White Couverture Chocolate (choose the size)

Callebaut has been the world reference for Belgian couverture chocolate since 1911. Made in Wieze, Belgium, this Callebaut white chocolate in callets is used by the greatest professional pastry chefs, chocolatiers, and bakers.

• Optimal fluidity: 3 drops (medium fluidity) — perfect for coating, molding, and drizzling
• Balanced taste: creamy, milky, vanilla notes, without overpowering sweetness
• Callets shape (pistoles): fast and even melting, easy to measure on a scale
• Professional composition: 29.5% pure cocoa butter — perfect crystallization
• Traditional Belgian recipe: quality recognized by top chefs (CAP Pâtisserie, Meilleur Ouvrier de France, culinary schools)

For comparison: this chocolate is creamier and less sweet than mass-market white chocolates, and more versatile than single-origin gourmet white chocolates.

Couverture chocolate is chocolate with a high cocoa butter content (minimum 31% for dark couverture, and at least 20% for white). This richness in fat offers:

• Superior fluidity when melting, ideal for coating, molding, tempering
• Unmatched shine after crystallization
• A clean snap characteristic of quality chocolate
• Better texture in the mouth without pastiness or greasiness

With 29.5% cocoa butter, Callebaut White clearly falls into the professional couverture category. This distinguishes it from supermarket white chocolates often diluted with vegetable fats.

For professionals, the 10 kg format offers the best price-quality ratio per kg. For advanced amateurs, the 1 kg format is the most practical (just enough for several recipes without risk of spoilage).

Tempering is the key step to get shiny, crisp, and stable white chocolate. For Callebaut Callets White, here is the tempering curve:

• Step 1 — Melting: melt the callets in a bain-marie at 40-45°C
• Step 2 — Cooling: lower the temperature to 25-26°C (by tabling on marble or seeding with extra callets)
• Step 3 — Working: raise to 28-29°C to reach the ideal working temperature

Pro tip: the seeding method is the simplest. Melt 2/3 of the callets at 45°C, add the remaining 1/3 off the heat and stir until everything is melted — the temperature naturally drops to working range.

For candies and shells, it is the essential step. For ganaches, icings, or pastries, simplified tempering is enough.

The Callebaut white chocolate callets are among the most versatile in pastry:

• Candies and truffles: tempered coating for a perfect shine
• Chocolate shells: molding in half-spheres or decorative shapes
• Cupcake and cookie icing: quick dipping for a smooth finish
• Whipped ganaches: with hot cream and butter for entremets and tarts
• Drip cakes: decorative drips on tiered cakes
• Light white chocolate mousses
• Homemade spreads with condensed milk and hazelnuts
• Cookies and muffins: ready-to-use chips (callets are more uniform than chopped pieces)
• Pastry decoration: shavings, plaques, chocolate patterns on entremets
• Chocolate fountain: Callebaut's fluidity is ideal for chocolate fountains

White chocolate is more fragile than dark or milk because it contains little cocoa mass. Some rules to avoid burning it:

• Gentle bain-marie: simmering water (not boiling), no direct contact with the bowl
• Max temperature 45°C: above this, white chocolate becomes grainy and loses fluidity
• Stir regularly with a spatula to distribute the heat
• Microwave: in 20-30 second intervals max, stirring between each
• No water traces: a single drop causes the chocolate to seize (fat/dry separation)

If the white chocolate becomes grainy, adding 1 teaspoon of neutral oil can save the texture but loses the tempering effect.

Here are some classics where Callebaut white chocolate gives the best result:

• Vanilla whipped ganache: 200 g white callets + 200 g cream + vanilla pod
• Raspberry trompe-l'œil: white colored chocolate coating to create ultra-realistic fake fruits
• Strawberry pistachio tart: white pistachio ganache as tart base
• Wedding cake design: white drip cake on butter ganache
• Pistachio trompe-l'œil candies: molding in pods, fake fruits, pearls
• White mirror glaze for festive entremets
• Frozen cheesecake with melted callets in the cream cheese + cream mixture

Tip: for complete Patissland recipes, see our Cacao Barry and Callebaut collection.

White chocolate is the ideal base for creating colored chocolates (pink, blue, green, etc.). But beware, you should never use water-based coloring.

• Fat-soluble colorings (powder or oily gel): the only ones compatible with chocolate. Professional brands: Colour Mill, Power Flowers, Sugarflair Lustres
• Colored cocoa butter: pre-mixed, ready to use, ideal for velvet effect with an airbrush
• Dosage: 0.5 to 1% of the chocolate weight is enough for a saturated shade
• Method: add the coloring to the melted chocolate at 35°C, blend with an immersion blender to homogenize

For marbled or multi-colored effects, melt several small bowls separately then pour alternately into the mold.

Callebaut white chocolate is easy to store with a few precautions:

• Temperature: between 12 and 20°C (never refrigerate, humidity alters the taste)
• Humidity: low — a dry cupboard away from direct light
• Packaging: reseal tightly after opening (zip bag or airtight box)
• To avoid: strong odors (spices, cheese) — chocolate absorbs aromas
• Best before date: 12 months after the manufacturing date depending on the format

If the white chocolate shows fat bloom (white spots on the surface), it is still edible but requires re-tempering before professional use.

Ingredients: Sugar, 29.5% cocoa butter, whole milk powder, emulsifier: E322 (soy lecithin), natural vanilla flavor.

Allergens: contains milk and soy. May contain traces of nuts, gluten, and eggs.

Certifications: Certified Kosher.

Nutritional table (per 100 g):

Languages on the packaging: Dutch, English, German, French, Spanish, and English (United States).

For professional pastry chefs, chocolatiers, and bakers, Callebaut Callets White checks all the boxes:

• Absolute consistency: same taste, same smoothness, same crystallization batch after batch
• Callet format: precise gram weighing, melts 30% faster than bars
• Optimal yield: 28% cocoa + 29.5% butter = covers all needs (coating to ganache)
• Brand image: being able to label creations "Callebaut Chocolate Belgium" enhances the pastry
• Available in 4 sizes: 400 g for trials, 10 kg for intensive production
• Training compatibility: brand used in schools (Bellouet, Lenôtre, Ferrandi, Cordon Bleu)

Can Callebaut White be eaten as is?
Yes, the callets are ready to eat. But their primary use remains pastry processing.

Why did my callets melt during transport?
Due to varying outside temperatures, the callets may melt during transport. They remain perfectly usable, just follow the usual melting/tempering instructions. Taste and properties are not affected.

Difference between Callebaut and Cacao Barry?
Callebaut and Cacao Barry are two brands of the same group (Barry Callebaut). Callebaut = chocolatier focus (Belgian recipes). Cacao Barry = pastry chef focus (French recipes). Both are excellent quality, choice depends on taste preference.

Can white chocolate be used in bakery?
Yes, perfect for cookies, chocolate chip brioche, filled pastries. Prefer the 1 kg or 2.5 kg size for these uses.

What is the fluidity of Callebaut White?
3 drops on the Callebaut scale (medium fluidity) — versatile for most uses: coating, molding, glazing.

Is there an organic version?
Callebaut offers an organic range "Origine Bio" in dark and milk chocolate, but Callebaut white organic chocolate is not always available. See our complete Callebaut collection.

Compatible with a vegetarian or vegan diet?
Vegetarian: yes. Vegan: no (contains whole milk powder).