In order for something to officially be a “chocolate” it needs: chocolate liquor (from fermented coca beans) and cocoa solids. White chocolate does not contain either of these things.
- You would be less allergic to white chocolate because of the lack of cocoa
- Cacao was named Theobroma by Linnaeus; this means ‘food of the gods’. Ancient Mexicans named the pounded seeds ‘Chocolate.’
- Cocoa butter is the primary ingredient that allows chocolate to remain solid at room temperature and at the same time melt in the mouth, as its melting point is just below the average human body temperature.
- Cocoa butter is the fat removed from chocolate liquor after it is pressed.
Source: Today I found out