White Chocolate Exploring the Richness of White Chocolate The origins of white chocolate are not clear; however, according to The Chocolate Museum, the consensus is that Nestle started producing it in 1936 to use excess milk powder during World War I. Making this begins much like making other kinds of chocolate: fermenting and roasting dried cacao beans. The husks are then removed and winnowed, and cacao butter is pressed from the nibs. https://www.nationalnutrition.ca/chocolate/white-chocolate.html #WhiteChocolate