white chocolate

Discuss this oxymoron in the comments below.

8.2/10 - (12 votes)

9 Responses to "white chocolate"

someone u don kno says:

May 19, 2010 at 3:55 pm

i don get this one either
azn says:

May 24, 2010 at 10:36 pm

well, chocolate is suppose to be brown not white.
azn says:

May 25, 2010 at 3:36 am

well, chocolate is suppose to be brown not white.
Losergirlwannabebloggingulife says:

March 10, 2011 at 12:46 am

LOL…the opposite of this would be “Dark Chocolate”.
Seraphina67 says:

March 10, 2011 at 12:47 am

idiots…this is sooooooooooooooooooooo e z.
Mharman91 says:

May 10, 2011 at 11:16 pm

an oxymoron is not a verb describing a noun!!!!! its a contrition like hot cold or wet dry but a NOUN like chocolate described by a VERB like white is not a oxymoron in fact saying it is one just makes you MORON
Seimhin says:

May 11, 2011 at 8:13 am

The people here are morons dumb as oxen. Really.
Nodepony says:

May 19, 2012 at 4:51 am

White chocolate is not chocolate
Nessus says:

December 19, 2013 at 8:25 am

Depends on whether you consider “chocolate” to be candy made from the cocoa bean in general, or just the cocoa solids. The former is what’s technically correct, but most varieties of chocolate are brown to dark due to solids content, so it’s just sort
of the general impression that many people grow up with that “real” chocolate should
be the brown kind.

White chocolate is just one extreme end of the range of what chocolate can be, depending on the ratio of cocoa oil to cocoa solids: it’s mostly just the cocoa oil with sugar and sometimes milk. The opposite end would be dark chocolate, which is mostly
solids with only just enough oil to act as a binder, and relatively little sugar. Semisweet is more in the middle, and it is lighter, creamier brown because of the higher oil content.

Cocoa powder like you’d use in baking is pure cocoa solids with no sweeteners or binders, and tasting it, it’s obviously not “chocolate” all by itself. Similarly, pure cocoa oil with no sweeteners (or milk or other ingredients to improve consistency and taste) is not “white chocolate”, and tastes just as bad in its own way as as pure cocoa powder.

That said, when you see an article about the psychological/physiological effects of chocolate, most of the chemicals they’re talking about reside in the solids not the oils. In that context white or other low-solid types would be implicitly excluded, but that’s just a writer’s convenience, not an actual chocolate/not chocolate distinction.

So TL/DR: as long as it’s real “white chocolate” (lots of it isn’t these days, ’cause actual cocoa oil is more expensive than simply hydrogenating an ordinary veg oil solid and artificially flavoring it), then yes, it technically is chocolate, and this is not an oxymoron.

Also, “white” is an adjective, not verb, and an oxymoron can be an adjective and a noun (or a verb and a noun) as long as the two words appear to link mutually exclusive things: e.g. “jumbo shrimp”, “stand fast”, etc.

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