Talk:White chocolate

message: OK. What's the difference between:
:needs to be at least 20% (by weight) cocoa butter, and at least 14% total milk solids
and
:needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids
Hmm?
Perhaps we can simplify to say that the EU has the same rules as the US? The only difference I did see was about the sugar content. 67.165.96.26 16:15, 20 December 2005 (UTC)
replies: text: AFAIK all specifications are by weight, even if that's not explicitely in the article. Icek 16:19, 27 June 2007 (UTC)
thread_title:  Redundant wording 

message: The article says that white chocolate was first popularly introduced in 1984 by Nestle's Alpine bar.  For two reasons, I don't think that is accurate.  
First, I grew up in the Washington DC area in the 1960's and 1970's and recall buying white chocolate at Fannie May's candy in Springfield Mall.  Fannie May was (and still is, I believe) a widespread chain of candy shops regularly found in the enclosed malls that started popping up in the 1960's.  Just like B.Dalton Bookseller (although that chain is mostly gone now). 
Second, one of my favorite childhood candy bars was the Zero bar, which is a white chocolate coating covering a caramel/almondy nougat.  That bar has been around for much longer than just since 1984.  While the Apline bar was perhaps the first solid white chocolate bar, I think the Zero bar predates it.
: According to Hershey the Zero is coated in "white fudge." I don't know if "white fudge" is the same as white chocolate.
--Pdpinch 03:26, 27 August 2006 (UTC)
replies: text: I think using the term 'popularly introduced' is just weasel words for "In my experience, I'd only ever heard of white chocolate when it was introduced". I'm sure it was popular in some circles well before that, or Nestle wouldn't have even put any money into researching a new candy bar. Personally, when Nestle came out with that candy bar, I remember thinking "Hey! I love white chocolate, I can't wait to try one of those.".  —Preceding unsigned comment added by 69.95.233.213 (talk) 21:21, 4 February 2008 (UTC)

text: In 1976–7 my favorite candybars included Nestlé Galak, white chocolate with cornflakes(!).  I was living in Switzerland at the time.  —Tamfang (talk) 07:43, 15 February 2008 (UTC)
thread_title:  Comment on History of White Chocolate 

message: Can anyone give some insight on this? --Elmedio (talk) 19:26, 31 October 2008 (UTC)
replies: text: I have looked around a bit and didn't find anything saying any religion can't eat theobromin, so I'm taking it out.  If anyone wants to put it back in, give a reference.  —Preceding unsigned comment added by 96.236.19.91 (talk) 01:08, 15 November 2008 (UTC)
thread_title:  Religious reasons against using Theobromin 

message: I can't see any reason for the cleanup tag, I don't think the article needs one. Also, there is already an appropriate photo- do we really need another one? What would be nice are some sources... J Milburn 11:43, 29 October 2006 (UTC)
replies: text: I don't think this a particularly constructive comment to leave on the discussion page. If you're not happy with the article and there is a distinct problem, such as missing citations, etc., then either fix the problem or put up a notice on the page so that others can fix it. Telling us that you think the article sucks and that the picture is awful doesn't really go anywhere. — metaprimer (talk) 11:05, 18 August 2007 (UTC)
thread_title:  Cleanup, picture and sources 

message: http://wordnetweb.princeton.edu/perl/webwn?s=white%20chocolate  
Now, at the above site it says, "(n) white chocolate (a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor)."
First of all, I do think white chocolate really is chocolate.
Secondly, what does anyone think of this chocolate liquor story?  And should something about chocolate liquor be mentioned here (or is it really nothing of importance)? I really don't know. 75.48.38.184 (talk) 01:09, 25 December 2009 (UTC)
thread_title: chocolate liquor

message: Because white chocolate does not contain non-fat solids of the cocoa bean, does it therefore also not contain caffeine?
If so, that could be added alongside the info on white chocolate being free of theobromine. --Spiff666 (talk) 18:19, 16 October 2009 (UTC)
thread_title:  Caffeine? 

message: Replaced a reference to "many people" saying that white chocolate is not actually chocolate with a reference to some specific websites.  They're the only sources I could find with "white chocolate is not chocolate" google search; if many people do indeed say this, they do not make highly ranked websites about it GAdam (talk) 03:53, 12 February 2010 (UTC)
thread_title:  Weasel words - who? 

message: These two sentence ".In a recent study White Chocolate was shown to improve mind function and growth. Brain activity increased by 10.37% allowing learning to sky rocket.[4]" are not mentioned in the article given as a source  —Preceding unsigned comment added by 210.142.240.43 (talk) 06:53, 18 March 2010 (UTC)
thread_title:  Brain activity not mentioned in the New York Times article 

message: The article presently states that "[o]ften, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively affect the flavor of the finished product." However, I think this quote misstates the cited source; the "finished product" there is regular chocolate, not white. 
The source actually states that white chocolate is improved by retaining the natural aroma of cocoa butter: "Deodorized cocoa butter is perfect for milk chocolate and dark chocolate (most of what any manufacturer produces). But it makes white chocolate, which has no chocolate liquor to provide flavor, taste more bland. This is why many experts feel that El Rey’s white chocolate, Icoa, is the finest in the world. Its cocoa butter has not been deodorized and retains its natural flavor. Icoa is the only white chocolate in the world made with undeodorized cocoa butter." 
I would propose to amend the article to state: "Often, the cocoa butter is deodorized to remove its strong taste." It is not necessary for the article to editorialize on the desirability of the cocoa butter flavor, since readers can go to the source link and make those inferences for themselves. JustAnotherWikiContributor (talk) 23:40, 12 May 2012 (UTC)
thread_title:  Effect of cocoa butter odor 

message: The Lake Placid News article mentions a Merken's company. There was a Merckens Chocolate Company in Buffalo (now owned by Archer Daniels Midland). I think it's highly likely this is the company, and the newspaper got the name wrong. It's also possible that the development of white chocolate at Merckens wasn't as groundbreaking as the article suggests. Ibadibam (talk) 18:13, 10 September 2013 (UTC)
thread_title:  Merken's/Merckens 

message: Vanilla is not inherent to white chocolate. It is not included in the regulatory definitions for white chocolate provided by the US Food and Drug Administration or  the European Union. That said, the optional inclusion of vanilla is mentioned in reliable sources, such as the American Heritage Dictionary and Encyclopedia Britannica. So while vanilla should not be considered a main ingredient of white chocolate, its use is common enough to warrant inclusion in this article. Ibadibam (talk) 17:39, 28 July 2015 (UTC)
thread_title:  Vanilla 

message: As the sources clearly state: The EU was first. EU regulations were intruduced in 2000, the US seemd to have adopted those regulations four years later. --StYxXx ⊗ 19:05, 10 April 2020 (UTC)
thread_title:  "The European Union has adopted the same standards" 

message: Hello, to continue improving the article, I found some sources that talk about the benefits of white chocolate in health matters. Also, added more information that can solidify the sections that are already in the article.Melanie.riveracolón (talk) 22:40, 2 October 2020 (UTC)
thread_title:  Adding sources.