Cacao Barry Zéphyr Caramel White Chocolate Pistoles 35% — 2.5 kg

Zéphyr 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 caramel au beurre salé.

The number that sets it apart is fluidity: 5 of 5 — very high. 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.

Working notes

• Cocoa solids: 35% minimum
• Milk solids: 30% minimum
• Fat: 39%
• Fluidity: 5 of 5 — very high
• Working temperature: 28–29 °C
• Format: 2.5 kg resealable bag, pistols
• Range: Héritage
• Order code: CHK-N35ZECA-2B-U75

Best for

Moulding above all — the high fluidity is built for it. Also bonbon shells, glazes, spraying, mousse and ice cream.

Gold or Zéphyr Caramel?

Both are caramelised white couvertures and both taste of toffee and salt. The practical difference is fluidity, not flavour.

Callebaut Gold sits at 3 of 5 — medium. An all-rounder: bars, bonbons, ganache, mousse.

Zéphyr Caramel 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.

If you are moulding, take Zéphyr Caramel. If you want one caramel white that does everything, take Gold.

Pairs with

Sea salt, pecan, hazelnut, coffee, apple, pear, banana, whisky, cinnamon.

Temper it like white

Melt to 45 °C maximum and work at 28–29 °C. The milk solids scorch above that and scorched caramel white cannot be recovered.

Certifications

Cocoa Horizons · Halal · Kosher Dairy · Vegetarian · Gluten free · Made with 100% pure cocoa butter and natural vanilla

Storage

Sealed, 12–20 °C, dry and away from light and strong odours. The bag is resealable.

Supplied by Antalia Wholesale, authorized Canadian distributor of Cacao Barry.