White chocolate
A sweet confection made from cocoa butter, sugar and milk solids, without the cocoa solids that make chocolate brown.
- Baking ingredients and additives
In the US, white chocolate must contain at least 20% cocoa butter and 14% milk solids. Because it has no cocoa solids, it tastes mainly of milk, sugar and vanilla.
It scorches easily, so melt it gently, below about 110°F (43°C). In ganache it needs less cream than dark chocolate to reach the same firmness.
Bake it at VanillaGoods
- RecipeWhite chocolate ganache filling
- RecipeWhite chocolate glaze
- RecipeCaramelized white chocolate glaze
Tools for this
ChocoVision Revolation 2 Chocolate Tempering MachineTempers chocolate automatically and holds it at working temperature.See it on Amazon
Stainless Double Boiler Melting PotMelts chocolate gently so it never scorches or seizes.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- 21 CFR 163.124 White chocolate, U.S. Government (eCFR), Food and Drug Administration
- Small Entity Compliance Guide: Standard of Identity for White Chocolate, U.S. Food and Drug Administration
- The Art of Candy Making, Utah State University Extension
- White chocolate (Q742385), Wikidata