Chocolate is one of the most popular culinary treats in the world, with roots that go back to ancient Mayan culture. But there’s one type of chocolate that is much more modern, dating back to World War I: white chocolate. The very first white chocolate was made in Switzerland, and not long after by Herbert’s Candies in the US.
Utter deliciousness aside, there’s a continuous controversy around the definition of white chocolate as actual chocolate. The essential difference between white chocolate and other types of chocolate is that it doesn’t contain any cocoa solids at all, but only cocoa butter. That’s why many countries around the globe do not consider it to be real chocolate.
For countries who do deign to define this yummy snack as real chocolate, the definition varies: different countries set different rules as to the specific standards that white chocolate needs to live up to in order to be considered real chocolate.
The American law from 2004 (yes, there’s an actual white chocolate law!) determines that ‘real’ white chocolate has to consist of at least 20% cocoa butter, at least 14% milk solids, and less than 55% sweeteners. The European law, however, only sticks to the cocoa butter and milk solids parts.
What do you think? Does it even matter? As long as white chocolate stays so utterly delicious, we think not.
