Callebaut W2 White Chocolate Callets — 28%

One of Octaaf Callebaut's original recipes and the reference white chocolate in professional kitchens. W2 is made predominantly with Belgian milk and beet sugar, which shows in the cup: milky and creamy up front, light caramel underneath, vanilla holding it together. Balanced rather than cloying — the reason it has stayed the default for decades.

Medium fluidity makes it a true all-rounder. It sets with satin gloss and a clean snap in bars and hollow figures, and carries flavour well in mousses, crèmes, ice creams and sauces. It pairs unusually widely for a white chocolate — sour and bitter, herbs and spices, fruit, even beer.

Composition

• Cocoa solids: 28% minimum (29.5% cocoa butter)
• Milk solids: 22% minimum (6.3% milk fat)
• Total fat: 35.8%
• Fluidity: Medium (3/5)
• Shelf life: 12 months

Best for

Bars and tablets, moulded and hollow figures, bonbons, mousse and bavarois, crémeux, ice cream and gelato, macarons, entremets, beverages, panning.

Certifications

Halal · Kosher Dairy · Vegetarian · Gluten-free · Cocoa Horizons sustainable cocoa

Storage

Sealed, 12–20°C, dry and away from strong odours. White chocolate is particularly sensitive to light and heat.

Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.