Callebaut White Chocolate W2 - 2.5Kg
Callebaut Chocolate Callets / White Chocolate Drops 2.5 kg
Is white chocolate really chocolate? This is a discussion that many chocolate lovers sometimes have with each other. Lovers of dark chocolate usually think that white chocolate is not real chocolate. After all, the tastiest part of chocolate is not in white chocolate. White chocolate does not contain the cocoa components that give chocolate its flavor and light brown to almost black color.
White chocolate, on the other hand, has a wonderfully full-bodied and creamy flavor; nice and sweet with a hint of vanilla. Don't let the Callebaut Chocolate Callets / White Chocolate Drops pass you by! The callets are easy to melt, making it easy to make beautiful bonbons, white chocolate syrup, lollipops, crushed chocolate and more. Callebaut Chocolate Callets in white chocolate flavor, is the most ideal form of white chocolate.
Chocolate products from Callebaut are chosen by professional chocolatiers, confectioners, pastry chefs and chocolatiers around the world. The most delicious types of chocolate have been produced in the chocolate heart of Belgium for more than 100 years. Chocolate in its purest form (called icing) is what Callebaut 100% chocolate callets consist of. Due to the unique drop shape, the callets can be easily and quickly melted and, for example, sprinkled into the dissolved coating for optimal pre-crystallization. Callebau chocolate callets can be found on the market in various flavors. In addition, they can be used on many fronts and are very economical.
Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soy Lecithin, Natural Vanilla Flavor.
cocoa and soybean oil, soy protein, cow's milk protein, lactose, vanillin, This product is gluten free.
Nutritional value per 100 grams:
569 kCal / 2,382 kJ
Protein 6 g
Sugars 55 g
Total fat: 35.8g
Of which saturated fats: 22.7 g
Salt 0,21 g
Best before date and recommended storage conditions
12 month(s) from date of production.
12 - 20 ° C The products should be stored in a clean, dry (relative humidity max. 70%) and odor-free environment
Place the desired amount of Pajets or Callets in a plastic or glass bowl. Melt at maximum power (+/- 800 W) in the microwave. Stir the chocolate well every 15/20 seconds, so that the temperature spreads evenly. Stop heating once the chocolate is almost completely melted. (small pieces of chocolate may still be visible) Keep stirring until the chocolate is
dissolves and an even mass of chocolate is obtained. The chocolate is ready to use.
You can also melt the chocolate in a water bath (bain marie), do not boil the water for this, as chocolate 'burns', especially white and milk chocolate are very sensitive to this!
In this method of preparation, always stir the chocolate gently and especially the chocolate that comes in contact with the wall of the bowl or bowl scrape the mass constantly. Make sure that no water gets into the chocolate! This will make the chocolate thick.
We are not responsible for the exchange of Callebaut Chocolates sent by our transporters. We do not guarantee the quality and the exchange (in case it melts in the transport).
As it is a Belgian Chocolate, it is always more sensitive to heat!