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.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating
- Moulding
- Mousse
- Ice Cream & Sorbets
Paring Suggestions:
Black sesame seeds, Sichuan Pepper, Coriander, Mint, Laurel, Mango, Rhubarb, Lemon, Hoegaarden, Sesame Oil, Goat Cheese
Composition:
- 28% Dry Cocoa Solids
- 22% Dry Milk Solids
- 35.8% Fat Content
Certifications: Halal, Kasher Dairy
Storage: Keep in a dry, cool place.
Product of Belgium
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Callebaut is one of the few gourmet chocolate makers to craft its chocolate from bean to chocolate in Belgium. They still apply the traditional whole bean roasting technique and some of the original iconic recipes their founder Octaaf Callebaut created over 100 years ago. They love to support chocolate artisans, gourmet chefs and culinary professionals all over the world with chocolates that delights with great taste – and that helps to achieve perfect results, day after day.
