Description
Recipe N° W2 is another one of Octaaf Callebaut’s original recipes that have grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be since it’s predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
Callebaut white couverture has intensely creamy, milky notes. The all-purpose stunning quality white chocolate can be used for making ganaches, sauces, ice creams, pralines, and for doing chocolate work – such as moulding hollow figures, and intricate decorating. It can even be combined with dark chocolate or milk chocolate couverture to achieve a two-color effect in chocolate decoration or swirls in chocolate brownies.
White chocolate couverture ‘chocolate drops‘ have 28% cocoa solids, and are used in professional kitchens as they can be heated quickly, easily, and consistently. The white chocolate couverture is pre-tempered and, being couverture chocolate, has a 36% fat content. This ensures a quality, glossy chocolate which has a clean ‘snap’.
Take care when melting the chocolate – if heated above 28 degrees Celcius it may need to be tempered again to set perfectly. To avoid this simply melt the white couverture chocolate slowly over a bain-marie stirring regularly
Ingredients: Sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring. Contains milk and soya.
Allergens: Milk, Soya
Certification KD, gluten-free
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