Milkboy Swiss Chocolates White Chocolate Bars - Gourmet Bourbon Vanilla Chocolate Bars - Made with Pure Natural Vanilla - White Premium - Gluten Free - Non-GMO - Kosher - 3 oz, Pack 5

This white chocolate was delicious, smooth and creamy. Easy to work with. I was looking for something with no soy and clean ingredients. Worth the coast

WOW! Who knew white chocolate could taste so good! Really delicious in white chocolate macadamia cookies.

Great quality and delicious chocolate! Needed for a recipe and it worked perfectly. Tastes amazing. Will buy again when needing more.

This is a smooth, not too sweet white chocolate! I melted it down to make Pistachio White Hot Chocolate and it was awesome!!!!!

It's rather thin, but it's delicious.

Top of the line. Best white chocolate ever 😋

So yummy .very creamy

Absolute top quality. Finding a good white chocolate usually means choosing which problem you’re willing to accept as a trade-off: if the consistency is good then it’s overly sweet. If it’s not too sweet then the fat will puddle on top when you melt it. If it’s not cloyingly sweet and doesn’t have a greasy/slimy mouth feel, then it probably has some “off” flavor like vanilla that’s boozy or something rancid. Not this. Yes, they’re pricey. But if you’re going to do anything with white chocolate, the quality REALLY MATTERS. Most so-called “white chocolate” doesn’t contain any cocoa butter at all. The first recipe I tried this in was a white chocolate Italian meringue buttercream from Rose Levy’s Cake Bible, which I’ve previously made with Lindt, Guittard or even Baker’s white for over 20 years. Baker’s was okay, the Lindt and Guittard versions come out very good, almost great. But I’ve never spent this much (pack of five bars for ~$5/bar). In fact, I stopped making buttercream with white chocolate altogether a few years back because it I figured most people couldn’t readily identify the flavor of white chocolate anyway, and substituting a glug of Grand Marnier is a foolproof crowd pleaser. But a close friend requested a cake with white chocolate filling and I obliged. I couldn’t find Lindt white locally or on Amazon so I got this. A nibble before I started did not impress me that much, but after beating it melted into the buttercream the subtle fragrance of the cocoa butter was incredible. The flavor was stellar and needed no embellishments (restaurants often use raspberries with white chocolate). When I say “buttercream” I am referring to the classic—egg whites beaten then cooked with near-boiling sugar syrup and finished with high quality unsalted butter. The white chocolate is barely melted and whipped in last. Yes, it’s DEFINITELY worth the higher cost.