White chocolate

White chocolate is a type of chocolate made from cocoa butter, sugar, and milk solids, without any cocoa solids or cocoa powder. This gives it a pale ivory color, a mild creamy flavor, and a smooth, melt-in-the-mouth texture. While some debate whether it qualifies as “real” chocolate due to the absence of cocoa solids, white chocolate is officially recognized as a chocolate product when it contains at least 20% cocoa butter.

In confectionery and pastry, white chocolate is used for coatings, ganache, mousses, decorations, and as a contrasting element alongside dark and milk chocolate. It requires careful handling during tempering because of its lower melting point and sensitivity to heat — overheating causes it to seize or develop a grainy texture. White chocolate also absorbs flavors and colors easily, making it ideal for creative applications with fruit, matcha, lavender, and other natural additions.

Explore more about white chocolate — from production technology and tempering tips to recipes and creative uses — in the articles below.