Van Houten Professional White Chocolate, 1kg

I did not like the weak milk powder flavour of this couverture at all, and feel that vanilla flavour here is almost non-existent. Maybe this blandness is intentional, as this is a baking chocolate, flavouring can be added at a later stage, maybe with ganache cream. Still, the milk powder's flavour screams low quality.On the plus side, the amount of cocoa butter seems very very high from the firm yet velvety melt in the mouth texture and lack of palm oily greasiness. Unlike milkybar, it does not burn my toungue with sweetness.Update: I am using it successfully to make very good quality hot cocoa. It gives much more viscosity and rich mouthfeel to hot cocoa rather than using fresh dairy cream. (Of course, one can go cheap way and use cornstarch for viscosity). I use a teaspoon of callebaut cocoa powder, a 10g chunk of this white chocolate, a teaspoon of sugar, pinch of salt, 2-3 drops of vanilla and a cup of reduced full fat hot milk. To create foam in hot cocoa, I use cheap milk frother, and the result is great.Update2: I have now upgraded to expensive callebaut w2, which has much better (high quality) milk powder flavour. Vanilla is still missing though.

I ordered 2 slabs of Van Houten white chocolate, I opened the package today and both the slabs are completely molten. White chocolate shouldn’t melt at 32C.

While still within best before, but barely 1.5 months. So really not happy about it.