Chocolate and vanilla both grow about 20° from the equator, relying on rainforests to thrive. While chocolate comes from a pod grown on the Theobroma cacao tree, vanilla is derived from the pods of the only fruit-bearing Vanilla planifolia orchid. Both are grown in some of the poorest areas of the world and are directly affected by political conflict, harsh environment, and corruption. The methods of harvesting, drying, and fermenting these fundamental ingredients still require intense manual labor.
White, milk, and dark chocolates all have FDA Standards of Identity in the US, listed in Part 163 of CFR Title 21. It’s important to understand what ingredients are allowed while still legally calling the end result “chocolate.” Milk requires at least 10% chocolate liquor, 12% milk solids, and 3.39% milk fat. White chocolate requires a minimum of 20% cocoa butter, 14% milk solids, and no more than 55% sucrose.