Callebaut W2 White Chocolate Block 28% — 5 kg

Callebaut W2 white couverture as a solid 5 kg block — the same 28% recipe as the callets, in the format production kitchens choose when chocolate goes into a melter rather than a bowl.

Why a block instead of callets

A block is one solid mass. Callets are thousands of small pieces with air between them.

• Far less surface area. White chocolate is the most fragile of the three — its milk solids pick up odours and go stale faster than dark. A block exposes a fraction of what an open bag of callets does.
• Better in a melter. Tempering machines are built for mass. A block loads once and melts evenly; callets can bridge and leave cold pockets, which matters more with white because it scorches easily.
• No fines. Callets shed dust and broken pieces that end up at the bottom of the bag.
• Stacks and stores cleanly. Wrapped, flat, and stable on a shelf.

The trade-off

You chop before you melt, and portioning means cutting and weighing rather than scooping. If you temper by seeding, keep callets on hand for the seed.

Blocks make sense when you melt 3 kg or more at a time. For small frequent batches, the 2.5 kg callet bag is the better format; for the lowest cost per kilogram, the 10 kg bag at $21.50 per kg.

Working notes

• Cocoa solids: 28% minimum
• Milk solids: 22% minimum
• Fluidity: 3 of 5 — medium
• Format: 5 kg wrapped block
• Working temperature: 28–29 °C
• Order code: W2NV-132

Temper it like white

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

Storage

Sealed, 12–20 °C, dry and away from light and strong odours.

Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.