Barry Callebaut 27% White Chocolate 20kg

27% White Chocolate

Barry Callebaut 27% White Chocolate 20kg is a smooth and creamy Belgian white chocolate with balanced notes of milk, vanilla and light caramel. Made using milk from Belgian pasture-fed cows and locally grown sugar beets, this iconic Callebaut recipe has become a reliable choice for professional kitchens, bakeries and chocolate work where consistency matters.

With its medium fluidity, this versatile white chocolate is easy to melt, mould and temper, making it suitable for everything from white chocolate ganache and mousse to baking, coating, decorating and dessert sauces. It delivers a clean snap, satin gloss and rich dairy flavour that works beautifully with berries, citrus fruits, nuts, coffee, spices and pastry-based desserts.

Whether used for white chocolate blondies, drip cakes, chocolate bars, ice cream, cheesecakes or hot chocolate, Barry Callebaut W2 White Chocolate offers dependable performance and a rounded flavour that suits both classic and modern recipes.

Key Features:

• 20kg bulk box of Callebaut White Chocolate.
• Suitable for bakeries, catering, professional kitchens and food services.
• 27% cocoa solids.
• Medium fluidity for versatile baking and confectionery use.
• Creamy flavour with vanilla and light caramel notes.
• Suitable for moulding, tempering, baking and sauces.
• Produces a smooth finish with satin gloss.
• Made in Belgium using Belgian milk and sugar beet.
• Part of the Cocoa Horizons sustainable cocoa programme.

Recipe Inspiration:

• White chocolate and raspberry blondies with freeze-dried raspberry pieces.
• Vanilla white chocolate panna cotta with poached rhubarb.
• White chocolate cheesecake topped with caramelised pecans.
• Belgian white chocolate mousse with pistachio crumb and fresh strawberries.

What makes Callebaut W2 white chocolate popular for baking and dessert work?

Its balanced cocoa butter content and medium fluidity help it melt evenly and hold a smooth texture in recipes. This makes it particularly reliable for ganache, moulded chocolates, dessert fillings and baking applications where texture and finish are important.

Can Barry Callebaut white chocolate be used for drinks and sauces?

Yes. This white chocolate melts smoothly into hot milk and cream, making it suitable for white hot chocolate, milkshakes, dessert sauces and café-style drinks. The vanilla and caramel notes also pair well with coffee and spiced drinks.

What flavours pair well with white chocolate?

White chocolate works especially well with tart fruits like raspberry, passion fruit and rhubarb, as well as pistachio, hazelnut, cinnamon, cardamom and coffee. Its creamy sweetness also complements salted ingredients such as pretzels or brown butter in baked desserts.

Ingredients:

Whole MILK powder 36.0%, sugar 35.0%, cocoa butter 28.5%, emulsifier lecithin <1%; natural vanilla flavouring <1%

Allergens highlighted in BOLD.

Ingredient Statements: Contains milk

Allergen Statement On Pack Fructose Vanilin

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.