White couverture cannot be called chocolate because it contains no:

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Multiple Choice

White couverture cannot be called chocolate because it contains no:

Explanation:
What defines chocolate is the presence of nonfat cocoa solids derived from cacao. White couverture uses cocoa butter but contains no nonfat cocoa solids, so it lacks the cacao solids that give traditional chocolate its identity. Milk solids may be present and provide dairy flavor, and emulsifiers like lecithin are optional, but those don’t change the fact that there are no nonfat cocoa solids. Without those solids, it isn’t classified as chocolate.

What defines chocolate is the presence of nonfat cocoa solids derived from cacao. White couverture uses cocoa butter but contains no nonfat cocoa solids, so it lacks the cacao solids that give traditional chocolate its identity. Milk solids may be present and provide dairy flavor, and emulsifiers like lecithin are optional, but those don’t change the fact that there are no nonfat cocoa solids. Without those solids, it isn’t classified as chocolate.

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