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White Chocolate Bar

White Chocolate Bar

We handcraft this single origin white chocolate with 34% cocoa butter, which we press ourselves from cocoa beans we source directly from farmers in Davao, Philippines. We integrate this single origin cocoa butter with certified organic cane sugar and goat’s milk powder to create real, bean-to-bar white chocolate.


This buttery white chocolate is Certified Kosher Dairy and gluten free. 



Availability: In stock

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Featured in theWall Street Journal & Wine Spectator

Complete Information

Full Description

We handcraft this single origin white chocolate with 34% cocoa butter, which we press ourselves from cocoa beans we source directly from farmers in Davao, Philippines. We integrate this single origin cocoa butter with certified organic cane sugar and goat’s milk powder to create real, bean-to-bar white chocolate.

This buttery white chocolate is Certified Kosher Dairy and gluten free. 

Net Weight: 85g (3oz)

This product is:

Tasting Notes
Rich, buttery sweetness, simple, soft, delicate.
Awards & Accolades

2012—Silver—Americas—International Chocolate Award

2011—NASFT Silver Finalist Outstanding Chocolate

As seen in: Saveur, Nylon magazine and more.

According to Wine Spectator: “…generous with honeysuckle, barely browned butter, honey and faint caramel notes, with a pronounced tang that cuts the sweetness throughout."

Nutritional Info

Contains goat's milk. Processed in a facility that also processes milk, peanuts, tree nuts and wheat.

Ingredients: Organic Cane Sugar, Cocoa Butter (Made in our factory with Trinitario Davao cocoa beans), Goat's Milk Powder.

Serving Size 42.5g (1/2 bar)
Total Calories 190, Fat Cal. 70, Total Fat 8g (12%), Saturated Fat 5g (25%), Trans Fat 0mg (0%), Cholesterol 0mg (0%), Sodium 10mg (0%), Total Carbs 26g (9%), Fiber 5g (20%), Sugars 21g, Protein 2g, Vitamin A (1%), Vitamin C (0%), Calcium (3%), Iron (6%)

A Product Of...

Davao, Philippines

The tourists in Davao, Philippines, often visit for the region’s summery climate and cultured history. Although much of Davao’s story entails Spanish conquistadors and Japanese immigrants, the arrival of the cocoa bean on Filipino soil is often left for the epilogue. When Spanish explorers first planted cocoa in the Davao region nearly 400 years ago, it was an attempt to guard what they called “food for the gods.” Little did they know that what they once hoarded would allow the Davao region to become one of the world’s premier sources for cocoa beans.

> read more about our travels to this region
> Read The Full Story