Velvet

Overwhelm with a splash of fresh milk.
This white chocolate recipe is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy.
And pair this chocolate with everything from exotic spices like saffron to a wide range of fruits.
With its medium fluidity, it works well in almost any application: moulding, enrobing, flavouring, coating, etc. For perfect end results every time.

Cocoa Horizons Foundation

The Finest Belgian Chocolate needs the finest cocoa beans. Today and tomorrow. For every pack of Finest Belgian Chocolate you buy, we reinvest a part in sustainable cocoa farming through the Cocoa Horizons Foundation.

Where to find Callebaut?
Description

intense milk - rich creamy - moderately sweet

Fluidity
Standard fluidity
Taste profile
  • 2
    Sweet
  • 0.5
    Vanilla
  • 4
    Milky
  • 2
    Cream
Composition
  • % min. Cocoa32
    % Cocoa butter34.6
  • % min. Milk22.3
    % Milk fat6.3
    16.6% Fat free milk
  • % Fat40
    % Cocoa butter34.6
    6.3% Milk fat

Pairing tips

  • Mastic
  • Pink Pepper
  • Greek Red Saffron / Krokos Kozanis
  • Mandarin
  • Gooseberry
  • Lemon
  • Rhubarb
  • Granny Smith Apple
  • Port
  • Fruity Beer
  • Maple
  • Caramel
  • Eggnog
  • Pine nut
  • Lavender
Bean origin
To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.

Available packagings

  • GM - CAL - Hero Text - W3
    Callets™ 2,01kg bag
  • CHW-R2241NV-554
    Callets™ 10kg bag
  • W3-U71
    Callets™ 2.5 kg bag

Order code

  • W3-BR-25ACallets™ | 2,01kg bag | 10 bags/box | pallet

Shelf life

  • 18 months

Certifications

  • KD-
  • Halal

Order code

  • W3-554Callets™ | 10kg bag | 2 bags/box | Euro pallet

Shelf life

  • 18 months

Certifications

  • KD-

Order code

  • W3-E4-U71 *Callets™ | 2.5 kg bag | 8 bags/box | euro pallet

Shelf life

  • 18 months

Certifications

  • KD-
  • Halal

* This code may not be valid in your country. Please get in touch with your commercial contact.'