Ice Chocolate White

The white chocolate for gelato makers: perfect for dipping and straciatella
Ice Chocolate W2 is based the original W2 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a balanced taste that is widely appreciated and boasts rich milky, creamy and caramelly notes with a dash of natural vanilla.
Thanks to its its high cocoa butter content, Ice Chocolate W2 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.

Where to find Callebaut?
Description

White chocolate for dipping ice cream sticks and stracciatella. Balanced taste with rich milky, creamy and caramelly notes, and hints of vanilla.

Fluidity
Very high fluidity
How to use

• Just melt at 45°C – No tempering needed
• Keep warm during service to prevent the chocolate from thickening
• For dipping: dip ice sticks once or twice to create the chocolate coating with your preferred thickness

Composition
  • % min. Cocoa38.5
  • % min. Milk24.4
    % Milk fat10.7
    15.3% Fat free milk
  • % Fat50.6
    10.7% Milk fat

Applications

Patisserie & Dessert

Ice creams & sorbets

Available packagings

  • Packshot ice chocolate white
    2.5kg bag

Order code

  • ICE-50-WNV-552 | 2.5kg bag | 4 bags/box | Euro pallet (500kg)

Shelf life

  • 12 months