White chocolate White chocolate White chocolate does not contain non-fat cocoa solids, the primary constituent of chocolate liquor — chocolate in its raw, unsweetened form. During manufacturing, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate. As a result, this cocoa butter is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine. White chocolate may include additional flavorings, such as vanilla. Regulations govern what may be marketed as "white chocolate": In the United States, since
Swiss chocolate Swiss chocolate Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar can originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands. Switzerland is particularly renowned for its milk chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. The 17th century saw the start of chocolate processed in Switzerland. In the