Until recently, white chocolate was not even considered chocolate because it contains no cocoa solids, which are brown. Lesser-quality varieties are made with palm kernel oil and, in fact, contain no chocolate component whatsoever. Fine quality white chocolate, however, contains cocoa butter (30 to 35 percent), milk solids (21 to 27 percent), vanilla or vanillin, sugar (38 to 44 percent), and lecithin. U.S. government standards require a minimum of 20 percent cocoa butter and 14 percent milk solids. White chocolate can have no fat other than the residual butterfat from the milk solids and the cocoa butter that gives it its lovely deep ivory color and luxurious texture. Guittard produces an excellent white chocolate called Crème Française. Valrhona produces a white chocolate called Ivory and also one called Opalys, which is paler in color than the Ivory due to a higher percentage of milk solids. When added to my custom blend ganache, cake batters, and buttercreams, white chocolate adds extra melt-in-the-mouth quality and structure.