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.
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