{"title":"Chocolate \u0026 Pastry","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Chocolate and baking\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eChocolate and baking: molds and equipment\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eCouverture chocolate, chocolate, tart, cupcake, and entremets molds, rings, acetate, and utensils for everyday baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWorking with chocolate\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003e\u003cstrong\u003eCouverture chocolate\u003c\/strong\u003e (Valrhona, Callebaut) is used for tempering, coating, or molding. \u003cstrong\u003eChocolate molds\u003c\/strong\u003e made of polycarbonate or silicone produce neat bars, chocolates, or decorations once the chocolate has crystallized.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eMolds for everyday baking\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eTart and tartlet molds, cupcake and muffin molds, round, square, or heart-shaped molds: each shape serves a specific purpose, from classic tart bases to layered entremets cakes. \u003cstrong\u003eAcetate\u003c\/strong\u003e lines springform pans and makes it easier to unmold entremets cakes and mousses.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between couverture chocolate and regular baking chocolate?\u003cbr\u003e\u003c\/strong\u003eCouverture chocolate contains more cocoa butter, making it more fluid when melted and better suited to tempering, coating, and precise molding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a specific mold needed for an entremets cake?\u003cbr\u003e\u003c\/strong\u003eA ring or a springform pan lined with acetate makes it easier to neatly unmold a multilayered entremets cake without damaging the edges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should couverture chocolate be stored?\u003cbr\u003e\u003c\/strong\u003eProtected from light and humidity, at temperatures between 12 and 20 degrees Celsius, to prevent fat bloom on the surface.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003eLearn more\u003c\/span\u003e \u003ca href=\"\/en\/collections\/moule-a-tartes-tartelettes\"\u003eTart and tartlet molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/moules-a-cupcakes-muffins-cheesecakes-plus\"\u003eCupcake and muffin molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/moules-ronds-carres-rectangles-coeurs\"\u003eRound, square, and heart-shaped molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eEntremets molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/cercles-cadres\"\u003eRings and frames\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/rhodoid\"\u003eAcetate\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/ustensiles-a-patisserie\"\u003ePastry utensils\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"valrhona-cacao-pate-extra-100-bloc-3kg","title":"Cocoa Paste Extra 100%","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid 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summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n.vh-pour a:hover{color:#8a6d28}\n\n@media(max-width:680px){\n.vh-w{padding:20px 16px}\n.vh-tech-zone{flex-direction:column}\n.vh-temp-phases{flex-direction:column}\n.vh-format-row{grid-template-columns:70px 1fr 90px;gap:8px;padding:10px 12px}\n.vh-format-kg{grid-column:1\/-1;text-align:left;border-top:1px solid #eadfcb;padding-top:6px;margin-top:4px}\n}\n\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c \"\u003eValrhona - 100% Cocoa Mass\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eCacao Pâte Extra 100%\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCacao Pâte Extra 100% in a 3 kg block, versatile balanced blend.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eCacao Pâte Extra 100% Valrhona in a 3 kg block. Pure cocoa mass made from a balanced Valrhona blend (not a single origin). Versatile profile, moderate bitterness, and cocoa roundness. Ideal for pastry chefs who want to add cocoa character to their creations without seeking a particular terroir profile. An economical and reliable solution for intensifying ganaches, creating intense chocolate beverages, or adjusting their own couverture recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCharacteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCocoa\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eUnsweetened pure cocoa mass\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCreation\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUse\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCustomized couverture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eProfile and identity\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMain profile\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ecocoa\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMinor note\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ebalanced\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eSignature\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eclassic blend\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:14px 0 6px;font-weight:600;text-transform:uppercase;letter-spacing:1.2px\"\u003eCharacteristics\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003ebalanced cocoa\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003emoderate bitterness\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eroundness\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eversatile\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eRecommended applications\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eThe most suitable pastry and professional uses for this product.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintensifying all recipes\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eganaches\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintense chocolate beverage\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecustom couverture creation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eFlavor pairings\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eIngredients that balance the 100% cocoa mass.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003esugar\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003emilk\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ecream\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003evanilla\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003enuts\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003ePairings for this cocoa mass\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eValrhona products that perfectly complement this product in your creations.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/en\/products\/feves-chocolat-caraibe-patissier-66-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caraibe-66percent-valrhona-1.png?v=1772135232\" alt=\"250 g Caraïbe 66%\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003e250 g Caraïbe 66%\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/beurre-de-cacao-valrhona-3kg\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/beurre-de-cacao-valrhona-3kg-valrhona.jpg?v=1706120807\" alt=\"3 kg cocoa butter\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003e3 kg cocoa butter\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e209.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/poudre-de-cacao-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-cacao-250g-valrhona-1.jpg?v=1772136365\" alt=\"250 g cocoa powder\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003e250 g cocoa powder\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e13.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e6\u003c\/span\u003eSignature recipe\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eA practical way to showcase this product in your creations.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eCustomized 75% couverture\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eTechnique\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eFor experienced chocolatiers: melt 750 g of Valrhona Caraïbe 66% chocolate + 90 g of 100% cocoa mass to create a customized 75% blend. Adjust with 50 g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the base's aromatic signature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eValrhona (France, Tain-l'Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRange\u003c\/td\u003e\n\u003ctd\u003e100% cocoa mass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003e100% pure cocoa, no added sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e3 kg block\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e16 to 18°C, protected from light and humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain tree nuts, soy, gluten, and milk.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eFrance (Tain-l'Hermitage, Drôme)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is 100% cocoa paste?\u003c\/summary\u003e\n\u003cp\u003eIt is pure cocoa in its most concentrated form: 100% cocoa, with no sugar, no added cocoa butter, and no milk. Made by finely grinding roasted beans, it takes the form of a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWho is 100% cocoa paste for?\u003c\/summary\u003e\n\u003cp\u003eFor experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures from base chocolate + 100% cocoa paste + sugar + cocoa butter, (3) make 100% chocolate bars for experienced enthusiasts (very intense and bitter).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDifference between Macaé and Manjari?\u003c\/summary\u003e\n\u003cp\u003eMacaé Pure Paste: single-origin cocoa from Brazil (Bahia), with a cocoa-forward profile and cereal notes, and deep bitterness. Manjari Pure Paste: single-origin cocoa from Madagascar (Domaine Millot), with bright notes of tangy red fruits and lively acidity. The choice depends on the character you want to give your creation.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan 100% pure cocoa paste be tasted?\u003c\/summary\u003e\n\u003cp\u003eTechnically, yes, but the experience is very intense: pronounced bitterness, no sugar, and a highly concentrated flavor profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than tasting it pure. For a 100% tasting experience, choose Komuntu 80% or Abinao 85%, which contain some sugar.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eGoing further\u003c\/h3\u003e\n\u003cp\u003eExplore the \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona collection\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003echocolates and pralines\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/moules-en-polycarbonate\"\u003echocolate molds\u003c\/a\u003e on Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"VALRHONA","offers":[{"title":"Default Title","offer_id":53543229915475,"sku":"134","price":119.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacao-pate-extra-100percent-bloc-3kg-valrhona-1.jpg?v=1777687218"},{"product_id":"feves-callebaut-chocolat-blanc-28-1kg","title":"White Couverture Chocolate (choose the size)","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid 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summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eCallebaut white couverture chocolate\u003c\/strong\u003e in callets is \u003cstrong\u003eTHE\u003c\/strong\u003e Belgian reference for professional chocolatiers and pastry chefs. Made in Belgium with 28% cocoa and 29.5% cocoa butter, this \u003cstrong\u003eCallebaut white chocolate\u003c\/strong\u003e in pistole form is designed to melt quickly and reveal a creamy, balanced, and milky taste. Ideal for bonbons, glazes, whipped ganaches, coatings, high-end pastry, 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\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eCallebaut (Belgium)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eWhite couverture chocolate\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eShape\u003c\/strong\u003e\u003cspan\u003eCallets (melting pistoles)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCocoa\u003c\/strong\u003e\u003cspan\u003e28% cocoa · 29.5% cocoa butter\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e4 pack sizes (400 g to 10 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cspan\u003eMade in Belgium\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Detailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose Callebaut white chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eCallebaut has been the \u003cstrong\u003eworld reference for Belgian couverture chocolate\u003c\/strong\u003e since 1911. Made in Wieze, Belgium, this \u003cstrong\u003eCallebaut white chocolate callets\u003c\/strong\u003e is used by the greatest pastry chefs, chocolatiers, and professional bakers.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal fluidity\u003c\/strong\u003e: 3 drops (medium fluidity) — perfect for coating, molding, and drizzling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalanced taste\u003c\/strong\u003e: creamy, milky, vanilla, without overpowering sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCallets shape\u003c\/strong\u003e (pistoles): fast and even melting, easy dosing on the scale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional composition\u003c\/strong\u003e: 29.5% pure cocoa butter — perfect crystallization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Belgian recipe\u003c\/strong\u003e: quality recognized by top chefs (CAP Pastry, Best Craftsman of France, culinary schools)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor comparison: this chocolate is creamier and less sweet than \u003cstrong\u003emass-market white chocolates\u003c\/strong\u003e, and more versatile than single-origin gourmet white chocolates.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is couverture chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCouverture chocolate\u003c\/strong\u003e is chocolate with a high cocoa butter content (minimum 31% for dark couverture, and at least 20% for white). This richness in fat offers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior fluidity\u003c\/strong\u003e when melting, ideal for coating, molding, tempering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched shine\u003c\/strong\u003e after crystallization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA clean snap\u003c\/strong\u003e characteristic of quality chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter texture\u003c\/strong\u003e in the mouth without pastiness or greasiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith 29.5% cocoa butter, \u003cstrong\u003eCallebaut White\u003c\/strong\u003e clearly qualifies as professional couverture. This sets it apart from supermarket white chocolates often diluted with vegetable fats.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhich format to choose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eIdeal for\u003c\/th\u003e\n\u003cth\u003eReference\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e400 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTest, occasional recipe, small home project\u003c\/td\u003e\n\u003ctd\u003eCB556704\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAmateur pastry chef, regular recipes, versatile format\u003c\/td\u003e\n\u003ctd\u003eCB424706\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e2.5 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-pro pastry, events, good stock\u003c\/td\u003e\n\u003ctd\u003eCB516777\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry chefs, chocolatiers, and bakers\u003c\/td\u003e\n\u003ctd\u003eCB653854\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eFor \u003cstrong\u003eprofessionals\u003c\/strong\u003e, the 10 kg format offers the best price-quality ratio per kg. For \u003cstrong\u003eadvanced amateurs\u003c\/strong\u003e, the 1 kg format is the most practical (just enough for several recipes without risk of spoilage).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to temper Callebaut White?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eTempering\u003c\/strong\u003e is the key step to get shiny, crisp, and stable white chocolate. For \u003cstrong\u003eCallebaut Callets White\u003c\/strong\u003e, here is the tempering curve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 — Melting\u003c\/strong\u003e: melt the callets in a bain-marie at \u003cstrong\u003e40-45°C\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 — Cooling\u003c\/strong\u003e: lower the temperature to \u003cstrong\u003e25-26°C\u003c\/strong\u003e (by tabling on marble or seeding with extra callets)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 — Working\u003c\/strong\u003e: raise to \u003cstrong\u003e28-29°C\u003c\/strong\u003e to reach the ideal working temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePro tip: the \u003cstrong\u003eseeding method\u003c\/strong\u003e is the easiest. Melt 2\/3 of the callets at 45°C, add the remaining 1\/3 off the heat and stir until fully melted — the temperature naturally drops to the working range.\u003c\/p\u003e\n\u003cp\u003eFor candies and shells, it’s the \u003cstrong\u003eessential step\u003c\/strong\u003e. For ganaches, glazes, or pastries, simplified tempering is enough.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat are Callets used for? (10 uses)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eCallebaut white chocolate callets\u003c\/strong\u003e are among the most versatile in pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCandies and truffles\u003c\/strong\u003e: tempered coating for a perfect shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate shells\u003c\/strong\u003e: molding into half-spheres or decorative shapes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupcake and cookie glazes\u003c\/strong\u003e: quick dipping for a smooth finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhipped ganaches\u003c\/strong\u003e: with hot cream and butter for entremets and tarts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrip cakes\u003c\/strong\u003e: decorative drips on tiered cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight white chocolate mousses\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade spreads\u003c\/strong\u003e with condensed milk and hazelnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies and muffins\u003c\/strong\u003e: ready-to-use chips (callets are more uniform than chopped pieces)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry decoration\u003c\/strong\u003e: shavings, plaques, chocolate motifs on entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate fountain\u003c\/strong\u003e: Callebaut's fluidity is ideal for chocolate fountains\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to melt callets without burning them?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eWhite chocolate is \u003cstrong\u003emore fragile than dark or milk\u003c\/strong\u003e because it contains little cocoa mass. Some rules to avoid burning it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGentle bain-marie\u003c\/strong\u003e: simmering water (not boiling), no direct contact with the bowl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMax temperature 45°C\u003c\/strong\u003e: above this, white chocolate becomes grainy and loses fluidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir regularly\u003c\/strong\u003e with a spatula to distribute the heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicrowave\u003c\/strong\u003e: in 20-30 second intervals max, stirring between each\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo water traces\u003c\/strong\u003e: a single drop causes the chocolate to seize (fat\/dry separation)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf the white chocolate becomes grainy, adding \u003cstrong\u003e1 teaspoon of neutral oil\u003c\/strong\u003e can save the texture but loses the tempering effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eKey recipes with Callebaut White\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eHere are some classics where Callebaut white chocolate gives the best result:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eVanilla whipped ganache\u003c\/a\u003e\u003c\/strong\u003e: 200 g white callets + 200 g cream + vanilla pod\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eRaspberry trompe-l'œil\u003c\/a\u003e\u003c\/strong\u003e: coating in colored white chocolate to create ultra-realistic fake fruits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eStrawberry pistachio tart\u003c\/a\u003e\u003c\/strong\u003e: white pistachio ganache as tart base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding design cake\u003c\/strong\u003e: white drip cake on butter ganache\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio trompe-l'œil candies\u003c\/strong\u003e: molding in pods, fake fruits, pearls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite mirror glaze\u003c\/strong\u003e for festive entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen cheesecake\u003c\/strong\u003e with callets melted in the cream cheese + cream mixture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTip: for complete Patissland recipes, see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/cacao-barry-callebaut\"\u003eCacao Barry and Callebaut collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to color white chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eWhite chocolate is the \u003cstrong\u003eideal base\u003c\/strong\u003e for creating colored chocolates (pink, blue, green, etc.). But be careful, \u003cstrong\u003enever use water-based coloring\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat-soluble colorings\u003c\/strong\u003e (powder or oily gel): the only ones compatible with chocolate. Professional brands: Colour Mill, Power Flowers, Sugarflair Lustres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColored cocoa butter\u003c\/strong\u003e: pre-mixed, ready to use, ideal for velvet effect with an airbrush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage\u003c\/strong\u003e: 0.5 to 1% of the chocolate weight is enough for a saturated shade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod\u003c\/strong\u003e: add the coloring to the melted chocolate at 35°C, blend with an immersion blender to homogenize\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor \u003cstrong\u003emarbled or multi-colored\u003c\/strong\u003e effects, melt several small bowls separately then pour alternately into the mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and shelf life\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCallebaut white chocolate\u003c\/strong\u003e is easy to store with a few precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e: between \u003cstrong\u003e12 and 20°C\u003c\/strong\u003e (never refrigerate, humidity alters the taste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHumidity\u003c\/strong\u003e: low — store in a dry cupboard away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging\u003c\/strong\u003e: reseal tightly after opening (zip bag or airtight box)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid\u003c\/strong\u003e: strong odors (spices, cheese) — chocolate absorbs aromas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest before date\u003c\/strong\u003e: 12 months after the manufacturing date according to the format\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf white chocolate shows \u003cstrong\u003efat bloom\u003c\/strong\u003e (white spots on the surface), it is still edible but requires re-tempering before professional use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition, allergens, and certifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sugar, 29.5% cocoa butter, whole milk powder, emulsifier: E322 (soy lecithin), natural vanilla flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: \u003cstrong\u003econtains milk and soy\u003c\/strong\u003e. May contain traces of nuts, gluten, and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e: Certified Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional table\u003c\/strong\u003e (per 100 g):\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e2,379 kJ \/ 569 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e36 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated\u003c\/td\u003e\n\u003ctd\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eLanguages on the packaging\u003c\/strong\u003e: Dutch, English, German, French, Spanish, and English (United States).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBenefits for professional pastry chefs\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eprofessional pastry chefs, chocolatiers, and bakers\u003c\/strong\u003e, Callebaut Callets White ticks all the boxes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbsolute consistency\u003c\/strong\u003e: same taste, same fluidity, same crystallization batch after batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCallet format\u003c\/strong\u003e: precise gram weighing, melts 30% faster than bars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal yield\u003c\/strong\u003e: 28% cocoa + 29.5% butter = covers all needs (coating to ganache)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand image\u003c\/strong\u003e: being able to label creations \"Callebaut Chocolate Belgium\" enhances the pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable in 4 sizes\u003c\/strong\u003e: 400 g for trials, 10 kg for intensive production\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraining compatibility\u003c\/strong\u003e: brand used in schools (Bellouet, Lenôtre, Ferrandi, Cordon Bleu)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCan Callebaut White be eaten as is?\u003c\/strong\u003e\u003cbr\u003eYes, the callets are ready to eat. But their primary use remains pastry processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy did my callets melt during transport?\u003c\/strong\u003e\u003cbr\u003eDue to varying outside temperatures, the callets may melt during transport. \u003cstrong\u003eThey remain perfectly usable\u003c\/strong\u003e, just follow the usual melting\/tempering instructions. Taste and properties are not affected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference between Callebaut and Cacao Barry?\u003c\/strong\u003e\u003cbr\u003eCallebaut 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan white chocolate be used in bakery?\u003c\/strong\u003e\u003cbr\u003eYes, perfect for cookies, chocolate chip brioche, filled pastries. Prefer the 1 kg or 2.5 kg format for these uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the fluidity of Callebaut White?\u003c\/strong\u003e\u003cbr\u003e3 drops on the Callebaut scale (medium fluidity) — versatile for most uses: coating, molding, glazing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there an organic version?\u003c\/strong\u003e\u003cbr\u003eCallebaut offers an organic range \"Origine Bio\" in dark and milk chocolate, but Callebaut organic white chocolate is not always available. See our full \u003ca class=\"pl-link\" href=\"\/en\/collections\/cacao-barry-callebaut\"\u003eCallebaut collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with a vegetarian or vegan diet?\u003c\/strong\u003e\u003cbr\u003eVegetarian: yes. Vegan: \u003cstrong\u003eno\u003c\/strong\u003e (contains whole milk powder).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003e Patissland Tip:\u003c\/strong\u003e To perfectly temper your \u003cstrong\u003eCallebaut White\u003c\/strong\u003e, invest in a \u003cstrong\u003eprecise probe thermometer\u003c\/strong\u003e (laser or immersion). A 1°C difference shows in the result: at 30°C you get shiny, crunchy chocolate, at 35°C a matte, soft chocolate. Professional equipment makes all the difference.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CALLEBAUT","offers":[{"title":"400 g","offer_id":53612776227155,"sku":"CB556704","price":13.99,"currency_code":"EUR","in_stock":true},{"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"},{"product_id":"pepites-inspiration-framboise-valrhona-3-kg","title":"Raspberry Inspiration Nuggets - 3 kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-c.fruit{color:#b98b35;border-color:#d7b36a}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid 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img{width:100%;height:100%;object-fit:contain}\n.vh-comp-info{flex:1;min-width:0}\n.vh-comp-info-tag{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.3px;text-transform:uppercase;margin-bottom:3px}\n.vh-comp-info-title{font-size:14px;font-weight:600;color:#2a2419;margin-bottom:3px;line-height:1.3}\n.vh-comp-info-price{font-size:12.5px;color:#6b5d40;font-weight:500}\n.vh-comp-arrow{color:#b98b35;font-size:18px;flex-shrink:0;font-weight:600}\n\n.vh-recipe{background:#fdf5e0;border:1px solid #d7b36a;border-radius:10px;padding:16px 18px;margin:6px 0}\n.vh-recipe-header{display:flex;justify-content:space-between;align-items:flex-start;margin-bottom:8px;gap:12px}\n.vh-recipe-title{font-size:15px;font-weight:600;color:#2a2419;margin:0;flex:1}\n.vh-recipe-badge{display:inline-block;font-size:10px;font-weight:600;color:#b98b35;background:#fbf9f3;padding:3px 9px;border-radius:12px;letter-spacing:1px;text-transform:uppercase;flex-shrink:0;border:1px solid #eadfcb}\n.vh-recipe-desc{font-size:13.5px;color:#2a2419;line-height:1.65;margin:0}\n\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n.vh-pour a:hover{color:#8a6d28}\n\n@media(max-width:680px){\n.vh-w{padding:20px 16px}\n.vh-tech-zone{flex-direction:column}\n}\n\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c fruit\"\u003eValrhona Chips - Bakery\/Pastry Inclusion\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eRaspberry Inspiration Chips - 3 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eChips made with cocoa butter and raspberry, for fine viennoiseries and indulgent creations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eValrhona Raspberry Inspiration Chips are designed for creating fine and creative viennoiseries. Their generous size provides texture and indulgence, revealing intense notes of jammy raspberry. Made with cocoa butter and raspberry powder, they offer a fruity and tangy profile, without cocoa mass. Made in France, they complement Valrhona's Inspiration range of fruit couvertures, already available in feves and bakery formats (sticks, crunchy pearls).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCharacteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e3 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePackaging\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eResealable professional bag\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e31%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCocoa butter\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eChip base\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e14,8%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRaspberry powder\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eNo added flavorings or colorings\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e1\u003c\/span\u003eFlavor profile\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMajor profile\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ejammy raspberry\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMinor note\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003etangy fruitiness\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eSignature\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eholds up during baking\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:14px 0 6px;font-weight:600;text-transform:uppercase;letter-spacing:1.2px\"\u003eTasting notes\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003ejammy raspberry\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003etangy\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003edistinct fruity flavor\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003ewithout cocoa mass\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eRecommended applications\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eAdd the chips at the end of kneading to preserve their shape during baking.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003efine and creative viennoiseries\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ebrioches and yeasted doughs\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecookies\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003emuffins and cakes\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003esweet snacks\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003esurface finish before baking\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eFlavor pairings\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003ePastry and bakery bases that showcase this fruity chip.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003ewhite chocolate\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003emilk chocolate\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ealmond\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003evanilla\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eThe perfect partners for these chips\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eValrhona products that perfectly complement this product in your creations.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/en\/products\/perles-craquantes-inspiration-framboise-1kg\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/perles-craquantes-inspiration-framboise-1kg-valrhona-1.jpg?v=1772136616\" alt=\"Raspberry Inspiration Crunchy Pearls\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eRaspberry Inspiration Crunchy Pearls\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e59.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-ivoire-chocolat-blanc-35percent-valrhona-1.png?v=1772135171\" alt=\"35% Ivoire White Chocolate Feves\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003e35% Ivoire White Chocolate Feves\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/pepites-de-chocolat-au-lait-52-valrhona-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Pepite_lait.png?v=1787578480\" alt=\"32% Milk Chocolate Chips\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003e32% Milk Chocolate Chips\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003eSignature recipe\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eA creative idea by Patissland to showcase this fruity chip.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eLaminated brioche with raspberry chips\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eInspiration\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eLaminated brioche dough, generously filled with Raspberry Inspiration Chips before shaping. Set aside a few chips for a surface finish before baking: they hold up during baking and provide a clearly visible fruity note when they come out of the oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIngredients and compliance\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eSugar, cocoa butter 31%, raspberry powder 14.8%, emulsifier: sunflower lecithin.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegal name\u003c\/td\u003e\n\u003ctd\u003eSpecialty made with cocoa butter and raspberry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain tree nuts, soy, and gluten. Milk (made in a facility that uses milk).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values per 100 g\u003c\/td\u003e\n\u003ctd\u003eEnergy 542 kcal (2262 kJ), fat 32 g, including saturated fat 19 g, carbohydrates 59 g, including sugars 59 g, dietary fiber 4.9 g, protein 1.4 g, salt less than 0.01 g.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eValrhona (France, Tain-l'Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRange\u003c\/td\u003e\n\u003ctd\u003eInspiration – Bakery\/Pastry Chips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003e31% cocoa butter, 14.8% raspberry powder, no cocoa paste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e3 kg bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eDry place, between 16 and 18°C. Minimum durability date: 12 months; minimum commercial shelf life: 7 months upon receipt. Reseal the bag tightly after opening.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eFrance (Tain-l'Hermitage, Drôme)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e add the chips at the end of kneading to preserve their shape during baking, and set a few aside to finish the surface before baking: their fruity note remains clearly visible when they come out of the oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow much raspberry chips should I use for cookie dough or brioche?\u003c\/summary\u003e\n\u003cp\u003eGenerally use 10 to 15% of the dough's weight, depending on the desired intensity. Add them at the end of kneading so they retain their shape during baking. Find our ideas in the \u003ca href=\"\/en\/collections\/recette-cookies\"\u003ecookie collection\u003c\/a\u003e.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDo these chips contain chocolate?\u003c\/summary\u003e\n\u003cp\u003eThey are made with cocoa butter and raspberry powder, without cocoa paste: they are therefore not chocolate in the regulatory sense, but a specialty made with cocoa butter and raspberry. The result is a chip with a jammy, fruity, tangy raspberry flavor.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is the difference between Inspiration Framboise Crunchy Pearls?\u003c\/summary\u003e\n\u003cp\u003eThey have the same Inspiration Framboise base (cocoa butter and raspberry powder), but a different format: the chips are sized to withstand baking in dough (brioche, cookies, viennoiseries), while the \u003ca href=\"\/en\/products\/perles-craquantes-inspiration-framboise-1kg\"\u003ecrunchy pearls\u003c\/a\u003e are coated puffed cereal pearls, used raw as decoration or inclusions for their explosive texture.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhich viennoiseries are these chips best suited for?\u003c\/summary\u003e\n\u003cp\u003eTheir generous size and ability to hold their shape during baking make them an excellent inclusion for fine, creative viennoiseries: laminated brioches, filled milk bread, babkas, and yeasted doughs in general. They are also suitable for snacking products such as cookies, muffins, and cakes.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow should I store an opened 3 kg bag?\u003c\/summary\u003e\n\u003cp\u003eSeal the bag tightly and store it in a dry place at between 16 and 18°C. The minimum durability date is 12 months, with a minimum commercial shelf life of 7 months upon receipt.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003eExplore the \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona collection\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003echocolates and pralines\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/boulangerie\"\u003ebaking\u003c\/a\u003e products on Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"VALRHONA","offers":[{"title":"Default Title","offer_id":54231740285267,"sku":"56304","price":159.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pepites-inspiration-framboise-par-valrhona_1_v2.jpg?v=1783500544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/chocolat-and-patisserie-patissland.png?v=1742154156","url":"https:\/\/pitisslind.com\/en\/collections\/chocolat-patisserie.oembed","provider":"Patissland","version":"1.0","type":"link"}