Milk Chocolate. Milk chocolate, the sweeter counterpart to dark and the basis of many popular candy bars and sweet treats, has less of the original cocoa bean than dark chocolate. Milk chocolate contains cocoa solids but is also diluted with milk solids, sugar and cream, giving it a smoother, creamier taste with less bite. read more
My taste has changed, of course, and using white chocolate to make other chocolate products is a little more challenging than using milk and dark chocolate given that its main ingredients are fats which melt at different temperatures and there is a subsequent risk of the chocolate becoming lumpy. read more
In pure form, it's cocoa powder, which is dark and tastes intensely of chocolate. The former is in white chocolate, but not the latter. White chocolate is composed of cocoa butter plus sugar, milk, and the other components you'd expect in, say, milk chocolate, but not the part that really makes it taste like chocolate. read more