White chocolate is a confectionery made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. It is pale ivory in color and lacks many of the compounds found in milk, dark, and other chocolates. White chocolate is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F) . White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor, which is chocolate in its raw, unsweetened form. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate, but, unlike with other forms of chocolate, no cocoa mass is added back; cocoa butter is the only cocoa ingredient in white chocolate.

The exact recipe for white chocolate may vary depending on the manufacturer, but most white chocolate contains cocoa butter, sugar, milk solids, and vanilla flavoring. Some chocolatiers add spices such as ginger or cinnamon to their white chocolate for a richer, more decadent taste. The American FDA requires that a product must contain at least 20% cocoa fat, at least 3.5% milk fat, and at least 14% total milk solids to legally be marketed as “white chocolate” .

In summary, white chocolate is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. It does not contain cocoa solids, which are the primary non-fat constituent of conventional chocolate liquor. The exact recipe may vary depending on the manufacturer, but most white chocolate contains cocoa butter, sugar, milk solids, and vanilla flavoring.