Like other types of chocolate, there are regulations in some countries as to what can actually be called white chocolate. The percentages of cocoa butter, milk solids and milk fat that are needed as a minimum are the same in the United States and in Europe, but in the latter the amount of sweeteners that can be used is not limited.
There is some argument as to whether or not white chocolate is actually chocolate. Although it is made from cocoa butter - a pale yellow fat extracted from the cocoa bean which is used to make chocolate - is does not contain cocoa solids - which are the mixture remaining after the cocoa butter is extracted and which are also used in other chocolates.
White chocolate is not actually white; instead, it tends towards a pale yellow or ivory appearance. It is a more recent invention than other primary chocolate types, and is often popular with children, which audience the marketing is often targeted at, such as with Milky Bars. This may be because of the sweetness; white chocolate is substantially sweeter than even milk chocolate.
Even though children do seem to be the primary market, there are more adult versions of white chocolate around.
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