Is white chocolate actually chocolate?

Oficially white chocolate cannot be called "chocolate" because it does not contain chocolate liquor. Good white chocolate contains cocoa butter, sugar, milk solids, vanilla, and lecithin. Make sure when buying white chocolate that it contains cocoa butter as some inferior brands contain vegetable fat.

White chocolate is ivory-colored (white chocolate made with vegetable fat is white-colored) and is rich and creamy. Its sweet and subtle flavor complements other ingredients in baking.

A delicate chocolate that scorches easily, so always melt over very low heat. It sets up softer than dark chocolate because it does not contain chocolate liquor.

White chocolate will keep 6-10 months if stored in a cool dry place.

There are many good brands of chocolate on the market today, both domestic and foreign. The brand I use most often is Lindt (found at grocery and specialty stores) although I do sometimes use Baker's (found at grocery stores).

White chocolate is an ivory-white confection based on cocoa butter without the cocoa solids. It also includes milk solids, sugar, lecithin, and flavorings (usually including vanilla). Cocoa butter is the ingredient used in other chocolates so that they remain solid at room temperature yet melt easily in the mouth. Thus, white chocolate has a texture like that of chocolate but does not have the same taste. Some, however, find the taste similar to milk chocolate.

White chocolate was first made in Switzerland after World War I. It was first popularly distributed in America in 1984 with the introduction of Nestlé's Alpine White Chocolate bar, which contained white chocolate and almonds.

As white chocolate does not contain cocoa solids, it does not meet the standards to be called chocolate in many countries. In the United States, since 2004, white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. Before this date, US firms needed temporary marketing permits to sell this cocoa solids-free chocolate. In the European Union white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.

White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used.

No. It's just everything that is used to make milk chocolate except for the actual cocoa.

White chocolate is a blend of cocoa butter and milk solids, sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor

Yes, because it is just as manufactured as actual chocolate, just minor differences to alter color and taste slightly. After all, real chocolate is barely based on the cocoa bean anyway.

It has chocolate in it, yes, but it is of an entirely different ingredient make-up.

yes it's chocolate

mainly some cocoa and some other ingredients

NOpe

Technically, no - it's a candy confection.

I THINK THEY JUST WANTED TO GIVE IT ANOTHER NAME.