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
Milk Tray soft, luxurious praline centre. Salted Caramel Charm: Chewy caramel enrobed in sea salt and milk chocolate with a drizzle of white chocolate. Truffle Heart: Milk chocolate with a soft cocoa truffle filling. Surprise Parcel: Milk chocolate with a surprisingly smooth white chocolate truffle centre. Exotic Delight Milk chocolate with turkish delight jelly filling, previously known as the Turkish Delight, it was renamed in 2013 and dropped from the selection in late 2015 as part of a 100th anniversary revamp of the design and chocolate selection. The “Exotic Delight” has been replaced with the “Apple Crunch” Toffee Charm Chewy Toffee enrobed