White Chocolate

...is neither white, nor chocolate; discuss.

(Where is the comic, Linus?)

Since this came up the other day, I thought I'd do some research. Here is what wiki has to say...

(I don't care about wiki - where's the comic?)

"Since white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, and less than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted similar standards: white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.

Some "white chocolate", known as confectioner's coating or summer coating, is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor."

Having just read the above, you might well ask, "Where the fuck is the comic, Linus?"

Did I mention that "white chocolate was first made in Switzerland after World War I? Hebert's Candies was the first to produce white chocolate in the United States, having seen the product made in Europe just one year earlier."

Fascinating, no?