Callebaut Belgian Chocolate - White - 400g

This 400g pack of Belgian White chocolate buttons are perfect for chocolate making, moulding, drizzling and dipping.

Made with the finest cocoa beans and comes in a resealable bag, which preserves quality and taste.

Follow simple instructions on pack to use. Can also be used in baking.

For making chocolates, covering cakes etc where a shine is required, tempering of the chocolate is recommended.

Use for covering cakes and making chocolates and decorations. (Or dipping such delicious treats as strawberries or other fruit, marshmallows. cookies etc.)

Store in a cool, dry place, ideally at a constant temperature of 16 - 20 degrees C.  Always keep packaging tightly closed.

Callebaut's belgian white chocolate callets blend cocoa butter, milk and vanilla for a perfectly smooth, creamy finish. Whether you're crafting white chocolate truffles, pouring into moulds or drizzling over a dessert, it provides premium texture and professional results. Perfect for use in cake decorating, chocolate making, or as an accent to dark or milk varieties, this Belgian classic is a staple in artisan kitchens. Its gentle sweetness and silky mouthfeel make it ideal for blending into ganache, creating chocolate curls, or as a filling for cakes and bakes.

Amaze with the most iconic white chocolate, recipe N° W2 is another one of Octaaf Callebaut's original recipes that has grown into many chefs' preferred chocolate. This chocolate is as Belgian as can be, since it's predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, spices to herbs and from fruits to beers.With its medium fluidity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks and sauces.