Recipe N° W6

If white can't be creamy enough.
Recipe n° W6 has been created to offer chefs a decadently rich and creamy white chocolate with an abundance of milk. Hints of caramel come through and round off the taste.
W6 is lovely to savour as such, but it also offers lovely pairing possibilities with ingredients that have a slightly sour or acidic character and subtle bitter notes. 
Recipe n° W6 has a standard fluidity and therefore works in many different applications. Used for moulding and enrobing, it will produce pralines, chocolate bars, tablets, and hollow figures with a lovely creamy taste, a satin gloss and a nice snap. Used for flavouring, W6 will add a lovely mouthfeel and a rich creamy taste to ganaches, mousses, crèmes, ice creams and drinks.

Where to find Callebaut?
Description

Pure milk and cream taste, with caramelly notes - yet not sweet.

Fluidity
Standard fluidity
Taste profile
  • 1
    caramel
  • 2.5
    Sweet
  • 1
    Vanilla
  • 2.5
    Milky
  • 3
    Cream
Composition
  • % min. Cocoa26.4
    % Cocoa butter27.9
  • % min. Milk31.4
    % Milk fat9
    23.9% Fat free milk
  • % Fat36.9
    % Cocoa butter27.9
    9% Milk fat

Pairing tips

  • Raspberry
  • Kasteel dark
  • Corona extra
  • Lindemans Apple Beer
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • W6NV-132
    Block 5kg wrapped block

Order code

  • W6NV-132Block | 5kg wrapped block | 5 blocks/box | lost pallet (1000kg)

Shelf life

  • 18 months

Certifications

  • KD-