Your are here : HomeChocolatesCouverture 500 grams Callebaut W2
Item in Box | |
Item(s) | 1 |
Shelf Life | |
Shelf Life Term | 18 Months |
MFG Date | Jan 2021 |
Estimated Shelf Life | 1 to 3 Months |
Country of Origin | |
Name of Country | Belgium |
Ingredient Type | |
Ingredient Information | Milk Solid, Cocoa Butter, Sugar |
Type | Vegetarian |
Formation Type | Button |
Sugar Free | No |
Weight & Packaging | |
Net Weight | 500 grams |
Gross Weight (with packaging) | 600 grams |
Packaging Type | Pouch |
Usages & Instructions | |
Applications | Cake,Cupcake,Chocolate,Cookies,Desserts |
Form | Solid |
No Return Disclaimer | No Return, It can melt and leak in transit |
Callebaut W2 White 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 mainly 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. Callebaut W2 White can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers.
With its medium viscosity, 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, sauces, etc as well.
Callebaut W2 White Product Features
Legal Disclaimer
This is to inform customers that actual product packaging and materials may contain additional and different info than what is displayed on our website. We recommend that you do not depend solely on the info available and you always read labels, warnings, and directions before using or consuming a product.
Applications of Callebaut W2 White Belgian Chocolate
Pairing Tips using Callebaut W2 White Belgian Chocolate
Black sesame seeds, Mint, Laurel, Mango, Lemon, Sesame Oil, Goat Cheese
How to Store
Click on the link to learn, how to temper chocolate?
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