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.
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.
Balanced milky and creamy taste with subtle vanilla notes.
- % min. Cocoa31.3% Cocoa butter32.7
- % min. Milk20.9% Milk fat6.115.8% Fat free milk
- % Fat38.8% Cocoa butter32.76.1% Milk fat
Callets™ 10kg bag
- 5W2NV-554Callets™ | 10kg bag | 2 bags/box | Euro pallet
- 12 months