White chocolate

White chocolate is a confectionery product made from cocoa butter, sugar, and milk solids. Unlike dark or milk chocolate, it does not contain cocoa solids, which gives it its characteristic pale colour and sweet, creamy flavour. It is produced by combining these ingredients and processing them to achieve a smooth texture.

White chocolate is used as a confectionery item on its own, or as an ingredient and flavouring in a wide range of sweet foods. Its creamy texture and sweet taste make it popular in baked goods like cookies and cakes, as well as in ice cream, desserts, and as a coating for confectionery.

White chocolate is not considered a food additive and is not listed on the Register of Food Additive Authorisations. It is primarily composed of sugar and fat, and as such, contributes to the overall energy content of foods. High consumption of foods high in sugar and fat can contribute to weight gain and associated health issues, as advised by the NHS. Regulatory bodies have not set specific limits for white chocolate itself, but general dietary guidelines recommend limiting intake of free sugars and saturated fats.