Chocolat Madagascar 34% Cocoa White Chocolate Bar Review

Here's another bar I picked up last weekend at The Chocolate Project in Victoria, Canada.  People seem to have strong opinions in regards to white chocolate.  They love it, or hate it, without much in between.  To truly appreciate white chocolate it needs to be made of high quality ingredients. Depending on the type of cocoa bean used, beans may contain up to 55% cocoa butter.  What makes Chocolat Madagascar white chocolate special is that they press the cocoa butter out of the cocoa beans themselves in order to control the quality, and flavor of the cocoa butter used in this bar. Another factor in good flavor is that Chocolat Madagascar makes their bars close to the plantations in which the beans are grown, so again, good control of quality at every step of the way from fermentation of the beans to the final product. 

Color:  Creamy white (buttermilk color).

Nose:  This bar actually smells a bit like milk chocolate due to the fact the cocoa butter hasn't been deodorized, so it's able to show off some true chocolate scents.

Texture:  Smooth, very full-bodied mouth feel (think thick cream), and then this lovely added texture from the several real vanilla bean seeds in this bar.

Vanilla bean seeds present in this Chocolat Madagascar 34% white chocolate bar.

Taste:  Vanilla, marshmallow (as in a high-quality ingredient marshmallows), cream, not to sweet.

Finish:  Long vanilla, creamy finish.  

If it's been awhile since you've tried some white chocolate, or you have never had a high quality version, I highly recommend seeking this bar out.  

What's your opinion on white chocolate?  

I only have 4 squares left of this bar!!

Victoria Cooksey

Chocolat Madagascar:  http://www.chocolatmadagascar.com/

The Chocolate Project: http://www.chocolateproject.ca/

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