What ingredient gives white chocolate its characteristic cocoa content?

Cocoa butter gives white chocolate its characteristic cocoa content.

White chocolate is made from cocoa butter, sugar, and milk solids, often with vanilla or another flavoring. Unlike dark and milk chocolate, it contains no cocoa solids, the nonfat portion of the cacao bean that supplies much of chocolate’s brown color and roasted flavor.

Cocoa butter is the pale-yellow fat naturally present in cacao beans. During chocolate processing, ground cacao produces a thick paste called chocolate liquor, which can be pressed to separate cocoa butter from cocoa solids. The butter is then combined with the other ingredients.

Some regulations define minimum amounts of cocoa butter and milk solids for products sold as white chocolate. Because it lacks cocoa solids, white chocolate tastes sweeter and creamier than darker varieties. It can still have a smooth chocolate-like texture because cocoa butter melts near body temperature.