Exceptional flavor and appearance starts with using quality ingredients. Use this Callebaut Recipe CW2 white chocolate block to bring a creamy white chocolate flavor and an optimal shine and snap to your confectionaries! This Belgian white chocolate block features a pronounced milky, creamy flavor with sweet notes of caramel and vanilla. The chocolate's flavor notes blend together perfectly to deliver a complete, balanced, and consistent flavor profile that ensures the its taste will work across different applications and with a wider range of flavors and ingredients. Because the chocolate features a lower fluidity, this chocolate is great for achieving a perfectly smooth texture in creams and fat mixtures. While the flavor pairings are truly endless, the chocolate pairs exceptionally well with spicy, fruity, and herbal flavors. Essential for any bakery, chocolate shop, cafe, or gelateria that uses the finest products, this Belgian white chocolate block delivers on the quality and consistency you're looking for. Temper this block to create large molded chocolate figures with a hard shell, nice satin gloss, and the perfect snap. Its low fluidity makes it easy to cast large molds with the ideal thickness with just one layer, saving you a considerable amount of time. You can also use it to create rich, silky ganaches for piping, velvety cremeuxes to top your pastries, or a sweet pannacotta for your specialty dessert menu. To achieve its perfectly balanced taste, this chocolate is made with a blend of cocoa beans from Ivory Coast, Ghana, and Ecuador. Once the beans have been properly fermented, sun-dried, and selected, they are shipped to Callebaut's state-of-the-art facility in Belgium to undergo quality checks and begin the lengthy process of becoming chocolate. First the beans undergo whole bean roasting, which means they are roasted in the shell. This helps to preserve and develop the delicate flavors and aromas of the cocoa beans. After roasting, the cocoa nibs are separated from the shell and then ground into a fine cocoa liquor, where it is then mixed with premium ingredients, including milk from cows grazing on Belgian pastures and sugar from locally-grown sugar beets, to create a chocolate dough. Next, the chocolate dough is refined and then conched to develop the dough into a liquid as well as unify and balance the flavors. Lastly, the chocolate is tempered and molded into a block to be used for endless possibilities! Crafted in Belgian from bean to bar since 1911, Callebaut's Finest Belgian Chocolate delivers unparalleled workability with the most balanced taste on the market, which is why it is preferred by most chefs around the world.