Goodnow Farm

Goodnow Farms - Limited Release, White Chocolate

55 g Fine White Chocolate
Regular price $57.00 AUD
Sale price $57.00 AUD Regular price
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The World's Best White Chocolate 2024

International Chocolate Awards 2024 - Gold

This bar redefines what white chocolate can be. Crafted by a small-batch maker using freshly pressed cocoa butter from directly sourced Almendra Blanca beans grown by farmer Vicente Caçep in Tabasco, Mexico, it delivers a rare single-origin experience. Unlike conventional white chocolates made with deodorized, flavorless cocoa butter from unknown sources, this bar preserves the authentic taste of its origin — delicate, creamy, and unmistakably cacao.

The producer presses the cocoa butter themselves, avoiding deodorization or alkalization, so the true character of the beans shines through. Blended with rich organic whole milk powder from Organic West Milk — the same used in their acclaimed Classic Milk bar — the result is a white chocolate that surprises even the most devoted dark chocolate fans.

A true expression of craft and origin, this bar is proof that white chocolate can be just as nuanced, complex, and worthy of attention as any dark variety.

Contains Dairy, Gluten-Free, Soy-Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Single Origin Cocoa Butter, organic sugar, organic whole milk powder

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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