El Blanco, white chocolate bar

Because the best ingredients make the best flavours, all my white chocolate is made with Natural Cocoa Butter pressed from fine cacaos, with all the subtle aromas and flavours that brings.

This is very different to most white chocolates, because they use butter extracted from low quality beans and then de-odourised to remove unpleasant flavours.

It is is essentially a tasteless white fat which is why they always use vanilla to create some kind of a flavour.

I never use vanilla, even in white chocolate.

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.