White chocolate 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. Before this date, American firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners. In the 1930s, the white chocolate Milkybar was launched in Europe by Swiss company Nestlé. In North America, Kuno Baedeker developed a white chocolate while working for the Merckens Chocolate Company in 1945. White chocolate White chocolate does not contain
Chocolate gravy gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated, then stirred continuously until cooked. When a thick and rich consistency is achieved, the butter and vanilla are added. Other ingredients, such as crumbled bacon, are usually added afterward near the end of preparation. Chocolate gravy Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar. This variety is more common in cuisine of the Southern United States and is most often served