914:. 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. This makes cocoa butter the only cocoa ingredient in white chocolate. As pure pressed cocoa butter has a flavor that can be considered unpleasant in some applications, before it is used in white chocolate it is partly deodorized. This involves steam distilling the cocoa butter under a vacuum, or by using solvents. If cocoa butter were fully deodorized, it would lose all cocoa flavor; as a result, less deodorized (and therefore having a more full flavor) cocoa butters are used in dark chocolates, while white chocolates use more deodorized cocoa butter.
918:
manufacturers substitute milk powder for "white" chocolate crumb (a mixture of sugar, milk and cocoa butter dried simultaneously), to give it a caramelized flavor, and others make white chocolate softer by using skimmed milk powder and milk fat instead of full cream milk powder. The ratio between cocoa butter, sugar and milk fat impacts the quality, and higher quality white chocolate recipes require less sugar, and more cocoa butter and milk fat. In some chocolate, some cocoa butter is substituted for cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs). CBEs are fats with similar triglyceride structures, while CBSs are fats with dissimilar triglyceride structures that are refined to have similar qualities of hardness, mouthfeel and flavor release.
1037:
members of the public as to whether it is "really" chocolate, contributing to a bad reputation added to by perceptions of it being too sweet and containing too many additives. During the 2010s, white chocolate consumption declined as consumers opted for dark chocolate in light of attention to claims made about health benefits. White chocolate, supplemented with fat soluble colors and flavors, is often used to coat candies and cakes in the United States. In 2018, around half of the white chocolate was made of white chocolate bars, valued at US$ 19.18 billion. As of two years later, Nestle's
Milkybar white chocolate was the most popular white chocolate sold in the United Kingdom and Ireland.
942:
the chocolate is constantly stirred while being held between 38â40 °C (100â104 °F). Before tempering, chocolate is heated to ensure all the cocoa butter that has crystallized has melted. In white chocolate, this occurs at about 45 °C (113 °F), lower than milk and dark chocolates. During tempering, chocolate is cooled to the point where the cocoa butter can begin to crystallize, and then heated to ensure that of the various crystal structures, only the most stable remain. For white chocolate, the temperatures the chocolate is cooled to and then heated to are lower than those needed for other chocolates; up to four
938:
large steel rollers set to varying widths, turning the mass into a dry powder. White chocolate is then transferred to a conching machine. These machines mix and knead the mass, changing the flavor and texture. White chocolate is conched between 40â50 °C (104â122 °F), the lowest temperature of the traditional types of chocolate; conching at higher temperatures can "brown" the chocolate. After conching, the viscosity and taste of the mixture is standardized by adding flavorings, emulsifiers or cocoa butter. This is necessary, given the use of automatic molding and enrobing equipment.
252:
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38:
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120:
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267:, and Nestle releasing white chocolate versions of Aero and Kit-Kat. Today, white chocolate is considered acceptable for adults to eat, as seen by its inclusion in assortment boxes. In the United States during the 21st century, chocolate makers made more higher-quality white chocolate, in part in response to a rise in the cost of cocoa butter. Since 2012, the French chocolate manufacturer
941:
In the final step of production, the chocolate is tempered. While waiting to temper, the chocolate is kept in liquid chocolate storage. Storing white chocolate for this time is particularly difficult compared to other types of chocolate, as it tends to thicken at higher temperatures. To prevent this,
230:
in 1936. Making white chocolate was said to be a way to use milk powder and cocoa butter, which were then produced in excess. According to Nestlé, white chocolate was originally a coating for a vitamin product they were making with pharmaceutical group Roche. Historically in the United
Kingdom, white
290:
Cocoa butter can contribute a yellow color to white chocolate, which can be considered undesirable. White chocolate can smell of biscuit, vanilla or caramel, but can also easily pick up undesirable environmental smells. This can give it undesirable smells of rancidity or cheese. White chocolate made
243:
and called "compound coating". It was sold as "ivory", "blanc", or just wrapped in clear plastic bags. Consumers had difficulty distinguishing white chocolate made with and without cocoa butter. In 2002, the FDA regulated a standard of identity for white chocolate for the first time, after extensive
199:
and as a coating in confectionery. It has an ivory color, and can smell of biscuit, vanilla or caramel, although it can also easily pick up smells from the environment, and become rancid with its relatively short shelf life. In 2022, white chocolate made up ten percent of the chocolate market. As of
234:
White chocolate was not made and mass distributed in the United States until 1984, when Nestlé released Alpine White, a white chocolate bar which contained almonds. That decade, white chocolate gained popularity in the United States as imports rose from Europe and white chocolate became trendy. By
937:
In the mixing phase, cocoa butter is combined with sugar, milk solids, emulsifiers (such as soy lecithin), and flavors (such as vanilla). These ingredients are mixed until a rough paste is formed. After the ingredients are mixed, the mass enters a refining a machine. This carries the mass through
917:
Beyond cocoa butter, milk chocolate contains sugar, milk solids, emulsifiers (such as soy lecithin), and flavors (such as vanilla). Manufacturers vary the milk solids used to create different effects. Some use yoghurt powder as a milk powder, as the acidity masks the sweetness of the sugar. Other
298:
As cocoa antioxidants that act as preservatives are mainly present in the dark cocoa material that white chocolate lacks, white chocolate has a shorter shelf life than milk and dark chocolate. The presence of milk fats in white chocolate also mean white chocolate cannot be packed in a transparent
1036:
As of 2022, white chocolate accounted for about 10% percent of the overall chocolate market. The smaller consumption of white chocolate compared to milk and dark chocolate has been attributed to white chocolate containing fewer aromatic compounds. White chocolate is also controversial among some
1482:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1076:
of 4.87% for 2024â2028, driven by an increase in consumption in premium white chocolate. Europe was projected to account for 44% of this growth. These predictions were challenged by the unstable cocoa prices that had occurred since the mid 2010s.
184:
in 1936 and manufactured and nationally distributed in the United States in 1984. In the 21st century, manufacturers in the United
Kingdom began marketing white chocolate to adults and worldwide began producing higher-quality white chocolate.
165:. Among some members of the public, it is controversial whether white chocolate should be called chocolate and it only became recognized as chocolate in the United States during the 21st century. It is made by a process of mixing, refining,
996:
and not less than 14 percent by weight of total milk solids", and "not more than 55 percent by weight of a nutritive carbohydrate sweetener." Acceptable dairy elements when manufacturing white chocolate in the United States include
2715:
1481:
950:
Celsius lower when compared to dark chocolate. High milk fat contents in white and milk chocolates reduces the temperature at which they solidify. As a result, they require a comparatively high cooling time.
1120:
are used as sucrose substitutes. Sugar-free white chocolate also substitutes milk ingredients for lactose-free variants. Other varieties of white chocolate include organic, vegan and gluten-free chocolate.
295:, and provide flavor, some of these produced throughout the production process. Undesirable flavors in white chocolate include metal and paper or cardboard, and it has a reputation as being overly sweet.
2653:
200:
2024, the market for white chocolate was projected to grow by around five percent for the next few years, driven by an increase in consumption of premium white chocolate, particularly in Europe.
1040:
Belgium is a popular producer of white chocolate, often mixing it with milk or dark chocolates as decoration. Craft white chocolate is popular, particularly in Japan. As of 2024, demand for
235:
the 1990s, however, it had became unpopular and disliked. Marketing associated the product with Europe. As of 2001, much of the white chocolate sold in the United States was made of
2698:
1460:
1852:
2783:"White Chocolate Market Analysis Europe, North America, APAC, South America, Middle East and Africa - US, China, Germany, France, Canada - Size and Forecast 2024-2028"
2209:
Kamphuis, Henri J; Fowler, Mark S (2017). "Production of cocoa mass, cocoa butter and cocoa powder". In
Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
2581:
2117:
Gray, Michael P; Måñez-Cortell, Ăngel (2017). "Moulding, enrobing and cooling chocolate products". In
Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
836:
291:
from nondeodorized cocoa butter retain the aroma of chocolate, but have an unappealing taste to most consumers. Milk fats in white chocolate carry flavors, serve as
973:, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids of which enough milk fat is contained to make up 3.5%. In January 2022, the
1805:"Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption"
259:
Around the start of the start of the 21st century in the United
Kingdom, chocolate makers began marketing white chocolate to adults, with Cadbury releasing
2643:
2672:"It Gets Mixed Reviews, But White Chocolate Works in Easter Bunnies --- Trouble Is, Gourmets Disdain It, And Some of It Is Fake; That Waxy Crisco Flavor"
2790:
2599:"Food: White is the new brown: Remember the Milkybar kid and how white chocolate was strictly for children? Well, it's not any more, finds Tim Dowling"
292:
3367:
1044:
white chocolate is increasing. This is a product of a general increase in demand for premium chocolate, driven in part by an increase in demand for
2504:
1072:
According to a market research report released in May 2024, the white chocolate market was projected to grow by US$ 9.11 billion at a
2461:
Aydın, Nurcanan; Kian-Pour, Nasim; Toker, Omer Said (2021). "Caramelized white chocolate: efects of production process on quality parameters".
222:
While the history of white chocolate is unclear, there is a consensus that the first commercial white chocolate tablet, Nestlé Galak (known as
3298:
2548:
3335:
2737:
2337:
Talbot, Geoff (2017). "Properties of cocoa butter and vegetable fats". In
Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
2688:
2360:
Thomas, Jonathan (2017). "The global chocolate confectionery market". In
Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
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industry also purchases white chocolate, based on beliefs that it can help with "skin renewal and rejuvenation" and they use it in body
1856:
992:
defined that white chocolate should contain "not less than 20 percent by weight of cacao fat", "not less than 3.5 percent by weight of
2291:
Skytte, Ulla P; Kaylegian, Kerry E (2017). "Ingredients from milk". In
Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
1489:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
3310:
1452:
2314:
Stauffer, Marlene B (2017). "Quality control and shelf life". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
3315:
3340:
3330:
2153:
2084:
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1048:, sugar-free, vegan and gluten-free chocolate. Beyond sales direct to customer, white chocolate is also sold industrially as
2571:
1508:
299:
wrapper, as the milk fat is delicate, and will decompose faster if exposed to light. Instead, metallized films are used.
2849:
282:
for four days. As of 2024, Valrhona was lobbying the French government to recognize it as a separate type of chocolate.
3462:
245:
248:). This was enforced from 2004, requiring white chocolate to be made of at least 20% cocoa butter for the first time.
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2419:
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2327:
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Jewett, Sophie (2017). "Artisan chocolate making". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
2130:
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2065:
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Walker, John H (2017). "Bulk chocolate handling". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
3545:
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3325:
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255:
The market for premium white chocolate has grown in the 21st century. Above: white chocolate containing rose petals
22:
2806:
Zoumas, Barry; Kreisler, Wesley; Martin, Robert (1980). "Theobromine and Caffeine Content of Chocolate Products".
1128:, creating a chocolate with light caramel flavor. White chocolate bars can be flavored and filled, including with
3357:
3194:
1804:
974:
960:
2598:
2406:
Wells, Martin A (2017). "Chocolate crumb". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
192:, a variant, blond chocolate was invented, produced by slowly cooking white chocolate across multiple days.
2782:
832:
3087:
2761:
2525:
Cadby, Jeana; Araki, Tetsuya (March 2022). "The recent rise of craft chocolate in Japan: A 2019 snapshot".
1448:
1154:
3565:
3449:
3362:
1853:"Title 21, Chapter I, Subchapter B, Part 163.124 (white chocolate) of the US Code of Federal Regulations"
1149:
1073:
989:
2429:
Wohlmuth, Edward G (2017). "Recipes". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
3515:
3304:
2099:
853:, and 1% water (table). In a reference amount of 100 grams (3.5 oz), white chocolate supplies 540
823:
3560:
3429:
3345:
3320:
2186:
Jones, Carl E (2017). "Packaging". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.).
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264:
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882:
713:
674:
209:
2644:"How white chocolate evolved from a coating for kids' medicine into a sweet, creamy treat"
8:
3414:
3235:
3134:
2966:
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for adults, except for potassium, which is estimated based on expert recommendation from
726:
244:
lobbying from the Hershey's and the Chocolate Manufacturers Association (now part of the
3484:
3424:
3250:
3124:
3026:
3011:
2835:
2819:
2576:
2482:
Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?".
2270:
2239:
2140:
Hofberger, Randall; Tanabe, Nina Ann (2007). "Chocolate and Cocoa". In Hui, Y H (ed.).
1125:
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874:
850:
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615:
402:
177:
170:
2716:"For those who think white chocolate isn't 'real' chocolate, have we got bars for you"
2620:
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2319:
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2218:
2214:
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2168:
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2080:
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1045:
1029:
739:
513:
260:
240:
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2815:
2554:
2534:
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2265:
1174:
982:
907:
870:
648:
530:
251:
1108:. As maltitol is a laxative, some manufacturers combine it with a fiber blend and
906:
White chocolate does not contain cocoa solids, the primary non-fat constituent of
3439:
3419:
3398:
3159:
3129:
2904:
2743:
1052:, to be used by bakeries, confectioners and for making cookies and biscuits. The
998:
236:
2272:
The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
3199:
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970:
158:
154:
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1101:
911:
358:
196:
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3204:
3001:
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2509:
2234:
1504:
1129:
846:
752:
334:
162:
142:
89:
1528:
1526:
1447:
1124:
Blond chocolate is made by slowly heating white chocolate, which triggers
180:, white chocolate is the newest; first commercially sold by Swiss company
3529:
3293:
3245:
2971:
2941:
1010:
886:
862:
858:
807:
318:
97:
61:
2986:
2981:
2961:
2936:
2931:
2921:
2878:
2868:
1523:
1006:
926:
The basic process of making white chocolate involves mixing, refining,
885:(table). White chocolate contains only trace amounts of the stimulants
866:
547:
496:
279:
37:
2858:
1090:
1053:
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1002:
593:
580:
469:
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138:
51:
227:
181:
71:
3230:
2996:
2991:
2946:
2926:
2505:"E171: EU watchdog says food colouring widely used in UK is unsafe"
1893:
1117:
1113:
1097:
927:
893:, as these are present in the cocoa mass but not the cocoa butter.
890:
797:
479:
268:
223:
166:
3240:
3179:
1700:
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1661:
1659:
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1393:
1133:
1105:
1041:
993:
854:
436:
107:
93:
1785:
2621:"Goodbye E171: The EU bans titanium dioxide as a food additive"
1555:
1553:
1137:
1109:
1061:
1057:
985:), used as a common whitener in some white chocolate products.
563:
214:
119:
1695:
1652:
1565:
1405:
1390:
195:
Like milk and dark chocolate, white chocolate is used to make
3174:
348:
146:
3524:
2827:
1550:
1336:
2689:"Blond vs pink: French-Swiss battle for 'fourth' chocolate"
1177:, this chocolates tastes like higher-quality milk chocolate
978:
150:
1715:
1713:
1594:
1592:
1475:
1453:"Daily Value on the Nutrition and Supplement Facts Labels"
1368:
1366:
226:
in the United Kingdom), was launched by the Swiss company
21:
This article is about the confection. For other uses, see
2549:"New FDA standard won't allow fudging on white chocolate"
1773:
1245:
1243:
378:
2735:
1737:
1200:
2453:
2023:
2011:
1987:
1975:
1929:
1725:
1710:
1604:
1589:
1363:
1326:
1324:
1999:
1683:
1378:
1240:
3513:
1917:
1905:
1761:
1749:
1671:
1640:
1628:
1616:
1538:
1417:
1311:
1309:
1096:
Sugar-free and reduced sugar white chocolate contain
231:
chocolate has been closely associated with children.
16:
Chocolate made from cocoa butter without cocoa solids
2805:
1577:
1532:
1429:
1353:
1351:
1321:
1282:
1260:
1258:
1228:
2738:"This year's `hot' chocolate turns out to be white"
2460:
1963:
1899:
1218:
1216:
1214:
1212:
1210:
1208:
2736:
2670:
2547:
2431:Beckettâs Industrial Chocolate Manufacture and Use
2408:Beckettâs Industrial Chocolate Manufacture and Use
2385:Beckettâs Industrial Chocolate Manufacture and Use
2362:Beckettâs Industrial Chocolate Manufacture and Use
2339:Beckett's Industrial Chocolate Manufacture and Use
2316:Beckett's Industrial Chocolate Manufacture and Use
2293:Beckettâs Industrial Chocolate Manufacture and Use
2269:
2211:Beckettâs Industrial Chocolate Manufacture and Use
2188:Beckettâs Industrial Chocolate Manufacture and Use
2165:Beckettâs Industrial Chocolate Manufacture and Use
2119:Beckettâs Industrial Chocolate Manufacture and Use
1830:
1486:Dietary Reference Intakes for Sodium and Potassium
1306:
1294:
2116:
1791:
1348:
1270:
1255:
625:
446:
278:after white chocolate was accidentally left in a
3537:
2463:Journal of Food Measurement and Characterization
1205:
2290:
2139:
1704:
1665:
1571:
1411:
1399:
2208:
1559:
1441:
1342:
313:Nutritional value per 100 g (3.5 oz)
2843:
2276:(1st ed.). California: Ten Speed Press.
2619:
1825:
2572:"America Is Going Sweet on White Chocolate"
2079:(2nd English ed.). Montagud Editores.
1013:. White chocolate products may not contain
965:Regulations govern what may be marketed as
2850:
2836:
2524:
1993:
1857:United States Government Publishing Office
1449:United States Food and Drug Administration
2781:
2641:
2484:International Journal of Dairy Technology
2098:(3rd ed.). Croydon, United Kingdom:
1958:
1234:
2686:
2527:Journal of Agriculture and Food Research
2428:
2313:
2264:
2052:Afoakwa, Emmanuel Ohene (8 April 2016).
2029:
2017:
1981:
1935:
1879:"White Chocolate: Consumers Take Notice"
1731:
1719:
1689:
1610:
1598:
1372:
1330:
1249:
1084:
1032:is a popular source for white chocolate.
1024:
250:
213:
2759:
2596:
2545:
2481:
2231:
2142:Handbook of Food Products Manufacturing
2093:
2051:
2005:
1969:
1923:
1911:
1847:
1845:
1743:
1544:
1423:
1384:
1315:
1300:
869:, and a moderate source (10-15% DV) of
3538:
3316:European Cocoa and Chocolate Directive
2668:
2569:
2502:
2382:
2359:
2336:
2162:
2077:Chocolate Fusion: Chocolate in Cuisine
1836:
1779:
1767:
1755:
1677:
1646:
1634:
1622:
1288:
1276:
1264:
3331:International Cocoa Quarantine Centre
2831:
2793:from the original on 9 September 2024
2760:Twilley, Nicola (21 September 2020).
2713:
2642:Marchetti, Silvia (9 November 2019).
2405:
2185:
1954:
1952:
1950:
1948:
1946:
1944:
1583:
1435:
1222:
988:Since 2004 in the United States, the
271:has sold "blond chocolate", invented
3299:CĂŽte d'IvoireâGhana Cocoa Initiative
2656:from the original on 23 October 2022
2454:Journal, news and newspaper articles
1842:
1533:Zoumas, Kreisler & Martin (1980)
1196:
1194:
3368:Production in SĂŁo TomĂ© and PrĂncipe
2074:
1900:Aydın, Kian-Pour & Toker (2021)
1357:
1067:
13:
2820:10.1111/j.1365-2621.1980.tb02603.x
2714:Sethi, Simran (27 November 2017).
2687:Rousseau, Daphné (28 March 2024).
2570:Kummer, Corby (21 December 1988).
2546:Gersema, Emily (2 February 2003).
1941:
1463:from the original on 27 March 2024
285:
246:National Confectioners Association
14:
3577:
2701:from the original on 3 April 2024
2433:(5th ed.). West Sussex, UK:
2410:(5th ed.). West Sussex, UK:
2387:(5th ed.). West Sussex, UK:
2364:(5th ed.). West Sussex, UK:
2341:(5th ed.). West Sussex, UK:
2318:(5th ed.). West Sussex, UK:
2295:(5th ed.). West Sussex, UK:
2213:(5th ed.). West Sussex, UK:
2190:(5th ed.). West Sussex, UK:
2167:(5th ed.). West Sussex, UK:
2121:(5th ed.). West Sussex, UK:
1191:
1089:Vegan white chocolate, made with
977:banning the food coloring agent,
3523:
3492:
3479:
3478:
3326:International Cocoa Organization
3277:Child labour in cocoa production
2584:from the original on 5 July 2018
2496:10.1046/j.1471-0307.2003.00099.x
2054:Chocolate Science and Technology
1201:This year's `hot' chocolate 1990
118:
36:
23:White chocolate (disambiguation)
3493:
1871:
1819:
1797:
1792:Gray & Måñez-Cortell (2017)
1511:from the original on 9 May 2024
1167:
861:, is a rich source (22% of the
104:Ingredients generally used
2669:Murray, Matt (13 April 2001).
975:European Food Safety Authority
961:Legal definitions of chocolate
954:
901:
896:
1:
3341:Philippine chocolate industry
2857:
2597:Dowling, Tim (8 March 2002).
2503:Boffey, Daniel (7 May 2021).
1705:Hofberger & Tanabe (2007)
1666:Hofberger & Tanabe (2007)
1572:Skytte & Kaylegian (2017)
1412:Skytte & Kaylegian (2017)
1400:Skytte & Kaylegian (2017)
1184:
1080:
323:2,250 kJ (540 kcal)
272:
186:
2762:"The Race to Redesign Sugar"
1560:Kamphuis & Fowler (2017)
1343:Kamphuis & Fowler (2017)
1155:List of chocolate bar brands
831:Percentages estimated using
302:
7:
2094:Beckett, Stephen T (2019).
1150:Chocolate in savory cooking
1143:
1074:compound annual growth rate
990:Code of Federal Regulations
824:Link to USDA Database entry
10:
3582:
3305:The Dark Side of Chocolate
2539:10.1016/j.jafr.2022.100273
2475:10.1007/s11694-021-00890-1
2100:Royal Society of Chemistry
2039:
958:
921:
207:
203:
124:Media: White chocolate
20:
3473:
3407:
3381:
3358:Production in Ivory Coast
3259:
3213:
3070:
3010:
2914:
2867:
2747:. 3 May 1990. p. 17D
1020:
830:
820:
816:
806:
796:
788:
776:
772:
764:
751:
738:
725:
712:
699:
686:
673:
660:
647:
634:
613:
609:
605:
592:
579:
562:
546:
529:
512:
495:
478:
468:
455:
434:
430:
426:
419:
415:
399:
395:
391:
375:
371:
367:
357:
347:
331:
327:
317:
312:
113:
103:
85:
77:
67:
57:
47:
35:
3336:Manufacturers (vertical)
2649:South China Morning Post
2232:Leissle, Kristy (2018).
2096:The Science of Chocolate
2044:
1994:Cadby & Araki (2022)
1160:
910:; these are replaced by
308:Candies, white chocolate
3546:Chocolate confectionery
3195:Chocolate-covered foods
2808:Journal of Food Science
845:White chocolate is 59%
833:US recommendations
3373:World Cocoa Foundation
2075:Bau, Frédéric (2008).
1093:
1033:
837:the National Academies
256:
219:
161:, it does not contain
42:White chocolate tablet
3363:Production in Nigeria
3321:HarkinâEngel Protocol
3110:Chocolate chip cookie
1088:
1028:
421:Vitamins and minerals
254:
217:
3311:Environmental impact
3170:Cioccolato di Modica
2744:St. Petersburg Times
2694:Agence France-Presse
2266:Presilla, Maricel E.
1140:, nuts and vanilla.
969:: since 2000 in the
930:, standardizing and
218:1936 ad for Milkybar
210:History of chocolate
169:, standardizing and
3454:Military chocolate
3415:Chocolate addiction
3346:Production in Ghana
3135:Chocolate ice cream
2967:Tetramethylpyrazine
2721:The Washington Post
2626:European Commission
1782:, pp. 474â475.
1535:, pp. 314â316.
1132:, caramel, coffee,
1015:artificial coloring
531:Pantothenic acid (B
309:
32:
3566:Types of chocolate
3425:Chocolate fountain
3125:Chocolate crackles
2577:The New York Times
1126:Maillard reactions
1094:
1050:compound chocolate
1034:
778:Other constituents
307:
257:
220:
178:types of chocolate
176:Of the three main
28:
3511:
3510:
3450:In savory cooking
3430:Chocolate museums
3351:Ghana Cocoa Board
3267:Organic chocolate
3221:Aerated chocolate
3165:Chocolate truffle
3150:Chocolate pudding
3140:Chocolate liqueur
3100:Chocolate brownie
3095:Chocolate biscuit
2629:. 18 January 2022
2155:978-0-470-04964-8
2086:978-84-7212-117-1
2058:Wiley (publisher)
1826:Goodbye E171 2022
1746:, pp. 95â96.
1496:978-0-309-48834-1
1112:. Alternatively,
843:
842:
768:
767:
293:flavor precursors
261:Cadbury Snowflake
241:hydrogenated fats
132:
131:
3573:
3561:Swiss inventions
3528:
3527:
3519:
3501:
3496:
3495:
3487:
3482:
3481:
3272:Fair trade cocoa
3155:Chocolate spread
3014:
2889:Chocolate liquor
2871:
2861:
2852:
2845:
2838:
2829:
2828:
2823:
2802:
2800:
2798:
2778:
2776:
2774:
2756:
2754:
2752:
2740:
2732:
2730:
2728:
2710:
2708:
2706:
2683:
2681:
2679:
2674:
2665:
2663:
2661:
2638:
2636:
2634:
2616:
2614:
2612:
2593:
2591:
2589:
2566:
2564:
2562:
2555:Orlando Sentinel
2551:
2542:
2521:
2519:
2517:
2499:
2478:
2448:
2425:
2402:
2379:
2356:
2333:
2310:
2287:
2275:
2261:
2228:
2205:
2182:
2159:
2136:
2113:
2090:
2071:
2033:
2027:
2021:
2015:
2009:
2003:
1997:
1991:
1985:
1979:
1973:
1967:
1961:
1956:
1939:
1933:
1927:
1921:
1915:
1909:
1903:
1897:
1891:
1890:
1888:
1886:
1881:. 6 October 2022
1875:
1869:
1868:
1866:
1864:
1849:
1840:
1834:
1828:
1823:
1817:
1816:
1814:
1812:
1801:
1795:
1789:
1783:
1777:
1771:
1765:
1759:
1753:
1747:
1741:
1735:
1729:
1723:
1717:
1708:
1702:
1693:
1687:
1681:
1675:
1669:
1663:
1650:
1644:
1638:
1632:
1626:
1620:
1614:
1608:
1602:
1596:
1587:
1581:
1575:
1569:
1563:
1557:
1548:
1542:
1536:
1530:
1521:
1520:
1518:
1516:
1479:
1473:
1472:
1470:
1468:
1445:
1439:
1433:
1427:
1421:
1415:
1409:
1403:
1397:
1388:
1382:
1376:
1370:
1361:
1355:
1346:
1340:
1334:
1328:
1319:
1313:
1304:
1298:
1292:
1286:
1280:
1274:
1268:
1262:
1253:
1247:
1238:
1235:Marchetti (2019)
1232:
1226:
1220:
1203:
1198:
1178:
1175:Maricel Presilla
1171:
1068:Projected growth
983:titanium dioxide
949:
945:
908:chocolate liquor
871:pantothenic acid
629:
567:
551:
534:
517:
500:
483:
457:Vitamin A equiv.
450:
417:
416:
310:
306:
277:
274:
237:palm kernel oils
191:
188:
122:
86:Main ingredients
40:
33:
31:
27:
3581:
3580:
3576:
3575:
3574:
3572:
3571:
3570:
3551:Swiss chocolate
3536:
3535:
3534:
3522:
3514:
3512:
3507:
3506:
3499:
3485:
3469:
3440:Cocoa smuggling
3420:Chocolate bloom
3403:
3377:
3255:
3209:
3160:Chocolate syrup
3130:Chocolate gravy
3120:Chocolate coins
3066:
3012:
3006:
2910:
2905:Theobroma cacao
2869:
2863:
2859:
2856:
2826:
2796:
2794:
2772:
2770:
2750:
2748:
2726:
2724:
2704:
2702:
2677:
2675:
2659:
2657:
2632:
2630:
2610:
2608:
2587:
2585:
2560:
2558:
2515:
2513:
2456:
2451:
2445:
2422:
2399:
2376:
2353:
2330:
2307:
2284:
2250:
2225:
2202:
2179:
2156:
2133:
2110:
2087:
2068:
2047:
2042:
2037:
2036:
2030:Wohlmuth (2017)
2028:
2024:
2018:Wohlmuth (2017)
2016:
2012:
2004:
2000:
1992:
1988:
1982:Wohlmuth (2017)
1980:
1976:
1968:
1964:
1957:
1942:
1936:Wohlmuth (2017)
1934:
1930:
1922:
1918:
1910:
1906:
1902:, p. 3182.
1898:
1894:
1884:
1882:
1877:
1876:
1872:
1862:
1860:
1851:
1850:
1843:
1835:
1831:
1824:
1820:
1810:
1808:
1803:
1802:
1798:
1790:
1786:
1778:
1774:
1766:
1762:
1754:
1750:
1742:
1738:
1732:Wohlmuth (2017)
1730:
1726:
1720:Stauffer (2017)
1718:
1711:
1703:
1696:
1690:Presilla (2001)
1688:
1684:
1676:
1672:
1664:
1653:
1645:
1641:
1633:
1629:
1621:
1617:
1611:Wohlmuth (2017)
1609:
1605:
1599:Wohlmuth (2017)
1597:
1590:
1582:
1578:
1570:
1566:
1558:
1551:
1543:
1539:
1531:
1524:
1514:
1512:
1497:
1480:
1476:
1466:
1464:
1446:
1442:
1434:
1430:
1422:
1418:
1410:
1406:
1398:
1391:
1383:
1379:
1373:Presilla (2001)
1371:
1364:
1356:
1349:
1341:
1337:
1331:Rousseau (2024)
1329:
1322:
1314:
1307:
1299:
1295:
1287:
1283:
1275:
1271:
1263:
1256:
1250:Wohlmuth (2017)
1248:
1241:
1233:
1229:
1221:
1206:
1199:
1192:
1187:
1182:
1181:
1172:
1168:
1163:
1146:
1136:, honey, mint,
1083:
1070:
1023:
999:evaporated milk
967:white chocolate
963:
957:
947:
943:
924:
904:
899:
826:
821:
759:
746:
733:
720:
707:
694:
681:
668:
655:
642:
630:
600:
587:
574:
565:
557:
549:
541:
532:
524:
515:
507:
498:
490:
481:
463:
451:
422:
411:
406:
387:
382:
343:
338:
305:
288:
286:Characteristics
275:
212:
206:
189:
135:White chocolate
128:
58:Place of origin
43:
30:White chocolate
29:
26:
17:
12:
11:
5:
3579:
3569:
3568:
3563:
3558:
3553:
3548:
3533:
3532:
3509:
3508:
3505:
3504:
3490:
3475:
3474:
3471:
3470:
3468:
3467:
3466:
3465:
3460:
3452:
3447:
3442:
3437:
3432:
3427:
3422:
3417:
3411:
3409:
3405:
3404:
3402:
3401:
3396:
3391:
3385:
3383:
3379:
3378:
3376:
3375:
3370:
3365:
3360:
3355:
3354:
3353:
3343:
3338:
3333:
3328:
3323:
3318:
3313:
3308:
3301:
3296:
3291:
3286:
3281:
3280:
3279:
3269:
3263:
3261:
3257:
3256:
3254:
3253:
3248:
3243:
3238:
3233:
3228:
3223:
3217:
3215:
3211:
3210:
3208:
3207:
3202:
3200:Mint chocolate
3197:
3192:
3187:
3182:
3177:
3172:
3167:
3162:
3157:
3152:
3147:
3145:Chocolate milk
3142:
3137:
3132:
3127:
3122:
3117:
3115:Chocolate chip
3112:
3107:
3105:Chocolate cake
3102:
3097:
3092:
3091:
3090:
3080:
3074:
3072:
3068:
3067:
3065:
3064:
3059:
3054:
3049:
3044:
3039:
3034:
3029:
3024:
3018:
3016:
3008:
3007:
3005:
3004:
2999:
2994:
2989:
2984:
2979:
2974:
2969:
2964:
2959:
2954:
2952:Phenethylamine
2949:
2944:
2939:
2934:
2929:
2924:
2918:
2916:
2912:
2911:
2909:
2908:
2901:
2896:
2891:
2886:
2881:
2875:
2873:
2865:
2864:
2855:
2854:
2847:
2840:
2832:
2825:
2824:
2814:(2): 314â316.
2803:
2779:
2767:The New Yorker
2757:
2733:
2711:
2684:
2666:
2639:
2617:
2594:
2567:
2543:
2522:
2500:
2479:
2457:
2455:
2452:
2450:
2449:
2443:
2426:
2420:
2403:
2397:
2380:
2374:
2357:
2351:
2334:
2328:
2311:
2305:
2288:
2282:
2262:
2248:
2229:
2223:
2206:
2200:
2183:
2177:
2160:
2154:
2144:. New Jersey:
2137:
2131:
2114:
2108:
2091:
2085:
2072:
2066:
2048:
2046:
2043:
2041:
2038:
2035:
2034:
2032:, p. 506.
2022:
2020:, p. 507.
2010:
2008:, p. 117.
2006:Beckett (2019)
1998:
1986:
1984:, p. 493.
1974:
1970:Twilley (2020)
1962:
1959:technavio 2024
1940:
1938:, p. 508.
1928:
1924:Afoakwa (2016)
1916:
1912:Leissle (2018)
1904:
1892:
1870:
1841:
1829:
1818:
1807:. 23 June 2000
1796:
1794:, p. 396.
1784:
1772:
1770:, p. 475.
1760:
1758:, p. 308.
1748:
1744:Beckett (2019)
1736:
1734:, p. 495.
1724:
1722:, p. 545.
1709:
1707:, p. 683.
1694:
1682:
1680:, p. 474.
1670:
1668:, p. 682.
1651:
1649:, p. 177.
1639:
1637:, p. 176.
1627:
1625:, p. 162.
1615:
1613:, p. 498.
1603:
1601:, p. 497.
1588:
1586:, p. 136.
1576:
1574:, p. 131.
1564:
1549:
1545:Beckett (2019)
1537:
1522:
1495:
1474:
1440:
1438:, p. 640.
1428:
1424:Beckett (2019)
1416:
1414:, p. 109.
1404:
1402:, p. 108.
1389:
1387:, p. 140.
1385:Beckett (2003)
1377:
1375:, p. 183.
1362:
1347:
1335:
1320:
1316:Dowling (2002)
1305:
1301:Gersema (2003)
1293:
1291:, p. 671.
1281:
1269:
1254:
1252:, p. 492.
1239:
1227:
1204:
1189:
1188:
1186:
1183:
1180:
1179:
1165:
1164:
1162:
1159:
1158:
1157:
1152:
1145:
1142:
1082:
1079:
1069:
1066:
1022:
1019:
971:European Union
959:Main article:
956:
953:
923:
920:
903:
900:
898:
895:
849:, 32% fat, 6%
841:
840:
828:
827:
822:
818:
817:
814:
813:
810:
804:
803:
800:
794:
793:
790:
786:
785:
780:
774:
773:
770:
769:
766:
765:
762:
761:
757:
755:
749:
748:
744:
742:
736:
735:
731:
729:
723:
722:
718:
716:
710:
709:
705:
703:
697:
696:
692:
690:
684:
683:
679:
677:
671:
670:
666:
664:
658:
657:
653:
651:
645:
644:
640:
638:
632:
631:
624:
619:
611:
610:
607:
606:
603:
602:
598:
596:
590:
589:
585:
583:
577:
576:
572:
570:
560:
559:
555:
553:
544:
543:
539:
537:
527:
526:
522:
520:
510:
509:
505:
503:
493:
492:
488:
486:
476:
475:
472:
466:
465:
461:
459:
453:
452:
445:
440:
432:
431:
428:
427:
424:
423:
420:
413:
412:
409:
407:
400:
397:
396:
393:
392:
389:
388:
385:
383:
376:
373:
372:
369:
368:
365:
364:
361:
355:
354:
351:
345:
344:
341:
339:
332:
329:
328:
325:
324:
321:
315:
314:
304:
301:
287:
284:
205:
202:
197:chocolate bars
159:dark chocolate
130:
129:
127:
126:
114:
111:
110:
105:
101:
100:
87:
83:
82:
79:
75:
74:
69:
65:
64:
59:
55:
54:
49:
45:
44:
41:
15:
9:
6:
4:
3:
2:
3578:
3567:
3564:
3562:
3559:
3557:
3556:Swiss cuisine
3554:
3552:
3549:
3547:
3544:
3543:
3541:
3531:
3526:
3521:
3520:
3517:
3503:
3502:
3491:
3489:
3488:
3477:
3476:
3472:
3464:
3463:United States
3461:
3459:
3456:
3455:
3453:
3451:
3448:
3446:
3443:
3441:
3438:
3436:
3433:
3431:
3428:
3426:
3423:
3421:
3418:
3416:
3413:
3412:
3410:
3406:
3400:
3397:
3395:
3392:
3390:
3387:
3386:
3384:
3380:
3374:
3371:
3369:
3366:
3364:
3361:
3359:
3356:
3352:
3349:
3348:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3307:
3306:
3302:
3300:
3297:
3295:
3292:
3290:
3287:
3285:
3284:Big Chocolate
3282:
3278:
3275:
3274:
3273:
3270:
3268:
3265:
3264:
3262:
3258:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3236:Dutch process
3234:
3232:
3229:
3227:
3226:Broma process
3224:
3222:
3219:
3218:
3216:
3212:
3206:
3203:
3201:
3198:
3196:
3193:
3191:
3188:
3186:
3185:Hot chocolate
3183:
3181:
3178:
3176:
3173:
3171:
3168:
3166:
3163:
3161:
3158:
3156:
3153:
3151:
3148:
3146:
3143:
3141:
3138:
3136:
3133:
3131:
3128:
3126:
3123:
3121:
3118:
3116:
3113:
3111:
3108:
3106:
3103:
3101:
3098:
3096:
3093:
3089:
3086:
3085:
3084:
3083:Chocolate bar
3081:
3079:
3076:
3075:
3073:
3069:
3063:
3060:
3058:
3055:
3053:
3052:Raw chocolate
3050:
3048:
3045:
3043:
3040:
3038:
3035:
3033:
3030:
3028:
3025:
3023:
3020:
3019:
3017:
3015:
3009:
3003:
3000:
2998:
2995:
2993:
2990:
2988:
2985:
2983:
2980:
2978:
2975:
2973:
2970:
2968:
2965:
2963:
2960:
2958:
2957:Phenylalanine
2955:
2953:
2950:
2948:
2945:
2943:
2940:
2938:
2935:
2933:
2930:
2928:
2925:
2923:
2920:
2919:
2917:
2913:
2907:
2906:
2902:
2900:
2897:
2895:
2892:
2890:
2887:
2885:
2882:
2880:
2877:
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2874:
2872:
2866:
2862:
2853:
2848:
2846:
2841:
2839:
2834:
2833:
2830:
2821:
2817:
2813:
2809:
2804:
2792:
2788:
2784:
2780:
2769:
2768:
2763:
2758:
2746:
2745:
2739:
2734:
2723:
2722:
2717:
2712:
2700:
2696:
2695:
2690:
2685:
2673:
2667:
2655:
2651:
2650:
2645:
2640:
2628:
2627:
2622:
2618:
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2605:
2600:
2595:
2583:
2579:
2578:
2573:
2568:
2557:
2556:
2550:
2544:
2540:
2536:
2532:
2528:
2523:
2512:
2511:
2506:
2501:
2497:
2493:
2489:
2485:
2480:
2476:
2472:
2468:
2464:
2459:
2458:
2446:
2444:9781118780145
2440:
2436:
2432:
2427:
2423:
2421:9781118780145
2417:
2413:
2409:
2404:
2400:
2398:9781118780145
2394:
2390:
2386:
2381:
2377:
2375:9781118780145
2371:
2367:
2363:
2358:
2354:
2352:9781118780145
2348:
2344:
2340:
2335:
2331:
2329:9781118780145
2325:
2321:
2317:
2312:
2308:
2306:9781118780145
2302:
2298:
2294:
2289:
2285:
2283:1-58008-143-6
2279:
2274:
2273:
2267:
2263:
2259:
2255:
2251:
2249:9781509513208
2245:
2241:
2237:
2236:
2230:
2226:
2224:9781118780145
2220:
2216:
2212:
2207:
2203:
2201:9781118780145
2197:
2193:
2189:
2184:
2180:
2178:9781118780145
2174:
2170:
2166:
2161:
2157:
2151:
2147:
2143:
2138:
2134:
2132:9781118780145
2128:
2124:
2120:
2115:
2111:
2109:9781788012355
2105:
2101:
2097:
2092:
2088:
2082:
2078:
2073:
2069:
2067:9781118913789
2063:
2059:
2055:
2050:
2049:
2031:
2026:
2019:
2014:
2007:
2002:
1995:
1990:
1983:
1978:
1971:
1966:
1960:
1955:
1953:
1951:
1949:
1947:
1945:
1937:
1932:
1926:, p. 37.
1925:
1920:
1914:, p. 55.
1913:
1908:
1901:
1896:
1880:
1874:
1858:
1854:
1848:
1846:
1838:
1837:Boffey (2021)
1833:
1827:
1822:
1806:
1800:
1793:
1788:
1781:
1780:Jewett (2017)
1776:
1769:
1768:Jewett (2017)
1764:
1757:
1756:Walker (2017)
1752:
1745:
1740:
1733:
1728:
1721:
1716:
1714:
1706:
1701:
1699:
1692:, p. 64.
1691:
1686:
1679:
1678:Jewett (2017)
1674:
1667:
1662:
1660:
1658:
1656:
1648:
1647:Talbot (2017)
1643:
1636:
1635:Talbot (2017)
1631:
1624:
1623:Talbot (2017)
1619:
1612:
1607:
1600:
1595:
1593:
1585:
1580:
1573:
1568:
1562:, p. 64.
1561:
1556:
1554:
1547:, p. 53.
1546:
1541:
1534:
1529:
1527:
1510:
1506:
1502:
1498:
1492:
1488:
1487:
1478:
1462:
1458:
1454:
1450:
1444:
1437:
1432:
1426:, p. 19.
1425:
1420:
1413:
1408:
1401:
1396:
1394:
1386:
1381:
1374:
1369:
1367:
1360:, p. 38.
1359:
1354:
1352:
1345:, p. 65.
1344:
1339:
1332:
1327:
1325:
1317:
1312:
1310:
1302:
1297:
1290:
1289:Thomas (2017)
1285:
1278:
1277:Kummer (1988)
1273:
1266:
1265:Murray (2001)
1261:
1259:
1251:
1246:
1244:
1236:
1231:
1224:
1219:
1217:
1215:
1213:
1211:
1209:
1202:
1197:
1195:
1190:
1176:
1173:According to
1170:
1166:
1156:
1153:
1151:
1148:
1147:
1141:
1139:
1135:
1131:
1127:
1122:
1119:
1115:
1111:
1107:
1104:, instead of
1103:
1102:sugar alcohol
1099:
1092:
1087:
1078:
1075:
1065:
1063:
1059:
1055:
1051:
1047:
1043:
1038:
1031:
1027:
1018:
1016:
1012:
1008:
1004:
1000:
995:
991:
986:
984:
980:
976:
972:
968:
962:
952:
939:
935:
933:
929:
919:
915:
913:
909:
894:
892:
888:
884:
880:
876:
872:
868:
864:
860:
856:
852:
848:
847:carbohydrates
838:
834:
829:
825:
819:
815:
811:
809:
805:
801:
799:
795:
791:
787:
784:
781:
779:
775:
771:
763:
756:
754:
750:
743:
741:
737:
730:
728:
724:
717:
715:
711:
704:
702:
698:
691:
689:
685:
678:
676:
672:
665:
663:
659:
652:
650:
646:
639:
637:
633:
628:
623:
620:
618:
617:
612:
608:
604:
597:
595:
591:
584:
582:
578:
571:
569:
561:
554:
552:
545:
538:
536:
528:
521:
519:
511:
504:
502:
497:Riboflavin (B
494:
487:
485:
477:
473:
471:
467:
460:
458:
454:
449:
444:
441:
439:
438:
433:
429:
425:
418:
414:
408:
405:
404:
398:
394:
390:
384:
381:
380:
374:
370:
366:
362:
360:
359:Dietary fiber
356:
352:
350:
346:
340:
337:
336:
335:Carbohydrates
330:
326:
322:
320:
316:
311:
300:
296:
294:
283:
281:
270:
266:
262:
253:
249:
247:
242:
238:
232:
229:
225:
216:
211:
201:
198:
193:
183:
179:
174:
172:
168:
164:
160:
156:
152:
148:
144:
140:
137:is a form of
136:
125:
121:
116:
115:
112:
109:
106:
102:
99:
95:
91:
88:
84:
80:
76:
73:
70:
66:
63:
60:
56:
53:
50:
46:
39:
34:
24:
19:
3497:
3483:
3435:Chocolatiers
3408:Other topics
3303:
3289:Chocolaterie
3061:
3002:Valeric acid
2977:Theophylline
2903:
2899:Cocoa solids
2894:Cocoa butter
2884:Flavor cocoa
2811:
2807:
2797:24 September
2795:. Retrieved
2789:. May 2024.
2786:
2773:25 September
2771:. Retrieved
2765:
2751:25 September
2749:. Retrieved
2742:
2725:. Retrieved
2719:
2705:28 September
2703:. Retrieved
2692:
2678:25 September
2676:. Retrieved
2660:28 September
2658:. Retrieved
2647:
2633:25 September
2631:. Retrieved
2624:
2611:25 September
2609:. Retrieved
2604:The Guardian
2602:
2588:22 September
2586:. Retrieved
2575:
2561:25 September
2559:. Retrieved
2553:
2530:
2526:
2516:25 September
2514:. Retrieved
2510:The Guardian
2508:
2487:
2483:
2466:
2462:
2430:
2407:
2384:
2361:
2338:
2315:
2292:
2271:
2233:
2210:
2187:
2164:
2141:
2118:
2095:
2076:
2053:
2025:
2013:
2001:
1996:, p. 4.
1989:
1977:
1965:
1931:
1919:
1907:
1895:
1883:. Retrieved
1873:
1861:. Retrieved
1859:. 5 May 2021
1832:
1821:
1809:. Retrieved
1799:
1787:
1775:
1763:
1751:
1739:
1727:
1685:
1673:
1642:
1630:
1618:
1606:
1584:Wells (2017)
1579:
1567:
1540:
1513:. Retrieved
1485:
1477:
1465:. Retrieved
1456:
1443:
1436:Jones (2017)
1431:
1419:
1407:
1380:
1338:
1296:
1284:
1272:
1230:
1223:Sethi (2017)
1169:
1130:butterscotch
1123:
1095:
1071:
1039:
1035:
987:
966:
964:
940:
936:
925:
916:
905:
844:
782:
777:
626:
621:
614:
447:
442:
435:
401:
377:
333:
297:
289:
258:
233:
221:
194:
175:
163:cocoa solids
143:cocoa butter
134:
133:
90:Cocoa butter
18:
3458:Switzerland
3399:Switzerland
3294:Chocolatier
3246:Sugar crust
3078:CaffĂš mocha
2972:Theobromine
2942:Flavan-3-ol
2607:. p. 6
1011:malted milk
955:Regulations
912:milk solids
902:Ingredients
897:Manufacture
887:theobromine
863:Daily Value
859:food energy
808:Theobromine
480:Thiamine (B
276: 2005
190: 2005
98:milk solids
62:Switzerland
3540:Categories
3382:By country
3032:Couverture
2987:Tryptophan
2982:Tryptamine
2962:Salsolinol
2937:Enkephalin
2932:Endorphins
2922:Anandamide
2915:Components
2879:Bulk cocoa
2870:Cocoa bean
2533:. 100273.
1811:27 October
1358:Bau (2008)
1185:References
1081:Variations
1007:buttermilk
879:phosphorus
867:riboflavin
701:Phosphorus
280:bain-marie
208:See also:
68:Created by
3251:Tempering
3214:Processes
3190:beverages
2860:Chocolate
2787:technavio
2258:988580966
1091:rice milk
1054:cosmetics
1042:artisanal
1003:skim milk
932:tempering
883:potassium
865:, DV) of
714:Potassium
688:Manganese
675:Magnesium
594:Vitamin K
581:Vitamin E
564:Folate (B
548:Vitamin B
514:Niacin (B
470:Vitamin A
303:Nutrition
171:tempering
153:. Unlike
139:chocolate
52:Chocolate
3486:Category
3260:Industry
3231:Conching
3071:Products
3042:Gianduja
3027:Compound
2997:Tyrosine
2992:Tyramine
2947:Lecithin
2927:Caffeine
2791:Archived
2727:26 March
2699:Archived
2654:Archived
2582:Archived
2268:(2001).
1885:26 March
1509:Archived
1505:30844154
1467:28 March
1461:Archived
1451:(2024).
1144:See also
1118:fructose
1114:sorbitol
1098:maltitol
1017:agents.
928:conching
891:caffeine
855:calories
798:Caffeine
783:Quantity
727:Selenium
695:0.008 mg
622:Quantity
616:Minerals
558:0.056 mg
542:0.608 mg
525:0.745 mg
508:0.282 mg
491:0.063 mg
443:Quantity
437:Vitamins
269:Valrhona
224:Milkybar
167:conching
141:made of
78:Invented
3500:Outline
3445:History
3389:Belgium
3241:Enrober
3180:Ganache
2040:Sources
1515:21 June
1134:fondant
1106:sucrose
1058:lotions
1046:organic
1030:Belgium
994:milkfat
946:degrees
922:Process
875:calcium
851:protein
760:0.74 mg
669:0.24 mg
656:0.06 mg
636:Calcium
588:0.96 mg
403:Protein
204:History
108:Vanilla
3516:Portal
3394:France
3088:brands
3022:Baking
2441:
2418:
2395:
2372:
2349:
2326:
2303:
2280:
2256:
2246:
2240:Polity
2221:
2198:
2175:
2152:
2129:
2106:
2083:
2064:
1503:
1493:
1138:nougat
1110:stevia
1021:Market
1009:, and
948:
944:
881:, and
740:Sodium
734:4.5 ÎŒg
721:286 mg
708:176 mg
649:Copper
643:199 mg
601:9.1 ÎŒg
349:Sugars
319:Energy
228:Nestlé
182:Nestlé
117:
72:Nestlé
3175:Fudge
3062:White
3013:Types
2490:(3).
2435:Wiley
2412:Wiley
2389:Wiley
2366:Wiley
2343:Wiley
2320:Wiley
2297:Wiley
2235:Cocoa
2215:Wiley
2192:Wiley
2169:Wiley
2146:Wiley
2123:Wiley
2045:Books
1863:7 May
1161:Notes
792:1.3 g
789:Water
747:90 mg
682:12 mg
474:30 IU
363:0.2 g
265:Dream
147:sugar
94:sugar
3530:Food
3205:Mole
3057:Ruby
3047:Milk
3037:Dark
2799:2024
2775:2024
2753:2024
2729:2023
2707:2024
2680:2024
2662:2024
2635:2024
2613:2024
2590:2024
2563:2024
2518:2024
2439:ISBN
2416:ISBN
2393:ISBN
2370:ISBN
2347:ISBN
2324:ISBN
2301:ISBN
2278:ISBN
2254:OCLC
2244:ISBN
2219:ISBN
2196:ISBN
2173:ISBN
2150:ISBN
2127:ISBN
2104:ISBN
2081:ISBN
2062:ISBN
1887:2023
1865:2021
1813:2010
1517:2024
1501:PMID
1491:ISBN
1469:2024
1100:, a
1060:and
979:E171
889:and
812:0 mg
802:0 mg
753:Zinc
662:Iron
575:7 ÎŒg
464:9 ÎŒg
410:5.87
386:32.1
342:59.2
263:and
157:and
155:milk
151:milk
149:and
81:1936
48:Type
2816:doi
2535:doi
2492:doi
2471:doi
1457:FDA
1116:or
1062:wax
857:of
719:10%
706:14%
641:15%
627:%DV
540:12%
506:22%
448:%DV
379:Fat
239:or
173:.
3542::
2812:45
2810:.
2785:.
2764:.
2741:.
2718:.
2697:.
2691:.
2652:.
2646:.
2623:.
2601:.
2580:.
2574:.
2552:.
2529:.
2507:.
2488:56
2486:.
2469:.
2467:15
2465:.
2437:.
2414:.
2391:.
2368:.
2345:.
2322:.
2299:.
2252:.
2242:.
2238:.
2217:.
2194:.
2171:.
2148:.
2125:.
2102:.
2060:.
2056:.
1943:^
1855:.
1844:^
1712:^
1697:^
1654:^
1591:^
1552:^
1525:^
1507:.
1499:.
1459:.
1455:.
1392:^
1365:^
1350:^
1323:^
1308:^
1257:^
1242:^
1207:^
1193:^
1064:.
1005:,
1001:,
934:.
877:,
873:,
758:7%
745:4%
732:8%
693:0%
680:3%
667:1%
654:7%
599:8%
586:6%
573:2%
556:3%
523:5%
489:5%
462:1%
353:59
273:c.
187:c.
145:,
96:,
92:,
3518::
2851:e
2844:t
2837:v
2822:.
2818::
2801:.
2777:.
2755:.
2731:.
2709:.
2682:.
2664:.
2637:.
2615:.
2592:.
2565:.
2541:.
2537::
2531:7
2520:.
2498:.
2494::
2477:.
2473::
2447:.
2424:.
2401:.
2378:.
2355:.
2332:.
2309:.
2286:.
2260:.
2227:.
2204:.
2181:.
2158:.
2135:.
2112:.
2089:.
2070:.
1972:.
1889:.
1867:.
1839:.
1815:.
1519:.
1471:.
1333:.
1318:.
1303:.
1279:.
1267:.
1237:.
1225:.
981:(
839:.
568:)
566:9
550:6
535:)
533:5
518:)
516:3
501:)
499:2
484:)
482:1
25:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
