White chocolate is simply the fat from the cacao bean (the cocoa butter) mixed with milk solids and sugar.
It contains none of those wonderful, though inauspiciously brown, cocoa-bean solids that give chocolate its unique character and rich flavor.
If you choose a white-chocolate-topped dessert to avoid chocolate’s caffeine, bear in mind that cocoa butter is a highly saturated fat. You can’t win ’em all.
To add insult to perjury, some so-called white-chocolate confections aren’t even made with cacao fat; they’re made with hydrogenated vegetable oils. Be sure to read the ingredient list on the label.