To obtain a white chocolate, containing a small amount of sugar and capable of providing a taste and a flavor with bitterness close to that of a dark brown chocolate.

This white chocolate is obtained by suitably warming and mixing a cacao butter, separated and collected from a cacao mass, sugar and whole milk powder with lecithin, a perfume and theobromine which is an extracted ingredient of the cacao mass according to the outer formulation. The amounts of the ingredients are about 31.6 wt.% cacao butter, about 37.4 wt.% sugar which is a saccharide and about 31 wt.% whole milk powder that is a dairy product. Furthermore, about 0.5 wt.% emulsifying agent, about 0.4 wt.% cacao flavor which is a perfume and about 0.1 wt.% theobromine that is an extracted ingredient of the cacao mass are mixed therewith according to the outer formulation. The resultant mixed white chocolate coarse paste is then cast into a prescribed mold and vibrated to remove air bubbles. The resultant paste is subsequently cooled, solidified and demolded to produce a white chocolate.