White chocolate differs from conventional chocolate as a result of the manufacturing process. Here, the cocoa masses are extracted from the cocoa powder, leaving only the cocoa butter, which is mixed with milk solids and sugar. As the cocoa powder gives the brown color to the chocolate, the white chocolate is – as the name implies – white.
However it would be wrong to say white chocolate is not a „real“ chocolate. The light colored fat of the cocoa butter is also from the seeds of the cocoa fruit. There are strict regulations in the food law that have to be met during the manufacturing process of white chocolate. High quality white chocolate is one of the important ingredients of Mozart White Chocolate Cream Strawberry and it’s quality is examined by the master chocolatier himself.