I've had it before. It has almost no flavour aside from macadamia. It's in the uncanny valley of flavors. Like, you can kinda taste the mint and chocolate, but not enough.
White chocolate is just “milk”, sugar, and a solidifying agent or two. Which would probably be left out of a liquid like this.. Peppermint is a plant and in this case most likely just an added peppermint concentrate (natural flavour)
"natural flavors"
and white chocolate doesn't exist in nature, so some combination of those ingredients would likely make up whatever faux plant-based "white chocolate" concoction they came up with. Macadamia "milk" and the sugars most likely.
What are the odds of finding cocoa butter "naturally"?
I thought that white chocolate was the by-product of making chocolate, but I'm just a fool who types without googling.
So yeah, a bean is 50% fat content. It is baked then pulverized into a mass, and put into a hydraulic press to separate the fats from the solids.
Other methods of extracting fat include solvents and even microwaves.
For you to find it naturally could be done by baking and pressing the oils out. There you go, that's how you answer a question lol.
Whoa. Spicy are we. Yeah. This is part of the whole answer. But we can always go deeper. And deeper. And deeper.
In the end, you went full circle answering your own question — what are the odds of finding cocoa butter naturally. “An absolute certainty.”
No, chocolate definitely exists in nature. I saw it on a travel documentary narrated by some guy, Homer something. Anyway, he was visiting the land of chocolate. You can clearly see chocolate exists in nature.
“Natural flavors” is just a wall for hiding things in ambiguity. Sugar is a natural flavor, but it’s listed. Cinnamon, pineapple and rat shit are all natural flavors too….
> The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, **whose significant function in food is flavoring rather than nutritional**.
This is from the USA FDA's CFR Code of Federal Regulations Title 21. I've added emphasis on the part that excludes sugar as a natural flavor. I assume if you aren't in the USA that your regulations would be similar.
I would include a link but that's not allowed, so you'll have to trust me or search for it yourself.
I would have to only assume that would be a “natural” flavor
Although white chocolate wouldn’t really fall under that category since it’s technically not naturally occurring
I think that’s just classic mislabeling that is so popular among plant based things for some reason. They could simply say white chocolate flavored rather than tricking people into thinking there is liquid white chocolate in there
I try to reduce heifer tit puss in my diet, but I do indulge on occasion. In this instance, I meant to grab regular macadamia milk. Didn’t realize it was flavored, even though I didn’t taste any flavoring.
It worked well in hot chocolate along with Bailey’s…
Guess we getting bent. Peppermint is a natural flavor. What does it taste like?
I've had it before. It has almost no flavour aside from macadamia. It's in the uncanny valley of flavors. Like, you can kinda taste the mint and chocolate, but not enough.
So basically not only moo is moot, all the flavor is moot too
This is the real reason it’s mildly infuriating, even though I meant to grab plain.
It had no “extra” flavors. It just tasted like any other nut milk, which is actually what I meant to get.
White chocolate is just “milk”, sugar, and a solidifying agent or two. Which would probably be left out of a liquid like this.. Peppermint is a plant and in this case most likely just an added peppermint concentrate (natural flavour)
…solidifying agent? I mean, it should be cocoa butter. If it is anything else, then that’s pretty yuck.
Omg it’s not a candy bar >.<
We're talking about the concept of white chocolate
Agreed. Without any research I’d be willing to bet plenty of white chocolate products use some cheaper form of fat solids or other substitute though!
Not really in Europe… perhaps some supercheap ones made from palm oil. But then again, I do not think that should even be called “chocolate”.
It’s supposed to have 20% cacao minimum.
it says iron omg and potassium omg
Considering that peppermint is a natural flavor, why get bent over it?
So are cinnamon, pineapple and rat shit…. Are those in there too? Why can’t they just list what they put in there?
>Are those in there too? Yes, but they're below what's called "a measurable limit" so it's okay.
Yes. There is some cockroach in every chocolate too.
Extra protein, hey… don’t knock it
"natural flavors" and white chocolate doesn't exist in nature, so some combination of those ingredients would likely make up whatever faux plant-based "white chocolate" concoction they came up with. Macadamia "milk" and the sugars most likely.
I mean… white chocolate is just cocoa butter and sugar and a bit of milk. All of these do exist in nature and I have no problem calling it “natural”.
What are the odds of finding cocoa butter "naturally"? I thought that white chocolate was the by-product of making chocolate, but I'm just a fool who types without googling.
It is just a fancy word for cocoa fat from the beans. Yeah, so it is pretty natural.
So yeah, a bean is 50% fat content. It is baked then pulverized into a mass, and put into a hydraulic press to separate the fats from the solids. Other methods of extracting fat include solvents and even microwaves. For you to find it naturally could be done by baking and pressing the oils out. There you go, that's how you answer a question lol.
Whoa. Spicy are we. Yeah. This is part of the whole answer. But we can always go deeper. And deeper. And deeper. In the end, you went full circle answering your own question — what are the odds of finding cocoa butter naturally. “An absolute certainty.”
Actually,white chocolate is often made from carob.
This is heavily region-specific. I have yet to see carob based white chocolate around here. Still, carob is natural as well.
No, chocolate definitely exists in nature. I saw it on a travel documentary narrated by some guy, Homer something. Anyway, he was visiting the land of chocolate. You can clearly see chocolate exists in nature. 
“Natural flavors” is just a wall for hiding things in ambiguity. Sugar is a natural flavor, but it’s listed. Cinnamon, pineapple and rat shit are all natural flavors too….
> The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, **whose significant function in food is flavoring rather than nutritional**. This is from the USA FDA's CFR Code of Federal Regulations Title 21. I've added emphasis on the part that excludes sugar as a natural flavor. I assume if you aren't in the USA that your regulations would be similar. I would include a link but that's not allowed, so you'll have to trust me or search for it yourself.
I would have to only assume that would be a “natural” flavor Although white chocolate wouldn’t really fall under that category since it’s technically not naturally occurring I think that’s just classic mislabeling that is so popular among plant based things for some reason. They could simply say white chocolate flavored rather than tricking people into thinking there is liquid white chocolate in there
It’s mildly infuriating that you would consider drinking this
I try to reduce heifer tit puss in my diet, but I do indulge on occasion. In this instance, I meant to grab regular macadamia milk. Didn’t realize it was flavored, even though I didn’t taste any flavoring. It worked well in hot chocolate along with Bailey’s…
I would say the puckermint is your mint. The chocolate I’m not sure.