Sunday, 3 July 2016

Akesson's 43% White Madagascar

I remember this bar making an appearance on the chocolate scene last winter. This is Bertil Akesson's first white chocolate; it is made from cocoa butter that had been pressed from organic cacao grown on his Bejofo plantation in Madagascar 

There are a number of reasons as to why this white chocolate is different to 'standard' white chocolate, for example, the simplicity of ingredients. Just organic cocoa butter, organic milk and organic sugar, in that order. The cocoa butter is non-deodorised too, which means you are getting the authentic flavour of the butter of the Bejofo cocoa bean! This is unlike nearly all white chocolate, of which are made with deodorised cocoa butter (i.e odourless). Lastly, there is no vanilla, so again you will get the true Bejofo cocoa butter experience 

That list was not exhaustive, I could go on, but I won't

The taste was great, I loved it, a lot. A little smokey, very creamy, somewhat cheesed, sweet. The aroma and taste matched

Overall, this Akesson's bar was not just a sophisticated white chocolate, but a sophisticated chocolate full stop

A good comparison would be Willie's Cacao El Blanco white chocolate. It has a slightly lower cacao % (36%), of which is Venezuelan (not Madagascan), but similarly it is non-deodorised! The sugar of Willie's Cacao is raw cane, which could add a darker sweetness. Also, it's priced at around £1.80, where Akesson's is £5.95 

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