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.

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Where to find Callebaut?
balanced - milky - creamy - vanilla hints
High fluidity
Taste profile
  • 1
  • 3.5
  • 1
  • 2
  • 2
  • % 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 5kg wrapped block

Order code

  • 3W2NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)

Shelf life

  • 18 months


  • KD-