This CHW-Q2-558 Barry Callebaut White chocolate recipe stands out with its deep, warm colour. This chocolate is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans. The White chocolate has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.
sugar 46.5%; cocoa butter 29.5%; whole milk powder 23.5%; emulsifier: soya lecithin <1%; natural vanilla flavouring <1%