By definition, white chocolate is only cocoa butter, milk solids, sugar (and possibly a flavoring like vanilla, and an emulsifier like lecitihin). If cocoa solids were added to white chocolate, it would become milk chocolate. read more
] During manufacture the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate. read more
3) They're cracked open, their shells are discarded and what results are cocoa nibs (second row, left). 4) The nibs are ground into a paste called chocolate liquor (second row, right). 5) Chocolate liquor can be separated into cocoa butter and cocoa solids using a fancy press (bottom row, left). read more