As we move forward elevating the quality of our additives to match our coffees encountered a bit of a new dilema. Have made our own chocolate sauce for quite some time, though currently re-formulating it taking it to a true chocoholic gourmet level. (current testing front runner Bernard Callebaut cocoa powder) Will be using only in house made syrups made from things like Madagascar vanilla beans, local fruits etc. And and and Ghirardeli ground "White Chocolate" seems to taste decent, and my SO loves it. (sig' other of 30 years:) So had been considered keeping Ghir' white chocolate on board.

But what is white chocolate? It's made the same way as chocolate using cocoa butter but with no cocoa liquer of course. Cocoa butter being extracted from the cacao bean in the process of making the cocoa liquer or cocoa powder.

So you know how ingredients are listed in the order from highest to lowest % used. Guess where in the ingredient list cocoa butter lands in Ghirardeli White Chocolate? It doesn't! ZERO cocoa butter which is the key ingredient in real white chocolate. Which of course is why they end the product name in smaller print with Flavor Mix.

Oh well, had thought was going to keep the Ghir' white chocolate when we re-launch but no way going to keep a fully synthetic version of white chocolate in my coffeehouses! Back to the drawing board:)