White Chocolate Couverture French Ingredients|Chocolate & Sweets

Callebaut white couverture has intensely creamy, milky notes. The all-purpose stunning quality white chocolate can be used for making ganaches, sauces, ice creams, pralines and for doing chocolate work – such as moulding hollow figures, and intricate decorating. It can even be combined with dark chocolate or milk chocolate couverture to achieve a two-colour effect in chocolate decoration or swirls in chocolate brownies. 

White chocolate couverture ‘chocolate drops‘ have 28% cocoa solids, and are used in professional kitchens as they can be heated quickly, easily and consistently. The white chocolate couverture is pre-tempered and, being couverture chocolate, has a 36% fat content. This ensures a quality, glossy chocolate which has a clean ‘snap’.

Take care when melting the chocolate – if heated above 28 degrees Celcius it may need to be tempered again to set perfectly. To avoid this simply melt the white couverture chocolate slowly over a bain-marie stirring regularly until melted. Learn more about the right way to melt chocolate here.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring. Contains milk and soya.