 17 October 2024</span><span id="mw-revision-summary"> <span class="comment">(<span class="autocomment"><a href="#Nutrition">→<bdi dir="ltr">Nutrition</bdi></a></span>)</span></span>. The present address (URL) is a <a href="/wiki/Help:Permanent_link" title="Help:Permanent link">permanent link</a> to this revision, which may differ significantly from the <span class="plainlinks"><a class="external text" href="https://en.wikipedia.org/wiki/White_chocolate">current revision</a></span>.</b></p><div id="revision-info-plain" style="display: none;">Revision as of 19:05, 17 October 2024 by <a href="/wiki/User:Szmenderowiecki" class="mw-userlink" title="User:Szmenderowiecki" data-mw-revid="1251728584"><bdi>Szmenderowiecki</bdi></a> <span class="mw-usertoollinks">(<a href="/wiki/User_talk:Szmenderowiecki" class="mw-usertoollinks-talk" title="User talk:Szmenderowiecki">talk</a> | <a href="/wiki/Special:Contributions/Szmenderowiecki" class="mw-usertoollinks-contribs" title="Special:Contributions/Szmenderowiecki">contribs</a>)</span> <span class="comment">(<span class="autocomment"><a href="#Nutrition">→<bdi dir="ltr">Nutrition</bdi></a></span>)</span></div></div><div id="mw-revision-nav">(<a href="/w/index.php?title=White_chocolate&diff=prev&oldid=1251728584" title="White chocolate">diff</a>) <a href="/w/index.php?title=White_chocolate&direction=prev&oldid=1251728584" title="White chocolate">← Previous revision</a> | <a href="/wiki/White_chocolate" title="White chocolate">Latest revision</a> (<a href="/w/index.php?title=White_chocolate&diff=cur&oldid=1251728584" title="White chocolate">diff</a>) | <a href="/w/index.php?title=White_chocolate&direction=next&oldid=1251728584" title="White chocolate">Newer revision →</a> (<a href="/w/index.php?title=White_chocolate&diff=next&oldid=1251728584" title="White chocolate">diff</a>)</div></div></div></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Chocolate made from cocoa butter without cocoa solids</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">This article is about the confection. For other uses, see <a href="/wiki/White_chocolate_(disambiguation)" class="mw-disambig" title="White chocolate (disambiguation)">White chocolate (disambiguation)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>White chocolate</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Chocolate-branco-2.webp" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Chocolate-branco-2.webp/250px-Chocolate-branco-2.webp.png" decoding="async" width="250" height="200" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Chocolate-branco-2.webp/375px-Chocolate-branco-2.webp.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/36/Chocolate-branco-2.webp/500px-Chocolate-branco-2.webp.png 2x" data-file-width="1024" data-file-height="820" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">White chocolate tablet</div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Chocolate" title="Chocolate">Chocolate</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Switzerland" title="Switzerland">Switzerland</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Created by</th><td class="infobox-data author"><a href="/wiki/Nestl%C3%A9" title="Nestlé">Nestlé</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Invented</th><td class="infobox-data">1936</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Cocoa_butter" title="Cocoa butter">Cocoa butter</a>, <a href="/wiki/Sucrose" title="Sucrose">sugar</a>, <a href="/wiki/Milk_solids" class="mw-redirect" title="Milk solids">milk solids</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Ingredients generally used</th><td class="infobox-data ingredient"><a href="/wiki/Vanilla" title="Vanilla">Vanilla</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/White_chocolate" class="extiw" title="commons:White chocolate">Media: White chocolate</a></li></ul></div></td></tr></tbody></table><p><b>White chocolate</b> is a form of <a href="/wiki/Chocolate" title="Chocolate">chocolate</a> made of <a href="/wiki/Cocoa_butter" title="Cocoa butter">cocoa butter</a>, <a href="/wiki/Sugar" title="Sugar">sugar</a> and <a href="/wiki/Milk" title="Milk">milk</a>. Unlike <a href="/wiki/Milk_chocolate" title="Milk chocolate">milk</a> and <a href="/wiki/Dark_chocolate" title="Dark chocolate">dark chocolate</a>, it does not contain <a href="/wiki/Cocoa_solids" title="Cocoa solids">cocoa solids</a>, which darken the chocolate. White chocolate has an ivory color, and can smell of biscuit, vanilla or caramel, although it can also easily pick up smells from the environment, and become rancid with its relatively short shelf life. </p><p>Of the three main <a href="/wiki/Types_of_chocolate" title="Types of chocolate">types of chocolate</a>, white chocolate is the newest. It was first commercially sold by Swiss company <a href="/wiki/Nestl%C3%A9" title="Nestlé">Nestlé</a> in 1936 and manufactured and nationally distributed in the United States in 1984. Even though it was branded as chocolate, some consumers found calling the confectionary product "chocolate" controversial; acceptance of the name only came with the 21st century. In the 21st century, manufacturers in the United Kingdom began marketing white chocolate to adults for the first time and manufacturers worldwide began producing higher-quality white chocolate. <abbr title="circa">c.</abbr><span style="white-space:nowrap;"> 2005</span>, a variant called blond chocolate was invented, produced by slowly cooking white chocolate across multiple days. </p><p>White chocolate made by a process of first mixing ingredients together. Next, the mixture is refined, reducing the particle size. The resulting powder is then agitated for several hours in a process known as <a href="/wiki/Conching" title="Conching">conching</a>, after which the product is further processed to ensure the product sold is standardized. Finally, the chocolate is <a href="/wiki/Tempered_chocolate" title="Tempered chocolate">tempered</a> by heating, cooling and heating the mass, improving the products appearance, stability and snap. Like milk and dark chocolate, white chocolate is used to make <a href="/wiki/Chocolate_bar" title="Chocolate bar">chocolate bars</a> and as a coating in confectionery. In 2022, white chocolate made up 10% of the chocolate market. As of 2024, the market for white chocolate was projected to grow by around 5% for the next few years, driven by an increase in consumption of premium white chocolate, particularly in Europe. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Manufacture">Manufacture</h2></div> <div class="mw-heading mw-heading3"><h3 id="Ingredients">Ingredients</h3></div> <p>White chocolate does not contain cocoa solids, the primary non-fat constituent of <a href="/wiki/Chocolate_liquor" title="Chocolate liquor">chocolate liquor</a>; these are replaced by <a href="/wiki/Powdered_milk" title="Powdered milk">milk solids</a>. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back. This makes cocoa butter the only cocoa ingredient in white chocolate.<sup id="cite_ref-FOOTNOTEZoumasKreislerMartin1980314–316_1-0" class="reference"><a href="#cite_note-FOOTNOTEZoumasKreislerMartin1980314–316-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> As pure pressed cocoa butter has a flavor that can be considered unpleasant in some applications, before it is used in white chocolate it is partly deodorized. This involves steam distilling the cocoa butter under a vacuum,<sup id="cite_ref-FOOTNOTEBeckett201953_2-0" class="reference"><a href="#cite_note-FOOTNOTEBeckett201953-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEKamphuisFowler201764_3-0" class="reference"><a href="#cite_note-FOOTNOTEKamphuisFowler201764-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> or by using solvents.<sup id="cite_ref-FOOTNOTESethi2017_4-0" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> If cocoa butter were fully deodorized, it would lose all cocoa flavor; as a result, less deodorized (and therefore having a more full flavor) cocoa butters are used in dark chocolates, while white chocolates use more deodorized cocoa butter.<sup id="cite_ref-FOOTNOTEKamphuisFowler201764_3-1" class="reference"><a href="#cite_note-FOOTNOTEKamphuisFowler201764-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Beyond cocoa butter, milk chocolate contains sugar, milk solids, emulsifiers (such as soy lecithin), and flavors (such as vanilla). Manufacturers vary the milk solids used to create different effects. Some use yoghurt powder as a milk powder, as the acidity masks the sweetness of the sugar.<sup id="cite_ref-FOOTNOTESkytteKaylegian2017131_5-0" class="reference"><a href="#cite_note-FOOTNOTESkytteKaylegian2017131-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Other manufacturers substitute milk powder for "white" chocolate crumb (a mixture of sugar, milk and cocoa butter dried simultaneously<sup id="cite_ref-FOOTNOTEWells2017136_6-0" class="reference"><a href="#cite_note-FOOTNOTEWells2017136-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup>), to give it a caramelized flavor, and others make white chocolate softer by using skimmed milk powder and milk fat instead of full cream milk powder.<sup id="cite_ref-FOOTNOTEWohlmuth2017497_7-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017497-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The ratio between cocoa butter, sugar and milk fat impacts the quality, and higher quality white chocolate recipes require less sugar, and more cocoa butter and milk fat.<sup id="cite_ref-FOOTNOTEWohlmuth2017498_8-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017498-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> In some chocolate, some cocoa butter is substituted for cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs). CBEs are fats with similar triglyceride structures,<sup id="cite_ref-FOOTNOTETalbot2017162_9-0" class="reference"><a href="#cite_note-FOOTNOTETalbot2017162-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> while CBSs are fats with dissimilar triglyceride structures that are refined to have similar qualities of hardness, mouthfeel and flavor release.<sup id="cite_ref-FOOTNOTETalbot2017176_10-0" class="reference"><a href="#cite_note-FOOTNOTETalbot2017176-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTETalbot2017177_11-0" class="reference"><a href="#cite_note-FOOTNOTETalbot2017177-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Process">Process</h3></div> <p>The basic process of making white chocolate involves mixing, refining, <a href="/wiki/Conching" title="Conching">conching</a>, standardizing and <a href="/wiki/Tempered_chocolate" title="Tempered chocolate">tempering</a>.<sup id="cite_ref-FOOTNOTEHofbergerTanabe2007682_12-0" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007682-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>In the mixing phase, cocoa butter is combined with sugar, milk solids, emulsifiers (such as soy lecithin), and flavors (such as vanilla).<sup id="cite_ref-FOOTNOTEHofbergerTanabe2007682_12-1" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007682-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEJewett2017474_13-0" class="reference"><a href="#cite_note-FOOTNOTEJewett2017474-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> These ingredients are mixed until a rough paste is formed.<sup id="cite_ref-FOOTNOTEHofbergerTanabe2007682_12-2" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007682-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> After the ingredients are mixed, the mass enters a refining machine. This carries the mass through large steel rollers set to varying widths, turning the mass into a dry powder.<sup id="cite_ref-FOOTNOTEPresilla200164_14-0" class="reference"><a href="#cite_note-FOOTNOTEPresilla200164-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEHofbergerTanabe2007682_12-3" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007682-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> White chocolate is then transferred to a conching machine.<sup id="cite_ref-FOOTNOTEHofbergerTanabe2007683_15-0" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007683-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> These machines mix and knead the mass, changing the flavor and texture.<sup id="cite_ref-FOOTNOTEStauffer2017545_16-0" class="reference"><a href="#cite_note-FOOTNOTEStauffer2017545-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> White chocolate is conched between 40–50 °C (104–122 °F), the lowest temperature of the traditional types of chocolate;<sup id="cite_ref-FOOTNOTEWohlmuth2017495_17-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017495-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> conching at higher temperatures can "brown" the chocolate.<sup id="cite_ref-FOOTNOTEWohlmuth2017497_7-1" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017497-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> After conching, the viscosity and taste of the mixture is standardized by adding flavorings, emulsifiers or cocoa butter. This is necessary, given the use of automatic molding and enrobing equipment.<sup id="cite_ref-FOOTNOTEHofbergerTanabe2007683_15-1" class="reference"><a href="#cite_note-FOOTNOTEHofbergerTanabe2007683-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEStauffer2017545_16-1" class="reference"><a href="#cite_note-FOOTNOTEStauffer2017545-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>In the final step of production, the chocolate is tempered. While waiting to temper, the chocolate is kept in liquid chocolate storage. Storing white chocolate for this time is particularly difficult compared to other types of chocolate, as it tends to thicken at higher temperatures. To prevent this, the chocolate is constantly stirred while being held between 38–40 °C (100–104 °F).<sup id="cite_ref-FOOTNOTEBeckett201995–96_18-0" class="reference"><a href="#cite_note-FOOTNOTEBeckett201995–96-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEWalker2017308_19-0" class="reference"><a href="#cite_note-FOOTNOTEWalker2017308-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> Before tempering, chocolate is heated to ensure all the cocoa butter that has crystallized has melted. In white chocolate, this occurs at about 45 °C (113 °F), lower than milk and dark chocolates.<sup id="cite_ref-FOOTNOTEJewett2017475_20-0" class="reference"><a href="#cite_note-FOOTNOTEJewett2017475-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> During tempering, chocolate is cooled to the point where the cocoa butter can begin to crystallize, and then heated to ensure that of the various crystal structures, only the most stable remain. For white chocolate, the temperatures the chocolate is cooled to and then heated to are lower than those needed for other chocolates; up to four<span class="nowrap"> </span>degrees<span class="nowrap"> </span>Celsius lower when compared to dark chocolate.<sup id="cite_ref-FOOTNOTEJewett2017474–475_21-0" class="reference"><a href="#cite_note-FOOTNOTEJewett2017474–475-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> High milk fat contents in white and milk chocolates reduces the temperature at which they solidify. As a result, they require a comparatively high cooling time.<sup id="cite_ref-FOOTNOTEGrayMáñez-Cortell2017396_22-0" class="reference"><a href="#cite_note-FOOTNOTEGrayMáñez-Cortell2017396-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Regulations">Regulations</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Legal_definitions_of_chocolate" class="mw-redirect" title="Legal definitions of chocolate">Legal definitions of chocolate</a></div> <p>Regulations govern what may be marketed as <i>white chocolate</i>: since 2000 in the <a href="/wiki/European_Union" title="European Union">European Union</a>, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids of which enough milk fat is contained to make up 3.5%.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> In January 2022, the <a href="/wiki/European_Food_Safety_Authority" title="European Food Safety Authority">European Food Safety Authority</a> banned the food coloring agent, <a href="/wiki/E171" class="mw-redirect" title="E171">E171</a> (<a href="/wiki/Titanium_dioxide" title="Titanium dioxide">titanium dioxide</a>), used as a common whitener in some white chocolate products.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEBoffey2021_25-0" class="reference"><a href="#cite_note-FOOTNOTEBoffey2021-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p><p>Since 2004 in the United States, the <a href="/wiki/Code_of_Federal_Regulations" title="Code of Federal Regulations">Code of Federal Regulations</a> defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of <a href="/wiki/Milkfat" class="mw-redirect" title="Milkfat">milkfat</a> and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener."<sup id="cite_ref-cfr2_26-0" class="reference"><a href="#cite_note-cfr2-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Acceptable dairy elements when manufacturing white chocolate in the United States include <a href="/wiki/Evaporated_milk" title="Evaporated milk">evaporated milk</a>, <a href="/wiki/Skim_milk" class="mw-redirect" title="Skim milk">skim milk</a>, <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a>, and <a href="/wiki/Malted_milk" title="Malted milk">malted milk</a>. White chocolate products may not contain <a href="/wiki/Artificial_coloring" class="mw-redirect" title="Artificial coloring">artificial coloring</a> agents.<sup id="cite_ref-cfr2_26-1" class="reference"><a href="#cite_note-cfr2-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/History_of_chocolate" title="History of chocolate">History of chocolate</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Milky_Bar_Ad.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Milky_Bar_Ad.jpg/220px-Milky_Bar_Ad.jpg" decoding="async" width="220" height="138" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Milky_Bar_Ad.jpg/330px-Milky_Bar_Ad.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Milky_Bar_Ad.jpg/440px-Milky_Bar_Ad.jpg 2x" data-file-width="6366" data-file-height="4002" /></a><figcaption>1936 ad for Milkybar</figcaption></figure> <p>While the history of white chocolate is unclear, there is a consensus that the first commercial white chocolate tablet, Nestlé Galak (known as <a href="/wiki/Milkybar" title="Milkybar">Milkybar</a> in the United Kingdom), was launched by the Swiss company <a href="/wiki/Nestl%C3%A9" title="Nestlé">Nestlé</a> in 1936. Making white chocolate was said to be a way to use milk powder and cocoa butter, which were then produced in excess.<sup id="cite_ref-:1_27-0" class="reference"><a href="#cite_note-:1-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTESethi2017_4-1" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> According to Nestlé, white chocolate was originally a coating for a vitamin product they were making with pharmaceutical group Roche.<sup id="cite_ref-FOOTNOTEMarchetti2019_28-0" class="reference"><a href="#cite_note-FOOTNOTEMarchetti2019-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> Historically in the United Kingdom, white chocolate has been closely associated with children.<sup id="cite_ref-FOOTNOTEWohlmuth2017492_29-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017492-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p><p>White chocolate was not made and mass distributed in the United States until 1984, when Nestlé released Alpine White, a white chocolate bar which contained almonds.<sup id="cite_ref-:1_27-1" class="reference"><a href="#cite_note-:1-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> That decade, white chocolate gained popularity in the United States as imports rose from Europe and white chocolate became trendy. By the 1990s, however, it had became unpopular and disliked.<sup id="cite_ref-FOOTNOTEMurray2001_30-0" class="reference"><a href="#cite_note-FOOTNOTEMurray2001-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> Marketing associated the product with Europe.<sup id="cite_ref-FOOTNOTEKummer1988_31-0" class="reference"><a href="#cite_note-FOOTNOTEKummer1988-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> As of 2001, much of the white chocolate sold in the United States was made of <a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">palm kernel oils</a> or <a href="/wiki/Fat_hydrogenation" title="Fat hydrogenation">hydrogenated fats</a> and called "compound coating". It was sold as "ivory", "blanc", or just wrapped in clear plastic bags. Consumers had difficulty distinguishing white chocolate made with and without cocoa butter.<sup id="cite_ref-FOOTNOTEMurray2001_30-1" class="reference"><a href="#cite_note-FOOTNOTEMurray2001-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> In 2002, the FDA regulated a standard of identity for white chocolate for the first time, after extensive lobbying from the Hershey's and the Chocolate Manufacturers Association (now part of the <a href="/wiki/National_Confectioners_Association" title="National Confectioners Association">National Confectioners Association</a>).<sup id="cite_ref-FOOTNOTEThomas2017671_32-0" class="reference"><a href="#cite_note-FOOTNOTEThomas2017671-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTESethi2017_4-2" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> This was enforced from 2004, requiring white chocolate to be made of at least 20% cocoa butter for the first time.<sup id="cite_ref-FOOTNOTEGersema2003_33-0" class="reference"><a href="#cite_note-FOOTNOTEGersema2003-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:White_chocolate_with_rose_petals.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2b/White_chocolate_with_rose_petals.jpg/220px-White_chocolate_with_rose_petals.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2b/White_chocolate_with_rose_petals.jpg/330px-White_chocolate_with_rose_petals.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2b/White_chocolate_with_rose_petals.jpg/440px-White_chocolate_with_rose_petals.jpg 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption>The market for premium white chocolate has grown in the 21st century. Above: white chocolate containing rose petals</figcaption></figure> <p>Around the start of the start of the 21st century in the United Kingdom, chocolate makers began marketing white chocolate to adults, with Cadbury releasing <a href="/wiki/Cadbury_Snowflake" title="Cadbury Snowflake">Cadbury Snowflake</a> and <a href="/wiki/Dream_(chocolate_bar)" title="Dream (chocolate bar)">Dream</a>, and Nestle releasing white chocolate versions of Aero and Kit-Kat.<sup id="cite_ref-FOOTNOTEDowling2002_34-0" class="reference"><a href="#cite_note-FOOTNOTEDowling2002-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Today, white chocolate is considered acceptable for adults to eat, as seen by its inclusion in assortment boxes.<sup id="cite_ref-FOOTNOTEWohlmuth2017492_29-1" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017492-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In the United States during the 21st century, chocolate makers made more higher-quality white chocolate, in part in response to a rise in the cost of cocoa butter.<sup id="cite_ref-FOOTNOTESethi2017_4-3" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Since 2012, the French chocolate manufacturer <a href="/wiki/Valrhona" title="Valrhona">Valrhona</a> has sold "blond chocolate", invented <abbr title="circa">c.</abbr><span style="white-space:nowrap;"> 2005</span> after white chocolate was accidentally left in a <a href="/wiki/Bain-marie" title="Bain-marie">bain-marie</a> for four days. As of 2024, Valrhona was lobbying the French government to recognize it as a separate type of chocolate.<sup id="cite_ref-FOOTNOTERousseau2024_35-0" class="reference"><a href="#cite_note-FOOTNOTERousseau2024-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Characteristics">Characteristics</h2></div> <p>Cocoa butter can contribute a yellow color to white chocolate, which can be considered undesirable.<sup id="cite_ref-FOOTNOTEKamphuisFowler201765_36-0" class="reference"><a href="#cite_note-FOOTNOTEKamphuisFowler201765-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> White chocolate can smell of biscuit, vanilla or caramel, but can also easily pick up undesirable environmental smells. This can give it undesirable smells of rancidity or cheese.<sup id="cite_ref-FOOTNOTEBau200838_37-0" class="reference"><a href="#cite_note-FOOTNOTEBau200838-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> White chocolate made from nondeodorized cocoa butter retain the aroma of chocolate, but have an unappealing taste to most consumers.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEPresilla2001183_38-1" class="reference"><a href="#cite_note-FOOTNOTEPresilla2001183-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEBeckett2003140_40-0" class="reference"><a href="#cite_note-FOOTNOTEBeckett2003140-40"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> Milk fats in white chocolate carry flavors, serve as <a href="/w/index.php?title=Flavor_precursor&action=edit&redlink=1" class="new" title="Flavor precursor (page does not exist)">flavor precursors</a>, and provide flavor, some of these produced throughout the production process.<sup id="cite_ref-FOOTNOTESkytteKaylegian2017108_41-0" class="reference"><a href="#cite_note-FOOTNOTESkytteKaylegian2017108-41"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> Undesirable flavors in white chocolate include metal and paper or cardboard,<sup id="cite_ref-FOOTNOTEBau200838_37-1" class="reference"><a href="#cite_note-FOOTNOTEBau200838-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTESkytteKaylegian2017109_42-0" class="reference"><a href="#cite_note-FOOTNOTESkytteKaylegian2017109-42"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> and it has a reputation as being overly sweet.<sup id="cite_ref-FOOTNOTESethi2017_4-4" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>As cocoa antioxidants that act as preservatives are mainly present in the dark cocoa material that white chocolate lacks, white chocolate has a shorter shelf life than milk and dark chocolate. The presence of milk fats in white chocolate also mean white chocolate cannot be packed in a transparent wrapper, as the milk fat is delicate, and will decompose faster if exposed to light.<sup id="cite_ref-FOOTNOTEBeckett201919_43-0" class="reference"><a href="#cite_note-FOOTNOTEBeckett201919-43"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTESkytteKaylegian2017108_41-1" class="reference"><a href="#cite_note-FOOTNOTESkytteKaylegian2017108-41"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> Instead, metallized films are used.<sup id="cite_ref-FOOTNOTEJones2017640_44-0" class="reference"><a href="#cite_note-FOOTNOTEJones2017640-44"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Nutrition">Nutrition</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"><table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Candies, white chocolate</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">2,250 kJ (540 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">59.2</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">59</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.2 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Fat" title="Fat">Fat</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">32.1</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">5.87</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A equiv.</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">1%</div> 9 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">30 IU</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B<span style="position: relative; top: 0.35em;">1</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 0.063 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B<span style="position: relative; top: 0.35em;">2</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">22%</div> 0.282 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B<span style="position: relative; top: 0.35em;">3</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 0.745 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Pantothenic_acid" title="Pantothenic acid">Pantothenic acid (B<span style="position: relative; top: 0.35em;">5</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">12%</div> 0.608 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B<span style="position: relative; top: 0.3em;">6</span></a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 0.056 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B<span style="position: relative; top: 0.35em;">9</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 7 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">6%</div> 0.96 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_K" title="Vitamin K">Vitamin K</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">8%</div> 9.1 μg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">15%</div> 199 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Copper_in_health" class="mw-redirect" title="Copper in health">Copper</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 0.06 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">1%</div> 0.24 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 12 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Human_health_and_nutrition" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">0%</div> 0.008 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">14%</div> 176 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">10%</div> 286 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Selenium_in_biology" title="Selenium in biology">Selenium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">8%</div> 4.5 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sodium_in_biology" title="Sodium in biology">Sodium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">4%</div> 90 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 0.74 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em">Other constituents</b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Water</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">1.3 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Caffeine" title="Caffeine">Caffeine</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Theobromine" title="Theobromine">Theobromine</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/167571/nutrients">Link to USDA Database entry</a></div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em"><sup>†</sup>Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<sup id="cite_ref-FDADailyValues_45-0" class="reference"><a href="#cite_note-FDADailyValues-45"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<sup id="cite_ref-NationalAcademiesPotassium_46-0" class="reference"><a href="#cite_note-NationalAcademiesPotassium-46"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup></td></tr></tbody></table> <p>White chocolate is 59% <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a>, 32% fat, 6% <a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">protein</a>, and 1% water (see table). In a reference amount of 100 grams (3.5 oz), white chocolate supplies 540 <a href="/wiki/Calorie" title="Calorie">kilocalories</a> of <a href="/wiki/Food_energy" title="Food energy">food energy</a>, is a rich source (22% of the <a href="/wiki/Daily_Value" class="mw-redirect" title="Daily Value">Daily Value</a>, DV) of <a href="/wiki/Riboflavin" title="Riboflavin">riboflavin</a>, and a moderate source (10-15% DV) of <a href="/wiki/Pantothenic_acid" title="Pantothenic acid">pantothenic acid</a>, <a href="/wiki/Calcium_in_biology" title="Calcium in biology">calcium</a>, <a href="/wiki/Phosphorus_in_biology" class="mw-redirect" title="Phosphorus in biology">phosphorus</a>, and <a href="/wiki/Potassium_in_biology" title="Potassium in biology">potassium</a> (table). White chocolate contains only trace amounts of the stimulants <a href="/wiki/Theobromine" title="Theobromine">theobromine</a> and <a href="/wiki/Caffeine" title="Caffeine">caffeine</a>, as these are present in the cocoa mass but not the cocoa butter.<sup id="cite_ref-FOOTNOTEZoumasKreislerMartin1980314–316_1-1" class="reference"><a href="#cite_note-FOOTNOTEZoumasKreislerMartin1980314–316-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Market">Market</h2></div> <p>As of 2022<sup class="plainlinks noexcerpt noprint asof-tag update" style="display:none;"><a class="external text" href="https://en.wikipedia.org/w/index.php?title=White_chocolate&action=edit">[update]</a></sup>, white chocolate accounted for about 10% percent of the overall chocolate market.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> The smaller consumption of white chocolate compared to milk and dark chocolate has been attributed to white chocolate containing fewer aromatic compounds.<sup id="cite_ref-FOOTNOTEAydınKian-PourToker20213182_48-0" class="reference"><a href="#cite_note-FOOTNOTEAydınKian-PourToker20213182-48"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> White chocolate is also controversial among some members of the public as to whether it is "really" chocolate,<sup id="cite_ref-FOOTNOTELeissle201855_49-0" class="reference"><a href="#cite_note-FOOTNOTELeissle201855-49"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> contributing to a bad reputation added to by perceptions of it being too sweet and containing too many additives.<sup id="cite_ref-FOOTNOTESethi2017_4-5" class="reference"><a href="#cite_note-FOOTNOTESethi2017-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> During the 2010s, white chocolate consumption declined as consumers opted for dark chocolate in light of attention to claims made about health benefits.<sup id="cite_ref-FOOTNOTEAfoakwa201637_50-0" class="reference"><a href="#cite_note-FOOTNOTEAfoakwa201637-50"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> White chocolate, supplemented with fat soluble colors and flavors, is often used to coat candies and cakes in the United States.<sup id="cite_ref-FOOTNOTEWohlmuth2017508_51-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017508-51"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> In 2018, around half of the white chocolate was made of white chocolate bars, valued at US$19.18 billion.<sup id="cite_ref-:0_52-0" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> As of two years later, Nestle's Milkybar white chocolate was the most popular white chocolate sold in the United Kingdom and Ireland.<sup id="cite_ref-FOOTNOTETwilley2020_53-0" class="reference"><a href="#cite_note-FOOTNOTETwilley2020-53"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p><p>Belgium is a popular producer of white chocolate,<sup id="cite_ref-FOOTNOTEWohlmuth2017493_54-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017493-54"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> often mixing it with milk or dark chocolates as decoration.<sup id="cite_ref-FOOTNOTEDowling2002_34-1" class="reference"><a href="#cite_note-FOOTNOTEDowling2002-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Craft white chocolate is popular, particularly in Japan.<sup id="cite_ref-:0_52-1" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTECadbyAraki20224_55-0" class="reference"><a href="#cite_note-FOOTNOTECadbyAraki20224-55"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> As of 2024, demand for <a href="/wiki/Artisan" title="Artisan">artisanal</a> white chocolate is increasing. This is a product of a general increase in demand for premium chocolate, driven in part by an increase in demand for <a href="/wiki/Organic_chocolate" title="Organic chocolate">organic</a>, sugar-free, vegan and gluten-free chocolate. Beyond sales direct to customer, white chocolate is also sold industrially as <a href="/wiki/Compound_chocolate" class="mw-redirect" title="Compound chocolate">compound chocolate</a>, to be used by bakeries, confectioners and for making cookies and biscuits. The <a href="/wiki/Cosmetics" title="Cosmetics">cosmetics</a> industry also purchases white chocolate, based on beliefs that it can help with "skin renewal and rejuvenation" and they use it in body <a href="/wiki/Lotion" title="Lotion">lotions</a> and <a href="/wiki/Waxing" title="Waxing">wax</a>.<sup id="cite_ref-:0_52-2" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Projected_growth">Projected growth</h3></div> <p>According to a market research report released in May 2024, the white chocolate market was projected to grow by US$9.11 billion at a <a href="/wiki/Compound_annual_growth_rate" title="Compound annual growth rate">compound annual growth rate</a> of 4.87% for 2024–2028, driven by an increase in consumption in premium white chocolate. Europe was projected to account for 44% of this growth. These predictions were challenged by the unstable cocoa prices that had occurred since the mid 2010s.<sup id="cite_ref-:0_52-3" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Variations">Variations</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ailin25VeganRiceChocolate.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Ailin25VeganRiceChocolate.JPG/220px-Ailin25VeganRiceChocolate.JPG" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Ailin25VeganRiceChocolate.JPG/330px-Ailin25VeganRiceChocolate.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/65/Ailin25VeganRiceChocolate.JPG/440px-Ailin25VeganRiceChocolate.JPG 2x" data-file-width="3504" data-file-height="2336" /></a><figcaption>Vegan white chocolate, made with <a href="/wiki/Rice_milk" title="Rice milk">rice milk</a></figcaption></figure><p>Sugar-free and reduced sugar white chocolate contain <a href="/wiki/Maltitol" title="Maltitol">maltitol</a>, a <a href="/wiki/Sugar_alcohol" title="Sugar alcohol">sugar alcohol</a>, instead of <a href="/wiki/Sucrose" title="Sucrose">sucrose</a>. As maltitol is a laxative, some manufacturers combine it with a fiber blend and <a href="/wiki/Stevia" title="Stevia">stevia</a>.<sup id="cite_ref-FOOTNOTEBeckett2019117_56-0" class="reference"><a href="#cite_note-FOOTNOTEBeckett2019117-56"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> Alternatively, <a href="/wiki/Sorbitol" title="Sorbitol">sorbitol</a> or <a href="/wiki/Fructose" title="Fructose">fructose</a> are used as sucrose substitutes.<sup id="cite_ref-FOOTNOTEWohlmuth2017507_57-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017507-57"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> Sugar-free white chocolate also substitutes milk ingredients for lactose-free variants.<sup id="cite_ref-FOOTNOTEWohlmuth2017506_58-0" class="reference"><a href="#cite_note-FOOTNOTEWohlmuth2017506-58"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> Other varieties of white chocolate include organic, vegan and gluten-free chocolate.<sup id="cite_ref-:0_52-4" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p><p>Blond chocolate is made by slowly heating white chocolate, which triggers <a href="/wiki/Maillard_reactions" class="mw-redirect" title="Maillard reactions">Maillard reactions</a>, creating a chocolate with light caramel flavor.<sup id="cite_ref-FOOTNOTERousseau2024_35-1" class="reference"><a href="#cite_note-FOOTNOTERousseau2024-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> White chocolate bars can be flavored and filled, including with <a href="/wiki/Butterscotch" title="Butterscotch">butterscotch</a>, caramel, coffee, <a href="/wiki/Fondant" title="Fondant">fondant</a>, honey, mint, <a href="/wiki/Nougat" title="Nougat">nougat</a>, nuts and vanilla.<sup id="cite_ref-:0_52-5" class="reference"><a href="#cite_note-:0-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <ul><li><a href="/wiki/Chocolate_in_savory_cooking" title="Chocolate in savory cooking">Chocolate in savory cooking</a></li> <li><a href="/wiki/List_of_chocolate_bar_brands" title="List of chocolate bar brands">List of chocolate bar brands</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text">According to <a href="/wiki/Maricel_Presilla" title="Maricel Presilla">Maricel Presilla</a>, this chocolates tastes like higher-quality milk chocolate<sup id="cite_ref-FOOTNOTEPresilla2001183_38-0" class="reference"><a href="#cite_note-FOOTNOTEPresilla2001183-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-FOOTNOTEZoumasKreislerMartin1980314–316-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEZoumasKreislerMartin1980314–316_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEZoumasKreislerMartin1980314–316_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFZoumasKreislerMartin1980">Zoumas, Kreisler & Martin (1980)</a>, pp. 314–316.</span> </li> <li id="cite_note-FOOTNOTEBeckett201953-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBeckett201953_2-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBeckett2019">Beckett (2019)</a>, p. 53.</span> </li> <li id="cite_note-FOOTNOTEKamphuisFowler201764-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEKamphuisFowler201764_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEKamphuisFowler201764_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFKamphuisFowler2017">Kamphuis & Fowler (2017)</a>, p. 64.</span> </li> <li id="cite_note-FOOTNOTESethi2017-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTESethi2017_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTESethi2017_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTESethi2017_4-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTESethi2017_4-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-FOOTNOTESethi2017_4-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-FOOTNOTESethi2017_4-5"><sup><i><b>f</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFSethi2017">Sethi (2017)</a>.</span> </li> <li id="cite_note-FOOTNOTESkytteKaylegian2017131-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESkytteKaylegian2017131_5-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSkytteKaylegian2017">Skytte & Kaylegian (2017)</a>, p. 131.</span> </li> <li id="cite_note-FOOTNOTEWells2017136-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWells2017136_6-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWells2017">Wells (2017)</a>, p. 136.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017497-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEWohlmuth2017497_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEWohlmuth2017497_7-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 497.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017498-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017498_8-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 498.</span> </li> <li id="cite_note-FOOTNOTETalbot2017162-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTETalbot2017162_9-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFTalbot2017">Talbot (2017)</a>, p. 162.</span> </li> <li id="cite_note-FOOTNOTETalbot2017176-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTETalbot2017176_10-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFTalbot2017">Talbot (2017)</a>, p. 176.</span> </li> <li id="cite_note-FOOTNOTETalbot2017177-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTETalbot2017177_11-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFTalbot2017">Talbot (2017)</a>, p. 177.</span> </li> <li id="cite_note-FOOTNOTEHofbergerTanabe2007682-12"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007682_12-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007682_12-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007682_12-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007682_12-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFHofbergerTanabe2007">Hofberger & Tanabe (2007)</a>, p. 682.</span> </li> <li id="cite_note-FOOTNOTEJewett2017474-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEJewett2017474_13-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFJewett2017">Jewett (2017)</a>, p. 474.</span> </li> <li id="cite_note-FOOTNOTEPresilla200164-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEPresilla200164_14-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFPresilla2001">Presilla (2001)</a>, p. 64.</span> </li> <li id="cite_note-FOOTNOTEHofbergerTanabe2007683-15"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007683_15-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEHofbergerTanabe2007683_15-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFHofbergerTanabe2007">Hofberger & Tanabe (2007)</a>, p. 683.</span> </li> <li id="cite_note-FOOTNOTEStauffer2017545-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEStauffer2017545_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEStauffer2017545_16-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFStauffer2017">Stauffer (2017)</a>, p. 545.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017495-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017495_17-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 495.</span> </li> <li id="cite_note-FOOTNOTEBeckett201995–96-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBeckett201995–96_18-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBeckett2019">Beckett (2019)</a>, pp. 95–96.</span> </li> <li id="cite_note-FOOTNOTEWalker2017308-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWalker2017308_19-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWalker2017">Walker (2017)</a>, p. 308.</span> </li> <li id="cite_note-FOOTNOTEJewett2017475-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEJewett2017475_20-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFJewett2017">Jewett (2017)</a>, p. 475.</span> </li> <li id="cite_note-FOOTNOTEJewett2017474–475-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEJewett2017474–475_21-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFJewett2017">Jewett (2017)</a>, pp. 474–475.</span> </li> <li id="cite_note-FOOTNOTEGrayMáñez-Cortell2017396-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEGrayMáñez-Cortell2017396_22-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFGrayMáñez-Cortell2017">Gray & Máñez-Cortell (2017)</a>, p. 396.</span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT">"Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption"</a>. 23 June 2000<span class="reference-accessdate">. Retrieved <span class="nowrap">27 October</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Directive+2000%2F36%2FEC+of+the+European+Parliament+and+of+the+Council+of+23+June+2000+relating+to+cocoa+and+chocolate+products+intended+for+human+consumption&rft.date=2000-06-23&rft_id=http%3A%2F%2Feur-lex.europa.eu%2FLexUriServ%2FLexUriServ.do%3Furi%3DCELEX%3A32000L0036%3AEN%3ANOT&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><a href="#CITEREFGoodbye_E1712022">Goodbye E171 2022</a></span> </li> <li id="cite_note-FOOTNOTEBoffey2021-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBoffey2021_25-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBoffey2021">Boffey (2021)</a>.</span> </li> <li id="cite_note-cfr2-26"><span class="mw-cite-backlink">^ <a href="#cite_ref-cfr2_26-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-cfr2_26-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.ecfr.gov/cgi-bin/text-idx?SID=64ec925fd70dcc3f30f6c45d41315509&mc=true&node=pt21.2.163&rgn=div5#se21.2.163_1124">"Title 21, Chapter I, Subchapter B, Part 163.124 (white chocolate) of the US Code of Federal Regulations"</a>. <a href="/wiki/United_States_Government_Publishing_Office" title="United States Government Publishing Office">United States Government Publishing Office</a>. 5 May 2021<span class="reference-accessdate">. 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href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">United States Food and Drug Administration</a> (2024). <a rel="nofollow" class="external text" href="https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">"Daily Value on the Nutrition and Supplement Facts Labels"</a>. <i>FDA</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">Archived</a> from the original on 27 March 2024<span class="reference-accessdate">. Retrieved <span class="nowrap">28 March</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FDA&rft.atitle=Daily+Value+on+the+Nutrition+and+Supplement+Facts+Labels&rft.date=2024&rft.au=United+States+Food+and+Drug+Administration&rft_id=https%3A%2F%2Fwww.fda.gov%2Ffood%2Fnutrition-facts-label%2Fdaily-value-nutrition-and-supplement-facts-labels&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></span> </li> <li id="cite_note-NationalAcademiesPotassium-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-NationalAcademiesPotassium_46-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNational_Academies_of_Sciences,_Engineering,_and_MedicineHealth_and_Medicine_DivisionFood_and_Nutrition_BoardCommittee_to_Review_the_Dietary_Reference_Intakes_for_Sodium_and_Potassium2019" class="citation book cs1">National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/books/NBK538102/"><i>Dietary Reference Intakes for Sodium and Potassium</i></a>. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-309-48834-1" title="Special:BookSources/978-0-309-48834-1"><bdi>978-0-309-48834-1</bdi></a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/30844154">30844154</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240509063633/https://www.ncbi.nlm.nih.gov/books/NBK538102/">Archived</a> from the original on 9 May 2024<span class="reference-accessdate">. Retrieved <span class="nowrap">21 June</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft.place=Washington%2C+DC&rft.series=The+National+Academies+Collection%3A+Reports+funded+by+National+Institutes+of+Health&rft.pub=National+Academies+Press+%28US%29&rft.date=2019&rft_id=info%3Apmid%2F30844154&rft.isbn=978-0-309-48834-1&rft.au=National+Academies+of+Sciences%2C+Engineering%2C+and+Medicine&rft.au=Health+and+Medicine+Division&rft.au=Food+and+Nutrition+Board&rft.au=Committee+to+Review+the+Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft_id=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fbooks%2FNBK538102%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://candyusa.com/cst/white-chocolate-consumers-take-notice">"White Chocolate: Consumers Take Notice"</a>. 6 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">26 March</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=White+Chocolate%3A+Consumers+Take+Notice&rft.date=2022-10-06&rft_id=https%3A%2F%2Fcandyusa.com%2Fcst%2Fwhite-chocolate-consumers-take-notice&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEAydınKian-PourToker20213182-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEAydınKian-PourToker20213182_48-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFAydınKian-PourToker2021">Aydın, Kian-Pour & Toker (2021)</a>, p. 3182.</span> </li> <li id="cite_note-FOOTNOTELeissle201855-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTELeissle201855_49-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFLeissle2018">Leissle (2018)</a>, p. 55.</span> </li> <li id="cite_note-FOOTNOTEAfoakwa201637-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEAfoakwa201637_50-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFAfoakwa2016">Afoakwa (2016)</a>, p. 37.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017508-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017508_51-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 508.</span> </li> <li id="cite_note-:0-52"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_52-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_52-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:0_52-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:0_52-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-:0_52-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-:0_52-5"><sup><i><b>f</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFtechnavio2024">technavio 2024</a></span> </li> <li id="cite_note-FOOTNOTETwilley2020-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTETwilley2020_53-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFTwilley2020">Twilley (2020)</a>.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017493-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017493_54-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 493.</span> </li> <li id="cite_note-FOOTNOTECadbyAraki20224-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTECadbyAraki20224_55-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFCadbyAraki2022">Cadby & Araki (2022)</a>, p. 4.</span> </li> <li id="cite_note-FOOTNOTEBeckett2019117-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBeckett2019117_56-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBeckett2019">Beckett (2019)</a>, p. 117.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017507-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017507_57-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 507.</span> </li> <li id="cite_note-FOOTNOTEWohlmuth2017506-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWohlmuth2017506_58-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWohlmuth2017">Wohlmuth (2017)</a>, p. 506.</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Sources">Sources</h2></div> <div class="mw-heading mw-heading3"><h3 id="Books">Books</h3></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin refbegin-columns references-column-width" style="column-width: 30em"> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAfoakwa2016" class="citation book cs1">Afoakwa, Emmanuel Ohene (8 April 2016). <i>Chocolate Science and Technology</i>. <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley (publisher)</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118913789" title="Special:BookSources/9781118913789"><bdi>9781118913789</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Chocolate+Science+and+Technology&rft.pub=Wiley+%28publisher%29&rft.date=2016-04-08&rft.isbn=9781118913789&rft.aulast=Afoakwa&rft.aufirst=Emmanuel+Ohene&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBau2008" class="citation book cs1">Bau, Frédéric (2008). <i>Chocolate Fusion: Chocolate in Cuisine</i> (2nd English ed.). 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Croydon, United Kingdom: <a href="/wiki/Royal_Society_of_Chemistry" title="Royal Society of Chemistry">Royal Society of Chemistry</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781788012355" title="Special:BookSources/9781788012355"><bdi>9781788012355</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Science+of+Chocolate&rft.place=Croydon%2C+United+Kingdom&rft.edition=3rd&rft.pub=Royal+Society+of+Chemistry&rft.date=2019&rft.isbn=9781788012355&rft.aulast=Beckett&rft.aufirst=Stephen+T&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGrayMáñez-Cortell2017" class="citation book cs1">Gray, Michael P; Máñez-Cortell, Ángel (2017). "Moulding, enrobing and cooling chocolate products". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Moulding%2C+enrobing+and+cooling+chocolate+products&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Gray&rft.aufirst=Michael+P&rft.au=M%C3%A1%C3%B1ez-Cortell%2C+%C3%81ngel&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHofbergerTanabe2007" class="citation book cs1">Hofberger, Randall; Tanabe, Nina Ann (2007). "Chocolate and Cocoa". In Hui, Y H (ed.). <i>Handbook of Food Products Manufacturing</i>. New Jersey: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-04964-8" title="Special:BookSources/978-0-470-04964-8"><bdi>978-0-470-04964-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chocolate+and+Cocoa&rft.btitle=Handbook+of+Food+Products+Manufacturing&rft.place=New+Jersey&rft.pub=Wiley&rft.date=2007&rft.isbn=978-0-470-04964-8&rft.aulast=Hofberger&rft.aufirst=Randall&rft.au=Tanabe%2C+Nina+Ann&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJewett2017" class="citation book cs1">Jewett, Sophie (2017). "Artisan chocolate making". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Artisan+chocolate+making&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Jewett&rft.aufirst=Sophie&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJones2017" class="citation book cs1">Jones, Carl E (2017). "Packaging". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Packaging&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Jones&rft.aufirst=Carl+E&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKamphuisFowler2017" class="citation book cs1">Kamphuis, Henri J; Fowler, Mark S (2017). "Production of cocoa mass, cocoa butter and cocoa powder". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Production+of+cocoa+mass%2C+cocoa+butter+and+cocoa+powder&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Kamphuis&rft.aufirst=Henri+J&rft.au=Fowler%2C+Mark+S&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLeissle2018" class="citation book cs1">Leissle, Kristy (2018). <i><a href="/wiki/Cocoa_(book)" title="Cocoa (book)">Cocoa</a></i>. <a href="/wiki/Polity_(publisher)" title="Polity (publisher)">Polity</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781509513208" title="Special:BookSources/9781509513208"><bdi>9781509513208</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/988580966">988580966</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cocoa&rft.pub=Polity&rft.date=2018&rft_id=info%3Aoclcnum%2F988580966&rft.isbn=9781509513208&rft.aulast=Leissle&rft.aufirst=Kristy&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPresilla2001" class="citation book cs1"><a href="/wiki/Maricel_Presilla" title="Maricel Presilla">Presilla, Maricel E.</a> (2001). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/newtasteofchocol0000pres"><i>The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes</i></a></span> (1st ed.). California: Ten Speed Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-58008-143-6" title="Special:BookSources/1-58008-143-6"><bdi>1-58008-143-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+New+Taste+of+Chocolate%3A+A+Cultural+and+Natural+History+of+Cacao+with+Recipes&rft.place=California&rft.edition=1st&rft.pub=Ten+Speed+Press&rft.date=2001&rft.isbn=1-58008-143-6&rft.aulast=Presilla&rft.aufirst=Maricel+E.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fnewtasteofchocol0000pres&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSkytteKaylegian2017" class="citation book cs1">Skytte, Ulla P; Kaylegian, Kerry E (2017). "Ingredients from milk". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Ingredients+from+milk&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Skytte&rft.aufirst=Ulla+P&rft.au=Kaylegian%2C+Kerry+E&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStauffer2017" class="citation book cs1">Stauffer, Marlene B (2017). "Quality control and shelf life". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett's Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Quality+control+and+shelf+life&rft.btitle=Beckett%27s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Stauffer&rft.aufirst=Marlene+B&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTalbot2017" class="citation book cs1">Talbot, Geoff (2017). "Properties of cocoa butter and vegetable fats". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett's Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Properties+of+cocoa+butter+and+vegetable+fats&rft.btitle=Beckett%27s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Talbot&rft.aufirst=Geoff&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThomas2017" class="citation book cs1">Thomas, Jonathan (2017). "The global chocolate confectionery market". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=The+global+chocolate+confectionery+market&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Thomas&rft.aufirst=Jonathan&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWalker2017" class="citation book cs1">Walker, John H (2017). "Bulk chocolate handling". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Bulk+chocolate+handling&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Walker&rft.aufirst=John+H&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWells2017" class="citation book cs1">Wells, Martin A (2017). "Chocolate crumb". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chocolate+crumb&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Wells&rft.aufirst=Martin+A&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWohlmuth2017" class="citation book cs1">Wohlmuth, Edward G (2017). "Recipes". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). <i>Beckett’s Industrial Chocolate Manufacture and Use</i> (5th ed.). West Sussex, UK: <a href="/wiki/Wiley_(publisher)" title="Wiley (publisher)">Wiley</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781118780145" title="Special:BookSources/9781118780145"><bdi>9781118780145</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Recipes&rft.btitle=Beckett%E2%80%99s+Industrial+Chocolate+Manufacture+and+Use&rft.place=West+Sussex%2C+UK&rft.edition=5th&rft.pub=Wiley&rft.date=2017&rft.isbn=9781118780145&rft.aulast=Wohlmuth&rft.aufirst=Edward+G&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li></ul> </div> <div class="mw-heading mw-heading3"><h3 id="Journal,_news_and_newspaper_articles"><span id="Journal.2C_news_and_newspaper_articles"></span>Journal, news and newspaper articles</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239549316"><div class="refbegin refbegin-columns references-column-width" style="column-width: 30em"> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAydınKian-PourToker2021" class="citation journal cs1">Aydın, Nurcanan; Kian-Pour, Nasim; Toker, Omer Said (2021). "Caramelized white chocolate: efects of production process on quality parameters". <i>Journal of Food Measurement and Characterization</i>. <b>15</b>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1007%2Fs11694-021-00890-1">10.1007/s11694-021-00890-1</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Food+Measurement+and+Characterization&rft.atitle=Caramelized+white+chocolate%3A+efects+of+production+process+on+quality+parameters&rft.volume=15&rft.date=2021&rft_id=info%3Adoi%2F10.1007%2Fs11694-021-00890-1&rft.aulast=Ayd%C4%B1n&rft.aufirst=Nurcanan&rft.au=Kian-Pour%2C+Nasim&rft.au=Toker%2C+Omer+Said&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeckett2003" class="citation journal cs1">Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". <i>International Journal of Dairy Technology</i>. <b>56</b> (3). <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1046%2Fj.1471-0307.2003.00099.x">10.1046/j.1471-0307.2003.00099.x</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Dairy+Technology&rft.atitle=Is+the+taste+of+British+milk+chocolate+different%3F&rft.volume=56&rft.issue=3&rft.date=2003-08&rft_id=info%3Adoi%2F10.1046%2Fj.1471-0307.2003.00099.x&rft.aulast=Beckett&rft.aufirst=Stephen+T&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBoffey2021" class="citation news cs1">Boffey, Daniel (7 May 2021). <a rel="nofollow" class="external text" href="https://www.theguardian.com/world/2021/may/06/e171-eu-watchdog-says-food-colouring-widely-used-in-uk-is-unsafe">"E171: EU watchdog says food colouring widely used in UK is unsafe"</a>. <i><a href="/wiki/The_Guardian" title="The Guardian">The Guardian</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">25 September</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Guardian&rft.atitle=E171%3A+EU+watchdog+says+food+colouring+widely+used+in+UK+is+unsafe&rft.date=2021-05-07&rft.aulast=Boffey&rft.aufirst=Daniel&rft_id=https%3A%2F%2Fwww.theguardian.com%2Fworld%2F2021%2Fmay%2F06%2Fe171-eu-watchdog-says-food-colouring-widely-used-in-uk-is-unsafe&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhite+chocolate" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCadbyAraki2022" class="citation journal cs1">Cadby, Jeana; Araki, Tetsuya (March 2022). 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.hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"></div><div role="navigation" class="navbox" aria-labelledby="Chocolate" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2" style="background: #7B3F00; color: white;"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Chocolate" title="Template:Chocolate"><abbr title="View this template" style="color: white">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Chocolate" title="Template talk:Chocolate"><abbr title="Discuss this template" style="color: white">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Chocolate" title="Special:EditPage/Template:Chocolate"><abbr title="Edit this template" style="color: white">e</abbr></a></li></ul></div><div id="Chocolate" style="font-size:114%;margin:0 4em"><a href="/wiki/Chocolate" title="Chocolate"><span style="color:white">Chocolate</span></a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;"><a href="/wiki/Cocoa_bean" title="Cocoa bean"><span style="color:white">Cocoa bean</span></a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chocolate_liquor" title="Chocolate liquor">Chocolate liquor</a></li> <li><a href="/wiki/Cocoa_butter" title="Cocoa butter">Cocoa butter</a></li> <li><a href="/wiki/Cocoa_solids" title="Cocoa solids">Cocoa solids</a></li> <li><i><a href="/wiki/Theobroma_cacao" title="Theobroma cacao">Theobroma cacao</a></i></li> <li><a href="/wiki/Types_of_cocoa_beans" title="Types of cocoa beans">Types</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">Components</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anandamide" title="Anandamide">Anandamide</a></li> <li><a href="/wiki/Caffeine" title="Caffeine">Caffeine</a></li> <li><a href="/wiki/Endorphins" title="Endorphins">Endorphins</a></li> <li><a href="/wiki/Enkephalin" title="Enkephalin">Enkephalin</a></li> <li><a href="/wiki/Flavan-3-ol" title="Flavan-3-ol">Flavan-3-ol</a></li> <li><a href="/wiki/Lecithin" title="Lecithin">Lecithin</a></li> <li><a href="/wiki/Phenethylamine" title="Phenethylamine">Phenethylamine</a></li> <li><a href="/wiki/Phenylalanine" title="Phenylalanine">Phenylalanine</a></li> <li><a href="/wiki/Salsolinol" title="Salsolinol">Salsolinol</a></li> <li><a href="/wiki/Tetramethylpyrazine" title="Tetramethylpyrazine">Tetramethylpyrazine</a></li> <li><a href="/wiki/Theobromine" title="Theobromine">Theobromine</a></li> <li><a href="/wiki/Theophylline" title="Theophylline">Theophylline</a></li> <li><a href="/wiki/Tryptamine" title="Tryptamine">Tryptamine</a></li> <li><a href="/wiki/Tryptophan" title="Tryptophan">Tryptophan</a></li> <li><a href="/wiki/Tyramine" title="Tyramine">Tyramine</a></li> <li><a href="/wiki/Tyrosine" title="Tyrosine">Tyrosine</a></li> <li><a href="/wiki/Valeric_acid" title="Valeric acid">Valeric acid</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;"><a href="/wiki/Types_of_chocolate" title="Types of chocolate"><span style="color:white">Types</span></a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking_chocolate" title="Baking chocolate">Baking</a></li> <li><a href="/wiki/Dark_chocolate" title="Dark chocolate">Dark</a></li> <li><a href="/wiki/Gianduja_(chocolate)" title="Gianduja (chocolate)">Gianduja</a></li> <li><a href="/wiki/Milk_chocolate" title="Milk chocolate">Milk</a></li> <li><a href="/wiki/Organic_chocolate" title="Organic chocolate">Organic</a></li> <li><a href="/wiki/Raw_chocolate" title="Raw chocolate">Raw</a></li> <li><a href="/wiki/Ruby_chocolate" title="Ruby chocolate">Ruby</a></li> <li><a class="mw-selflink selflink">White</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">Products</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Caff%C3%A8_mocha" title="Caffè mocha">Caffè mocha</a></li> <li><a href="/wiki/Chocolate_bar" title="Chocolate bar">Chocolate bar</a> <ul><li><a href="/wiki/List_of_chocolate_bar_brands" title="List of chocolate bar brands">Brands</a></li></ul></li> <li><a href="/wiki/Chocolate_biscuit" title="Chocolate biscuit">Chocolate biscuit</a></li> <li><a href="/wiki/Chocolate_brownie" title="Chocolate brownie">Chocolate brownie</a></li> <li><a href="/wiki/Chocolate_cake" title="Chocolate cake">Chocolate cake</a></li> <li><a href="/wiki/Chocolate_chip_cookie" title="Chocolate chip cookie">Chocolate chip cookie</a></li> <li><a href="/wiki/Chocolate_chip" title="Chocolate chip">Chocolate chip</a></li> <li><a href="/wiki/Chocolate_coin" title="Chocolate coin">Chocolate coins</a></li> <li><a href="/wiki/Chocolate_crackles" title="Chocolate crackles">Chocolate crackles</a></li> <li><a href="/wiki/Chocolate_gravy" title="Chocolate gravy">Chocolate gravy</a></li> <li><a href="/wiki/Chocolate_ice_cream" title="Chocolate ice cream">Chocolate ice cream</a></li> <li><a href="/wiki/Chocolate_liqueur" title="Chocolate liqueur">Chocolate liqueur</a></li> <li><a href="/wiki/Chocolate_milk" title="Chocolate milk">Chocolate milk</a></li> <li><a href="/wiki/Chocolate_pudding" title="Chocolate pudding">Chocolate pudding</a></li> <li><a href="/wiki/Chocolate_spread" title="Chocolate spread">Chocolate spread</a></li> <li><a href="/wiki/Chocolate_syrup" title="Chocolate syrup">Chocolate syrup</a></li> <li><a href="/wiki/Chocolate_truffle" title="Chocolate truffle">Chocolate truffle</a></li> <li><a href="/wiki/Cioccolato_di_Modica" title="Cioccolato di Modica">Cioccolato di Modica</a></li> <li><a href="/wiki/Fudge" title="Fudge">Fudge</a></li> <li><a href="/wiki/Ganache" title="Ganache">Ganache</a></li> <li><a href="/wiki/Hot_chocolate" title="Hot chocolate">Hot chocolate</a></li> <li><a href="/wiki/List_of_chocolate_drinks" title="List of chocolate drinks">Other beverages</a></li> <li><a href="/wiki/List_of_chocolate-covered_foods" title="List of chocolate-covered foods">Chocolate-covered foods</a></li> <li><a href="/wiki/Mint_chocolate" title="Mint chocolate">Mint chocolate</a></li> <li><a href="/wiki/Mole_(sauce)" title="Mole (sauce)">Mole</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">Processes</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aerated_chocolate" title="Aerated chocolate">Aerated chocolate</a></li> <li><a href="/wiki/Broma_process" title="Broma process">Broma process</a></li> <li><a href="/wiki/Conching" title="Conching">Conching</a></li> <li><a href="/wiki/Dutch_process_cocoa" title="Dutch process cocoa">Dutch process</a></li> <li><a href="/wiki/Enrober" title="Enrober">Enrober</a></li> <li><a href="/wiki/Sugar_crust" title="Sugar crust">Sugar crust</a></li> <li><a href="/wiki/Tempered_chocolate" title="Tempered chocolate">Tempering</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">Industry</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bean-to-bar" title="Bean-to-bar">Bean-to-bar</a> <ul><li><a href="/wiki/List_of_bean-to-bar_chocolate_manufacturers" title="List of bean-to-bar chocolate manufacturers">Manufacturers</a></li></ul></li> <li><a href="/wiki/Big_Chocolate" title="Big Chocolate">Big Chocolate</a></li> <li><a href="/wiki/Chocolaterie" title="Chocolaterie">Chocolaterie</a></li> <li><a href="/wiki/Chocolatier" title="Chocolatier">Chocolatier</a></li> <li><a href="/wiki/C%C3%B4te_d%27Ivoire%E2%80%93Ghana_Cocoa_Initiative" title="Côte d'Ivoire–Ghana Cocoa Initiative">Côte d'Ivoire–Ghana Cocoa Initiative</a></li> <li><i><a href="/wiki/The_Dark_Side_of_Chocolate" title="The Dark Side of Chocolate">The Dark Side of Chocolate</a></i></li> <li><a href="/wiki/Environmental_impact_of_cocoa_production" title="Environmental impact of cocoa production">Environmental impact</a></li> <li><a href="/wiki/European_Cocoa_and_Chocolate_Directive" title="European Cocoa and Chocolate Directive">European Cocoa and Chocolate Directive</a></li> <li><a href="/wiki/Fair_trade_cocoa" title="Fair trade cocoa">Fair trade cocoa</a> <ul><li><a href="/wiki/Child_labour_in_cocoa_production" title="Child labour in cocoa production">Child labour in cocoa production</a></li></ul></li> <li><a href="/wiki/Harkin%E2%80%93Engel_Protocol" title="Harkin–Engel Protocol">Harkin–Engel Protocol</a></li> <li><a href="/wiki/International_Cocoa_Organization" title="International Cocoa Organization">International Cocoa Organization</a></li> <li><a href="/wiki/International_Cocoa_Quarantine_Centre" title="International Cocoa Quarantine Centre">International Cocoa Quarantine Centre</a></li> <li><a href="/wiki/Chocolate_industry_in_the_Philippines" title="Chocolate industry in the Philippines">Philippine chocolate industry</a></li> <li><a href="/wiki/Cocoa_production_in_Ghana" title="Cocoa production in Ghana">Production in Ghana</a> <ul><li><a href="/wiki/Ghana_Cocoa_Board" title="Ghana Cocoa Board">Ghana Cocoa Board</a></li></ul></li> <li><a href="/wiki/Cocoa_production_in_Ivory_Coast" title="Cocoa production in Ivory Coast">Production in Ivory Coast</a></li> <li><a href="/wiki/Cocoa_production_in_Nigeria" title="Cocoa production in Nigeria">Production in Nigeria</a></li> <li><a href="/wiki/Cocoa_production_in_S%C3%A3o_Tom%C3%A9_and_Pr%C3%ADncipe" title="Cocoa production in São Tomé and Príncipe">Production in São Tomé and Príncipe</a></li> <li><a href="/wiki/World_Cocoa_Foundation" title="World Cocoa Foundation">World Cocoa Foundation</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">By country</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Belgian_chocolate" title="Belgian chocolate">Belgium</a></li> <li><a href="/wiki/French_chocolate" title="French chocolate">France</a></li> <li><a href="/wiki/Swiss_chocolate" title="Swiss chocolate">Switzerland</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;background: #7B3F00; color: white;">Other topics</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chocolate_addiction" title="Chocolate addiction">Chocolate addiction</a></li> <li><a href="/wiki/Chocolate_bloom" title="Chocolate bloom">Chocolate bloom</a></li> <li><a href="/wiki/Chocolate_fountain" title="Chocolate fountain">Chocolate fountain</a></li> <li><a href="/wiki/List_of_chocolate_museums" title="List of chocolate museums">Chocolate museums</a></li> <li><a href="/wiki/List_of_chocolatiers" title="List of chocolatiers">Chocolatiers</a></li> <li><a href="/wiki/Cocoa_smuggling" title="Cocoa smuggling">Cocoa smuggling</a></li> <li><a href="/wiki/History_of_chocolate" title="History of chocolate">History</a></li> <li><a href="/wiki/Chocolate_in_savory_cooking" title="Chocolate in savory cooking">In savory cooking</a></li> <li>Military chocolate <ul><li><a href="/wiki/Military_chocolate_(Switzerland)" title="Military chocolate (Switzerland)">Switzerland</a></li> <li><a href="/wiki/Military_chocolate_(United_States)" title="Military chocolate (United States)">United States</a></li></ul></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="background: #7B3F00; color: white;"><div><div class="plainlist"> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <b><a href="/wiki/Category:Chocolate" title="Category:Chocolate"><span style="color:white">Category</span></a></b></li> <li><span class="noviewer" typeof="mw:File"><span title="Outline"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/10px-Global_thinking.svg.png" decoding="async" width="10" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/15px-Global_thinking.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/21px-Global_thinking.svg.png 2x" data-file-width="130" data-file-height="200" /></span></span> <b><a href="/wiki/Outline_of_chocolate" title="Outline of chocolate"><span style="color:white">Outline</span></a></b></li></ul> </div></div></td></tr></tbody></table></div> <style data-mw-deduplicate="TemplateStyles:r1130092004">.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;justify-content:center;align-items:baseline}.mw-parser-output .portal-bar-bordered{padding:0 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class="portal-bar-content"><li class="portal-bar-item"><span class="nowrap"><span typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/21px-Foodlogo2.svg.png" decoding="async" width="21" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/42px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food</a></li></ul></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" 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