For this white delight to be able to legally be called “white chocolate”, it must contain at least 20 percent cocoa butter, 14 percent milk solids and 3.5 percent milk fat. This is based on the Standards of Identity set fourth by the FDA (food and drug administration) in the United States. This was effective on January 1, 2004. Many times white chocolate is labeled “white confectionary” or “white coating”. Foreign countries have given it names such as “Blancor” or “Ivoire”.

While white chocolate is not equal to it's darker counter parts, it does have a few good points. It does not contain caffeine, it is more tolerable to those who have allergies to chocolate and it can be a delicious treat to those who eat it in moderation.

Genesee from The-Chocolate-Spot