Julius Persoone scores our white Sinterklaas figurines
“Almost a shame to sink your teeth into such a beautiful figurine.”
It has been said before that white is not real chocolate. Yet it flies smoothly over the counter around Sinterklaas. So Het Nieuwsblad had Julius Persoone sink his teeth into a white hollow figure nine times. What did he think of our chocolate? Discover his assessment below!
White versus milk versus dark
What is the difference between white, milk and dark chocolate? “When cocoa beans are pressed, you get both cocoa butter and cocoa powder,” says Julius Persoone. “For white chocolate, only the cocoa butter is used in combination with milk powder and sugar. Although sometimes lecithin is also turned in to make it cheaper, which gives such a greasy vibe in your mouth. But this aside. Milk chocolate involves adding cocoa powder in addition to cocoa butter, milk powder and sugar. To make dark chocolate, you delete the milk powder. So that's just cocoa butter, cocoa powder and sugar.”
Julius about Chocolaterie De Schutter
What
donkey, decorated
Score
8,5/10
Bought at
Bio-Planet
Contents
200 g
Nutritional values
609 kcal, 44 g fats and 48 g sugars per 100 g
Rating
“By far the prettiest of them all. Mega cute. And especially mega sin to break this, but do it anyway,because this one is super tasty. The white chocolate is high quality, I can taste the cocoa butter. The mouthfeel is very soft, this melts away very slowly and nicely in the mouth. So perfectly tempered. This is craft. All colored by hand as well. Machines don't reach this level. A bit thickly cast in places, though, which is why half a point less than the winner. But that's nitpicking.”
Read the full article where Julius compares white chocolate figures here!
