Blanxart Sugar-Free White Chocolate | ūü¶ÜThe Bow Tie Duck Manila
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Blanxart Sugar-Free White Chocolate 100g

Sweetness without Sugar

Blanxart has made a name for itself as a pur¬≠vey¬≠or of amaz¬≠ing sin¬≠gle-ori¬≠gin choco¬≠lates. But founder Francesc Agr√°s caters to all tastes and has cre¬≠at¬≠ed this guilt-free white choco¬≠late bar as a result.

TAST­ING NOTES FROM THE CURATOR

This creamy, but¬≠tery white choco¬≠late bar is as rich as any of its milk and dark choco¬≠late coun¬≠ter¬≠parts. It comes with a hint of vanil¬≠la fla¬≠vor¬≠ing and, because all white choco¬≠late needs an extra help¬≠ing hand for sweet¬≠ness, malti¬≠tol sug¬≠ar alco¬≠hol is added. It has 75 per¬≠cent of the sweet¬≠ness of reg¬≠u¬≠lar sug¬≠ar, so you don‚Äôt miss a thing.

PREPA­RA­TION OR PAIRINGS

The creamy fin¬≠ish of white choco¬≠late makes it a love¬≠ly com¬≠ple¬≠ment to cit¬≠rus fruit, while its sweet¬≠ness makes a great con¬≠trast to all things salty and spicy. Try white choco¬≠late pieces with a bowl of straw¬≠ber¬≠ries and macadamia nuts. It also goes well with dessert-style cheeses like Brie de Meaux AOC by Fro¬≠magerie Beill¬≠e¬≠vaire. For the Japan¬≠ese food-lovers, this is the per¬≠fect choco¬≠late to pair with matcha.

A HUM¬≠BLE START

In April of 1954, Francesc Agr√°s set up what was then Bom¬≠bons Blanxart Choco¬≠late Com¬≠pa¬≠ny in a small, rent¬≠ed build¬≠ing in the Les Corts neigh¬≠bor¬≠hood of Barcelona. With¬≠in the small fac¬≠to¬≠ry, every¬≠thing from select¬≠ing cacao beans to toast¬≠ing and grind¬≠ing hap¬≠pened, allow¬≠ing the choco¬≠lati¬≠er and his assis¬≠tants full con¬≠trol of the choco¬≠late at each stage of the process. They were able to relo¬≠cate to Sat Joan Despi, anoth¬≠er, bet¬≠ter part of Barcelona in more recent years, where they con¬≠tin¬≠ue to pro¬≠duce some of the finest choco¬≠late in Spain.

Storage Instructions

Store your choco¬≠lates in a cool, dark place, ide¬≠al¬≠ly between 18 to 24¬įC. You can use the refrig¬≠er¬≠a¬≠tor, but place the choco¬≠late in an air¬≠tight con¬≠tain¬≠er to keep the mois¬≠ture and humid¬≠i¬≠ty out‚ÄČ‚ÄĒ‚ÄČand retain its full range of fla¬≠vors, of course!

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