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Most of the white chocolate available to buy are too cloying and taste unnatural, probably the vanilla flavor, I'm not sure. It doesn't really matter to me as I hardly eat white chocolate but sometimes a recipe I want to prepare has white chocolate among the ingredients. Cacao butter to the rescue! I already have a pound of food grade raw cacao butter that I mostly use for cosmetics. I pre-shred and keep them in 2-ounce portions.
