The main dye in chocolate is taken out when making any kind of chocolate, but with white chocolate, it isn't put back in, whereas for milk and dark chocolate, it is.
Besides that, white chocolate tastes amazing..
Close, but not exactly. White chocolate is close to pure cocoa butter, with wax stabilizers so that it doesn't melt in your hand. Normally it melts around ~75 F.
Regular dark chocolate is made up up cocoa butter, cocoa solids, sugar and wax stabilizers. The cocoa solids part is what gives chocolate is bitter, distinct chocolate taste. Since cocoa butter is naturally sweet on its own, white chocolate doesn't need added sugar, but dark chocolate does because there's much more cocoa solids than cocoa butter in it. The disgusting stuff that dares to be called chocolate, milk chocolate, has dried milk as well. Semi-sweet and bittersweet chocolate are dark chocolate with less sugar, and baker's chocolate is dark chocolate with no sugar, period.
When chocolate is processed, the cacao pod is opened and the fleshy insides (I believe it's called carpal or something) is dried, pressed, roasted and baked for a few weeks. Then it easily separates into cocoa butter and cocoa solids. These two are separated and processed separately, and then mixed together to create the various chocolates.
Granted, most 'white chocolate' you find in stores is just fat pumped up with vanilla and chocolate flavors. Authentic white chocolate is hard to find, because cocoa butter is expensive as hell. Ghiradelli makes a good one.
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