Callebaut Gold Caramel White Chocolate Callets 30.4% — 2.5 kg
2.5 kg Bag
$84.99
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Callebaut
Callebaut Gold Caramel White Chocolate Callets 30.4% — 2.5 kg
$84.99
Shipping calculated at checkout.
$34.00 / kg
Best for — Bars · Bonbons · Ganache · Ice cream
Pickup available at Antalia Wholesale
Usually ready in 24 hours
- Authorized Barry Callebaut Group distributor — original sealed packaging
- Free pickup in Concord, usually ready within 24 hours
- Case pricing applies automatically on 8 bags or more
Caramelised 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.
This 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.
Working notes
- Cocoa solids: 30.4%
- Fluidity: 3 of 5 — medium
- Working temperature: 28–29°C
- Colour: warm amber
Best for
Bars 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.
Pairs with
Sea salt, hazelnut, pecan, coffee, banana, passion fruit, bourbon, miso. The caramel notes make it unusually good with savoury-leaning pairings.
Temper it like white
Gold 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.
Ingredients & dietary
Sugar, whole milk powder, cocoa butter, caramelised sugar, emulsifier: soya lecithin, salt, natural vanilla flavouring. Contains milk and soya.
Storage
Sealed, 12–20°C, dry and away from light and strong odours.
Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.