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
Coconut milk through cheesecloth. Thin milk is produced by soaking the squeezed coconut pulp in water and further squeezing the pulp until a thinner liquid forms. Thick milk contains soluble, suspended solids, which makes it a good ingredient for desserts and rich and dry sauces. Because thin milk does not contain these soluble solids, it is mainly used in general cooking. The distinction between thick and thin milk is not usually made in Western nations due to the fact that fresh coconut milk is uncommon in these countries and most consumers buy coconut milk in cartons or cans. When refrigerated and left