One of the many great things about white chocolate is that – unlike milk chocolate – it doesn’t need to be expensive to be good. I would go as far as saying the cheaper the better. Think less Lindt, more Lidl.
As a birthday treat for the MBK last year I baked a “blondie” – a white chocolate brownie. My ingredient of choice was Tesco Value white chocolate, at a mere 27p for 100g (which, unforgivably, Tesco has stopped stocking). I'm not ashamed to admit that much of it didn’t make it into the mixing bowl. The absence of photographic evidence signals the speed at which the blondie too was consumed.
Another attribute of white chocolate, that has only become clear in the past few weeks, is that it inspires people. Since writing this blog I have been inundated not only with excited tales of recent white chocolate purchases, but also with acts of enormous generosity.
I was impressed enough when a colleague brought in some M&S white chocolate chip cookies after reading my first post.
This was then trumped by my friend’s husband, who brought me back a gift all the way from the US of A:
Americans may not have mastered milk chocolate but their white chocolate offering is admirable. As Milkybars demonstrate, a thinner configuration works brilliantly with white chocolate.
Perhaps most impressive is the amount of cookie embedded in the bar: a truly American portion.
Compare it to the amount of biscuit in the Milkybar Raisin & Biscuit, and you’ll see what I mean.
However arguably the most exciting present so far was from my dad:
A white chocolate fudge apple, covered in chocolate raisins for good measure. Phenomenal.
This time it was the MBK who remained unimpressed. Refusing to even take a bite, he decreed: “It smells too apple-y”.
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