National White Chocolate Day: The Chocolate That Had to Prove Itself
September 22 — National White Chocolate Day
White chocolate has always been the odd one out in the chocolate family. Some people love its creamy sweetness, while others argue that it isn't really chocolate at all.
But the story of white chocolate is more interesting than the debate.
White Chocolate Skepticism in 1916
Long before white chocolate became a familiar candy-bar flavor, people were already questioning whether such a thing could exist.
In December 1916, International Confectioner published an article by T. B. McRobert discussing reports of a mysterious “snow white” chocolate supposedly being produced in Switzerland. McRobert was highly skeptical. He even wondered whether the product had somehow been bleached, questioning whether it could actually be edible or meet American food regulations.
In other words, white chocolate was being discussed years before the product we recognize today became commercially established. (THE FOOD HISTORIAN)
The skepticism makes sense when you understand what chocolate traditionally looks like. Cocoa beans contain both cocoa butter and cocoa solids. Cocoa solids provide much of chocolate's characteristic brown color and deep cocoa flavor.
White chocolate takes a different route: the cocoa solids are removed, leaving cocoa butter, sugar and milk ingredients as the foundation. (Food Republic)
So, Who Invented White Chocolate?
This is where the history gets a little complicated.
Nestlé is generally credited with introducing the first commercially successful modern white chocolate. Nestlé's history places the development in the 1930s, when the company was producing Nestrovit, a vitamin-enriched condensed-milk product.
According to Nestlé, its researchers added cocoa butter while developing a solid form of the product. The result helped lead to the creation of a white chocolate confection. Nestlé subsequently introduced Galak in continental Europe and Milkybar in the United Kingdom. (Nestlé Global)
There is, however, an important distinction: Nestlé didn't necessarily invent the idea of a white-colored chocolate from scratch. Earlier references and recipes exist, and the 1916 discussion demonstrates that the concept was circulating before Nestlé's commercial product.
Guinness World Records lists Nestlé's introduction of white chocolate as occurring in 1930, while Nestlé's own historical material identifies 1936 as the year its Milkybar/Galak story began. (Guinness World Records)
So rather than saying one individual “invented” white chocolate, it is more accurate to say that Nestlé is widely credited with pioneering the modern commercial form of white chocolate.
Why Do People Say White Chocolate Isn't Chocolate?
That's the great white-chocolate debate.
Traditional chocolate contains cocoa solids. White chocolate contains cocoa butter, but no cocoa solids. That gives it its ivory color and milder flavor.
So technically, white chocolate comes from the cocoa bean—but it doesn't contain the part of the bean that gives dark and milk chocolate their familiar chocolate color and intense cocoa flavor.
That distinction is exactly why white chocolate has had skeptics from the beginning.
And yet, more than a century after people questioned whether “snow white chocolate” could even be real, it remains a staple in desserts, pastries, candy and professional kitchens.
Shear Taste White Chocolate Recipe
Instead of simply eating white chocolate from a bar, let's put it to work in the kitchen.
White Chocolate Strawberry Bark
Yield: About 12–16 pieces
Ingredients
12 oz quality white chocolate, chopped
1 cup freeze-dried strawberries, lightly crushed
¼ cup roasted pistachios, chopped
2 tbsp toasted coconut
½ tsp vanilla extract
Pinch of sea salt
Method
Melt the chocolate: Place the white chocolate in a heatproof bowl and melt gently over a double boiler, stirring frequently. Avoid getting water or steam into the chocolate.
Add flavor: Remove from the heat and stir in the vanilla and a small pinch of sea salt.
Spread: Pour the melted chocolate onto a parchment-lined sheet pan and spread into an even layer about ¼-inch thick.
Add toppings: Immediately sprinkle the strawberries, pistachios and toasted coconut over the chocolate.
Set: Allow the bark to set at room temperature or refrigerate briefly until firm.
Break and serve: Once completely set, break into rustic pieces.
The Chef's Take
White chocolate may not have the bold cocoa character of dark chocolate, but that's exactly what makes it useful. Its creamy sweetness pairs beautifully with berries, citrus, pistachios, coffee, caramel, ginger and warm spices.
At Shear Taste, we look at ingredients from more than one angle. Sometimes the most interesting dishes come from taking a familiar ingredient and giving it a new place at the table.
So whether you're a white-chocolate believer or a skeptic, there's one thing history has proven: white chocolate isn't going anywhere.
Happy National White Chocolate Day from Shear Taste!
Midwest Roots, Global Flavors.
