For years we've been using white chocolate in our shop for the centers of our confections and for dipping truffles. We've never sold it only because we didn't have the space or time to make yet another chocolate bar. However with our new factory we do, and we can now offer it to you!

The interesting thing about our white chocolate is that it's not really white. In fact its more like a beige color. This is because we don't use Titanium dioxide, a whitening agent for chocolate. It's also important to note that other than sugar, the other ingredients aren't really white. Cocoa butter is a creamy yellow color. The powdered cream (yeah I said cream. Diet is a "four letter word" here!) we use is a creamy white color, and the Madagascan vanilla we use to balance the flavour is a dark brown. The combination of everything gives it a dark beige color, but an absolutely amazing taste. One bit starts the train wreck of finishing the whole bar in one sitting.

Over the next several months we will be experimenting with a white chocolate that contains vanilla and a white chocolate that has no vanilla at all. Up until now we've used exclusively the white chocolate without vanilla as it's the perfect carrying agent for fruity and bright flavours in our confections. Being able to actually "make" the chocolate is a distinct advantage here over our peers, as it is almost impossible to get white chocolate with no vanilla and vanilla reacts adversely with fruits.