White Couverture Chocolate (choose the size)

Chocolate is classified as “couverture” when it contains a certain level of cocoa butter: at least 31% for dark couverture chocolate and at least 20% for white chocolate. With 29.5% cocoa butter, this Callebaut white chocolate falls into this professional category.

• High fluidity when melted, useful for coating, molding, and tempering
• Clear shine after crystallization
• Clean snap once tempered
• Balanced flavor: creamy, milky, vanilla, without a strongly dominant sweetness

This cocoa butter content distinguishes it from entry-level white chocolates, which are often supplemented with vegetable fats other than cocoa butter.

Tempering ensures glossy, snappy, and stable white chocolate. Tempering curve for these callets:

• Melting: melt the callets in a bain-marie at 40–45°C
• Cooling: reduce to 25–26°C, by tabling on marble or seeding with additional callets
• Working: raise to 28–29°C, the working temperature

The 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 into the working range. Full tempering is necessary for bonbons and shells; simplified tempering is sufficient for ganaches, glazes, and pastries.

• Bonbons and truffles: tempered coating
• Chocolate shells: molding into half-spheres or decorative shapes
• Cupcake and cookie glaze: quick dipping
• Whipped ganaches: with hot cream and butter, for entremets and tarts
• Drip cakes: decorative drips
• White chocolate mousses
• Homemade spreads: with condensed milk and hazelnuts
• Cookies and muffins: chips
• Pastry decoration: shavings, plaques, designs on entremets
• Chocolate fountain

White chocolate is more sensitive to heat than dark or milk chocolate because it contains little cocoa mass.

• Bain-marie with gently simmering water, without direct contact between the bowl and the water
• Maximum temperature of 45°C: beyond this, white chocolate becomes grainy and loses its fluidity
• Stir regularly with a spatula to distribute the heat
• In the microwave: in 20- to 30-second intervals, stirring between each
• Avoid any contact with water: a single drop can cause the chocolate to seize

If the white chocolate seizes and becomes grainy, a teaspoon of neutral oil can restore the texture, at the expense of the tempering effect.

• Vanilla whipped ganache: white callets, cream, and a vanilla pod
• Raspberry illusion dessert: coating in colored white chocolate for faux fruit
• Strawberry pistachio tart: white pistachio ganache as a tart filling
• White drip cake on butter ganache, for ceremonial cake design
• White mirror glaze for entremets
• Frozen cheesecake, with melted callets blended into the cream cheese and cream mixture

For more recipes and products, see the Callebaut collection.

White chocolate serves as a base for creating colored chocolates. Water-based colorings are not compatible with chocolate.

• Oil-soluble colorings for chocolate (powder or oil-based gel): the only ones compatible with the fat in chocolate
• Colored cocoa butter: pre-mixed and ready to use, useful for a velvet effect with a spray gun
• Dosage: 0.5 to 1% of the chocolate weight is sufficient for a saturated color
• Method: add the coloring to melted chocolate at 35°C, then blend with an immersion blender to homogenize

For a marbled or multicolored effect, melt several small quantities separately, then pour them alternately into the mold.

• Temperature: between 12 and 20°C, never in the refrigerator (moisture affects the flavor)
• Humidity: low, in a dry cupboard away from direct light
• Packaging: reseal tightly after opening
• Avoid: storing near strong odors (spices, cheese), as chocolate absorbs them
• Best-before date: 12 months after the manufacturing date, depending on the size

In case of fat bloom (white spots on the surface), the chocolate remains edible but requires retempering before professional use.

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

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

Certification: certified kosher.

Nutritional values (per 100 g):

• Consistency: consistent flavor, fluidity, and crystallization from one batch to another
• Callet format: precise weighing and faster melting than a bar that must be broken
• Composition: 28% cocoa and 29.5% cocoa butter, suitable for both coating and ganache
• 4 sizes available: from 400 g for trials to 10 kg for intensive production

Yes, the callets are ready to eat, but their primary use is in pastry applications.

Due to temperature fluctuations during shipping, the callets may partially melt. They remain usable: follow the usual melting and tempering instructions; their flavor and properties are not affected.

Callebaut and Cacao Barry are two brands belonging to the same group (Barry Callebaut). Callebaut has a chocolatier-oriented focus and Belgian recipes, while Cacao Barry has a pastry-oriented focus and French recipes. The choice depends on taste preference.

Yes, for cookies, chocolate-chip brioche, and filled viennoiseries. The 1 kg or 2.5 kg sizes are suitable for these uses.

3 drops on the Callebaut scale, meaning medium fluidity, versatile for coating, molding, and glazing.

Callebaut offers an organic range of dark and milk chocolate, but an organic white chocolate is not consistently available in the range. See the Callebaut collection for available products.

Vegetarian: yes. Vegan: no, because it contains whole milk powder.