Today I’m tempering house White Chocolate 38%. Most folks don’t realize that the white is the most expensive chocolate we make.
Our cocoa butter is pressed from precious Tabasco Mexico cacao beans and shipped to us in 25kg blocks. We blend it with organic sugar and A2/A2 organic whole milk powder from @alexandrefamilyfarm in Crescent City, California.
The result is bold, rich, and not too sweet, with notes of lemon and brown sugar.
#chocolatier #chocolatemaker