Most of us grow up hearing that white chocolate isn’t “real” chocolate (or at least, I did). But I always remember wondering why it tastes so much like the real thing ― and how it got its name in the first place if it’s a completely different food. Now I’m older, I like its sweet, creamy texture a little less (though I think I’d change my mind if Cadbury brought Dream bars back). For the sake of my child self, though, I thought I’d look into what exactly white chocolate IS made from ― and if it really doesn’t count.It uses cocoa butter, but no cocoa solidsAccording to craft chocolatiers Pump Street Chocolate, all chocolate products start the same way: “Cocoa beans are harvested, fermented, and dried in the origin country before travelling to a chocolate factory where they are sorted, roasted, cracked open and winnowed (to separate the cocoa nibs from their outer husk).” After that, the nibs are processed in a machine called a conch machine which makes a paste.