Caramelised white chocolate 40% Indonesia Jembrana Bali

Description

Is white chocolate still chocolate?

This is the question many chocolate fans are asking.
We answer emphatically YES, white chocolate is chocolate!

The main ingredient in white chocolate, which comes from the cocoa bean, is cocoa butter.
To make them, we congeal the cocoa mass for 3 days to evaporate the acetic compounds and reduce the acidity.
We then pour the finished cocoa mass into a filter bag.
The filter bag with the cocoa mass is placed in a hydraulic press.
Under pressure of 60 Mpa – 600kg/cm2, compress the pulp and pure cocoa fat seeps through the dense material.
The cocoa butter obtained – natural with a pleasant chocolate aroma with the addition of white sugar and powdered milk – is mashed, crushed in a melanger until you get white chocolate with a velvety texture.
The cocoa cake remains in the filter bag, we grind it very finely and obtain natural cocoa powder, aromatic, non-alkalised.

Blonde chocolate, as this type of white chocolate is often referred to, is caramelised until it is golden in colour and has a pleasant caramel flavour.

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