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Pecan White is a 50g white chocolate bar by Modello Chocolate featuring a blend of creamy cocoa butter, toasted pecans, and Himalayan Pink salt.
Pecan White is a specialty bar produced by Modello Chocolate. This release belongs to the white chocolate category and serves as a classic example of incorporating nuts and salt into a sweet, cocoa butter based format.
The flavor profile is defined by the contrast between creamy milk notes and the savory crunch of pecans. To balance the sweetness of the sugar and whole milk powder, the maker adds Himalayan Pink salt. The texture and consistency are achieved through the use of a melanger, which ensures a smooth integration of the cocoa butter, vanilla flavouring, and sunflower lecithin.
Each 50g bar is constructed with a careful balance of ingredients, containing 36g of sugar and 40g of fat per 100g. The formulation avoids complex processing, focusing instead on the pairing of traditional white chocolate components with the distinct, nutty character of pecans and mineral salt.
| Type | White |
| Cocoa Content | Unspecified |
| Origin | Unspecified |
| Weight | 50g |
| Format | Inclusions |
| Sweetener | Sugar |
| Maker | Modello Chocolate (India) |
These are the maker's flavor notes for this bar. Share your own notes in the Chof app.
Cocoa butter, whole milk powder, Vanilla flavouring, Sugar, Sunflower lecithin, Pecans, Himalayan Pink salt.
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The ingredients listed for Pecan White are: Cocoa butter, whole milk powder, Vanilla flavouring, Sugar, Sunflower lecithin, Pecans, Himalayan Pink salt.
Pecan White contains dairy ingredients and is not suitable for a vegan diet.
A single Pecan White bar weighs 50 grams.
Pecan White lists flavour notes of pecan, salt and creamy.
Pecan White is classified on Chof as white chocolate.
Pecan White is made by Modello Chocolate. Modello Chocolate sells directly through their website at https://modellochocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Pecan White in the Chof app.
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