Absolutely! Making white chocolate is a bit like magic. You see, chocolate comes from cocoa beans. But in white chocolate, they remove the dark cocoa solids. So, what’s left are cocoa butter, milk solids, and sugar. It’s the cocoa solids in dark chocolate that make it brown. By taking those out, you get the creamy, ivory color of white chocolate. It’s like a delicious puzzle – taking out one part to create a whole new sweet treat. I find it fascinating how changing just one ingredient can transform the color and taste of something so familiar!