Historically, cocoa was cultivated by the Rama people (indigenous people) of Nicaragua. Unlike 'chocolate', the rich buttery flavor of white chocolate is not derived from the cocoa bean itself, but from cocoa butter. The sweet and subtle flavour of white chocolate perfectly complements and enhances other flavours. Ideal for making mochas or enhancing hot, chilled or frozen lattes, cappuccinos, espressos, chocolate, etc.
Neutral clear with some yellow glints.
Fresh cocoa beans nose. Sweet and subtil taste with a long typical cocoa flavour finish.