White chocolate is made from cocoa butter, sugar, milk solids, and usually vanilla and lecithin. White Chocolate is not categorized as chocolate by the U.S. Food and Drug Administration due to its lack of chocolate liquor and is labeled as “Confectionary” or “Confectionary Coating”. White Chocolate must be tempered to get a decent finish and texture due to its cocoa butter content. White chocolate cannot be substituted for any other type of chocolate in recipes. White chocolate, when stored properly, can be kept for long periods of time.