Callebaut W2 White Chocolate Callets | Creamy Belgian White Chocolate for Molding & Pastry

Callebaut W2 is one of the most iconic Belgian white chocolates among professional chefs and chocolatiers. Made with 100% cocoa butter, high-quality milk, and a delicate hint of vanilla, it offers a creamy, sweet flavor and excellent workability. Whether you’re molding bonbons, whipping ganache, or baking blondies, W2 delivers reliable performance and smooth results.

Professional Usage Tips:

Ideal For:

• Molding bonbons, bars, and white chocolate décor
  
• Making ganache, crémeux, or panna cotta bases
  
• Pastry creams, mousse, or custard layers
  
• Glazing and dipping mousse cakes or tartlets
  
• Baking cookies, muffins, blondies
  

Tempering Guide:

• Melt: 40–45°C
  
• Cool to: 26–27°C
  
• Work at: 28–29°C
  

Recommended Pairings:

• Passionfruit, raspberry, pistachio, coconut, matcha
• Caramel, lemon, almond sponge, hazelnut cream

Storage & Handling:

• Store in a cool, dry place (16–18°C), away from odors
  
• Shelf life: 18–24 months unopened
  
• Reseal tightly after each use to prevent blooming
• Avoid moisture and direct sunlight