Callebaut® White Chocolate Callets – Recipe W2 | 1 kg

Belgian white chocolate with a rich, creamy flavour and delicate vanilla notes | Convenient chocolate callets | Medium fluidity

Looking for premium Belgian white chocolate for chocolate toppings, desserts, filled chocolates and professional chocolate creations? With Callebaut® White Chocolate Callets Recipe W2, you are choosing a versatile white chocolate with a rich, creamy flavour and refined vanilla notes.

This well-known Callebaut® white chocolate is appreciated for its balanced flavour profile. The combination of a rich, creamy milk flavour, the smooth taste of cocoa butter and subtle vanilla notes makes Recipe W2 particularly suitable for a wide range of sweet preparations.

Recipe W2 is a popular choice among chocolatiers, pastry chefs, bakers and catering professionals. Its combination of a smooth chocolate flavour and medium fluidity makes this white chocolate suitable for a variety of applications, from toppings and glazes to filled chocolates and chocolate bars.

The chocolate comes in the form of small callets, also known as chocolate drops. Their convenient shape makes it easy to weigh, portion, melt evenly and work with the chocolate.

With a practical 1 kg pack, you have a versatile quantity of white chocolate for preparing chocolate toppings, desserts, filled chocolates, chocolate bars and hot chocolate drinks.

Whether you want to drizzle melted white chocolate over freshly baked waffles, coat strawberries or create your own chocolates, Callebaut® White Chocolate Callets Recipe W2 offer plenty of possibilities.

Key Benefits

• Belgian white chocolate: produced by the renowned chocolate brand Callebaut®.

• Recipe W2: a versatile white chocolate with a distinctive, rich and creamy flavour.

• Delicate vanilla notes: create a refined, well-balanced flavour profile.

• Creamy milky notes: provide a pleasantly smooth chocolate flavour.

• Medium fluidity: suitable for a variety of chocolate preparations and processing techniques.

• Convenient chocolate callets: easy to weigh, portion, melt and work with.

• Ideal as a chocolate topping: delicious on waffles, crêpes, poffertjes, ice cream and fruit.

• Suitable for chocolate creations: including filled chocolates, chocolate bars, truffles, ganache and decorations.

• Also suitable for hot white chocolate: easy to use for preparing a creamy chocolate drink.

• Versatile applications: suitable for home bakers, chocolatiers, pastry chefs, ice cream parlours, bakeries and catering businesses.

• Practical 1 kg pack: suitable for a variety of small and medium-sized chocolate preparations.

Callebaut® – Belgian Chocolate with a Rich Heritage

Callebaut® is a renowned Belgian chocolate manufacturer with a long history in the professional chocolate industry.

The brand is known for its extensive range of premium chocolates for chocolatiers, pastry chefs, bakers and other professionals who demand excellent flavour and reliable workability.

Callebaut® Finest Belgian Chocolate is valued for its distinctive flavour profiles and suitability for a wide variety of chocolate applications.

One of the best-known white chocolate varieties in the range is Recipe W2.

This chocolate combines a rich, creamy milk flavour with smooth cocoa butter notes and subtle vanilla accents. Thanks to its medium fluidity, it is suitable for traditional chocolate creations as well as modern desserts and creative toppings.

Applications

Waffles on Sticks, Bubble Waffles, Liège Waffles, Brussels Waffles, Stroopwafels, Crêpes and Poffertjes

Melted white chocolate makes a delicious addition to almost every type of waffle and other sweet baked goods.

Use Callebaut® White Chocolate Callets Recipe W2 as a topping for:

• Waffles on sticks and waffle lollies.

• Bubble waffles and other filled waffles.

• Liège sugar waffles.

• Brussels waffles.

• Traditional Dutch stroopwafels.

• French crêpes.

• Dutch poffertjes.

• Pancakes and other sweet baked goods.

• Biscuits and small pastries.

The melted white chocolate can be used for drizzling, glazing, coating or decorating products.

Combine the chocolate with fresh fruit, nuts, biscuit crumbs or other decorations for an attractive presentation.

Fruit Sticks, Strawberries and Other Fruits

White chocolate and fresh fruit make a delicious combination.

The creamy flavour and delicate vanilla notes of Recipe W2 pair particularly well with the fresh, sweet taste of different fruits.

Use the chocolate for:

• Strawberries coated in white chocolate.

• Bananas on sticks.

• Fruit sticks with a selection of fruits.

• Apple slices with chocolate.

• Fruit skewers for dessert buffets.

• Chocolate decorations for fruit platters.

The chocolate can be used as a topping, coating or decoration.

For a firm chocolate coating, it is important to melt the chocolate correctly and temper it when required.

American-Style Ice Cream, Gelato, Soft Serve and Sorbets

Melted white chocolate can add a deliciously creamy flavour to a wide variety of ice cream desserts.

Use the chocolate as:

• A chocolate topping for American-style ice cream.

• A garnish for gelato.

• A chocolate decoration for soft serve ice cream.

• A flavour ingredient in ice cream desserts.

• A chocolate accent for sorbets and fruit desserts.

The smooth flavour of white chocolate pairs particularly well with strawberry, raspberry, mango, passion fruit, vanilla and caramel.

Chocolate Fountains

Thanks to its medium fluidity, Callebaut® Recipe W2 can also be used in chocolate fountains.

A chocolate fountain offers an attractive way for guests to coat their own fruit, marshmallows, waffles and other treats in white chocolate.

Use the chocolate with:

• Fresh strawberries.

• Bananas.

• Grapes and other suitable fruits.

• Marshmallows.

• Pieces of waffle.

• Biscuits and other sweet treats.

Please note: the required fluidity depends on the type of chocolate fountain and the operating conditions. Always follow the chocolate fountain manufacturer's instructions. Depending on the appliance, the chocolate's fluidity may need to be adjusted.

Cakes, Desserts, Bavarois, Custard, Quark, Ganache and Chocolate Mousse

Callebaut® White Chocolate Callets are also particularly suitable for a variety of patisserie and dessert preparations.

Use the chocolate for:

• White chocolate ganache.

• White chocolate mousse.

• Bavarois and other light desserts.

• White chocolate glaze.

• Chocolate fillings for cakes and pastries.

• White chocolate decorations for cakes.

• Adding a creamy chocolate flavour to custard and other dessert creams.

• Quark desserts with white chocolate.

• Individual desserts served in glasses.

• Chocolate layers and decorations on cakes and pastries.

Depending on the recipe, the chocolate can be used for toppings, garnishes, fillings, glazes and flavouring.

Chocolates, Pralines, Chocolate Bars, Truffles and Chocolate Decorations

Recipe W2 also offers numerous possibilities for professional chocolatiers.

The chocolate is suitable for:

• Making filled chocolates and pralines.

• Moulding white chocolate bars.

• Chocolate coatings.

• White chocolate truffles.

• Chocolate clusters with nuts or dried fruit.

• Chocolate mendiants with various toppings.

• Ganache fillings.

• White chocolate spreads.

• Hollow chocolate figures.

• Piped chocolate decorations.

• Chocolate coatings and other decorative applications.

For preparations where the chocolate needs to set with an attractive finish, such as chocolate bars, filled chocolates and thin chocolate coatings, correct tempering is important.

This helps the chocolate develop an attractive shine, a firm texture and a satisfying snap.

Hot White Chocolate and Chocolate Drinks

Callebaut® White Chocolate Callets can also be used to prepare delicious hot white chocolate made with real Belgian white chocolate.

Gently melt the chocolate into warm milk or another suitable drink base, stirring until the mixture is smooth and creamy.

Adjust the amount of chocolate to achieve your preferred flavour intensity.

The rich, creamy flavour and delicate vanilla notes of Recipe W2 are particularly suitable for chocolate drinks where a smooth, sweet and creamy taste is desired.

Why Choose Callebaut® White Chocolate Callets Recipe W2?

Not every type of chocolate is equally suitable for professional use.

When preparing chocolate toppings, filled chocolates, desserts and decorations, flavour, fluidity and melting characteristics all play an important role.

Callebaut® Recipe W2 combines a rich, creamy flavour with versatile medium fluidity.

The small callets also make accurate portioning and even melting straightforward.

This offers several practical advantages:

• Easy portioning: weigh out exactly the amount of chocolate required.

• Even melting: the small chocolate drops are easy to work with.

• Versatile fluidity: suitable for various chocolate preparations.

• Distinctive white chocolate flavour: delicious with waffles, fruit, ice cream and desserts.

• Suitable for decorative work: ideal for toppings, coatings and chocolate decorations.

• Also suitable for chocolate making: practical for filled chocolates, pralines, truffles and chocolate bars.

Whether you work in a professional patisserie, an ice cream parlour, a food truck or your own kitchen, this white chocolate provides a versatile base for a wide range of sweet creations.

Usage and Preparation Advice

Callebaut® White Chocolate Callets Recipe W2 are supplied in a 1 kg pack.

The small callet shape makes it easy to weigh out the desired quantity of chocolate.

Melt the chocolate gently using a suitable method, such as a bain-marie or professional chocolate-melting equipment.

White chocolate is sensitive to high temperatures. Avoid overheating and make sure that no water or condensation comes into contact with the melted chocolate. Moisture can adversely affect the chocolate's texture and workability.

Stir the chocolate regularly while melting to ensure an even consistency.

For applications such as chocolate bars, filled chocolates, pralines and chocolate coatings where an attractive shine and firm texture are important, the chocolate should be tempered correctly.

When using a chocolate fountain, follow the recommended settings and fluidity requirements for the particular appliance.

Ingredients and Allergens

Ingredients: sugar, cocoa butter, whole MILK powder, emulsifier: SOYA lecithin, natural vanilla flavouring.

Allergens: contains milk and soya.

Nutritional Values per 100 g

Storage Advice

Store the chocolate at a temperature of 12–20°C.

Choose a clean, dry and odour-free environment, with a maximum relative humidity of 70%.

Protect the chocolate from direct sunlight, significant temperature fluctuations and moisture.

Reseal the packaging carefully after opening to help preserve the chocolate's quality and flavour.