Generally, I’m not a fan, but Lindt has a very good white chocolate.
If it was called anything but “white chocolate” I’d have no problems with it. IMO, it’s a relatively inoffensive dessert. But it doesn’t have the bite that I associate with chocolate, especially dark chocolate which is my favorite. I will eat it if offered, but I don’t ever seek it out.
Got any suggestions for a re-name?
Just got a bag of Lindt White Chocolate Truffles, sooo good.
Sorry white chocolate haters, but white chocolate is delicious. Obviously you have to avoid “white chips” or “pastel chips” or “coating chocolate,” but as long as it is made of cocoa butter unadulterated with palm oils etc. then it can be incredibly tasty!
Something like Baker’s White Chocolate is very bland, sure, but still useful as an ingredient in other things. I’m too cheap to spring for Valrhona or El Rey but Green & Black’s Organic White Chocolate is pretty amazing.
Ghirardelli does very good white chocolate, IMO.
I like some white chocolates, the Lindt that you mentioned, for example. But bad white chocolate has an faintly vomit-like aftertaste, so I’m slow to try types I haven’t before.
I just finished a bar of Ferrero Rocher White Hazelnut. It was awesome! . Hazelnuts are my favorite chocolate addition anyway. I bought it at a free standing display by the checkout at Walmart.
You might enjoy Crio Bru (or similar products) - which involves cacao beans, roasted and ground, and brewed in a French Press like coffee. I first heard about that here - and put it on my Amazon wishlist. My husband got me a couple sampler sets last Christmas. If you don’t like coffee bitterness, you would likely not enjoy the darker roasts though - I definitely disliked them (I don’t like coffee at all, actually).
Re white chocolate itself: Years back, we had a book by Sandra Boynton, called “Chocolate: the Consuming Passion”. Her take on it was “ideal for those who find that color and texture interfere with their enjoyment of chocolate”.
Me: I don’t go out of my way for it, and as noted, real white chocolate is hard to find. It’s okay, though, especially with mixed with other stuff.
Getting to the topic of regular chocolate: Hershey and other manufacturers made a stir, about 15 years back, wanting the legal definition of “chocolate” to be expanded to allow use of vegetable oils INSTEAD OF cocoa butter. They made this substitution in several varieties (e.g. Mr. Goodbar) and the texture is definitely not as good - I found it to be somewhat waxy in consistency.
And their dark chocolate has never been as good as other manufacturers. More brittle / bitter, less chocolate flavor. For milk chocolate (the real stuff), Hershey’s is where it’s at, for me (having grown up nearby, it’s all we ever had); for dark chocolate, anything BUT Hershey’s will do.
I think white chocolate goes very well in macadamia nut cookies, especially the ones which have cranberries. It’s also good for coating ginger biscotti. But on it’s own? No thank you.
For me, ruby chocolate is basically white chocolate with coloring. I am not able to appreciate the difference. My normal chocolate intake tends toward the high test - 70% or more.
If I get a box of chocolates, my husband gets the white ones, no discussion. Also not his favorite, but he’ll enjoy them. If we buy a bag of mixed Toblerone, we have friends who will take care of the white ones, so we don’t have to eat them.
I’d eat a few of these, but probably because I would think that they are yogurt covered, and can’t tell the difference.
The weather is now cooler, and I’ve just ordered some. I’ll let you know what I think.
I considered the lime & tasmanian pepper bar, but it has capsaicin, as well as black pepper, so I decided not to.
Very different from the other one. It’s more strongly flavored with lemon zest and pepper, and tastes less of white chocolate. Also, it’s a lot saltier. And the texture isn’t as smooth, due to noticeable bits of lemon zest and coursely-ground pepper.
This is very good, but not as sublime as the one I fell in love with. And it’s incredibly expensive. I doubt I’ll be buying it again. I bought a bunch of other stuff from the same company, though, as long as I was ordering. This is good enough that I’m excited to taste the rest of my order.
Huh, the label says only lemon essence, no zest. I guess the texture is from the coarsely ground pepper, and perhaps the sea salt.
I really think it would have been better without the salt. I find it jarring. 
Still delicious, but it just could be so much better.
When I read this, I thought to myself “Is that the children’s book author?”. Sure enough, it was! My kids grew up on Boyton’s books.
…
As for the topic of the thread: Yes, I very much enjoy white chocolate. My earliest recall was getting a Russell Stover white chocolate bunny in my Easter basket one year.
I still have good memories of the house that used to give out full-size Zero bars for Halloween (though the coating is not really white chocolate, I don’t think).
God I love Zero bars.
And FTR, I’m a white chocolate lover.
I like Green & Black’s white chocolate, and before Kraft bought Cadbury’s, they put out a very good white chocolate. Kraft decided it wasn’t selling well enough. (I and half of Great Britain have taken great issue with Kraft over a poorly handled takeover.) I find Nestle’s white chocolate too lemony for my taste -not criticizing, just not my palate.
Lindt puts out a white chocolate truffle that has dark chocolate flakes in it that I like but it is hard to find in stores.
Highly likely that anything in a macadamia nut cookie is “white chips” versus true white chocolate.
I’ve never seen real white chocolate in chip form in the baking aisle. Not to say it doesn’t exist, but it’s not terribly common.
if you’re doing your own biscotti coating, you can get the real stuff in bar form :).
Dayum.
When we visit our daughter in Vermont, we usually drive back through Lake George, NY - where as far as I can tell, the entire town (at least the bit we drive through) is outlet stores.
There’s a Lindt store t here - in fact I once had a Groupon for Lindt, and that was the only store I could get to. DANGER DANGER DANGER.
We’re likely to visit there this Christmas again. I may have to “need to go to the bathroom” right then.
Side note, totally off topic: our newish (2 years) car has built-in GPS. It has… some flaws in locating itself. Summer of 2021, we were driving back from visiting, and glanced at the directions, and found that we were in Lake George.
Not the town.
The lake.
The car has lots of nifty features, but pontoons are not among the equipment. Luckily my husband was able to pull up slightly saner directions on his phone as I held my breath and drove 
I love chocolate, especially from William’s, the really dark 80% stuff.
Me and my fellow Caucasians… oh, wait, I guess I misread the title.
You might find yourself loving brewed cacao. It’s the really dark stuff.
Droste used to make dark chocolate/white chocolate pastilles that were excellent, but now I only see milk choc/white. However, they do still make extra dark pastilles.
Here are the Lindor truffles, called stracciatella.