White chocolate is a fairly young delicacy, unlike its dark "brother". He appeared only in the 30s of the 20th century thanks to chefs from Switzerland and immediately found his admirers, who are not few today. Topping "White chocolate" has a thick creamy consistency, a pleasant aroma and taste of chocolate with delicate creamy vanilla notes. It goes well with both hot and cold dessert dishes. Also, a sweet additive with the taste of white chocolate can be added to coffee and other beverages, used as a decoration for ice cream, cakes, pastries, fruit salads and confectionery.