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 that the larger amount of money paid for fair trade cocoa goes directly to the farmers. The effectiveness of fair trade has been questioned. In a 2014 article, "The Economist" stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system. Chocolate is sold in chocolate bars, which come in dark chocolate, milk chocolate and white chocolate varieties. Some bars that are mostly chocolate have other ingredients blended into the chocolate, such as nuts, raisins or crisped rice. Chocolate is used as an ingredient in a huge variety of