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White

by Ghirardelli
Info Details
Country USA   
Type White Chocolate   
Strain
Source
Flavor Naked   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Narrow & confined as a bull’s eye
Appearance   4.7 / 5
Color: bone white
Surface: perfect mold, set w/ Ghirardelli’s logo emblazoned like a Harley
Temper: rare polish for White
Snap: hushed; clean break wall
Aroma   7.9 / 10
measured ratios: fair dose of neutered chocolate butter w/ vanilla-cream all over it &, oddly, a rumor of white pepper
Mouthfeel   11.2 / 15
Texture: micro-granular
Melt: turgid turns into albumin
Flavor   44.3 / 50
vanilla crisscrossing White Choc mousse -> stretches this way... until buttermilk component enters -> golden dairy butter -> warm vanilla ice-cream
Quality   17.8 / 20
Steady, at times even static. Hyper sweet yet avoids the cloying baby-formula of commercial brands – on account of being well-roasted – as milk fats mainly round out the profile. None of the pablum but also no overtones typical of good Whites (honey, lemon, peaches, etc.). Just super consistent & standardized (thanks to alkalis), right in the crosshairs of center-point White flavor from the company that discovered the Broma Process in 1865, in which hanging a bag of chocolate in a warm room caused cacáo butter to drip out, theoretically extracting more of it than the hydraulic press method.

ING: sugar, cacáo butter, nonfat dry milk, milk fat, soy lecithin, vanilla

  

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