Recipe N° 5W2

Ideal for very fine enrobing, moulding and panning.
Recipe n° 5W2 is based on one of Octaaf Callebaut®'s first white chocolate recipes – the W2 – yet is very rich in cocoa butter and milk fat and therefore very fluid. This 5W2 is ideal for very thin enrobing and moulding of small hollow figures and pralines, creating a thin chocolate layer with a nice crack.
This recipe has a balanced creamy and milky taste, topped off with pleasant vanilla notes. It presents endless pairing possibilities: exotic fruits, citrus and acidic fruits and berries, peppery spices, beers, etc., which makes it the preferred white chocolate for many chefs around the world.

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
Very high fluidity
Taste profile
  • 1
    caramel
  • 3.5
    Sweet
  • 1
    Vanilla
  • 2
    Milky
  • 2
    Cream
Composition
  • % min. Cocoa31.3
    % Cocoa butter32.7
  • % min. Milk20.9
    % Milk fat6.1
    15.8% Fat free milk
  • % Fat38.8
    % Cocoa butter32.7
    6.1% Milk fat
Bean origin
Mainly West African cocoa beans, mostly Forastero variety.

Applications

Available packagings

  • 5W2NV-554
    Callets™

Order code

  • 5W2NV-554Callets™ |

Shelf life

  • 12 months

Certifications

  • KD-