White Choc Coconut Rough by VITAWERX - Review
Now I'll preface this review by saying that I don't really like white chocolate… well at least I didn't – that is until I tried this White Choc Coconut Rough by VITAWERX that my sister, Anna told me about. I've never been a big chocolate person, preferring more savoury flavours. If I was going to have some chocolate it would always be the super dark stuff, like the 92% Lindt – partly because of the flavour and partly because it's generally a lot lower carb (sugars) than the regular dairy milk stuff. This new White Choc Coconut Rough changes things for me though. I'll still have a place in my heart for Lindt 92% but if I'm after something a little sweeter, but still without the sugar hit, then this new sugar-free chocolate by VITAWERX really nails the craving without the guilt.
So, how does it taste?As I mentioned earlier, I was never really a white chocolate fan but this stuff is actually really really good. It doesn't taste noticeably "healthy" or have any funny aftertaste. The texture with the coconut is great, it has that nice little chewy-ness that you get with coconut and then the white chocolate melts in your mouth. There's no film or fatty feeling that you sometimes get on your tongue after eating white chocolate.
So, what's in this White Choc Coconut Rough?The ingredients for the White Choc Coconut Rough variation is as follows, but they're all very similar:
COCOA BUTTER (COCOA SOLIDS 27%), WHEY PROTEIN ISOLATE, BIRCH NATURAL SWEETENER (96%), SKIM MILK POWDERS (MILK SOLIDS 10%), DESICCATED COCONUT (3%), COCONUT EXTRACT, ZINGIBEROCEOE DIGESTIVE ENZYME (GINGER), IMULSIFIER (322, 476).All pretty standard stuff for chocolate there! I'll be honest, I had to look up what ZINGIBEROCEOE was. It turns out it's an enzyme from the ginger plant which seems to just be for flavour or generically referred to as a "flavour improver". Emulsifier (322, 476) are Lecithin and Polyglycerol respectively are very common emulsifiers which are put into foods like chocolate bars and such to help stabilise the fat and the water component of food and prevent them from separating – basically keeping your chocolate smooth and creamy rather than gritty and oily. All good stuff there!