White Chocolate Candy

White chocolate is technically not chocolate in the purest sense because it contains no cocoa solids, the non-fat component of the cacao bean that gives traditional dark chocolate their characteristic brown color and flavor; instead, its primary ingredient, which must be at least 20%, is cocoa butter that is extracted during the process of making cocoa powder. This unique composition gives white chocolate a distinct, delicate flavor profile that is creamy, buttery, and heavily influenced by the milk and sugar also present in the mixture, often leading to a sweeter taste compared to other chocolates. The high concentration of cocoa butter means white chocolate has a relatively low melting point, making it excellent for enrobing and tempering, though it can scorch easily when melted. Factoids about its history are sometimes debated, but it is widely believed that white chocolate was first introduced commercially in the 1930s by the Nestlé company in Switzerland, initially to use up surplus cocoa butter.

Looking for something speacial in white chocolate? Try our unusually good White Chocolate Covered Gummy Bears!