{"product_id":"feves-callebaut-chocolat-blanc-28-1kg","title":"White Couverture Chocolate","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eCallebaut\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eWhite Couverture Chocolate\u003c\/h3\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eCallebaut white couverture chocolate\u003c\/strong\u003e in callets is made in Belgium with 28% cocoa and 29.5% cocoa butter. Its disc shape allows it to melt quickly and evenly. It is suitable for bonbons, glazes, whipped ganaches, coatings, baking and baking chocolate. Available in 4 sizes: 400 g, 1 kg, 2.5 kg and 10 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eBrand:\u003c\/strong\u003e Callebaut (Belgium)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eType:\u003c\/strong\u003e white couverture chocolate\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eShape:\u003c\/strong\u003e callets (melting discs)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eComposition:\u003c\/strong\u003e 28% cocoa, 29.5% cocoa butter\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFluidity:\u003c\/strong\u003e 3 drops (medium fluidity), suitable for coating, molding and glazing\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eAvailable sizes:\u003c\/strong\u003e 400 g, 1 kg, 2.5 kg, 10 kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDetailed information\u003c\/h3\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhy this white chocolate is classified as couverture\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eChocolate is classified as “couverture” once it reaches a certain cocoa butter content: at least 31% for dark couverture chocolate and at least 20% for white. With 29.5% cocoa butter, this Callebaut white chocolate falls into the professional couverture category.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eGreater fluidity when melted, useful for coating, molding and tempering\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eA clear shine after crystallization\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eA clean snap once tempered\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eBalanced flavor: creamy, milky, vanilla, without a pronounced sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eThis cocoa butter content sets it apart from entry-level white chocolates, which are often supplemented with vegetable fats other than cocoa butter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhich size to choose\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical pl8-table-wide\"\u003e\n\u003cthead class=\"pl8-thead\"\u003e\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\"\u003eSize\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003eRecommended use\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003e400 g\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eTrial, occasional recipe, occasional use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003e1 kg\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eHome baking or regular recipes, versatile size\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003e2.5 kg\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSemi-professional baking, events, stock\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003e10 kg\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eHeavy professional use (pastry chefs, chocolatiers, bakers)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow to temper this white chocolate\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eTempering gives white chocolate a glossy, crisp, stable finish. Tempering curve for these callets:\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eMelting:\u003c\/strong\u003e melt the callets in a water bath at 40-45 °C\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCooling:\u003c\/strong\u003e lower to 25-26 °C by tabling on marble or seeding with additional callets\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eWorking:\u003c\/strong\u003e bring back up to 28-29 °C, the working temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eThe seeding method involves melting two-thirds of the callets to 45 °C, then adding the remaining third off the heat while stirring: the temperature naturally drops to the working range. Full tempering is required for candies and shells; simplified tempering is sufficient for ganaches, frostings, and baked goods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eUses in baking\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCandies and truffles:\u003c\/strong\u003e tempered coating\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eChocolate shells:\u003c\/strong\u003e molded into half-spheres or decorative shapes\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCupcake and cookie frosting:\u003c\/strong\u003e quick dipping\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eWhipped ganaches:\u003c\/strong\u003e with hot cream and butter, for entremets and tarts\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDrip cakes:\u003c\/strong\u003e decorative drips\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eWhite chocolate mousses\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eHomemade spreads:\u003c\/strong\u003e with condensed milk and hazelnuts\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCookies and muffins:\u003c\/strong\u003e chocolate chips\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003ePastry decorations:\u003c\/strong\u003e shavings, plaques, designs on entremets\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eChocolate fountain\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eMelt white chocolate without burning it\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eWhite chocolate is more sensitive to heat than dark or milk chocolate because it contains little cocoa mass.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eUse a simmering water bath, without direct contact between the bowl and the water\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eMaximum temperature: 45 °C. Above this, white chocolate becomes grainy and loses its fluidity\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eStir regularly with a spatula to distribute the heat\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eIn the microwave: heat in 20- to 30-second intervals, stirring between each\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eAvoid any contact with water: a single drop can cause the chocolate to seize\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eIf the white chocolate seizes and becomes grainy, a teaspoon of neutral oil can restore its texture, at the expense of its temper.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eRecipe ideas\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003ca class=\"pl8-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eVanilla whipped ganache\u003c\/a\u003e: white chocolate callets, cream, and vanilla bean\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003ca class=\"pl8-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eRaspberry illusion cake\u003c\/a\u003e: coating in colored white chocolate for fake fruit\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003ca class=\"pl8-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eStrawberry pistachio tart\u003c\/a\u003e: white pistachio ganache in the tart shell\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eWhite drip cake over buttercream ganache, for celebration cake design\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eWhite mirror glaze for entremets\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eFrozen cheesecake, with callets melted into the cream cheese and cream mixture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eFor other recipes and products, see the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/callebaut\"\u003eCallebaut collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eColoring white chocolate\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eWhite chocolate is used as a base for creating colored chocolates. Water-based colorings are not compatible with chocolate.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eOil-soluble colorings for chocolate\u003c\/strong\u003e (powder or oil-based gel): the only types compatible with chocolate fat\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eColored cocoa butter:\u003c\/strong\u003e pre-mixed and ready to use, ideal for a velvet effect with a spray gun\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDosage:\u003c\/strong\u003e 0.5 to 1% of the chocolate's weight is enough for a saturated color\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eMethod:\u003c\/strong\u003e add the coloring to the melted chocolate at 35 °C, then blend with an immersion blender until smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eFor a marbled or multicolored effect, melt several small quantities separately, then pour them alternately into the mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eStorage and shelf life\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eTemperature:\u003c\/strong\u003e between 12 and 20 °C, never in the refrigerator (humidity affects the flavor)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eHumidity:\u003c\/strong\u003e low, in a dry cupboard away from direct light\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003ePackaging:\u003c\/strong\u003e reseal tightly after opening\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eAvoid:\u003c\/strong\u003e storing near strong-smelling foods (spices, cheese); chocolate absorbs odors\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eBest before:\u003c\/strong\u003e 12 months from the date of manufacture, depending on the format\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eIf fat bloom occurs (white spots on the surface), the chocolate is still safe to eat but requires re-tempering before professional use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eComposition, allergens and certification\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eIngredients:\u003c\/strong\u003e sugar, 29.5% cocoa butter, whole milk powder, emulsifier E322 (soy lecithin), natural vanilla flavoring.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eAllergens:\u003c\/strong\u003e contains milk and soy. May contain traces of tree nuts, gluten and eggs.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eCertification:\u003c\/strong\u003e certified kosher.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eNutritional values (per 100 g):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical pl8-table-wide\"\u003e\n\u003cthead class=\"pl8-thead\"\u003e\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\"\u003eNutrient\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eEnergy\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e2,379 kJ \/ 569 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFat\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e36 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eof which saturates\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCarbohydrates\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eof which sugars\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eProtein\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSalt\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e0,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eProfessional use\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eConsistency:\u003c\/strong\u003e consistent taste, fluidity and crystallization from batch to batch\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCallet format:\u003c\/strong\u003e precise weighing and faster melting than a bar that needs breaking\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eComposition:\u003c\/strong\u003e 28% cocoa and 29.5% cocoa butter, suitable for enrobing and ganache\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003e4 sizes available:\u003c\/strong\u003e from 400 g for trials to 10 kg for intensive production\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003e This chocolate contains milk and soy (may contain traces of tree nuts, gluten and eggs). Store between 12 and 20 °C, away from moisture and light. A probe thermometer is recommended for tempering: outside the 28-29 °C working range, white chocolate becomes dull and soft, or crystallizes poorly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan this white chocolate be eaten as is?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eYes, the callets are ready to eat, but their primary use is in baking and pastry-making.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhy did my callets melt during shipping?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eDue to temperature fluctuations during shipping, the callets may partially melt. They are still usable: follow the usual melting and tempering instructions; the taste and properties are unchanged.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhat is the difference between Callebaut and Cacao Barry?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eCallebaut and Cacao Barry are two brands belonging to the same group (Barry Callebaut). Callebaut focuses on chocolate-making and Belgian recipes, while Cacao Barry focuses on pastry-making and French recipes. Choose according to your taste preference.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan this white chocolate be used in baking?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eYes, for cookies, chocolate chip brioche and filled pastries. The 1 kg or 2.5 kg sizes are suitable for these uses.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow fluid is this white chocolate?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e3 drops on the Callebaut scale, meaning medium fluidity, versatile for enrobing, molding and glazing.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eIs an organic version available?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eCallebaut offers an organic range of dark and milk chocolate, but organic white chocolate is not consistently available in the range. See the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/callebaut\"\u003eCallebaut collection\u003c\/a\u003e for available products.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eIs this product suitable for a vegetarian or vegan diet?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eVegetarian: yes. Vegan: no, as it contains whole milk powder.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003eLearn more\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/callebaut\" class=\"pl8-related\"\u003eCallebaut collection\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/chocolat-praline-moules-a-chocolat\" class=\"pl8-related\"\u003eVanilla, Chocolate \u0026amp; Praline\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/boulangerie\" class=\"pl8-related\"\u003eBaking\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Callebaut","offers":[{"title":"400 g","offer_id":53612776227155,"sku":"CB556704","price":13.99,"currency_code":"EUR","in_stock":false},{"title":"1 kg","offer_id":53612776259923,"sku":"CB424706","price":26.99,"currency_code":"EUR","in_stock":false},{"title":"2.5 kg","offer_id":53612776292691,"sku":"CB516777","price":59.99,"currency_code":"EUR","in_stock":false},{"title":"10 kg","offer_id":53612776325459,"sku":"CB653854","price":199.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/chocolat-blanc-de-couverture-choisir-le-format-callebaut-1.jpg?v=1777687257","url":"https:\/\/patissland.fr\/en\/products\/white-couverture-chocolate","provider":"Patissland","version":"1.0","type":"link"}