The Callebaut W2 recipe is an all round white chocolate suitable for all uses. This chocolate has a pronounced milky flavour with caramel and vanilla notes, with a sweet flavour profile. The medium fluidity of this chocolate makes it ideal for use in confectionery; like caramels, chocolate clusters, chocolate spreads, ganache and truffles, as well as in patisseries and desserts; for use in bavarois, custards, ganaches, glazes and mousses.
Due to variance in temperatures, the callets may melt in transit. They still can be used but they may not arrive in the original wafer shape. Follow the regular instructions on the packet to process the callets.
