Oh, God bless the Grenada Chocolate Company, makers of the world's best organic dark chocolate (the Guardian agrees with me on this). I learned one particularly interesting factlet on the tour of the darling factory, which claims to be the world's smallest -- a fact so surprising that I almost hated to check it, lest it turn out to be untrue. But Yahoo backed it up:
Because of the ingredients, many people (including the U.S. Food and Drug Administration) don't consider "white chocolate" to be chocolate at all. ... The highest quality chocolate comes from cocoa beans that are dried naturally in the sun for a week -- shorter, artificial drying yields inferior chocolate. Next, the beans are roasted, and the shells are removed. Then the cocoa is ground, resulting in a thick liquid called chocolate liquor (it's not alcoholic). This liquor is used to make unsweetened chocolate. For other chocolaty purposes, the liquor is pressed to extract the fat, which is called cocoa butter. With the fat removed, the liquor becomes a powder that is blended with the cocoa butter and other ingredients to make different kinds of chocolate. Plain chocolate is made of cocoa powder, chocolate liquor, cocoa butter, and sugar. Milk chocolate, of course, has milk added. White chocolate is made of cocoa butter, milk, and sugar. ... 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.
I can guarantee you, however, that what the Grenada Chocolate Company makes is the exact opposite of inferior... (shovels chocolate bar into mouth...)