Tesco · Desserts
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White chocolate has no cocoa solids at all, only cocoa butter, milk and sugar, and that changes the shell beyond its colour. It sets softer than milk chocolate, carrying more fat and milk solids with nothing to add structure, so the crack is duller and the coating yields more readily under a bite. On flavour it runs sweeter and more buttery, with none of the bitterness that normally cuts a vanilla centre. With no cocoa solids anywhere in the bar there's nothing working against the sugar, which is either the appeal or the objection depending on who's eating it. White chocolate also picks up flavour from whatever it sits against, having nothing strong of its own, so a white shell over vanilla tastes of the vanilla more than a milk shell would.
