How Was White Chocolate Invented?

Question: How Was White Chocolate Invented?

Answer: The invention of white chocolate is something of a mystery at this point. It is thought that white chocolate was invented in Switzerland, probably during the 1930’s, as a means of using excess cocoa butter.

As you are probably aware, many people believe that white chocolate is not real chocolate. In Europe, white chocolate isn’t considered real chocolate, but that’s not true in the United States, where white chocolate is considered real chocolate. The difference between dark chocolate and white chocolate may hold a clue as to how white chocolate was invented.

The cocoa beans that comprise chocolate are 54% cocoa butter. Cocoa butter is the naturally-occurring fat in cocoa beans, in the same way that peanut oil is the naturally-occurring fat in peanuts. Cocoa butter is a byproduct of making cocoa powder. It is the cocoa butter that creates the seductive melt-in-your-mouth quality of good chocolate. Cocoa butter is used in both dark and milk chocolates, as well as in white chocolate.

In our opinion, it is very likely white chocolate came about when someone realized they could use cocoa butter, sugar and milk (leaving out the cocoa beans) to make something that melted like chocolate but tasted sweet and milky. The recipe for white chocolate (cocoa butter, sugar, powdered or condensed milk, and flavorings) is almost identical to the recipe for milk chocolate (cocoa beans, sugar, powdered or condensed milk, cocoa butter, and flavorings). It wouldn’t surprise us if it was a producer of milk chocolate who made the discovery leading to the invention of white chocolate.

At this point, who invented white chocolate or how white chocolate was invented will probably always remain a mystery. If you have your own idea as to how was white chocolate invented, let us know and perhaps we will add it here as an alternative theory!