White chocolate
The white chocolate is a confectionery of color white ivory produced starting from the Cocoa butter. It contains also dairy products, Sucre, Lécithine, and Arôme S (generally of the Vanille). The cocoa butter is an ingredient used in others Chocolat S so that they remain solid with room temperature but which they found in the mouth.
The white chocolate was produced for the first time in Suisse after the First World War. He was a popular success with the the United States in 1984 with the chocolate bars Milka Nestlé which contained white chocolate and almonds.
The white chocolate not containing solid cocoa, it does not meet the standards of nomenclature of the chocolate in many countries. With the the United States, since 2004, the white chocolate must contain at least 20% (in mass) of cocoa butter, at least 14% of dairy product and less than 55% of sweetening product as sugar. In the European Union the white chocolate must at least contain cocoa butter 20% and at least 14% of dairy product.
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