White chocolate is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. In contrast to the usual dark color of cocoa, white chocolate is pale yellow or ivory in appearance, which has led to the popular belief that white chocolate does not contain cocoa. Since it is in the form of cocoa butter rather than cocoa solids derived from chocolate liquor (a necessary ingredient in all types of chocolate), there has been some dispute about whether white chocolate is truly chocolate.White chocolate was first introduced in Switzerland a few years after World War I. This first white chocolate was produced in 1930 by the Nestlé company. The bar’s name was Galak. A year later, in the United States, chocolate was first made in New Hampshire. The M&M Candy company was the first in the United States to manufacture white chocolate. In 1948 introduced by Nestle was the Alpine White chocolate bar containing white chocolate and chopped almonds. In 1993 Hershey’s chocolate manufactured its first Hugs and mini kisses wrapped in white chocolate. These were extremely popular and brought white chocolate back into the spotlight. For most of white chocolate’s history, there were not any standards for the ingredients of white chocolate. It was illegal to label white chocolate as such. It was called “white confection” or “white coating”. In 2004, all of this changed.