Color:	bone white
Surface:	perfect mold, set w/ Ghirardelli’s logo emblazoned like a Harley
Temper:	rare polish for White
Snap:	hushed; clean break wall

measured ratios: fair dose of neutered chocolate butter w/ vanilla-cream all over it &, oddly, a rumor of white pepper

Texture:	micro-granular
Melt:	turgid turns into albumin

vanilla crisscrossing White Choc mousse -> stretches this way... until buttermilk component enters -> golden dairy butter -> warm vanilla ice-cream

Steady, at times even static. Hyper sweet yet avoids the cloying baby-formula of commercial brands – on account of being well-roasted – as milk fats mainly round out the profile. None of the pablum but also no overtones typical of good Whites (honey, lemon, peaches, etc.). Just super consistent & standardized (thanks to alkalis), right in the crosshairs of center-point White flavor from the company that discovered the Broma Process in 1865, in which hanging a bag of chocolate in a warm room caused cacáo butter to drip out, theoretically extracting more of it than the hydraulic press method.

ING: sugar, cacáo butter, nonfat dry milk, milk fat, soy lecithin, vanilla