Out of stock
W2 is one of Callebaut’s original recipes and has grown into many chefs’ preferred chocolate. It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. With a medium viscosity it a great all-round chocolate.
Cocao Solids: 28%
Flavour Profile: Balanced milky and creamy taste with subtle vanilla notes.
Applications: Enrobing, moulding, panning, piping, spraying, flavouring
Pairing Tips: Black sesame seeds, sichuan pepper, coriander, mint, mango, rhubarb, lemon, sesame oil, goat cheese
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Sugar; Cocoa butter; Whole milk powder: Emulsifier: soya lecithin; Natural vanilla
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Individual moulded chocolates filled with a silky-smooth orange ganache. Learn the technique of painting chocolate moulds with coloured cocoa butters, metallic gold powder and white chocolate to achieve this eye-catching design. – Gluten free
These Racer Chocolates have a sporty stripe and vibrant pink hue to complement the sharp pepper avour inside.
1 hour 30 mins
A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.
3 hours 47 mins
Create an out-of-this-world looking Easter egg in warp speed by combining colours and spray techniques to achieve this dazzling intergalactic display.