What is the cocoa percentage of Blanco Leche de camella?

Blanco Leche de camella contains 40% cocoa (also written 40% cacao), classified as white chocolate.

Where do the cocoa beans in Blanco Leche de camella come from?

The cocoa beans in Blanco Leche de camella are sourced from Piura, Peru.

What are the ingredients in Blanco Leche de camella?

The ingredients listed for Blanco Leche de camella are: Cocoa butter, camel milk powder (25%), dates..

Is Blanco Leche de camella vegan?

Blanco Leche de camella contains dairy ingredients and is not suitable for a vegan diet.

How big is a single Blanco Leche de camella bar?

A single Blanco Leche de camella bar weighs 50 grams.

What does Blanco Leche de camella taste like?

Blanco Leche de camella lists flavour notes of Toffee, Creamy and Salty.

Is Blanco Leche de camella dark chocolate or milk chocolate?

Blanco Leche de camella is classified on Chof as white chocolate.

Does Blanco Leche de camella contain alkalized cocoa?

Blanco Leche de camella is not marked as containing alkalized cocoa on Chof.

Has Blanco Leche de camella won any awards?

Blanco Leche de camella has been recognised at: International Chocolate Awards Special, International Chocolate Awards European 2024 Silver and International Chocolate Awards European 2025 Silver, and 1 more.

Where can I buy Blanco Leche de camella?

Blanco Leche de camella is made by KAICAO. KAICAO sells directly through their website at https://kaicaochocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Blanco Leche de camella in the Chof app.

Blanco Leche de camella 40%, KAICAO

Blanco Leche de camella

Blanco Leche de camella is produced by KAICAO, an artisan bean-to-bar laboratory located in the heart of Madrid, Spain. The maker focuses on small-batch production, utilizing a melanger to refine their chocolate, which allows for precise control over the texture and the preservation of delicate flavor compounds.

This white chocolate bar contains 40% cacao butter derived from beans sourced from the Piura region of Peru. It distinguishes itself through the use of 25% camel milk powder, which contributes to a distinct structural profile and a creamy mouthfeel. The sensory experience is defined by notes of toffee, complemented by a subtle saltiness. The quality of this approach has been recognized by the International Chocolate Awards, earning a Bronze medal in the 2024 World competition.

The composition of the bar is intentionally minimalist, relying on cocoa butter, camel milk powder, and dates to achieve its flavor balance. By operating their own production lab in Madrid, the makers oversee every stage of the manufacturing process.