This 33% white chocolate with roasted corn is a one-of-a-kind delicacy teeming with the flavors of Ecuador. Hand-cut, organic panela sugar from the Pichincha province contributes undertones of toffee, while caramelized milk adds a delectably creamy element. Andean corn brings a lovely sweetness and a fresh flavor that is well-balanced by a hint of salt. This chocolate thrives in a variety of applications, from mousses and ganaches to molding, enrobing, sauces, and frozen treats. República del Cacao crafts their chocolate entirely from ingredients produced in Latin America, combining these local roots with the know how of French chocolatiers for a truly authentic taste you won’t find anywhere else.