{"product_id":"feves-callebaut-chocolat-blanc-28-1kg","title":"Cioccolato bianco di copertura","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\"\u003eCioccolato Bianco da Copertura\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\"\u003eIl \u003cstrong class=\"pl8-emphasis\"\u003ecioccolato bianco da copertura Callebaut\u003c\/strong\u003e, in callets, è prodotto in Belgio con il 28 % di cacao e il 29,5 % di burro di cacao. La forma in pistole consente una fusione rapida e omogenea. È adatto per cioccolatini, glasse, ganache montate, coperture, pasticceria e preparazioni al cioccolato. Disponibile in 4 formati: 400 g, 1 kg, 2,5 kg e 10 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCaratteristiche\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\"\u003eMarca:\u003c\/strong\u003e Callebaut (Belgio)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eTipo:\u003c\/strong\u003e cioccolato bianco da copertura\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eForma:\u003c\/strong\u003e callets (pistole da fondere)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eComposizione:\u003c\/strong\u003e 28 % cacao, 29,5 % burro di cacao\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFluidità:\u003c\/strong\u003e 3 gocce (fluidità media), adatta per ricoprire, modellare e glassare\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFormati disponibili:\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\"\u003eInformazioni dettagliate\u003c\/h3\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePerché questo cioccolato bianco è classificato da copertura\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eUn cioccolato è classificato «da copertura» a partire da una certa percentuale di burro di cacao: almeno il 31 % per il cioccolato fondente e almeno il 20 % per quello bianco. Con il 29,5 % di burro di cacao, questo cioccolato bianco Callebaut rientra in questa categoria professionale.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eFluidità superiore a quella del cioccolato fuso, utile per ricoprire, modellare e temperare\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eLucido e brillante dopo la cristallizzazione\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eSi spezza nettamente (snap) dopo il temperaggio\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eGusto equilibrato: cremoso, lattiginoso, vanigliato, senza una marcata predominanza di dolcezza\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eQuesto contenuto di burro di cacao lo distingue dai cioccolati bianchi economici, spesso arricchiti con grassi vegetali diversi dal burro di cacao.\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\"\u003eQuale formato scegliere\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=\"Tabella prodotto\" 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\"\u003eFormato\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003eUso consigliato\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\"\u003eProva, ricetta occasionale, uso sporadico\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\"\u003ePasticceria amatoriale o ricette regolari, formato versatile\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\"\u003ePasticceria semiprofessionale, eventi, scorta\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\"\u003eUso professionale intensivo (pasticceri, cioccolatieri, panettieri)\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\"\u003eCome temperare questo cioccolato bianco\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eIl temperaggio rende il cioccolato bianco lucido, croccante e stabile. Curva di temperaggio per questi callets:\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFusione:\u003c\/strong\u003e fondere i callets a bagnomaria a 40-45 °C\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eRaffreddamento:\u003c\/strong\u003e scendere a 25-26 °C, spatolando sul marmo oppure aggiungendo altri callets\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eLavorazione:\u003c\/strong\u003e riportare a 28-29 °C, temperatura di lavorazione\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eIl metodo per inseminazione consiste nel fondere due terzi dei callets a 45 °C, quindi aggiungere il terzo restante fuori dal fuoco mescolando: la temperatura scende naturalmente fino all’intervallo di lavorazione. Il temperaggio completo è necessario per cioccolatini e gusci; un temperaggio semplificato è sufficiente per ganache, glasse e preparazioni di pasticceria.\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\"\u003eUtilizzi in pasticceria\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\"\u003eCioccolatini e tartufi:\u003c\/strong\u003e copertura con cioccolato temperato\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eGusci di cioccolato:\u003c\/strong\u003e stampi a semisfera o forme decorative\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eGlassa per cupcake e biscotti:\u003c\/strong\u003e immersione rapida\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eGanache montate:\u003c\/strong\u003e con panna calda e burro, per dessert e crostate\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDrip cake:\u003c\/strong\u003e colature decorative\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eMousse al cioccolato bianco\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCreme spalmabili fatte in casa:\u003c\/strong\u003e con latte condensato e nocciole\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eCookies e muffin:\u003c\/strong\u003e gocce di cioccolato\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDecorazioni per pasticceria:\u003c\/strong\u003e scaglie, placchette, motivi per dessert\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eFontana di cioccolato\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\"\u003eFondere il cioccolato bianco senza bruciarlo\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eIl cioccolato bianco è più sensibile al calore rispetto a quello fondente o al latte perché contiene poca massa di cacao.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eA bagnomaria con acqua appena sobbollente, senza contatto diretto tra la ciotola e l’acqua\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eTemperatura massima di 45 °C: oltre, il cioccolato bianco diventa granuloso e perde fluidità\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eMescolare regolarmente con una spatola per distribuire il calore\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eAl microonde: a intervalli di 20-30 secondi, mescolando ogni volta\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eEvitare qualsiasi contatto con l’acqua: una sola goccia può far impazzire il cioccolato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eSe il cioccolato bianco si impasta e diventa granuloso, un cucchiaino di olio neutro può recuperare la consistenza, a scapito dell’effetto del temperaggio.\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\"\u003eIdee per ricette\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=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eGanache montata alla vaniglia\u003c\/a\u003e: callets bianchi, panna e baccello di vaniglia\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003ca class=\"pl8-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eTrompe-l'œil al lampone\u003c\/a\u003e: copertura di cioccolato bianco colorato per frutti finti\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003ca class=\"pl8-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eCrostata fragole e pistacchio\u003c\/a\u003e: ganache bianca al pistacchio sul fondo della crostata\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eDrip cake bianco su ganache al burro, per cake design da cerimonia\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eGlassa a specchio bianca per entremets\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eCheesecake ghiacciato, con callets fusi nel composto di formaggio fresco e panna\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003ePer altre ricette e referenze, consulta la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/callebaut\"\u003ecollezione Callebaut\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\"\u003eColorare il cioccolato bianco\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003eIl cioccolato bianco è la base per creare cioccolati colorati. I coloranti a base d'acqua non sono compatibili con il cioccolato.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eColoranti liposolubili per cioccolato\u003c\/strong\u003e (in polvere o gel a base oleosa): gli unici compatibili con i grassi del cioccolato\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eBurro di cacao colorato:\u003c\/strong\u003e premiscelato, pronto all'uso, utile per ottenere un effetto velluto con la pistola a spruzzo\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDosaggio:\u003c\/strong\u003e lo 0,5-1 % del peso del cioccolato è sufficiente per una tonalità intensa\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eMetodo:\u003c\/strong\u003e aggiungere il colorante al cioccolato fuso a 35 °C, quindi frullare con un frullatore a immersione per amalgamare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003ePer un effetto marmorizzato o multicolore, sciogliere separatamente diverse piccole quantità, quindi versarle alternandole nello stampo.\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\"\u003eConservazione e durata\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\"\u003eTemperatura:\u003c\/strong\u003e tra 12 e 20 °C, mai in frigorifero (l'umidità altera il gusto)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eUmidità:\u003c\/strong\u003e bassa, in un armadietto asciutto e al riparo dalla luce diretta\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eConfezione:\u003c\/strong\u003e richiudere ermeticamente dopo l'apertura\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDa evitare:\u003c\/strong\u003e conservare vicino a odori forti (spezie, formaggio), che il cioccolato assorbe\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eTermine minimo di conservazione:\u003c\/strong\u003e 12 mesi dalla data di produzione, a seconda del formato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"pl8-text\"\u003eIn caso di affioramento del burro di cacao (macchie bianche sulla superficie), il cioccolato è ancora consumabile ma necessita di un nuovo temperaggio prima dell'uso professionale.\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\"\u003eComposizione, allergeni e certificazione\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\"\u003eIngredienti:\u003c\/strong\u003e zucchero, 29,5 % burro di cacao, latte intero in polvere, emulsionante E322 (lecitina di soia), aroma naturale di vaniglia.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eAllergeni:\u003c\/strong\u003e contiene latte e soia. Può contenere tracce di frutta a guscio, glutine e uova.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eCertificazione:\u003c\/strong\u003e certificato kosher.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eValori nutrizionali (per 100 g):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella prodotto\" 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\"\u003eNutriente\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003eQuantità\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\"\u003eEnergia\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\"\u003eGrassi\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\"\u003edi cui saturi\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\"\u003eCarboidrati\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\"\u003edi cui zuccheri\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\"\u003eProteine\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\"\u003eSale\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\"\u003eUso professionale\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\"\u003eCostanza:\u003c\/strong\u003e gusto, fluidità e cristallizzazione uniformi da un lotto all'altro\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFormato callets:\u003c\/strong\u003e pesatura precisa, fusione più rapida rispetto a una tavoletta da spezzare\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eComposizione:\u003c\/strong\u003e 28% di cacao e 29,5% di burro di cacao, adatta sia per la copertura sia per la ganache\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003e4 formati disponibili:\u003c\/strong\u003e da 400 g per le prove a 10 kg per la produzione intensiva\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\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003e Questo cioccolato contiene latte e soia (possibili tracce di frutta a guscio, glutine e uova). Conservarlo tra 12 e 20 °C, al riparo dall'umidità e dalla luce. Per il temperaggio si consiglia un termometro a sonda: al di fuori dell'intervallo di lavorazione di 28-29 °C, il cioccolato bianco diventa opaco e morbido oppure cristallizza male.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eQuesto cioccolato bianco può essere consumato così com'è?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eSì, i callets sono pronti da consumare, ma il loro uso principale resta la lavorazione in pasticceria.\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\"\u003ePerché i miei callets si sono fusi durante il trasporto?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eA causa delle variazioni di temperatura durante il trasporto, i callets possono fondersi parzialmente. Restano utilizzabili: basta seguire le consuete istruzioni per la fusione e il temperaggio; il gusto e le proprietà non cambiano.\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\"\u003eQual è la differenza tra Callebaut e Cacao Barry?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eCallebaut e Cacao Barry sono due marchi dello stesso gruppo (Barry Callebaut). Callebaut punta sui cioccolatieri e sulle ricette belghe, mentre Cacao Barry si rivolge ai pasticceri e alle ricette francesi. La scelta dipende dalle preferenze di gusto.\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\"\u003eSi può usare questo cioccolato bianco in panetteria?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eSì, per biscotti, brioche con gocce di cioccolato e prodotti da forno ripieni. I formati da 1 kg o 2,5 kg sono adatti a questi usi.\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\"\u003eQual è la fluidità di questo cioccolato bianco?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e3 gocce sulla scala Callebaut, quindi una fluidità media, versatile per ricoprire, modellare e glassare.\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\"\u003eEsiste una versione biologica?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eCallebaut propone una gamma biologica di cioccolato fondente e al latte, ma non è sempre disponibile un cioccolato bianco biologico nella gamma. Consulta la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/callebaut\"\u003ecollezione Callebaut\u003c\/a\u003e per i prodotti disponibili.\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\"\u003eQuesto prodotto è compatibile con una dieta vegetariana o vegana?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003eVegetariano: sì. Vegano: no, perché contiene latte intero in polvere.\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\"\u003ePer saperne di più\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/callebaut\" class=\"pl8-related\"\u003ecollezione Callebaut\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/chocolat-praline-moules-a-chocolat\" class=\"pl8-related\"\u003eVaniglia, cioccolato e pralinato\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/boulangerie\" class=\"pl8-related\"\u003ePanetteria\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\/it\/products\/cioccolato-bianco-di-copertura","provider":"Patissland","version":"1.0","type":"link"}