Definition of the word white chocolate

The origin of the term "white chocolate" can be traced back to the early 20th century. White chocolate, as we know it today, is a confection made from sugar, fat, milk solids, and cocoa butter, without any cocoa solids or powder. The term "white chocolate" came into use in the United States during the 1930s, when a company called Peter Paul Almanzetti introduced a product called "white plaisters," which consisted of coconut oil, sugar, and milk powder. The name "white plaisters" was chosen because of the product's resemblance to plaster of Paris, which was also white in color. In the 1940s, another company called Nestle introduced a similar product called "milk chocolate without chocolate" in Europe. This product was later renamed as "white chocolate" and became popular in the United States as well, thanks to the efforts of Swiss chocolatier Rudolf Lindt, who began producing white chocolate bars in the 1930s by refining and conching cocoa butter, giving it a creamy texture. However, the use of the term "white chocolate" has been a subject of controversy in the chocolate industry. This is because white chocolate does not contain any cocoa solids, making some people argue that it should not be called "chocolate" at all. In 2004, the European Parliament passed a regulation defining white chocolate as a confectionery product designed to imitate the flavor and appearance of chocolate, and calling for clearer labeling of white chocolate products. In summary, the term "white chocolate" evolved from a product called "white plaisters" in the 1930s, and gained popularity in Europe and the United States thanks to companies like Nestle and Rudolf Lindt. However, the use of the term "chocolate" for white chocolate remains a topic of debate in the chocolate industry.