Nestle Crunch White was my first experience with white chocolate. I was hooked on them for awhile. They’re hard to find now. Amazon has them.
I buy Kit kat White at Walgreens. They’re very good.
Amazon sells Lindt CLASSIC RECIPE White Chocolate Bar. Looks very good.
There’s not much out there for fans of White Chocolate.
I like regular chocolate too. White chocolate is a nice change.
In principle I like white chocolate, but it’s rare to find products that have more than a bare minimum of cocoa butter. At least, it used to be rare, I should probably look through labels again.
I only like it if it has a lot of other ingredients, i.e. if the proportion of the white chocolate is well under 50% of the total ingredients. See’s Candies has something called Polar Bear Paws. It’s caramel covering peanuts which, in turn, is covered in white chocolate. I like them a lot.
White chocolate in higher proportions or by itself? No. Too sweet and bland.
That’s why I haven’t bought the Lindt white chocolate bar. Its a thick bar. I’m concerned it might be too rich.
Kit kat white only has a thin coating of white chocolate.
Pro-tip: don’t eat it all at once. 
But, yeah, that’s a problem with a lot of chocolates; they over-sweeten it. That’s fine when paired with other things, but ruins the chocolate by itself.
It is nice once in awhile and very good it made with quality ingredients or mixed with better stuff.
I’m a hater personally, but we watch The Great British Menu (a precursor to the Great British Bake Off) where elite Michelin starred British chefs compete to cook ultra high-end menu items for banquet. My wife and I (both white chocolate haters) are amazed that if a dessert on the show features chocolate it is far more likely to be white chocolate than real chocolate. And these are meant to be the best of the best, ultra fancy, desserts suitable for a queen (literally in some seasons), why white chocolate?!
It may be about ease of tempering, as they always make a big deal when a chef makes a dessert with real chocolate that needs to tempering.
I’m not super familiar with cooking techniques, but I think tempering chocolate requires high cocoa butter. A high-quality white chocolate has a lot of cocoa butter, but a subtle flavor. It makes a great base for other flavors, unlike regular chocolates which have the cocoa flavor. So you can get the melt-in-your-mouth feel of chocolate (from the cocoa butter) without the chocolate flavor (from the cocoa).
I like white chocolate myself, although I don’t prefer it to milk or dark, and rarely seek it out.
My wife, pepper Mill, a confirmed chocoholic, thinks white chocolate is an evil plot. My daughter isn’t fond of it, either.
A shout-out for white Toblerone!
I like white chocolate better than milk and 100 times better than dark. Apparently it’s something to do with being a “supertaster” with taste receptors in the tongue that find the taste of chocolate too bitter.
As far as I’m concerned the evil plot is for too much chocolate to take over. I’ve been to events where every dessert was chocolate.
I do.
My wife is a hater. My position is that it’s just misnamed. As long as your brain isn’t expecting chocolate, it’s a perfectly fine thing in it’s own right.
“Of growing prevalence in recent years are the white and pastel coatings, made either with hard butters or with cocoa butter. It is this latter type that some people erroneously (and illegally) call ‘white chocolate.’ There is no such thing as white chocolate, as can readily be seen by reviewing the federal standards of identity…. Even aside from the law, there is no moral justification for employing such a deceitful name. The only product used that even comes from the cocoa bean is the cocoa butter, and the faint reminiscence of chocolate flavor left in the cocoa butter is so slight as to be negligible.”
Chocolate Production and Use by L. Russell Cook, 1963. Pg. 218 (emphasis in original)
Thread title promotes an obvious scam that this board should be above contributing to in any way. Perhaps references to “the fake chocolate that is erroneously, illegally, immorally and deceitfully promoted as ‘white chocolate’” could be allowed. In any event, most of it tastes like shit.
I feel sorry for people who cling to semantics in declaring white chocolate “not chocolate”. If there’s enough cocoa butter in it, it will certainly retain the very light taste of chocolate.
I also understand why many people don’t like it, but that’s simply personal taste.
I don’t feel sorry for people who don’t understand the difference between semantics and federal law protecting consumers from scams. Nor will I ever have any sympathy for those who buy - let alone, eat - the fake chocolate that is erroneously, illegally, immorally and deceitfully promoted as ‘white chocolate’ thinking they have purchased actual chocolate instead of a sugar-infested disgusting substance designed to fool rubes with its marketing.
Out of date information.
- What is the composition of white chocolate?
White chocolate is the solid or semiplastic food prepared by mixing and grinding cocoa butter with one or more of the optional dairy ingredients listed in 21 CFR 163.124(b)(2) (see question 3 below) and one or more optional nutritive carbohydrate sweeteners. It contains a minimum of 20 percent cocoa butter, a minimum of 14 percent of total milk solids, a minimum of 3.5 percent milkfat, and a maximum of 55 percent nutritive carbohydrate sweeteners. (21 CFR 163.124)
The problem is that by specifying a minimum of 20% cocoa butter, it’s hard to find white chocolate that has more than that.
Thanks for the update.
I would still maintain that the trace amount of cocoa butter and total lack of cocoa solids in so-called “white chocolate” makes it less like “chocolate” and more like a case of severely misleading marketing, i.e., a scam.
Much more cocoa butter than that and you’re going to be eating a block of hard, solid, fat. It’s a hard dense block of fat at room temperature.
Cocoa butter has very little taste on its own. White chocolate is essentially milk chocolate without the cocoa.
I never heard of white chocolate until college. I guess the marketing worked for me. I saw the Nestle Crunch white bar and wanted to try it.
I eat a lot more dark chocolate. I keep a jar of Dove promises dark in my kitchen.
White is an occasional indulgance. Kit kat white is my main source.
Same with milk chocolate. I mostly get it on Baby Ruth or Snickers candy bars. I like regular kit kat bars. I don’t buy Hershey Bars.
Granted that one-fifth cocoa butter by weight is not a large amount, but it’s a lot more than a trace.
If I were coining terms, I’d not come up with “white chocolate” for something that doesn’t have cocoa solids. But something like “sweetened milk cocoa butter” is too long, although the most accurate.
All the words involved are a mess anyway. We have “cacao”, “cocoa”, “cocoa butter”, “cocoa solids”, “chocolate”, “chocolate liquor”, and likely more I’m forgetting.
Pure cocoa butter is hard at room temperature, but it’s melting point is close to human body temperature. That’s what gives the mouth-feel of chocolate and white chocolate.