Very tasty ... in vanilla biscuits!

I like the blanc-drinking chocolate from Caotina incredibly happy, I am white chocolate but anyway very impressed: However, the taste of Caotina blanc not white chocolate, which can be purchased in almost any grocery store, but this drinking chocolate corresponds necessarily reflect here more of Biancor-chocolate Lindt, which in turn is in Germany very hard to come up and also has a finely-intense vanilla flavor.
In fact, I can therefore only agree with the other reviewers that have noted that Caotina blanc is very vanilla. But since I prefer a clear vanilla even with white chocolate, corresponds Caotina blanc course fully my taste!

With the other Caotina varieties compared (especially with "noir", which comes very intense flavor) Caotina blanc is however significantly less productive, because you sometimes need to give three or four teaspoons of the powder in a larger cup (250-300ml) here [ I combine the powder exclusively with whole milk, fat content 3.5%] to actually cause a Caotina Blanc taste. Weaker doses the milk still tastes just after milk.

I drink Caotina blanc mostly cold and stirred in freshly removed from the refrigerator milk I have no problems with it, that they are not completely dissolve and nothing would leave as liquid hot chocolate.
I give you, however, in just boiled milk, drinking chocolate is quite creamy, with custard I would not compare here, unless that pudding is advised nor too runny. Yet the whole thing is a creamy way, I put the powder only to the milk and boil it on afterwards. But really "thick" is never advised me the hot chocolate.
If you want to use Caotina blanc as white hot chocolate, I would advise you, the milk used to heat if possible boil without it, the cocoa powder, then add and stir everything well: So for me the hot chocolate with Caotina blanc is so far still liquid remained.

By the way, I find that Caotina blanc also Vanillekipfern are a nice touch, if one mixes the classic dough of the master recipe a teaspoon of the powder!