Did you know that white chocolate isn’t really ‘chocolate‘ at all?
In order for a product to be labelled as ‘chocolate‘ it must contain cocoa mass/solids (the brown stuff). The percentage of cocoa mass in a product also varies from country to country.
As a general rule American milk ‘chocolate‘ must contain at least 10% cocoa mass in order to be labelled as such. And in the UK milk ‘chocolate‘ must contain at least 20%, and in the EU it’s 25%.
There is no minimum or maximum percentage for dark chocolate products, but it is usually 55% or higher on average.
Globally, white chocolate contains no cocoa solids and is mostly composed of milk, sugar and cocoa butter which in turn gives it its white, creamy texture and colour.
Depending on where you’re eating this concoction, the term ‘white chocolate‘ also has a legal definition. In the UK ‘white chocolate‘ products must contain at least 20% cocoa butter. However, in the US products like this are often labelled as a ‘candy‘, and not ‘chocolate‘.
But don’t let the legal definitions and import laws affect what you like to eat! The various laws, rules and regulations of each country’s confectionery can be a puzzlesome one! Just because one nation doesn’t class something as chocolate, it doesn’t necessarily mean it’s the same for your home country. And what is defined as ‘cocoa mass‘ is also up for debate around the world! It is what it is. And so long as it’s tasty, does it matter?
If you like the waxy texture of Hershey’s milk chocolate (11%) over a decadent Lindt truffle (30%) then good for you…!