Velvet blanc 32% Callebaut 2,5kg

Velvet is, according to Callebaut, the creamiest white chocolate in its range; the bag describes it as milky, smooth and creamy, and less sweet. It states at least 32% cocoa solids, at least 22.3% milk solids and 40% total fat, made with whole milk powder and natural vanilla. It is made in Belgium from cocoa beans grown in West Africa. Callets are small chocolate drops that weigh out and melt easily, with no bar to chop.

Its fluidity is medium, rated 3 drops out of 5, which suits moulding, enrobing, ganaches and mousses. To temper this white couverture chocolate, melt it to around 45 °C, cool it to around 26 °C, then bring it back up to 28 or 29 °C for working. For a whipped ganache, count roughly one part cream to one and a half parts white chocolate, adjusted to the set you want. It can also be tinted with a fat-soluble colouring for coloured shells.

The 2.5 kg bag closes with a zip: keep it sealed, dry and away from strong smells. Use it before the date printed on the back. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.