White Chocolate

White chocolate: a uniquely delicious treat

White chocolate is fascinating not only because of its appearance, but also because of its mild, sweet taste and delicate texture. The biggest difference to dark chocolate is that it is made using only the cacao fat - known as cacao butter - rather than whole cacao. This is what gives it its typical white color. The main ingredients in our white chocolates are cacao butter, sugar and whole milk powder. A lot of the classic white chocolates contain vanilla, including those from Laflor, which contain high-quality vanilla chamissonis. But more exotic spices such as cardamom, cinnamon and saffron also add interesting flavor nuances.

Delicious food combinations with white chocolate

The wide range of possible combinations with different foods and drinks make white chocolate a real culinary highlight. Here are some of the best:

• Fresh fruit: Perfect with raspberries and mango
• Nuts: Excellent with pistachios and hazelnuts
• Desserts: On vanilla ice cream or as a topping for desserts
• Drinks: As a creamy drinking chocolate
• Baking: Perfect for various baking recipes such as muffins, brownies and cakes
• Cheese boards: A surprisingly delicious combination, especially with mild Brie or Camembert

Exquisite white chocolate from Laflor

After many years of not producing white chocolate, we have finally found cacao butter that meets our high standards. Our Piura Blanco 41% chocolate impresses with its fresh green note and aromas of light caramel and mild liquorice. This explosion of flavor is made possible thanks to the Norandino farmers in the villages of Puerta Pulache and Paimas in northern Peru, who carefully cultivate the endemic Piura Blanco cacao variety. Our exquisite white chocolate is available in various sizes: as 70g bars or in bags of 500g or 1kg. The finest Peruvian cacao butter, organic sugar and whole milk powder from Switzerland and organically grown vanilla chamissonis sourced from the Fazenda Vera Cruz in Brazil make our single-origin chocolates so special. We do not use any additives or preservatives at all. The Spring Almonds Dragées are a special highlight: we roast and caramelize organic Sicilian almonds in a copper kettle and coat them with our white chocolate. Finely chopped verbena flakes are the icing on the cake. A great gift for special occasions!

How is white chocolate made?

The quality of the cacao butter is of the utmost importance for Laflor's white chocolate. It is made from Piura Blanco cacao beans grown by Norandino farmers in the villages of Puerta Pulache and Paimas in northern Peru. As white chocolate is not made from cacao beans like milk chocolate or dark chocolate, the bean-to-bar process is slightly different.

The 9 steps of the bean-to-bar process:

1. Fermentation: The first step is to ferment the cacao beans in wooden boxes.
2. Drying: The farmers then dry the beans under a roof in the sun.
3. Preparing the cacao mass: The dried beans are processed into cacao mass.
4. Pressing the cacao butter: The company Cacao El Rey in Tarapoto presses the cacao butter from the cacao mass.
5. Takeover by Laflor: From this moment on, Laflor takes over the further manufacturing process in the Swiss factory in Zurich.
6. Grinding: The cacao butter is mixed with sugar and whole milk powder and finely ground.
7. Conching: The smooth mass is refined at a controlled temperature and with constant stirring.
8. Tempering: The chocolate is now tempered to control the crystalline structure of the cacao butter and to achieve a crunchy texture.
9. Molding and cooling: Finally, the chocolate bars are molded and then cooled.

Sustainable white chocolate

Sustainability is the essence of Laflor. Our sustainable white chocolate is not only delicious, but also responsibly produced. We know the origin of every cacao bean and maintain a close relationship with the cacao farmers to ensure fair working conditions and sustainable cultivation. The initiators of Craft Cacao by Original Beans and the Norandino cooperative have been cultivating the exquisite Piura Blanco cacao variety since 2008. Over 7,000 families who previously grew corn, rice or fruit now cultivate cacao, coffee and sugar cane. Transparency, equality, respect and quality are very important to the Norandino cooperative, and all producers are certified organic. We are dedicated to environmentally friendly transportation with container ships and recyclable and compostable packaging in order to keep our ecological footprint as low as possible at all stages of production.

Our advantages at a glance

• Highest Quality: Finest cacao butter and ingredients from sustainable cultivation.
• Unique taste: Fresh green notes, light caramel and mild liquorice.
• Sustainability: Fair working conditions and environmentally friendly transportation.
• Diverse range: From bars to Spring Almonds Dragées.
• No additives: Pure, natural ingredients without additives or preservatives.

Frequently asked questions

Is white chocolate really chocolate?

Yes, white chocolate consists of cacao butter and is therefore a real chocolate.

How is white chocolate stored?

Store white chocolates in a cool, dry and airtight place, preferably at a temperature between 15 and 18 degrees Celsius. The fridge is not the right place for this.

Which is the best white chocolate from Laflor?

There's only one so far and it's insanely good! The Piura Blanco with a 41% cacao content tastes of light caramel and mild liquorice and will literally melt in your mouth. A huge pleasure!

What distinguishes white chocolate from dark chocolate?

White chocolate contains no cacao mass, only cacao butter, which gives it a creamier texture and a milder taste than dark chocolate. And of course the color is also different.

Finest white chocolate from laflor

Experience laflor's exquisite white chocolate, made from the finest cacao butter and organic ingredients. Sustainably and fairly produced, it offers incomparable indulgence. Browse our online store now and try the delicious variety of our chocolates.