Description

Description
Color: It has a distinctive golden or “blonde” hue, which is a result of the browning process during manufacturing, unlike the pale ivory of white chocolate.
Flavor Profile: The taste is rich, buttery, and complex, often described as having notes of lightly toasted marshmallow, biscuit, and dulce de leche. While sweet, its flavor is deeper and more balanced than standard white chocolate, which can be one-note.
Texture: Like white chocolate, it is known for its creamy, smooth, and velvety texture, melting beautifully in the mouth. 

Origin and Composition
Blonde chocolate was reportedly discovered by accident in the early 2000s by French pastry chef Frédéric Bau, who left white chocolate in a double boiler for too long, causing it to caramelize. 
Technically, it is made from the same ingredients as white chocolate—cocoa butter, sugar, and milk solids—but undergoes a slow heating process that triggers the Maillard reaction (the same process that browns bread or sears meat) to develop its unique color and flavor. It does not contain cocoa solids, only cocoa butter, so it is often considered a variety of white chocolate rather than a fourth official type of chocolate alongside dark, milk, and white.