White choclate is real chocolate.

Why?

If you look at: http://www.essortment.com/food/whitechocolate_ttqo.htm , you will see the following:

Quote:

In order to be labeled chocolate (as defined in the United States by the Food and Drug Administration) a product must also contain cocoa solids from chocolate liquor. Chocolate liquor is not alcohol. Rather, it is the thick liquid produced when fermented, dried and roasted cocoa beans are shelled, then ground. This ground up inner bean is known as chocolate liquor and is the key ingredient in all of the chocolates on the market except for white chocolate

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E.U. won't define white chocoale as real chocolate either.  White chocolate usually is comprised of 22-25% cocoa butter, milk powder, sugar, and vanilla.  The cocoa bean naturally contains over 50% cocoa butter, as with most vegetable oils this has virtually no flavour. 

Basically, white chocolate tastes like a vanilla milkshake.........

Yup, AFAIK, otherwise it is something else, but not chocolate

Quote:

Originally Posted by Mike Zollner 

lol its a product made from parts of the cacao bean from the cacao tree but not chocolate. Just a sugary cacao bar that is not chocoalte..

Ah, but all chocolate is cacao but not all cacao is chocolate!

Now, you'll probably get no argument if you wanted to call them "processed white cacao" and "processed brown cacao", but then again, why?

Come to think of it, I kinda prefer "white cacao bar" , that way I don't get it mixed up with "white confectioner's coating" which has absolutely NOTHING to do with cacao!
 

Most white chocolates contain around 20-25% cocoa butter. The remaining ingredients are sugar, (over 50%) milk powder, vanilla, and soy lecethin.(both of these last two  are around .05%)

Plainly speaking, over 3/4 of the product does NOT come from the cocoa bean. 

That's something to think about.,.......... 

E.U. also stipulates that "Chocolate" must only contain cocoa solids, powder, butter or liquor, sugar, vanilla and up to 0.5% soy lecethin,  Nothing else is allowed.

A separate category is "Milk Chocolate", in which at least 30% must be cocoa liquor, but no other fats other than milk fat or cocoa butter are allowed

A lot of good information out there, and it is a very interesting subject.

I guess the question is in whether you want to use the word one way or another.  Laws don't make definitions and each country decides what legal value a commercially used word has, but words have meanings because people use them that way.  so if you want to call it "chocolate", Mike, go ahead!  For me, it's not what I consider chocolate, but my favorite eating chocolate is Novi 75% dark chocolate.  Hard to fit white chocolate into that sort of personal taste!   I like white "chocolate" as an ingredient in cakes and stuff, but in vanilla cakes. It gives a nice texture, but no chocolate flavor.