While tasting white chocolates from both large producers and craft chocolatiers, we encountered a surprising spectrum of flavors, from grassy to fruity to salt-edged. Cocoa butter percentages generally varied from 29 to 55 percent, but we preferred the moderate creaminess of those composed of just over one-third cocoa butter. Felchlin Mont Blanc Couverture 1 from Switzerland is mildly sweet with a fresh milkiness, well-suited to truffles and confections. France's Valrhona Ivoire 2 has a deep, elegant richness that comes through best in puddings, ganaches, and frostings. Askinosie Davao ... Read More