This white chocolate gets its caramelised colour and taste by toasting the milk powder in the oven before adding it to the melanger (grinder used in small-batch chocolate making). The toasted milk is combined with delicate Colombian cocoa butter and raw cane sugar for a creamy, caramel biscuit flavoured bar. The cocoa butter is pressed from roasted Colombian cocoa beans.

Ingredients: Colombian cocoa butter, raw cane sugar, toasted whole milk powder.

55g