Callebaut Gold Callets White Chocolate with Caramel
Expertly crafted, with a gorgeous golden color, the Callebaut Gold Callets are made with white chocolate with caramel, and is balanced and rich, with great toffee notes.
TASTING NOTES FROM THE CURATOR
The finest Belgian chocolate gold, expertly crafted with only the finest ingredients. It’s composed of both caramelized sugar and caramelized milk, and exudes a pale amber color with hues of gold. It has a standard fluidity, and is composed of 30.4% cocoa butter, 6.7% milk fat, 21.6% fat free milk.
It’s intense and well-balanced, with rich caramel flavors, and delicious notes of toffee, butter, and cream, and balancing hints of salt and vanilla.
PREPARATION AND PAIRINGS
The Callebaut Gold Callets White Chocolate with Caramel is great to pair with vanilla, and with fruits like pineapple, cherry, orange, apple, apricot, dates, and lemon. It also goes so well with matcha, coffee, popcorn, and almonds.
This is great to use in making spreads, ganache, truffles, mousses, crèmes, custards, and sauces, and for flavoring ice cream and frosting.
THE FINEST BELGIAN CHOCOLATE
Established by Octave Callebaut in 1911 in the small village of Wieze in Belgium, Callebaut quickly established itself a favorite amongst chocolatiers, pastry chefs, and bakers. Octave Callebaut’s chocolate recipes became so iconic, that 811 of his 823 recipes are still produced to this day. They steered their focus early on toward the professional market, making chocolates that would supply and service chocolatiers, bakeries, restaurants, and confectioners everywhere.
It was after the second World War that couverture chocolate became their core business, with a wide range of blocks, bars, and tablets. Their famous callets made their appearance in 1988, and revolutionized baking chocolate.
They remain the finest bean-to-bar Belgian chocolate, with all their cacao beans sourced from the Ivory Coast, Ghana, and Ecuador. They have a dedicated team that perfects each blend of beans, and each batch is tested and molded to perfection. Cacao beans, after all, vary in taste depending on many factors: harvest, seasons, terroir, climate conditions, etc. It is only with the meticulous and constant attention to detail that Callebaut dedicates itself to that they maintain consistently superior in quality over the years.
Store your chocolate callets in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!