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White chocolate does not contain non-fat cocoa solids,
the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form.[1][unreliable source?] During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate. But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate..........
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Often, the cocoa butter is deodorized to remove its strong flavor.[4] If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 °C (356 °F).[citation needed]
These are enough to convince me - residual traces of the real thing don't count,
(It is like Whisky drowned in sickly sweet Coca Cola not being Whisky.)