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 milk the benefits of drinking chocolate milk were likely due to its ratio of carbohydrates to protein, among other nutritional properties. However, this study was small in scale as it was conducted on only nine athletes and was partially funded by the dairy industry. Furthermore, the study compared chocolate milk to two energy drinks and unflavored milk was not used as a comparison, so it is unknown if chocolate milk is superior to unflavored milk as a recovery drink. An April 2007 study from Loughborough University indicated that chocolate milk can boost recovery when taken after athletic workouts. The study found