MP>Tom,
MP>Do you know what they call it, since they can't call it Chocolate?  Just
MP>curious, really.  It seems to go with macadamias pretty good, but other
MP>than that, I usually don't care for it as much as the real thing.

Don't knopw what they call it but did find this general Info.
****
 Because white chocolate has no cocoa solids from the chocolate liquor,
 the FDA doesn't classify it as chocolate. However, the organization is
 working with chocolate manufacturers to establish a standard definition
 for white chocolate. Until a standard is published, check labels and
 beware of "white chocolate" that contains vegetable fat instead of
 cocoa butter. The quality and taste are inferior.


White chocolate was first made in New Hampshire after World War I. Mars
Incorporated was the first to produce white chocolate in the United
States, having seen the product made in Europe just one year earlier. It
was first popularly distributed in America in 1948 with the introduction
of Nestl‚'s Alpine White Chocolate bar, which contained white chocolate
and chopped almonds.

White chocolate is made of cocoa butter, milk, and sugar. 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 preparations, 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 theobromine, which means
it can be consumed by individuals who must avoid theobromine for medical
or religious reasons. Theobromine 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 theobromine, because it contains the largest amount of
cocoa solids. The theobromine content of milk chocolate falls somewhere
between white and dark chocolate.
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 þ SLMR 2.1a þ Typo Tom strikes agaoin