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White chocolate is a chocolate made from cocoa butter, sugar and milk solids. It is ivory in color as it does not contain the non-fat components of cocoa (cocoa solids). Of the three traditional types of chocolate (the others being milk and dark), white chocolate is the least popular; its taste and texture are divisive. White chocolate is sold in a variety of forms and it is common for manufacturers to pair white chocolate with other flavors. White chocolate is made industrially in a five-step process. The ingredients are mixed to form a paste; the paste is refined, reducing the particle size to a powder; then agitated for several hours (known as conching); further processing standardizes its viscosity and taste; and the chocolate is tempered by heating, cooling and then reheating. White chocolate was first sold commercially in tablet form in 1936 by the Swiss company NestlΓ©. It was not until the 1980s that white chocolate became popular in the United States. (Full article...)
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