Talk:White chocolate

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 14 August 2020 and 4 December 2020. Further details are available on the course page. Student editor(s): Melanie.riveracolón. Peer reviewers: Paola Rios L, Diomarys25.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 12:54, 17 January 2022 (UTC)

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 17 August 2020 and 23 November 2020. Further details are available on the course page. Student editor(s): Cconde24.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 12:54, 17 January 2022 (UTC)

White Chocolate vs. Confectioner's Coating vs. Almond Bark
I have heard "confectioner's coating" called both "white chocolate" and "almond bark". Does anyone know what the actual differences between these are? "Confectioner's Coating" does not have a wiki entry... -Grammaticus Repairo 18:45, 22 December 2006 (UTC)


 * "Almond Bark" contains almonds. ;)


 * I think there may be regional variation on what things are called. As far as I know, "confectioner's coating" means that it doesn't contain cocoa butter, so that it is easier to melt and enrobe candy centers with than actual chocolate. Summer coating = confectioner's coating = compound coating = compound chocolate = chocolate summer coating = decorator's chocolate = confectioners' chocolate = confectionery coating = chocolate flavored coating = confectioners’ coating chocolate. White chocolate contains cocoa butter and so is something different from confectioner's coating, though no doubt this distinction may not be observed by all. - Nunh-huh 03:20, 24 December 2006 (UTC)

Redundant wording
OK. What's the difference between:
 * needs to be at least 20% (by weight) cocoa butter, and at least 14% total milk solids

and
 * needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids

Hmm?

Perhaps we can simplify to say that the EU has the same rules as the US? The only difference I did see was about the sugar content. 67.165.96.26 16:15, 20 December 2005 (UTC)

the difference is that one specifies that the 20% is by weight. do you understand what that means? weight and volume are not the same thing.. even when talking about chocolate.. and even among people who don't care about science but just eating chocolate, like you. —Preceding unsigned comment added by 75.9.47.5 (talk • contribs) 02:09, 15 September 2006


 * AFAIK all specifications are by weight, even if that's not explicitely in the article. Icek 16:19, 27 June 2007 (UTC)

Comment on History of White Chocolate
The article says that white chocolate was first popularly introduced in 1984 by Nestle's Alpine bar. For two reasons, I don't think that is accurate.

First, I grew up in the Washington DC area in the 1960's and 1970's and recall buying white chocolate at Fannie May's candy in Springfield Mall. Fannie May was (and still is, I believe) a widespread chain of candy shops regularly found in the enclosed malls that started popping up in the 1960's. Just like B.Dalton Bookseller (although that chain is mostly gone now).

Second, one of my favorite childhood candy bars was the Zero bar, which is a white chocolate coating covering a caramel/almondy nougat. That bar has been around for much longer than just since 1984. While the Apline bar was perhaps the first solid white chocolate bar, I think the Zero bar predates it.


 * According to Hershey the Zero is coated in "white fudge." I don't know if "white fudge" is the same as white chocolate.

--Pdpinch 03:26, 27 August 2006 (UTC)
 * I think using the term 'popularly introduced' is just weasel words for "In my experience, I'd only ever heard of white chocolate when it was introduced". I'm sure it was popular in some circles well before that, or Nestle wouldn't have even put any money into researching a new candy bar. Personally, when Nestle came out with that candy bar, I remember thinking "Hey! I love white chocolate, I can't wait to try one of those.". —Preceding unsigned comment added by 69.95.233.213 (talk) 21:21, 4 February 2008 (UTC)


 * In 1976–7 my favorite candybars included Nestlé Galak, white chocolate with cornflakes(!). I was living in Switzerland at the time.  —Tamfang (talk) 07:43, 15 February 2008 (UTC)

In the following section, the article claims white chocolate was made in New Hampshire after WWI and then immediately contradicts itself by saying that M&M was the first to prodcue it after seeing it made in Europe. Hasn't anyone already noticed this??:

Origin and production

White chocolate was first made in New Hampshire after World War I. M&M Candy was the first to produce white chocolate in the United States, having seen the product made in Europe just one year earlier. It was first popularly distributed in America in 1948[citation needed] with the introduction of Nestlé's Alpine White Chocolate bar, which contained white chocolate and chopped almonds.

The current article is at odds with the one at Milky Bar which states that it has been in production since the 1930s. If that's true, the 1955 date is wrong, or vice versa. 121.216.193.220 (talk) 04:51, 3 August 2008 (UTC)

I think the "first introduced by Hebert Candies in 1956" line should be deleted since the rest of the paragraph contradicts that claim. If Mars Incorporated saw white chocolate in Europe a year earlier, then clearly Herbert Candies did not invent white chocolate. Nor could they have introduced white chocolate in the U.S. if Mars Incorporated was the first to produce white chocolate in the United States. It also doesn't make sense to discuss only American companies who merely brought the product to the U.S. while completely ignoring the actual origin of the candy, which appears to have come from Europe. History does not begin & end at the shores of the United States.--Patriotic dissent (talk) 07:21, 19 February 2009 (UTC)

Religious reasons against using Theobromin
Can anyone give some insight on this? --Elmedio (talk) 19:26, 31 October 2008 (UTC)


 * I have looked around a bit and didn't find anything saying any religion can't eat theobromin, so I'm taking it out. If anyone wants to put it back in, give a reference.  —Preceding unsigned comment added by 96.236.19.91 (talk) 01:08, 15 November 2008 (UTC)

Cleanup, picture and sources
I can't see any reason for the cleanup tag, I don't think the article needs one. Also, there is already an appropriate photo- do we really need another one? What would be nice are some sources... J Milburn 11:43, 29 October 2006 (UTC)

I realize this comment is slightly later in date than the previous, but i have to disagree. This article is pretty bad for a wikipedia article on something as common as white chocolate. Considering the amount of information on "chocolate" i find it hard to believe that there is this little to say on white chocolate. Either this page needs a massive rework, or it needs to be merged with chocolate. I'm not going to put the tags on myself, because i don't want to defend any one choice as to how this goes, but something needs to change. Archtemplar 00:28, 18 May 2007 (UTC)

Wow, this article sucks. I have no inclination myself to do some research, but really guys, even the picture is awful. I'd like to put a clean-up tag on it, but I'm not that kind of guy - not the kind of guy who knows how to do that. 193.171.131.245 15:46, 8 June 2007 (UTC)


 * I don't think this a particularly constructive comment to leave on the discussion page. If you're not happy with the article and there is a distinct problem, such as missing citations, etc., then either fix the problem or put up a notice on the page so that others can fix it. Telling us that you think the article sucks and that the picture is awful doesn't really go anywhere. — metaprimer (talk) 11:05, 18 August 2007 (UTC)

Removed reference to Chris Glynn from the "Popular Culture" section as he is person of no real relevance. —Preceding unsigned comment added by Sbauman487 (talk • contribs) 16:50, 15 May 2008 (UTC)

This article still needs a lot of serious work.Turidoth (talk) 05:18, 28 September 2009 (UTC)

I have to second that the article is of poor quality. Unfortunately, it is hard to identify exactly what is wrong. It is not one or two thing that are really poor, but rather that everything is just a little sub-standard. A few minor pointers: The introduction with melting-in-mouth thing is odd and possibly irrelevant (I have never heard of this being the typical way to eat it). The page is somewhat too US-centric. A clear explanation of the difference between "real" chocolate and white chocolate is missing, even if it can be deduced from other statements.

IMO, this is one of the cases where it would be best to scrap the current contents and writing something good from scratch, rather than to try to fiddle with the many minor details that need to be fixed. (Small problems accumulated can be just as bad as one big problem---and a lot harder to correct.) In particular, I do not have the feeling that this article was thought through before the original writing. 94.220.253.72 (talk) 19:21, 2 January 2010 (UTC)

chocolate liquor
http://wordnetweb.princeton.edu/perl/webwn?s=white%20chocolate

Now, at the above site it says, "(n) white chocolate (a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor)."

First of all, I do think white chocolate really is chocolate.

Secondly, what does anyone think of this chocolate liquor story? And should something about chocolate liquor be mentioned here (or is it really nothing of importance)? I really don't know. 75.48.38.184 (talk) 01:09, 25 December 2009 (UTC)

1.)your wrong 2.)Chocolate liquore is broken down into Cocoa Butter and Cocoa Solids. White Chocolate gets the Cocoa Butter, nd Regular Chocolate get the Cocoa Solids. lol fyi. 3.)And i Lika to Doa tha cha cha like a sissy girl. =D —Preceding unsigned comment added by 24.183.191.27 (talk) 22:58, 12 June 2010 (UTC)

A better treatment of white chocolate

 * The Nibble. Can this be used as a source? The present Wikipedia article needs some correcting.--Wetman (talk) 11:38, 1 September 2008 (UTC)
 * Sure it can! I used it to correct the "History" part removing wrong statements such as "first introduced by Hebert Candies in 1956" which is obviously wrong under the light of this ref, as it was already in the USA in 1948 and long before at least in Switzerland. I also removed the rest of unsourced material that is probably just as wrong. I tried to formulate it in a less USA-centric point of view.
 * Please feel free to correct my style, though, as I'm not a native english speaker. Calimo (talk) 08:46, 3 March 2009 (UTC)

Caffeine?
Because white chocolate does not contain non-fat solids of the cocoa bean, does it therefore also not contain caffeine?

If so, that could be added alongside the info on white chocolate being free of theobromine. --Spiff666 (talk) 18:19, 16 October 2009 (UTC)

Weasel words - who?
Replaced a reference to "many people" saying that white chocolate is not actually chocolate with a reference to some specific websites. They're the only sources I could find with "white chocolate is not chocolate" google search; if many people do indeed say this, they do not make highly ranked websites about it GAdam (talk) 03:53, 12 February 2010 (UTC)

Brain activity not mentioned in the New York Times article
These two sentence ".In a recent study White Chocolate was shown to improve mind function and growth. Brain activity increased by 10.37% allowing learning to sky rocket.[4]" are not mentioned in the article given as a source —Preceding unsigned comment added by 210.142.240.43 (talk) 06:53, 18 March 2010 (UTC)

Effect of cocoa butter odor
The article presently states that "[o]ften, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively affect the flavor of the finished product." However, I think this quote misstates the cited source; the "finished product" there is regular chocolate, not white.

The source actually states that white chocolate is improved by retaining the natural aroma of cocoa butter: "Deodorized cocoa butter is perfect for milk chocolate and dark chocolate (most of what any manufacturer produces). But it makes white chocolate, which has no chocolate liquor to provide flavor, taste more bland. This is why many experts feel that El Rey’s white chocolate, Icoa, is the finest in the world. Its cocoa butter has not been deodorized and retains its natural flavor. Icoa is the only white chocolate in the world made with undeodorized cocoa butter."

I would propose to amend the article to state: "Often, the cocoa butter is deodorized to remove its strong taste." It is not necessary for the article to editorialize on the desirability of the cocoa butter flavor, since readers can go to the source link and make those inferences for themselves. JustAnotherWikiContributor (talk) 23:40, 12 May 2012 (UTC)

Merken's/Merckens
The Lake Placid News article mentions a Merken's company. There was a Merckens Chocolate Company in Buffalo (now owned by Archer Daniels Midland). I think it's highly likely this is the company, and the newspaper got the name wrong. It's also possible that the development of white chocolate at Merckens wasn't as groundbreaking as the article suggests. Ibadibam (talk) 18:13, 10 September 2013 (UTC)

Vanilla
Vanilla is not inherent to white chocolate. It is not included in the regulatory definitions for white chocolate provided by the US Food and Drug Administration or the European Union. That said, the optional inclusion of vanilla is mentioned in reliable sources, such as the American Heritage Dictionary and Encyclopedia Britannica. So while vanilla should not be considered a main ingredient of white chocolate, its use is common enough to warrant inclusion in this article. Ibadibam (talk) 17:39, 28 July 2015 (UTC)

"The European Union has adopted the same standards"
As the sources clearly state: The EU was first. EU regulations were intruduced in 2000, the US seemd to have adopted those regulations four years later. --StYxXx &#8855; 19:05, 10 April 2020 (UTC)

There's nothing in the current story that suggests otherwise, but there doesn't seem to be any good reason not to present it chronologically. So edited. - Nunh-huh 19:14, 10 April 2020 (UTC)

Adding sources.
Hello, to continue improving the article, I found some sources that talk about the benefits of white chocolate in health matters. Also, added more information that can solidify the sections that are already in the article.Melanie.riveracolón (talk) 22:40, 2 October 2020 (UTC)

Hello - topics on human health for Wikipedia have to be from reputable medical publications according to WP:MEDRS - read that guideline. The first three of your references are unusable spam sites. We are already using the ICCO source. Also, in your editing, please observe punctuation style described in WP:REFPUNCT. Zefr (talk) 23:03, 2 October 2020 (UTC)