White chocolate is a confection made from cocoa butter blended with sugar, milk solids, and flavourings such as vanilla — containing the fat of the cacao bean but none of its brown cocoa solids. That absence is the whole story: without cocoa solids it lacks chocolate’s characteristic flavour and its flavanol antioxidants, tasting instead of sweet cream with a faint cocoa-butter perfume. Legally it must contain a minimum cocoa-butter content (20 percent in the EU) to be called chocolate at all. It is technically demanding to work with — cocoa butter scorches easily — but prized in pâtisserie for its colour contrast and sweetness. Nutritionally it is essentially sweetened fat: enjoyable, but confectionery.