SkillsUSA Commercial Baking Practice Exam 2025 – Comprehensive Prep Resource

Cocoa butter that has been flavored and sweetened is classified as white chocolate. White chocolate is made primarily from cocoa butter, which is the fat extracted from cocoa beans, and it does not contain cocoa solids, which means it lacks the compounds that provide the characteristic chocolate flavor. Other ingredients typically included in white chocolate are sugar and milk solids, giving it a creamy texture and sweet taste.

Unlike other forms of chocolate, such as bittersweet chocolate or chocolate liquor, white chocolate is unique in that it does not provide the rich chocolate flavor profile associated with cocoa solids. Cocoa powder contains cocoa solids without the cocoa butter and is used primarily in baking to add deep chocolate flavor, while chocolate liquor is a liquid form of chocolate made from ground cacao seeds that includes both cocoa solids and cocoa butter but is not sweetened. Therefore, when cocoa butter is combined with sweetness and flavoring, resulting in the absence of cocoa solids, it is accurately identified as white chocolate.