White chocolate (Білий шоколад) is a GOST chocolate recipe made from cocoa butter, sugar, and milk solids — without cocoa liquor. The absence of cocoa solids gives white chocolate its characteristic ivory color and mild, creamy flavor dominated by vanilla, milk, and cocoa butter notes.
Recipe (industrial formulation)
- Cocoa butter (TS 100%) — 28.0 kg
- Granulated sugar (TS 99.85%) — 47.0 kg
- Whole milk powder (TS 96%) — 25.0 kg
- Vanilla flavoring — 0.03 kg
- Lecithin (emulsifier) — 0.4 kg
Technological notes
White chocolate follows the same general production steps as milk chocolate — mixing, refining, conching, and tempering — but requires extra care because there is no cocoa mass to mask off-flavors. Conching time is typically shorter (4–12 hours). Tempering temperatures are lower than for dark chocolate: seed at 25–26 °C, working temperature 27–28 °C. Overheating during any stage can cause discoloration and a cooked milk flavor.
According to most international standards, white chocolate must contain at least 20% cocoa butter, at least 14% milk solids, and at least 3.5% milk fat. TS = total solids.