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.
With this chocolate, you support cocoa farmers
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.
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Balanced milky and creamy taste with subtle vanilla notes.
Taste profile
- 1caramel
- 3.5Sweet
- 1Vanilla
- 2Milky
- 2Cream
Looking for another chocolate taste?
- % min. Cocoa30% Cocoa butter31.4
- % min. Milk21.3% Milk fat6.216.1% Fat free milk
- % Fat37.6% Cocoa butter31.46.2% Milk fat
Applications
Available packagings
-
Block 5kg wrapped block
Order code
- 3W2NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)
Shelf life
- 18 months
Certifications
- KD-
