This here petit melo white chocolate, I tell ya, it’s somethin’ else. Ain’t never seen nothin’ like it before that city fella brought some over. Said it was fancy, from some far off place, Belgium or somethin’. Now, I ain’t one for fancy, but this stuff… it’s got me thinkin’.
So, what’s in this thing, you ask? Well, lemme tell ya, it ain’t simple. First off, it’s white chocolate. Not like that brown stuff we used to get. This here’s white as a sheet, smooth like a baby’s bottom. They say it’s got somethin’ called cocoa butter. Sounds kinda greasy, but it ain’t. It’s what makes it melt in your mouth like a dream, I reckon. And they put a lot of that in, at least 20%, so they say.
Then there’s the sugar. Lots of it. You can taste that right off. Makes it sweet, real sweet. Good for an old lady like me with a sweet tooth. They use regular sugar and this other kind called “invert sugar syrup”. Now, I ain’t no scientist, but I figure it’s just sugar water, boiled down maybe? Who knows. But it works, makes it all gooey and nice.
- Sugar, that’s the first thing. Lots of it.
- Then that cocoa butter stuff.
- Milk. Gotta have milk, they say.
And milk! Can’t have chocolate without milk, can ya? This one’s got two kinds. Whole milk powder, that’s like the regular milk, just dried up, I guess. And then there is skim milk powder, which I reckon is milk with all the good stuff taken out. Why they do that, I don’t know. But it’s in there. They say at least 14% milk solids, whatever that means. Sounds important, though.
Now, here’s where it gets a little tricky. They got somethin’ called vegetable oil blend. Palm, rapeseed, sunflower. Sounds like somethin’ you’d cook with, not put in chocolate. But they say it’s less than 5%, so maybe it don’t matter much. And they got a fancy name for it, “non hydrogenated”. Don’t ask me what that means.
They also put in some wheat flour. Just a pinch, they say. Less than 2%. I guess that’s to make it, you know, not so runny. There’s also something called “gelatin“, which makes them chewy. Never thought they would put that stuff in chocolate, but they did. And whey powder. I always thought whey was what was left over after makin’ cheese. But they put it in this chocolate. Go figure.
- That vegetable oil blend – palm, rapeseed, and sunflower.
- A little bit of wheat flour.
- Gelatin to make it chewy.
- Some of that whey powder.
Then there is something called “margarine” and some kind of “caramel powder“. They say margarine is made of vegetable oils and fat. They put water and citric acid in it. And the caramel powder, I don’t know what they do to make it a powder, but it’s in there too.
And they got these other things, emulsifier they call ’em. One’s called “soy lecithin E322” and the other is “PGPR E476”. Sounds like somethin’ out of a science book. I guess it keeps the whole thing from fallin’ apart. And they got this caramel. Crunchy, they say. Adds a little somethin’ extra, I suppose. They even put mocca in some of them. That’s like coffee, right? Fancy stuff.
They say this petit melo is special. They make it in Belgium, with that fancy Belgian chocolate. And they got different kinds, with different flavors inside. They call them “unique”. And they got these other chocolates, “classi chocolates”, “Sealife”, and “seashells”. All kinds of shapes and sizes, I reckon.
This petit melo white chocolate, it’s a whole new world for an old lady like me. All these ingredients, all mixed up together. It’s somethin’ to think about, ain’t it? And it sure is tasty. They even care about people and make sure their products are good.
