Is White Chocolate Really Chocolate?

Since white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, at least 3.5% milk fat, and less than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners.
Some "white chocolate", known as confectioner's coating or summer coating, is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any caffeine, which means it can be consumed by individuals who must avoid caffeine for medical or religious reasons. Caffeine is only found in the cocoa solids and other ingredients of chocolate that give it the characteristic brown color. In contrast to white chocolate, dark chocolate contains the largest amount of caffeine, because it contains the largest amount of cocoa solids. The caffeine content of milk chocolate falls somewhere between white and dark chocolate.