What Is White Chocolate? Everything You Need to Know
One of the most common questions I get asked during my chocolate workshops is:
"Is white chocolate really chocolate?"
It’s a great question — and the answer is more complex (and more delicious) than you might expect.
Is White Chocolate Really Chocolate?
White chocolate is made from cocoa butter, which is extracted from the cocoa bean during chocolate production. Unlike milk or dark chocolate, white chocolate does not contain cocoa mass , the part of the bean responsible for chocolate’s dark colour,
Because of this, some people argue that white chocolate isn't “real” chocolate. But since it still comes from the cocoa bean, white chocolate is technically a true form of chocolate, just without the cocoa solids.
Chocolate buttons from my range including a luxury Colombian white chocolate.
Are Milky bar Buttons Real White Chocolate?
In the fine chocolate industry, products like Milkybar Buttons are classified as confectionery chocolate, rather than true white chocolate. This is because they contain very little cocoa butter.
Since cocoa butter is expensive, many mass-produced brands reduce its content and replace it with vegetable oils. If you check the label, you’ll spot added vegetable fats instead of the high cocoa butter content you’d expect in quality white chocolate.
What White Chocolate Do I Use?
For my workshops, I only use high-quality white chocolate with a minimum of 28% cocoa butter, sometimes as high as 36.5%.
In the UK, the legal minimum for white chocolate is 20% cocoa butter, the 36.5% white chocolate is made by Luker Cbocolate in Coliumbia.
Ingredients in the white chocolate I use:
Cocoa butter
Sugar
Milk powder
Emulsifier (usually soya lecithin)
Natural vanilla extract
Does All White Chocolate Taste the Same ?
Definitely not!
Just like milk and dark chocolate, white chocolate can taste different depending on:
The region where the cacao is grown
The variety of the cacao bean
Local environmental conditions
How the chocolate is processed
In my corporate chocolate workshops. after school clubs, hen parties and children’s events, we often start with a tasting. I provide two types of white chocolate:
One with 28% cocoa butter
One with 36.5% cocoa butter
The 28% version is creamy and sweet — exactly what most people expect from white chocolate. But the 36.5% version usually surprises everyone!
With their eyes closed, some people even think they’re tasting milk chocolate due to its richer, deeper flavour of cocoa.
Many people who thought they didn’t like white chocolate can change thier minds.
These fried eggs from Easter Workshops are made with 28% cocoa butter.
How Is White Chocolate Made?
White chocolate begins its journey just like all chocolate — from the cacao pod. Once harvested, the beans are fermented and dried. Then during processing, the nibs are pressed to extract cocoa butter.
White chocolate is made by combining:
Cocoa butter
Sugar
Milk powder
Emulsifiers
Natural flavourings such as vanilla or matcha
Because there’s no cocoa mass, white chocolate has a pale ivory colour and a mild, creamy flavour — perfect for pairing with fruit, herbs, or tart ingredients.
How I Use White Chocolate in My Workshops ?
White chocolate is one of my favourite ingredients to use in chocolate making classes and after-school workshops. It pairs beautifully with zesty, fruity flavours.
How I use white chocolate:
Truffles: In our boozy truffle workshops, we make lime and gin white chocolate truffles. The lime cuts through the richness and keeps the texture light and creamy.
Tea infusions: I also love combining white chocolate with Earl Grey tea — it gives a lovely hint of caramel to the finished treat.
Children’s summer sessions: In our summer holiday workshops, children will be making no-bake strawberry cheesecakes using white chocolate.
Non bake white chocolate and strawberry cheesecake.