White chocolate can be a bit sweet compared to milk and dark chocolate because it doesn’t have the complexity that the other chocolates have. However when white chocolate is roasted, it darkens into a beautiful amber color while developing a nutty and caramel flavour profile. Since caramel is such a versatile flavour, you can use this liquid gold for added decadence on cakes, cupcakes, cookies, pound cakes, ice cream, cheesecakes, scones, pies, and more!
- Just add heavy cream
- No hydrogenated oils
- No artificial flavors, colors or preservatives
- Enough to drip one cake or fill and drizzle 12 large cupcakes
- Pairs beautifully with any of our cake mixes
INGREDIENTS: Cocoa butter, sugar, whole milk powder, milk sugar, whey powder, foundation milk powder, caramelised sugar, emulsifier: soya lecithin, natural vanilla flavouring, salt.