White chocolate is not everyone's cup of tea. Lovers of this creamy delight enjoy its sweetness that one can't find in dark or milk chocolate. Many chocolate lovers have claimed that white chocolate is not "true" chocolate throughout the years. White chocolate lacks the rich brown and beige color generally associated with the sweet. However, white chocolate is still a part of the family, like pink chocolate!

White chocolate gets its texture, taste, and color from mixing cocoa butter with dairy and other ingredients like salt, sugar, and milk. Unlike dark and milk chocolate, white chocolate lacks the cocoa solids found in these varieties. As a result, white chocolate is unique because of the vanilla, making it creamy. Despite its mixed popularity, white chocolate—like many food histories (including the history of chocolate making itself)—is riddled with accidental mystery and discovery!

Did The Nestle Company Invent White Chocolate?

Several legends describe the history of white chocolate—some say it was an invention in New Hampshire after the First World War by an American. Others say Nestle invented white chocolate to use excess cocoa butter. However, popular opinion is the world-famous chocolate company started it all!

Henri Nestle, a German-Swiss chemist, invented the creamy white gold! Founder of the world-famous Nestle Group, he partnered with Daniel Peter to make high-quality milk chocolate using condensed milk, which the company was known for. In 1936, Nestle teamed up with Roche, a pharmaceutical group company, to develop Nestrovit, a product targeted at children to get their daily nutrients and vitamins. However, the team needed proper coating for the formula because it was meant to be distributed in tablet form (to retain all the nutrients from heat and humidity). Thus, cocoa butter was added to create the tablet's coating. Little did they know, they stumbled upon a discovery: white chocolate! Nestle realized that "non-medicinal versions" of Nestrovit can be created for consumers. Cue the introduction of Galak Bar, otherwise known as Milkybar!

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  • Did You Know? Around the years of the world wars, white chocolate was a cheaper form of chocolate than their milk and dark counterparts for families on lower incomes (it may have also graced some dinners in the history of holiday potlucks). Additionally, due to the war, shortages of milk and sugar also forced Nestle to end production of Milkybar and cease its production until 1956!

The Milkybar Story: White Chocolate Made With "Full Cream Milk"

Nestle first marketed white chocolate—their first product being Galak, known in the UK as Milkybar in 1936. Then, in 1987, Milkybar Buttons came into the market, white chocolate in the form of bite-sized button shapes. Following its success, white chocolate-covered raisins—marketed as Milkybar Raisins—came into the picture. Then came new additions, an extension of Milkybars—Milkybar Choo, Munchies, Sharing Block, and White Moments. Today, almost 100 years later, the UK still adores the Milkybar. In fact, over 1.9 billion buttons are sold every year in the UK!

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The Alpine White Chocolate Bar

America was also blessed with white chocolate, but not until 1948, when Nestle introduced the Alpine White chocolate bar. Though it's not currently available, some people may remember it in their younger years! Then, in 1993, Hershey's hopped on the competition and marketed Hugs, a Hershey's kisses white chocolate variety!

  • Did You Know? In 2002, the FDA revamped its definition of white chocolate. For a product to be called "white chocolate," it must be made with at least 20% cocoa butter (by weight), alongside 14% total milk solids, 3.5% milk fats, and up to 55% sweeteners. Otherwise, products must be called a confectionary or summer coating.

Before Nestle, Were There Other Pre-Existing White Chocolate Recipes?

Nestle is primarily credited for marketing the world's first white chocolate bar. However, history shows that previous white chocolate recipes existed, whether by chocolatiers, home cooks, or intended for "medicinal" purposes. For example, in 1913, a recipe for "vanilla tablets" was released by Walter Baker & Company. Meanwhile, the 19th edition of Rigby's Reliable Candy Teacher featured a recipe for "a cheap vanilla white chocolate" that involved 35 lbs of sugar!

Moreover, Sarah Wassberg from the Food History Blog investigated if Nestle really made white chocolate from historical archives. She found that before the launch of Milkybar, several recipes and articles about white chocolate were present in literature, which faintly resembled the sweet people enjoy today. For example, in the Druggist's General Receipt Book by Henry Blakely in 1871, there's a recipe for "white chocolate" made using white sugar, arrowroot powder, and cocoa butter. This recipe was similar to another one found in 1872's The Dessert Book: A Complete Manual from the best American and foreign authorities by "a Boston lady." According to the recipe, the prepared chocolate was designed for "delicate persons" and those afflicted with prolonged illness.

Though white chocolate is not everyone's definition of "fine chocolate," it's still well-loved and appreciated worldwide. Its ultra-creamy texture and sweet taste are a treat to foodies who love this sugary gold.

NEXT: The History of Croissants

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