{"title":"Caramel Chocolate","description":"\u003cp\u003eCaramelised white chocolate — the fourth colour after dark, milk and white. The milk sugars are caramelised before the chocolate is made, which is why the colour is amber and the flavour runs to toffee and dulce de leche rather than plain sweetness.\u003c\/p\u003e\n\n\u003cp\u003eBoth recipes we carry temper like white chocolate: melt to 45°C maximum, work at 28–29°C. Treat them like dark and the milk solids scorch.\u003c\/p\u003e","products":[{"product_id":"callebaut-gold-caramel-white-chocolate-callets-30-4-2-5-kg","title":"Callebaut Gold Caramel White Chocolate Callets 30.4% — 2.5 kg","description":"\u003cp\u003eCaramelised white chocolate — white couverture where the milk sugars have been slowly caramelised before the chocolate is made. The result is amber-coloured, with toffee and biscuit notes and a light salt edge that cuts the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThis is the answer to a common complaint about white chocolate: that it tastes of sugar and vanilla and not much else. Gold has structure. It reads closer to a salted caramel than to a conventional white.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 30.4%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 28–29°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e warm amber\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eBars and tablets, moulded bonbons, ganache, mousse, glazes, ice cream, decoration. Like Ruby, it is worth using where the colour and flavour can be seen and tasted rather than buried.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eSea salt, hazelnut, pecan, coffee, banana, passion fruit, bourbon, miso. The caramel notes make it unusually good with savoury-leaning pairings.\u003c\/p\u003e\n\n\u003ch3\u003eTemper it like white\u003c\/h3\u003e\n\u003cp\u003eGold contains milk solids and behaves like white chocolate, not dark — melt to 45°C maximum and work at 28–29°C. Overheating scorches the milk and destroys the caramel character you paid for.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003eSugar, whole milk powder, cocoa butter, caramelised sugar, emulsifier: soya lecithin, salt, natural vanilla flavouring. Contains milk and soya.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44125848338510,"sku":"CHK-R30GOLD-2B-U75","price":84.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_b5c492fc-0160-4882-bc4f-634948328790.png?v=1785956973"},{"product_id":"cacao-barry-zephyr-caramel-white-chocolate-pistoles-35-2-5-kg","title":"Cacao Barry Zéphyr Caramel White Chocolate Pistoles 35% — 2.5 kg","description":"\u003cp\u003eZéphyr Caramel is Cacao Barry's caramelised white chocolate — white couverture built on caramelised milk, with a silky texture and a strong caramel milk taste reminiscent of Brittany's \u003cem\u003ecaramel au beurre salé\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe number that sets it apart is fluidity: \u003cstrong\u003e5 of 5 — very high.\u003c\/strong\u003e That is unusual for a white-family chocolate and it changes what the product is for. It floods fine moulds on the first pour, gives a very thin shell, and sprays cleanly.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 35% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 30% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 39%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 5 of 5 — very high\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 28–29 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2.5 kg resealable bag, pistols\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRange:\u003c\/strong\u003e Héritage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e CHK-N35ZECA-2B-U75\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eMoulding above all — the high fluidity is built for it. Also bonbon shells, glazes, spraying, mousse and ice cream.\u003c\/p\u003e\n\n\u003ch3\u003eGold or Zéphyr Caramel?\u003c\/h3\u003e\n\u003cp\u003eBoth are caramelised white couvertures and both taste of toffee and salt. The practical difference is fluidity, not flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCallebaut Gold\u003c\/strong\u003e sits at 3 of 5 — medium. An all-rounder: bars, bonbons, ganache, mousse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZéphyr Caramel\u003c\/strong\u003e sits at 5 of 5 — very high. Better for fine detail moulds, thin shells and spraying; too thin for a ganache that needs to set firm.\u003c\/p\u003e\n\u003cp\u003eIf you are moulding, take Zéphyr Caramel. If you want one caramel white that does everything, take Gold.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eSea salt, pecan, hazelnut, coffee, apple, pear, banana, whisky, cinnamon.\u003c\/p\u003e\n\n\u003ch3\u003eTemper it like white\u003c\/h3\u003e\n\u003cp\u003eMelt to 45 °C maximum and work at 28–29 °C. The milk solids scorch above that and scorched caramel white cannot be recovered.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eCocoa Horizons · Halal · Kosher Dairy · Vegetarian · Gluten free · Made with 100% pure cocoa butter and natural vanilla\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours. The bag is resealable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Cacao Barry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Cacao Barry","offers":[{"title":"2.5 kg Bag","offer_id":44125848371278,"sku":"CHK-N35ZECA-2B-U70","price":98.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_31a75679-0613-482f-9033-e2792cc3af67.png?v=1785956972"}],"url":"https:\/\/shop.antaliawholesale.com\/collections\/caramel-chocolate.oembed","provider":"Antalia Wholesale","version":"1.0","type":"link"}