Creamy Inside: White Chocolate

White chocolate is a type of chocolate made from cocoa butter, sugar, and milk solids. Unlike dark or milk chocolate, it does not contain cocoa solids, which are responsible for the brown color and distinct chocolate flavor. The cocoa butter gives white chocolate its smooth texture and pale ivory color.

Manufacturers use white chocolate as a flavoring and texturizing ingredient in a wide variety of sweet foods. Its creamy sweetness makes it popular in confections like truffles, candies, and coatings, as well as in baked goods such as cookies, cakes, and pastries. It can also be found in ice cream and dessert sauces.

White chocolate is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily composed of sugar and fat, and like other high-sugar, high-fat foods, excessive consumption can contribute to weight gain and related health issues. International bodies like JECFA have evaluated cocoa butter and milk solids, but no specific health advisories are typically associated with white chocolate at normal consumption levels. Evidence does not suggest significant health concerns from typical intake.