This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate.

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<p>This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate.</p><p> </p> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Savor

This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate.

White Chocolate: Wouldst Thou Like the Taste of Cocoa Butter?

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d61a4e4b-179d-42ae-9f50-ae2701780a58/transcript

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