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Callebaut

Callebaut W2 28% White Chocolate Callets 1kg

$35.00

The iconic Callebaut W2 white chocolate is one of Callebaut’s original recipes that has grown into the preferred chocolate for chefs. Boasting a delightful taste with pronounced creamy, caramelly and vanilla notes, W2 can be paired with a wide range of ingredients and flavours. With medium fluidity, this an ideal all-round chocolate to be used in chocolate bars, mousses, crèmes, and sauces.  Cocao Solids: 28%

Flavour Profile: Balanced milky and creamy taste with subtle vanilla notes.

Applications: Enrobing, moulding, panning, piping, spraying, flavouring

Pairing Tips: Black sesame seeds, sichuan pepper, coriander, mint, mango, rhubarb, lemon, sesame oil, goat cheese

Origin: Mainly West African cocoa beans, mostly Forastero variety

Weight: 1kg

Ingredients: Sugar; Cocoa butter; Whole milk powder: Emulsifier: soya lecithin; Natural vanilla
Gluten-free.

This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.

Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.

Ingredients:

Cocao Solids: 28% Ingredients: Sugar; Cocoa butter; Whole milk powder: Emulsifier: soya lecithin; Natural vanilla
Gluten-free.

Applications:

Enrobing, moulding, panning, piping, spraying, flavouring

Flavour Profile & Pairing Tips:

Balanced milky and creamy taste with subtle vanilla notes.

Pairing Tips: Black sesame seeds, Sichuan pepper, coriander, mint, mango, rhubarb, lemon, sesame oil, goat cheese

Origin:

Origin: Mainly West African cocoa beans, mostly Forastero variety

Important Shipping Note:

Chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.