White Label 48% Single Origin Brown Butter Milk Chocolate Bar
65 gram bar - Santa Cruz, CA
Bronze: 2021 International Chocolate Awards for Micro-Batch-Plain/Origin Milk Chocolate Bars
48% single origin chocolate bar made from Forestero (Upper Amazon and Amelonado) beans (grown in Semuliki Forest, Uganda) with brown butter and brown sugar.
Ella's tasting notes:
The melt is immediate, releasing a smooth, creamy, thick liquid. And lovely sweet cream flavor notes of decadent milk chocolate. The earthy notes of the Uganda origin beans pair well with the malted dairy in this typically sweet milk chocolate bar. Towards the end, the sweetness is enhanced with notes of light molasses, licorice, and brown sugar. The aftertaste is also sweet, with notes of heavy cream, light molasses, and chocolate, with a finish of sweet cinnamon.
White Label tasting notes: Caramel, Cream, Milk chocolate
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This bar is perfectly balanced. An absolutely superb brown butter milk chocolate bar.
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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