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
Chocolate milk nutritionists have criticized chocolate milk for its high sugar content and its relationship to childhood obesity. In New York City, school food officials report that nearly 60 percent of the 100 million cartons served each year contain fat-free chocolate milk. Because chocolate milk can contain twice as much sugar as plain low-fat milk from added sugars, some school districts have stopped serving the product altogether, including some areas in California and Washington, D.C. According to a nationally representative online survey commissioned by the Innovation Center of U.S. Dairy, seven percent of American adults believe that chocolate milk comes from brown