Callebaut No. W2 Callets White Chocolate
Sweet, creamy, and truly Belgian
A truly Belgian chocolate, made with an original Callebaut recipe, the Callebaut No. W2 Callets White Chocolate has a delightfully sweet flavor and a beautiful creamy texture.
TASTING NOTES FROM THE CURATOR
The No. W2 Callets are made with an original Callebaut recipe that has since become an iconic part of their repertoire, and is the preferred choice of chefs around the world. It’s a truly Belgian chocolate, made with milk from grass grazing cows on Belgian pastures and sugar from Belgian sugar beets.
It has medium or standard fluidity, and is composed of 29.5% cocoa butter, 6.3% milk fat, and 16.7% fat free milk. it has a very delightful flavor, very sweet, milky, and creamy, with caramel notes and hints of vanilla.
PREPARATION AND PAIRINGS
Pair with strong flavors like Sichuan peppers, mint, laurel, and coriander. It also goes well with mango, rhubarb, lemon, goat cheese, and beer.
The Callebaut No. W2 Callets White Chocolate is best used for making spreads, ganache, truffles, molding chocolate bars and hollow figures (it gives a beautiful satin gloss, and a nice snap). Use it to make cookies, mousses, sauces, custards, fillings, ice cream, cheesecakes, and cremeaux, too.
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!