Callebaut is one of the best names in chocolate. The company started over a decade ago in Wieze, Belgium, and after generations of fine chocolatier work, Octaaf Callebaut’s original N˚ W2 white chocolate recipe lives on in massive form — as an 11-pound bar that measures over an inch thick and nearly 17 inches long (via Callebaut). With an 18 month shelf life, home bakers can chip away at the slab whenever they get a baking urge or white chocolate sweet tooth.
Callebaut’s fine Belgian white chocolate uses cocoa beans harvested from the Ivory Coast, Ghana, and Ecuador to create a white chocolate blend with sweet, creamy, and light vanilla flavors. A medium fluidity allows for versatile chocolate applications, which means enrobing, molding, piping, and airbrushing are all possible with Callebaut white chocolate (via Callebaut). Other applications like custards, mousses, and ganaches allow for unique flavor pairings. Lemon, black sesame seeds, and Sichuan pepper are among Callebaut’s most trusted white chocolate flavor pairings.
