white chocolate

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-14

Final complete day: 2026-10-14. Attention was 1.5% — this entity appeared in 11 of 743 analyzed posts/comments in the seven days ending that day (18 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-11 04:02 UTCComment

   This is too hot for white chocolate, it should be 28-29°

2. 2026-10-10 18:40 UTCPost

   What degree of untempered is this? - I’m tempering with 1% tempered, grated cocoa butter. Is it because of slow cooling? Over crystallization? Too much seed? I keep the temp in my bowl at 33-34°C. Too hot? I’m not so sure this type of spots is because of too hot chocolate. It doesn’t look like regular blooming. This is white chocolate with some spices. That’s why it’s a bit brownish. My regular dark chocolate also tends to get some white/brownish markings like this. Not all of them, though. Any experts here?

3. 2026-10-09 06:57 UTCComment

   Legally, yes, in most major markets. White chocolate is made from cocoa butter, the fat pressed from cacao beans, plus milk and plus sugar. What it doesn't have is cocoa solids/fibers+proteins, the part that gives dark and milk chocolate their brown color and most of its flavor. That's why people argue about it. I saw someone else posted a link with a good source of the legal definitions of EU and USA . Adding the two markets it doesn't cover: Canada uses the same white chocolate numbers as the US (at least 20% cocoa butter, 14% milk solids, 3.5% milk fat). Australia also requires 20% cocoa butter and 14% milk solids, but sets no separate milk fat minimum. (PS: I work in cacao sourcing. We have a comparison that includes US, EU, Canada and Australia, if useful: )

4. 2026-10-08 18:44 UTCComment

   White chocolate is absolutely chocolate! The only differences between white chocolate and other kinds of chocolate is that white chocolate has a much higher percentage of cocoa butter, and replaces the cocoa solids with milk solids. Depending on the terroir of the beans the cocoa butter comes from, white chocolate can even have different tasting notes! Real high-quality white chocolate is also a completely different tasting experience from most commercial white chocolates, because it doesn’t have the additives some makers use that gives it that cloying, oily taste. Definitely worth a try!

5. 2026-10-08 13:47 UTCComment

   I'm referring the concept of chocolate as a confection, not specifically to the legal definition of what we know as dark chocolate. white chocolate, milk chocolate, chocolate a la taza, gianduja, pralines, etc. all fall into the legislation. the technicalities allow to call them "chocolate"