El Blanco, white chocolate bar

All our white chocolates are now made with our own natural cocoa butter with its soft caramelised notes of cacao. Where most white chocolates are made with de-odourised cocoa butter, we press ours out of fine cacaos when we are making our cocoa powder. With such beautiful natural flavours, there is no need for too much sugar or any vanilla in our white chocolate. We have always used natural cocoa butter, but until we started making cocoa powder for our Hot Chocolate we had to buy it. Now, exciting to say, we are completely self sufficient. A cocoa bean is made up of cocoa solids and cocoa butter. So the quality of the butter is determined by the quality of your beans.

The reason I first made this white chocolate was because I didn’t like the taste of white chocolate desserts made with other people’s white chocolate.

If I want vanilla in my recipe I will put it in, but I don’t want it smuggled in with lecithin in the chocolate.

So use El Blanco for all your white chocolate mousses and desserts, they will be pure, creamy and simply sublime.

And if you are adding other delicate flavoured ingredients, there isn’t too much sugar so it really lets them shine.