Our very own home-made white chocolate! Fed up with not being able to get hold of the one white chocolate that we really like (the world beating El Rey ICOA from Venezuela) we decided we needed to try and make our own! We use undeodorised cocoa butter from the lovely Chocolat Madagascar, combine with cane sugar and milk powder. We only have a small grinding machine that is able to do 2kg at a time, so this really is a labour of love! At 40% cocoa butter content, the chocolate is flavourful, tempers beautifully, is creamy and not too sweet.
We have noticed that other chocolate makers often name their white chocolates; for example, Original Beans make Edel Weiss, and Luker make Nevado. Following this tradition, we have chosen a Gaelic name. Highland Perthshire is at the southern edge of the old Gaelic speaking world, and I sing in the local Gaelic choir. I asked our tutor for some suggestions and she came up with Eich Gheal - white horses - a common sight along the endless Hebridean coast, and very much part of the culture of the people there. Loch Tay is an inland 'sea', but can muster up a good stampede of white topped waves when it wants to!
We use this chocolate in our Meadowsweet flavoured white chocolates, and it is currently also available unflavoured in these small 30g bars.
Undeodorised cocoa butter (40%), whole milk powder (30%), cane sugar (30%).