I like it, but noticed different brands vary widely. ‘Bad’ white chocolate is nasty, but the ‘Good’ white chocolate is awesome
I never buy or eat white chocolate on its own, but Ben & Jerry’s New York Super Chunk ice cream has chunks of white chocolate in it that provide a very nice contrast to the chocolate ice cream and other chunky ingredients: “Chocolate Ice Cream with White & Dark Fudge Chunks, Pecans, Walnuts & Fudge-Covered Almonds.”
The white chocolate chunks are my favorite part of the ice cream.
That ice cream looks delicious.
It’s great! I think it’s the first B&J flavor I ever had.
There are about a dozen other flavors l like at least as much or more. Tiramisu, Chocolate Fudge Brownie, Chocolate Therapy, Mint Chocolate Cookie (mint ice cream with Oreo cookie pieces), and of course, Cherry Garcia.
Indeed, I’m flashing back on the difficult time I had convincing a friend (in AA) that chocolate/cocoa liquor was not the same thing as chocolate/cocoa liqueur.
I rather like white chocolate as part of something else - white chocolate macadamia nut cookies, though I used some very excellent white chocolate to make my own candies - toasted macadamia chunks, dried cranberries mixed into melted white chocolate, then blorped into the mini cupcake papers in a mini cupcake plaque. They came out nicely. Can’t remember the brand offhand, but I got it off Amazon.
Some people occasionally make noises regarding the definition of “chocolate”, which is understandable for such a well-loved food. But it’s probably not as bad as the horrors and semantic hubris done processing cheese into slices and spreads.
Wasn’t there a big hubbub over “a new type of chocolate” (red?) recently available? I tried it plain, in ice cream and in other desserts and was relatively unimpressed. Others must have thought so too since you see it less and less.
White hot chocolate (from Canadian coffeeshops, never seen it in a grocer) is very tasty and contains amazing amounts of fat and sugar for a beverage, so no wonder. I have not seen many chocolate bars in a white version but I suspect I would like them a little more than average (but probably find the normal ones better). It’s nice in cookies and looks aesthetic when different colours are mixed.
If there was a chocolate that was a non-event, I would include that one. Just my opinion, though, perhaps you like it more than I do.
I’ve never much cared if it has cocoa fat in it or not, as long as it tastes good to me. And I’ve not really run into anything that calls itself white chocolate that I didn’t like, though some brands do have a distinctive flavor.
Right now, though, for functional dietary reasons, I’m heavily limiting fat in my diet. And while I can find things with the flavor of chocolate without any actual cocoa fat (or other cocoa ingredients), I have a lot more trouble with white chocolate.
Cheap “chocolate” will adulterate the cocoa butter with another type of fat. Milk chocolate is honest about that. The USA FDA is strict about it in all other cases, but watch out in foreign-made “chocolate”. I think even EU standards for fat in chocolate is worse than US. My kids learned the hard way that Korean-made chocolate can be terrible.
Well, the only chocolate ingredient in white chocolate is the cocoa butter, so you’ll not find non-fat versions of that that can legally call itself any sort chocolate. And any sort of chocolate bar with a chocolate mouth-feel will have fat. But for chocolate flavor, baking cocoa (Dutch-processed cocoa powder you can find in the baking aisle) has little fat in it. You can add it to any baking recipe with only a little adjustment necessary without significantly increasing the fat content.
For myself, I mix baking cocoa directly into hot water, with a little sweetener, for my morning jolt of chocolate. Smooth and no coffee bitterness.
White chocolate mousse made with top-quality white chocolate is sublime.
I like white chocolate and am sad that the white chocolate m&m’s I was once able to find in a local Walmart are no longer a regularly stocked item. It is rare to find them now. I guess the powerful peanut butter lobby has spoken (although I do like peanut butter m&m’s too, so it’s not all bad).
And in the case of white chocolate this gives it an awful texture. Like having a mouthful of Crisco or lard.
Man, I still miss Alpine white chocolate bars. I am a chocolate nazi, white is clearly superior.
I think most of us have tried bunny-shaped lumps of candle. Though I may (or may not) have a soft spot for “Mr. Munchy”, you probably see this “chocolate” rarely in gourmet restaurants. As you know, it is proper to eat the ears first. 
I’d forgotten about them. They were great.
White Kit Kats are great when you need something to serve as white keys on a piano cake.
White chocolate is just cocoa butter. It’s chocolate with all the chocolate flavor removed. No thanks.