White chocolate

White chocolate is high in sucrose because there are no cocoa solids to dilute the sugar at all. This is the axis where chocolate is genuinely a problem - on the fructose axis it is not, because sucrose splits into equal halves. Here nothing splits it.

White chocolate has no cocoa solids at all - it is cocoa butter, sugar and milk. So the only FODMAP in it is the lactose, in the highest proportion of the three chocolates. The bar with the least cocoa is the one with the most milk sugar.

White chocolate is cocoa butter, sugar and milk powder with no cocoa solids to dilute it, which makes it the most lactose-rich chocolate — around 9 g per 100 g.

White chocolate contains no cocoa solids at all - it is cocoa butter, milk and sugar - so its gluten risk is entirely about what was added and what else runs on the line. Biscuit and cookie versions are common enough that the plain bar is worth checking too.

White chocolate is cocoa butter, milk and sugar with no cocoa solids - the sweetest of the three and still not a fructose problem, because sucrose divides evenly.

White chocolate is the one chocolate that is not on this axis, and the reason is a definition rather than a degree: it contains cocoa BUTTER and no cocoa SOLIDS. The liberator classification the elimination protocols apply to chocolate attaches to the solids, and the butter is the fat pressed away from them. What white chocolate has instead is milk powder, which is why it is not clear everywhere - only here.

Chocolate sits on the tyramine axis as a legacy entry rather than a measured one — the chromatography run on real chocolate looked for both tyramine and phenylethylamine and found neither. Whatever the bean does make stays in the non-fat solids when the butter is pressed out. White chocolate is the butter without the solids, so the amine never arrives. This is the clearest demonstration in the database that 'chocolate' is not one food: same bean, opposite answer.

White chocolate: cocoa's salicylate sits with the solids like everything else the bean makes, so a bar built on cocoa butter carries none of it. The vanilla is the thing to read instead: real vanilla is on the salicylate lists, vanillin is a synthesised molecule and is not, and white chocolate is the confectionery where that difference is most likely to be the whole answer.

White chocolate: Cocoa is one of the foods named as very high in nickel, and cocoa butter is not: the metal belongs to the mineral fraction of the bean, which stays in the solids. For somebody avoiding nickel this is the rare case where the sweeter product is the safer one - the opposite of how almost every other pair on this list behaves.

White chocolate holds no oxalate, because the oxalate of chocolate sits in the non-fat cocoa solids and a white bar is built on cocoa butter alone. That is why the percentage on a dark bar is a guide to its oxalate and why a white bar has no percentage to give: there is no cocoa content to declare beyond the fat.