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December 27, 2004
I love good white chocolate and recently had my first bar of Amedei white. It was about the best I’ve ever had.
Aside from the overly-sweet, lower quality mass-marketed bars, my white bar experience includes Callebaut, Cote D’Or, Dagoba, El Rey, and Green & Black. I’ve seen the Galler and Pfister bars but have never tried them. Any other recommendations–and if you know where it can be purchased online? Thanks.
August 1, 2006
Well, the best white chocolate, imo, is definitely El Rey’s Icoa, which actually tastes like chocolate. It has a nutty flavor with no cloying sweetness at all. I’ve recently been snacking on Dagoba’s white bar which has a mint-like freshness with a lemon tone. It’s not too sweet, but it’s still not near the level of perfection hat El Rey’s has achieved. I haven’t tried Amedei’s, but I almost picked up a bar the other day but after realizing that my total bill that day would exceed more than I had intended, I resisted. Personally, I wouldn’t recommend any other white bar other than El Rey’s. Excluded from your list, I’ve tried Cluizel’s and Valrhona’s, the former of which is way too sweet, and the latter being a little flat.
July 31, 2006
I would second that opinion. El Rey use the same Carenero Superior beans for all their bars, and don’t appear to use generic, deodorized cocoa butter in their white (e.g. Valrhona buy cocoa butter from Callebaut …) So the white actually has some flavour of the bean, which you can compare with the other bars in the range. I think the Amedei is good, but doesn’t have anything of note about it.
You could say the white is the best bar of the El Rey range, because it stands out above it’s competition, whereas the dark and milk bars are of interest, but not really award winners.
The white is about the only Green & Black’s I like, because of the ground vanilla pod. Still rather sweet though (but then aren’t all whites?)
August 1, 2006
April 24, 2004
Back from winter holiday…
El Rey explicitly state that they do not deodorize the cocoa butter. I agree that it is by far the best of the whites, but I was slightly disappointed the last time – the taste was somewhat flatter.
Amedei’s white is quite ordinary; it tastes mainly milk.
Try Pronatec’s 37% Blanc – very strong cocoa butter taste, and lots of ground vanilla!
My name is Polarbear and I am a chocoholic…
September 30, 2004
Many companies deodorize because they’re unable to secure a consistant supply from a given origin, with consistent agricultural conditions. Effecively this means that their flavor profiles would be guaranteed to change frequently, given that they’d have to be using butters from various origins. Deodorizing removes those differences, the bad and the good. Interestingly, it also has the effect of stripping out the natural antioxidants, which is important for whites, because their lack of cocoa solids and high % of milk fats means that having few antioxidants present results in shorter shelf life.
I’m just going to chime in here on the Icoa front…definitely the best flavor presence of any white chocolate I’ve tried, and it’s all we use in the kitchen. We make a white chocolate and cardamom drink with it that is really tasty–great for a rainy day.
August 6, 2006
Masur, you can get El Rey from the third best of the Scandinavian countries, Denmark. http://www.emmerys.dk.