White chocolate, a delightful variant, lacks cocoa solids found in traditional chocolate. My first encounter with its sweet allure was during culinary school, where I learned its unique composition—cocoa butter, sugar, and milk solids. This distinct blend contributes to its ivory hue and smooth texture. Notably, it has a milder flavor than dark or milk chocolate, making it versatile in both sweet and savory dishes. During my years of teaching, I’ve witnessed how white chocolate, often misunderstood, can elevate desserts with its creamy richness. Embrace its subtlety and experiment with its application in various culinary creations.