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White chocolate can be as decadent as milk or dark chocolate, and this bar is no exception. It’s flavored with vanilla extract and maltitol sugar alcohol, because white chocolate in general requires a little help with sweetness. You won’t miss a thing because it contains 75 percent of the sweetness of ordinary sugar.
White chocolate’s creamy texture makes it a wonderful accompaniment to citrus fruit, while its sweetness provides a nice contrast to salty and spicy foods. It’s a good idea to combine white chocolate chunks with strawberries and macadamia nuts. Brie de Meaux AOC from Fromagerie Beillevaire, a dessert-style cheese, works nicely with it. This is the perfect chocolate to serve with matcha for the Japanese foodies out there.
Bombons Blanxart Chocolate Company was founded in April 1954 by Francesc Agrás in a modest, leased property in Barcelona’s Les Corts area. It was possible for the chocolatier and his helpers to have complete control over the chocolate at every step of the process at the tiny facility. Some of the best chocolate in Spain may still be found in the Sat Joan Despi neighborhood of Barcelona, where they have relocated in recent years.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!