Recipe N° 3W2

Ideal for thin enrobing and moulding.
Recipe n° 3W2 is based on one of Octaaf Callebaut®'s first white chocolate recipes: the W2. Yet, it's richer in cocoa butter and milk fat – about 3% more – which makes it ideal for very thin enrobing and moulding of small hollow figures and pralines, creating a thin chocolate layer with a nice crack.
It has a balanced creamy and milky taste, topped off with pleasant vanilla notes. This chocolate makes pairing easy: exotic fruits, citrus and acidic fruits and berries, peppery spices, beers, etc.

Growing great chocolate

We believe that the success and future of our business depends directly on the future of cocoa cultivation and the cocoa farming communities. That’s why Callebaut® started the Growing Great Chocolate program in 2012.

Where to find?
Description

Balanced milky and creamy taste with subtle vanilla notes.

Fluidity
High fluidity
Taste profile
  • 1
    caramel
  • 3.5
    Sweet
  • 1
    Vanilla
  • 2
    Milky
  • 2
    Cream
Composition
  • % min. Cocoa30
    % Cocoa butter31.4
  • % min. Milk21.3
    % Milk fat6.2
    16.1% Fat free milk
  • % Fat37.6
    % Cocoa butter31.4
    6.2% Milk fat
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • 3W2NV-120
    Block

Order code

  • 3W2NV-120Block |

Shelf life

  • 18 months

Certifications

  • KD-