Chocolate consists of cocoa. And cocoa can be separated into cocoa powder and cocoa butter.
With most chocolates from the supermarket, the chocolate is also separated and reassembled in this way. Usually not with bean to bar chocolates. There they simply grind the cocoa as it is.
Only … for most makers (exceptions are Dandelion for example) you still want to add some extra cocoa butter to make the bar melt just a little more perfect / easier.
Also because one cocoa naturally contains a lot of fat and the other less. So… usually some extra cocoa butter is added, sometimes a lot more – think of the somewhat buttery French chocolates from Pralus, for example.
So with dark chocolate, loose cocoa butter is often added, and it is no secret for advanced chocolate lovers that this is usually slightly less special cocoa. For example, your very special single estate chocolate from Venezuela may contain a bit of cocoa (cocoa butter) that does not come from Venezuela, but from a more general wholesaler.
There are also exceptions to this. Areté is a chocolate maker who always adds cocoa butter pressed from the same cocoa beans where the rest of the bar is made. And Pump Street Bakery also presses its own cocoa butter.
And so, after this instructive story, we arrive at this bar. A white chocolate. So everything that contains cocoa is cocoa butter. And the great thing… all this cocoa butter is pressed by Pump Street Bakery from specific cocoa beans from Ecuador.
Nothing, no kilo bags from a wholesaler, this is really very specific.
Cocoa beans from Hacienda Limon, Los Rios, Ecuador.
The taste: creamy white chocolate with cream, syrup and buttermilk.
Ingredients: cocoa butter, cane sugar, milk powder.
May contain traces of milk, gluten, nuts and peanuts.
Please note: the old version is shown, made with cocoa from Madagascar – but it is made with cocoa from Ecuador.