White chocolate does not contain any cocoa mass but is made from cocoa butter, milk solids, sugar and usually with the addition of vanilla. Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.
Callebaut have developed a range of white chocolates to suit most tastes the most popular recipe in the UK being W2 which has a balanced, creamy and caramelly flavour with 28% cocoa butter and medium fluidity.
When tempered correctly it produces a glossy finish with plenty of ‘snap’.
Callebaut white chocolate is also available in with no added sugar in 5kg blocks. Malchoc still gives you that lovely rich, creamy taste but without added sugar using maltitol sugar substitute instead and can be used exactly as standard Callebaut white chocolate.
Callebaut white chocolate Velvet is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy
Callebaut have created their white chocolate callets for easy melting and a wide range of chocolate use from moulding & enrobing to melting.
Callebaut white chocolate callets are the most popular format for most users in the UK but it is also available in block format if preferred.
It is available in 400gm bags, 5kg blocks and 10kg sacks. Callebaut white chocolate is also available as bake stable chunks in bags from 1kk to boxes of 25kg which is perfect for cakes, cookies, brownies or flapjacks. Bake stable chocolate generally has less cocoa butter than conventional chocolate which means it won’t flow as readily, and the melted chips will hold their shapes much better.
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