Color:	amber & the darkest pure White ever (a good sign); rivals Bernachon’s White almond bar
Surface:	whey-faced & blemished
Temper:	dull wax shine
Snap:	slush puppy; bends more than snaps

complicated White: vanilla-drenched (may help acct for some of its color) -> sticky heavy milk proteins (casein) -> almonds -> rare appearance in White of cinnamon -> bubble yum gum

Texture:	luscious extravaganza puts the pounds on: super fat, love handles, & fanny pack
Melt:	runs fast & soft to thick mucilage (sorry... only the facts, ma’am)

scoops up huge vanilla ice-cream & the bar is on w/ slight freezer burn compliments of a metallic saffron streak (something w/ the extraction technique?) -> rear chert & limestone -> hyssop/green tea -> almond butter/honey -> sapid White Chocolate signature over a sodium finish that stays on it

White Chocolate is the last, true test of a maker’s craft. Nowhere to hide; & the most temperamental of all chocolate components. Vestri is the deBondt of bar-smiths – an originator with soul-fire. From his Naturale to this, he rarely accepts, in fact seems discontent, with the same-old-same norms. A White that shapes-up unlike the others (save for Bernachon’s but that one actually has almonds added). Tipping over the scales at nearly a whopping 37% cacáo-butter, the taste & texture pack a wallop. About as macho as White gets. None of the usual brights typically found in the White spectrum (lemon / peaches); so judging from flavor, a good roast was probably applied to the beans before butter was extracted as well as the influence of cabirma wood used for the ferment box. Performance enhanced with added proteins + vanilla-boosted, & completely un-deodorized... very much a hulk of a White ‘man’; & polar opposite of feminine Icoa, the difference resting in the terra (Venezuela has the soil) & the fact that genetics is fate (again, Venzy cacáo typically of softer butter).

ING: sugar, cacáo butter, whole milk pwdr, lactose & milk proteins, vanilla, soy lecithin