<P> White chocolate does not contain non-fat cocoa solids, the primary constituent of chocolate liquor--chocolate in its raw, unsweetened form . During manufacturing, the dark - colored solids of the cocoa bean are separated from its fatty content, as with milk chocolate and dark chocolate . As a result, this cocoa butter is the only cacao ingredient in white chocolate . Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine . White chocolate may include additional flavorings, such as vanilla . </P> <P> Regulations govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners . Before this date, American 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 . </P> <P> In the 1930s, the white chocolate Milkybar was launched in Europe by Swiss company Nestlé . </P> <P> In North America, Kuno Baedeker developed a white chocolate while working for the Merckens Chocolate Company in 1945 . </P>

When was white chocolate first sold in the us