White chocolate, despite lacking cocoa solids, is still considered a type of chocolate. It is made from cocoa butter, sugar, and milk solids, resulting in a creamy and buttery texture. The FDA requires that white chocolate is made up of at least 20% cocoa butter, 3.5% milkfat, and 14% milk solids. White chocolate is often used in baking, as a decorative drizzle or coating, or as an ingredient in creamy desserts like mousse or truffles. Because it is very sweet, white chocolate shines with bitter, tart, or nutty flavors that offset its sweetness.
White Chocolate Applications: White chocolate is ideal for making dipping and drizzling sauces, mousses, pastry creams, and confectionaries.