A dairy-free white chocolate from Lovechock in Amsterdam — made without milk, and without the palm fat that props up most vegan white chocolate.
What white chocolate actually is
This is the thing that explains everything about it. White chocolate contains no cocoa solids at all. It is cocoa butter, sugar and a milk element — nothing from the dark, bitter, brown part of the bean. That is why it has no cocoa flavour, why purists argue about whether it counts as chocolate, and why it is by far the sweetest kind.
It is also why making a good dairy-free version is difficult. Milk powder is not just there for flavour: its protein carries the mouthfeel, and taking it out leaves a fat and sugar mixture that can taste flat and greasy unless something genuinely replaces it.
Fragile, and worth handling accordingly
White chocolate has no cocoa solids to stabilise it, so it melts at a lower temperature than dark, scorches easily, and picks up other smells readily. It also discolours — an old or warm bar goes from ivory to yellow, which is oxidation of the fats rather than mould.
Keep it cool, dry, wrapped and away from anything strongly scented, and eat it well within its date. It is not a bar to keep for a special occasion in six months.
An honest word on the sugar
White chocolate is the sweetest of the three kinds by some distance, and there is no getting around that: with no cocoa solids there is no bitterness to balance it. This one is sweetened without refined sugar, which changes the flavour rather than the arithmetic. Enjoy it as a treat.
Diet
Organic, dairy-free, soy-free and gluten-free — a vegan white chocolate. Check the pack for the full allergen declaration.