{"title":"Cacao Barry \/ Callebaut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCallebaut is a brand known for using the finest ingredients. This brand has been making its chocolate in the heart of Belgium for over a century. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMade with passion from generation to generation, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCallebaut chocolate is, day after day, the essential ingredient for pastry chefs and chocolatiers to create delicious treats. \u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"feves-callebaut-chocolat-au-lait-33-6-1kg","title":"Callebaut Beans - Milk Chocolate 33.6%","description":"\u003csection class=\"data item content product.info.description\" id=\"dtails\"\u003e\n\u003cdiv class=\"product attribute description\"\u003e\n\u003cdiv class=\"value\"\u003e\n\u003cp\u003e\u003cstrong\u003eCallebaut Beans - Milk Chocolate 33.6%\u003c\/strong\u003e: A Fusion of Sweetness and Belgian Tradition\u003c\/p\u003e\n\u003cp\u003eDiscover the rich taste and silky texture of Callebaut milk chocolate callets. This delicious blend of cocoa, milk, and caramel offers a unique flavor experience, characteristic of authentic Belgian chocolate. Designed to melt in your mouth, these callets are perfect for all your chocolate creations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eUnique Flavor\u003c\/strong\u003e: A perfect balance between the sweetness of milk, the richness of cocoa, and caramel notes.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVersatility\u003c\/strong\u003e: Whether you want to make bonbons, chocolates, or simply coat your treats, these callets are the ideal ingredient.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBelgian Quality\u003c\/strong\u003e: Made from the finest chocolates of Belgium, these callets represent the tradition and chocolate-making expertise of the country.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSugar, Cocoa butter, Whole milk powder, Cocoa mass\u003c\/li\u003e\n\u003cli\u003eEmulsifier (soy lecithin), Natural vanilla flavor\u003c\/li\u003e\n\u003cli\u003eAllergens: See ingredients in bold. Kosher certified.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote\u003c\/strong\u003e: Callets are sensitive to temperature changes. Although they may melt during transport or storage, they remain fully usable. If their shape changes, their quality and taste remain intact. Just be sure to follow the packaging instructions for optimal use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConclusion\u003c\/strong\u003e: Choose the best of Belgian chocolate with Callebaut Beans - Milk Chocolate 33.6%. Your preparations have never been so delicious!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBeware of summer heat:\u003c\/strong\u003e Due to high temperatures during summer, the chocolate may melt during transport. We recommend choosing a fast delivery method and arranging immediate receipt of your packages to preserve the quality of your chocolate. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CALLEBAUT","offers":[{"title":"1kg","offer_id":39926539616298,"sku":"CB424713","price":32.99,"currency_code":"EUR","in_stock":true},{"title":"400g","offer_id":39926539649066,"sku":"CB556209","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-callebaut-chocolat-au-lait-336percent-callebaut-1.jpg?v=1772137046"},{"product_id":"feves-callebaut-chocolat-noir-53-8-1kg","title":"Callebaut Beans - Dark Chocolate 54.5%","description":"\u003csection id=\"dtails\" class=\"data item content product.info.description\"\u003e\n\u003cdiv class=\"product attribute description\"\u003e\n\u003cdiv class=\"value\"\u003e\n\u003cp\u003e \u003cstrong\u003eCallebaut Beans - Dark Chocolate 54.5%\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eLet yourself be seduced by the intense taste of Belgian chocolate with Callebaut dark chocolate callets. With 54.5% cocoa, these beans embody the excellence of dark chocolate and promise to turn your creations into culinary masterpieces.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eMain Features\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eBelgian Origin\u003c\/strong\u003e: Made from the finest Belgian chocolates, ensuring an unparalleled tasting experience.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eVersatility\u003c\/strong\u003e: Perfect for making candies, cupcake toppings, cookies, and other treats.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eRich Flavor\u003c\/strong\u003e: A perfect balance between sweet sweetness and cocoa bitterness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), natural vanilla flavor.\u003c\/li\u003e\n\u003cli\u003e Allergens in bold. May contain traces of milk.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eTemperature Warning\u003c\/strong\u003e: Callets beans may melt during transport or storage due to temperature variations. However, they remain just as delicious and usable. Simply follow the packaging instructions for use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Use\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eUnleash your pastry creativity with Callebaut beans. Whether for homemade truffles, cakes, or simple melted pieces for a hot chocolate night, these beans are your essential ally.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBeware of summer heat:\u003c\/strong\u003e Due to high temperatures during summer, the chocolate may melt during transport. We recommend choosing a fast delivery method and planning immediate receipt of your packages to preserve the quality of your chocolate. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CALLEBAUT","offers":[{"title":"1kg","offer_id":39926543056938,"sku":"CB424737","price":32.99,"currency_code":"EUR","in_stock":true},{"title":"400g","offer_id":39926543089706,"sku":"CB556605","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-callebaut-chocolat-noir-545percent-callebaut-1.jpg?v=1772137057"},{"product_id":"beurre-de-cacao-en-poudre-pour-temperage-cuisson-callebaut-mycryo-600g","title":"Mycryo™ Cocoa Butter - 600g","description":"\u003ch2 data-start=\"198\" data-end=\"268\" class=\"\"\u003eCallebaut Mycryo™ Cocoa Butter 600 g\u003c\/h2\u003e\n\u003cp data-start=\"270\" data-end=\"295\" class=\"\"\u003e\u003cstrong data-start=\"270\" data-end=\"295\"\u003eProduct description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"297\" data-end=\"586\" class=\"\"\u003eCallebaut Mycryo™ cocoa butter powder is a 100% natural ingredient, ideal for easily and perfectly tempering your chocolate. With only 2% Mycryo™ added to your melted chocolate, achieve stable crystallization that guarantees shiny and crunchy chocolate.\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"956\" class=\"\"\u003eMycryo™ is also a valuable ally for your cooking and frying. This neutral vegetable fat withstands high temperatures without burning, while preserving the most delicate flavors of your food.\u003c\/p\u003e\n\u003cul data-start=\"958\" data-end=\"1205\"\u003e\n\u003cli data-start=\"958\" data-end=\"981\" class=\"\"\u003e\n\u003cp data-start=\"960\" data-end=\"981\" class=\"\"\u003e\u003cstrong data-start=\"960\" data-end=\"973\"\u003eColor:\u003c\/strong\u003e white\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"982\" data-end=\"1001\" class=\"\"\u003e\n\u003cp data-start=\"984\" data-end=\"1001\" class=\"\"\u003e\u003cstrong data-start=\"984\" data-end=\"994\"\u003eTaste:\u003c\/strong\u003e neutral\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1002\" data-end=\"1050\" class=\"\"\u003e\n\u003cp data-start=\"1004\" data-end=\"1050\" class=\"\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1030\"\u003eSuitable for diets:\u003c\/strong\u003e vegetarian and vegan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1051\" data-end=\"1120\" class=\"\"\u003e\n\u003cp data-start=\"1053\" data-end=\"1120\" class=\"\"\u003e\u003cstrong data-start=\"1053\" data-end=\"1082\"\u003eRecommended use:\u003c\/strong\u003e chocolate, baking, frying, grilling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1121\" data-end=\"1181\" class=\"\"\u003e\n\u003cp data-start=\"1123\" data-end=\"1181\" class=\"\"\u003e\u003cstrong data-start=\"1123\" data-end=\"1150\"\u003eTempering dosage:\u003c\/strong\u003e 2% of melted chocolate weight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1182\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1184\" data-end=\"1205\" class=\"\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1199\"\u003eNet weight:\u003c\/strong\u003e 600 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1207\" data-end=\"1246\" class=\"\"\u003e\u003cstrong data-start=\"1207\" data-end=\"1224\"\u003eIngredients:\u003c\/strong\u003e 100% cocoa butter\u003c\/p\u003e\n\u003chr data-start=\"1248\" data-end=\"1251\" class=\"\"\u003e\n\u003ch2 data-start=\"1253\" data-end=\"1300\" class=\"\"\u003e Nutritional information (per 100 g)\u003c\/h2\u003e\n\u003cdiv class=\"overflow-x-auto contain-inline-size\"\u003e\n\u003ctable data-start=\"1302\" data-end=\"1545\"\u003e\n\u003cthead data-start=\"1302\" data-end=\"1391\"\u003e\n\u003ctr data-start=\"1302\" data-end=\"1391\"\u003e\n\u003cth data-start=\"1302\" data-end=\"1312\"\u003eEnergy\u003c\/th\u003e\n\u003cth data-start=\"1312\" data-end=\"1331\"\u003eFats\u003c\/th\u003e\n\u003cth data-start=\"1331\" data-end=\"1347\"\u003eOf which saturated\u003c\/th\u003e\n\u003cth data-start=\"1347\" data-end=\"1358\"\u003eCarbohydrates\u003c\/th\u003e\n\u003cth data-start=\"1358\" data-end=\"1372\"\u003eOf which sugars\u003c\/th\u003e\n\u003cth data-start=\"1372\" data-end=\"1384\"\u003eProteins\u003c\/th\u003e\n\u003cth data-start=\"1384\" data-end=\"1391\"\u003eSalt\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"1482\" data-end=\"1545\"\u003e\n\u003ctr data-start=\"1482\" data-end=\"1545\"\u003e\n\u003ctd\u003e900 kcal (3766 kJ)\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003ctd\u003e60,2 g\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"CALLEBAUT","offers":[{"title":"Default Title","offer_id":50632121188691,"sku":"CB546231","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/beurre-de-cacao-mycryo-tm-600g-callebaut-1.jpg?v=1772156118"},{"product_id":"poudre-de-cacao-noir-intense-lean-1kg","title":"Intense Dark Cocoa Powder Lean - 1kg","description":"\u003cstyle\u003e\n.patissland-product { font-family: 'Helvetica Neue', Arial, sans-serif; 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gap: 12px; margin: 16px 0; }\n.patissland-product .pl-arsenal a { display: block; background: #fdfaf5; border: 1px solid #eadfcb; border-radius: 6px; padding: 14px 18px; color: #b98b35; font-weight: 600; text-decoration: none; transition: background 0.2s; font-size: 14px; }\n.patissland-product .pl-arsenal a:hover { background: #eadfcb; color: #9a7220; }\n.patissland-product ul.pl-list { padding-left: 22px; margin: 12px 0; }\n.patissland-product ul.pl-list li { margin-bottom: 8px; }\n.patissland-product ul.pl-list li strong { color: #9a7220; }\n.patissland-product ol.pl-steps { padding-left: 22px; margin: 12px 0; counter-reset: step-counter; list-style: none; }\n.patissland-product ol.pl-steps li { margin-bottom: 12px; padding-left: 8px; position: relative; counter-increment: step-counter; }\n.patissland-product ol.pl-steps li::before { content: counter(step-counter); position: absolute; left: -22px; top: 0; background: #b98b35; color: #fff; width: 22px; height: 22px; border-radius: 50%; font-size: 13px; font-weight: 700; display: flex; align-items: center; justify-content: center; }\n@media (max-width: 768px) { .patissland-product .pl-grid, .patissland-product .pl-arsenal { grid-template-columns: 1fr; } }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\nThe \u003cstrong\u003eIntense Black Lean Cocoa Powder Callebaut in 1 kg bag\u003c\/strong\u003e is a strongly alkalized lean cocoa, a signature of professional pastry chefs seeking a \u003cstrong\u003edeep charcoal black color\u003c\/strong\u003e and a powerful aromatic profile. This technical cocoa allows you to make \"deep black\" sandwich cookies, ebony genoise cakes, dark glazes, and contrasting decorations \u003cstrong\u003ewithout any added coloring\u003c\/strong\u003e. The color comes exclusively from the strong alkalization process. 1 kg workshop format designed for labs producing high-volume chocolate creations with strong visual impact.\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eCharcoal black color\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eDark shade obtained by strong alkalization, no added coloring. Guaranteed clean label.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eLean cocoa 10-12%\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eLow cocoa butter content for reduced fat and maximum aromatic intensity.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003ePowerful bitter profile\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003ePronounced chocolate notes and strong character that withstands baking without fading.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eFine homogeneous texture\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eFine grinding ensuring perfect dispersion in all your dry and liquid preparations.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003e1 kg workshop format\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eProfessional sealed packaging, more economical per kilo than standard 250 g bags.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eHalal and Kosher\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eDouble religious certification, suitable for vegetarian and vegan diets.\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n  \u003csummary\u003eWhy choose \"Black Cocoa\" alkalized cocoa\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cul class=\"pl-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSignature deep black color\u003c\/strong\u003e: strong alkalization transforms natural cocoa into an intense black pigment, identical to that used in famous industrial sandwich cookies. A color impossible to reproduce with untreated natural cocoa.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eNo added coloring\u003c\/strong\u003e: the black shade comes exclusively from the production process. Clean label, clean compliance, total transparency with your customers.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCharacteristic bitter flavor\u003c\/strong\u003e: the powerful and bitter aromatic profile of alkalized cocoa is what gives black cookies their so recognizable taste. No artificial flavor can reproduce this depth.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStable behavior during baking\u003c\/strong\u003e: unlike natural cocoa, which can darken or lighten depending on baking, alkalized cocoa keeps its color stable from start to finish of the process.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eNeutral to slightly basic pH\u003c\/strong\u003e: thanks to alkalization, this cocoa dissolves better in liquid preparations, does not form lumps, and does not bring the acidity of natural cocoa.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eProfessional reference\u003c\/strong\u003e: this is the cocoa used in industrial black sandwich cookies, the famous \"cookies and cream,\" and signature desserts with strong visual contrast.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eDetailed technical characteristics\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ctable class=\"pl-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eCallebaut (Belgium)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eReference\u003c\/td\u003e\n\u003ctd\u003eNoir Intense Lean Cocoa\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eAlkalized low-fat cocoa powder\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eSealed 1 kg bag\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eCocoa butter content\u003c\/td\u003e\n\u003ctd\u003e10 to 12% (low-fat cocoa)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eDark charcoal black\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eFlavor profile\u003c\/td\u003e\n\u003ctd\u003ePronounced bitterness, robust chocolate notes\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eCocoa powder, acidity regulators (E524, E501i)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003ePossible presence of milk, gluten, nuts, soy (depending on manufacturing site)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eHalal and Kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eDiet compatibility\u003c\/td\u003e\n\u003ctd\u003eVegetarian and vegan\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e12 to 20 °C, dry, protected from light and odors\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eBest before date\u003c\/td\u003e\n\u003ctd\u003eIndicated on the packaging, generally 18 to 24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eDifferentiation of alkalized low-fat cocoa vs other cocoa powders\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cp\u003eNot all cocoa powders are the same. Here is how to position this Callebaut Noir Intense Lean compared to other references on the professional market.\u003c\/p\u003e\n    \u003ctable class=\"pl-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n\u003cth\u003eType of cocoa\u003c\/th\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003cth\u003eTaste\u003c\/th\u003e\n\u003cth\u003ePreferred use\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNoir Intense Lean (this sheet)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDark charcoal black\u003c\/td\u003e\n\u003ctd\u003eStrong bitter, robust notes\u003c\/td\u003e\n\u003ctd\u003eBlack sandwich cookies, contrasting cakes, dark signature frostings\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eNatural non-alkalized cocoa\u003c\/td\u003e\n\u003ctd\u003eLight brown to medium brown\u003c\/td\u003e\n\u003ctd\u003eTangy, fruity\u003c\/td\u003e\n\u003ctd\u003eTraditional recipes, classic brownies, hot chocolates\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eClassic alkalized cocoa\u003c\/td\u003e\n\u003ctd\u003eDark brown to reddish brown\u003c\/td\u003e\n\u003ctd\u003eMild, balanced\u003c\/td\u003e\n\u003ctd\u003eVersatile pastry, mousses, ganaches, soft cakes\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\"Red\" or \"red dutch\" cocoa\u003c\/td\u003e\n\u003ctd\u003eReddish brown\u003c\/td\u003e\n\u003ctd\u003eToasted notes\u003c\/td\u003e\n\u003ctd\u003eAuthentic red velvet, coppery frostings\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eStandard low-fat cocoa 10-12%\u003c\/td\u003e\n\u003ctd\u003eMedium brown\u003c\/td\u003e\n\u003ctd\u003eNeutral to balanced\u003c\/td\u003e\n\u003ctd\u003eLow-fat preparations, ice creams, sorbets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n    \u003cp\u003eNoir Intense Lean is the absolute reference for all creations where \u003cstrong\u003echarcoal black color is a selling point\u003c\/strong\u003e: premium sandwich cookies, Halloween layer cakes, themed event creations, contemporary \"black wedding\" weddings, signature gourmet desserts.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eProfessional applications: 6 use cases\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 0;\"\u003e1. Black sandwich cookies like \"cookies and cream\"\u003c\/h3\u003e\n    \u003cp\u003eThe main use of this cocoa: reproduce the iconic color of industrial black sandwich cookies with cream filling. Use 50 to 80 g of cocoa for 250 g of flour depending on the desired intensity of black. Striking visual result that increases the average customer basket.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e2. Ebony sponge cakes and layer cakes\u003c\/h3\u003e\n    \u003cp\u003eUltra-dark chocolate sponge cakes for event layer cakes (black and gold weddings, Halloween birthdays, themed parties). Replace 20 to 30% of the flour with this cocoa to achieve a deep black crumb that does not fade during baking. Guaranteed \"wow\" effect when cutting in front of customers.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e3. Signature black mirror glazes\u003c\/h3\u003e\n    \u003cp\u003eMirror glazes and rock glazes in deep black versions, used on contemporary entremets and high-end yule logs. Alkalized cocoa provides color without needing black colorants E153 or E172, reassuring your customers about the dessert’s natural composition.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e4. Dark chocolate mousses and creams\u003c\/h3\u003e\n    \u003cp\u003eDark chocolate mousses with strong visual contrast for verrines, dome entremets, semifreddo. Ideal for clear glass presentations where the dessert’s color depth becomes a direct visual appeal. Winning combinations: intense black + raspberry, black + bourbon vanilla, black + salted caramel.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e5. Decorations and trompe-l'oeil\u003c\/h3\u003e\n    \u003cp\u003eSurface dusting for a black velvet effect on entremets, decorations mimicking ash, coal, or volcanic rock. Allows spectacular contrasts with white decorations (fondant, meringue, whipped cream) or gold (gold leaf, metallic luster).\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e6. Choux pastry and black craquelin\u003c\/h3\u003e\n    \u003cp\u003eBlack choux and éclairs for contemporary signatures. Black craquelin on choux or Paris-Brest creates a strong graphic contrast with light cream or ganache fillings. A strong trend in high-end pastry since 2023.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003ePatissland usage tips\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cul class=\"pl-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDry mix first\u003c\/strong\u003e: always mix cocoa with the other dry ingredients (flour, sugar, leavening, salt) before adding to the wet ingredients. This prevents lumps and ensures perfect dispersion.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eAlways sift\u003c\/strong\u003e: alkalized cocoa can form micro-clumps during storage. Sift through a fine sieve or blend with the flour before use for a smooth texture.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eIntense color dosage\u003c\/strong\u003e: for a pronounced charcoal black, use 30 to 40 g of cocoa per 250 g of flour. For an absolute black, increase up to 80 g per 250 g of flour, compensating the dry content with a bit more liquid fat.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eNot too much baking soda\u003c\/strong\u003e: alkalized cocoa already has a basic pH, so reduce baking soda in recipes (or partially replace it with baking powder) to avoid a soapy taste.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: 12 to 20 °C in a dry place. Seal the bag tightly after use or transfer to an airtight container. Cocoa absorbs surrounding odors (spices, cheeses, citrus), so keep it away from these products in the cold room.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eColor test\u003c\/strong\u003e: before starting production, do a baking test with a small sample of dough. The color may vary slightly depending on batches and baking conditions (humidity, temperature, duration).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCompatibility with colorants\u003c\/strong\u003e: to further intensify the black, add a touch of black liposoluble colorant (Colour Mill black) or edible vegetable charcoal. Alkalized cocoa alone already provides a very satisfactory black for 95% of applications.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-warning\"\u003e\n\u003cstrong\u003eAllergens and precautions:\u003c\/strong\u003e this product is made in a facility that processes milk, gluten, nuts, and soy. Traces of these allergens may be present. Always indicate potential allergens on the labeling of your individually sold creations (INCO regulation 1169\/2011). \u003cstrong\u003ePossible laxative effect:\u003c\/strong\u003e alkalized cocoa is rich in theobromine, so excessive consumption may have a mild laxative effect. This warning is recommended for desserts particularly high in cocoa intended for children.\n\u003c\/div\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eProfessional FAQ\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 0;\"\u003eWhat is the difference between natural cocoa and alkalized cocoa?\u003c\/h3\u003e\n    \u003cp\u003eNatural cocoa has undergone no treatment after fermentation and roasting. It has an acidic pH (5 to 5.5), a light brown color, and a fruity acidic taste. Alkalized cocoa has been treated with an alkaline solution (potassium or sodium carbonate) that neutralizes its acidity, darkens its color, and softens its taste. Noir Intense Lean is an alkalized cocoa pushed to the extreme to achieve a coal-black color.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eHow many cakes can I make with a 1 kg bag?\u003c\/h3\u003e\n    \u003cp\u003eWith standard use at 30-40 g of cocoa per 250 g flour recipe, expect about 25 to 33 layer cakes or genoise cakes. With intense use at 80 g per recipe, about 12 to 15 creations. A 1 kg bag typically allows 2 to 4 weeks of production in a pastry lab.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhy is my cake not as dark as commercial ones?\u003c\/h3\u003e\n    \u003cp\u003eSeveral possible reasons: dosage too low (increase to 60-80 g for 250 g of flour), dough pH too acidic (reduce baking soda, increase baking powder), cooking time too long (cocoa can dry out and brown), or presence of other ingredients that lighten the color (large amounts of eggs, light butter, sugar). Test with a gradual dosage to find your balance.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eCan this cocoa be replaced with regular cocoa?\u003c\/h3\u003e\n    \u003cp\u003eNo, never for recipes where color is essential. A classic non-alkalized cocoa will give a medium brown, never a deep black. However, you can replace a classic alkalized cocoa with this Noir Intense Lean in the same proportions; you will just get a more pronounced black.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eDoes cocoa lose its color during baking?\u003c\/h3\u003e\n    \u003cp\u003eNo, this is one of the great advantages of alkalized cocoa: it keeps its color stable during baking (up to 200 °C). Conversely, natural cocoa can darken during baking by caramelization but will never give the characteristic deep black of strong alkalization.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhat is the shelf life?\u003c\/h3\u003e\n    \u003cp\u003eIndicative best before date 18 to 24 months from manufacture, in its original sealed bag. Once opened, consume within 6 to 12 months while respecting storage conditions (12-20 °C, dry, away from light). Reseal tightly after each use to preserve aroma and prevent moisture absorption.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eIs it suitable for vegan and organic diets?\u003c\/h3\u003e\n    \u003cp\u003eVegan: yes, this product contains no animal ingredients and is suitable for vegan diets. Organic: no, this product is not certified organic. For an organic certified version, see our dedicated organic cocoa range.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhat winning flavor pairings with intense dark cocoa?\u003c\/h3\u003e\n    \u003cp\u003eBourbon vanilla, raspberry, red fruits in general, salted butter caramel, orange blossom, roasted coffee, hazelnut, almond, Guérande salt, Espelette pepper for a gastronomic signature. Avoid pairings with overly acidic fruits (kiwi, fresh raw pineapple) that oppose the natural bitter character of cocoa.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eAre E524 and E501i dangerous?\u003c\/h3\u003e\n    \u003cp\u003eNo, these are acidity regulators completely safe for health. E524 is sodium hydroxide and E501i is potassium carbonate, used in very small amounts for the alkalization process. They are authorized in all European Union countries and most countries worldwide.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhy choose Callebaut over another alkalized cocoa brand?\u003c\/h3\u003e\n    \u003cp\u003eCallebaut is the world’s number one professional B2B chocolate brand, with recognized expertise since 1911. Their alkalization process is mastered to guarantee consistent color and taste from batch to batch, which is essential in professional production. Regular supply guaranteed by patistopsland.comom the official distributor in France.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eTo go further\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-arsenal\"\u003e\n  \u003ca href=\"\/en\/collections\/callebaut\"\u003eThe entire Callebaut brand\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/chocolat-praline-moules-a-chocolat\"\u003eChocolate, praline, and chocolate molds\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona brand\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/cake-design\"\u003eCake Design universe\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/lissages\"\u003eSpatulas and finishing tools\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/celebrations\"\u003eCelebrations and events\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/themes\"\u003eEvent themes\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/nouveautes\"\u003eNew at Patissland\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\nPatissland, partner of demanding pastry chefs.\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"CACAO BARRY","offers":[{"title":"Default Title","offer_id":53491639091539,"sku":"CB745100","price":29.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-cacao-noir-intense-lean-1kg-cacao-barry-1.jpg?v=1777687118"},{"product_id":"feves-callebaut-chocolat-blanc-28-1kg","title":"White Couverture Chocolate (choose the size)","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 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.pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eCallebaut white couverture chocolate\u003c\/strong\u003e in callets is \u003cstrong\u003eTHE\u003c\/strong\u003e Belgian reference for professional chocolatiers and pastry chefs. Made in Belgium with 28% cocoa and 29.5% cocoa butter, this \u003cstrong\u003eCallebaut white chocolate\u003c\/strong\u003e in pistole form is designed to melt quickly and reveal a creamy, balanced, and milky taste. Ideal for bonbons, glazes, whipped ganaches, coatings, high-end pastry, and baking chocolate. Available in 4 sizes (400 g, 1 kg, 2.5 kg, and 10 kg).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eCallebaut (Belgium)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eWhite couverture chocolate\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eShape\u003c\/strong\u003e\u003cspan\u003eCallets (melting pistoles)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCocoa\u003c\/strong\u003e\u003cspan\u003e28% cocoa · 29.5% cocoa butter\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e4 pack sizes (400 g to 10 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cspan\u003eMade in Belgium\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Detailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose Callebaut white chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eCallebaut has been the \u003cstrong\u003eworld reference for Belgian couverture chocolate\u003c\/strong\u003e since 1911. Made in Wieze, Belgium, this \u003cstrong\u003eCallebaut white chocolate callets\u003c\/strong\u003e is used by the greatest pastry chefs, chocolatiers, and professional bakers.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal fluidity\u003c\/strong\u003e: 3 drops (medium fluidity) — perfect for coating, molding, and drizzling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalanced taste\u003c\/strong\u003e: creamy, milky, vanilla, without overpowering sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCallets shape\u003c\/strong\u003e (pistoles): fast and even melting, easy dosing on the scale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional composition\u003c\/strong\u003e: 29.5% pure cocoa butter — perfect crystallization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Belgian recipe\u003c\/strong\u003e: quality recognized by top chefs (CAP Pastry, Best Craftsman of France, culinary schools)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor comparison: this chocolate is creamier and less sweet than \u003cstrong\u003emass-market white chocolates\u003c\/strong\u003e, and more versatile than single-origin gourmet white chocolates.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is couverture chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCouverture chocolate\u003c\/strong\u003e is chocolate with a high cocoa butter content (minimum 31% for dark couverture, and at least 20% for white). This richness in fat offers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior fluidity\u003c\/strong\u003e when melting, ideal for coating, molding, tempering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched shine\u003c\/strong\u003e after crystallization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA clean snap\u003c\/strong\u003e characteristic of quality chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter texture\u003c\/strong\u003e in the mouth without pastiness or greasiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith 29.5% cocoa butter, \u003cstrong\u003eCallebaut White\u003c\/strong\u003e clearly qualifies as professional couverture. This sets it apart from supermarket white chocolates often diluted with vegetable fats.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhich format to choose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eIdeal for\u003c\/th\u003e\n\u003cth\u003eReference\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e400 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTest, occasional recipe, small home project\u003c\/td\u003e\n\u003ctd\u003eCB556704\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAmateur pastry chef, regular recipes, versatile format\u003c\/td\u003e\n\u003ctd\u003eCB424706\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e2.5 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-pro pastry, events, good stock\u003c\/td\u003e\n\u003ctd\u003eCB516777\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry chefs, chocolatiers, and bakers\u003c\/td\u003e\n\u003ctd\u003eCB653854\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eFor \u003cstrong\u003eprofessionals\u003c\/strong\u003e, the 10 kg format offers the best price-quality ratio per kg. For \u003cstrong\u003eadvanced amateurs\u003c\/strong\u003e, the 1 kg format is the most practical (just enough for several recipes without risk of spoilage).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to temper Callebaut White?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eTempering\u003c\/strong\u003e is the key step to get shiny, crisp, and stable white chocolate. For \u003cstrong\u003eCallebaut Callets White\u003c\/strong\u003e, here is the tempering curve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 — Melting\u003c\/strong\u003e: melt the callets in a bain-marie at \u003cstrong\u003e40-45°C\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 — Cooling\u003c\/strong\u003e: lower the temperature to \u003cstrong\u003e25-26°C\u003c\/strong\u003e (by tabling on marble or seeding with extra callets)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 — Working\u003c\/strong\u003e: raise to \u003cstrong\u003e28-29°C\u003c\/strong\u003e to reach the ideal working temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePro tip: the \u003cstrong\u003eseeding method\u003c\/strong\u003e is the easiest. Melt 2\/3 of the callets at 45°C, add the remaining 1\/3 off the heat and stir until fully melted — the temperature naturally drops to the working range.\u003c\/p\u003e\n\u003cp\u003eFor candies and shells, it’s the \u003cstrong\u003eessential step\u003c\/strong\u003e. For ganaches, glazes, or pastries, simplified tempering is enough.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat are Callets used for? (10 uses)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eCallebaut white chocolate callets\u003c\/strong\u003e are among the most versatile in pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCandies and truffles\u003c\/strong\u003e: tempered coating for a perfect shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate shells\u003c\/strong\u003e: molding into half-spheres or decorative shapes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupcake and cookie glazes\u003c\/strong\u003e: quick dipping for a smooth finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhipped ganaches\u003c\/strong\u003e: with hot cream and butter for entremets and tarts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrip cakes\u003c\/strong\u003e: decorative drips on tiered cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight white chocolate mousses\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade spreads\u003c\/strong\u003e with condensed milk and hazelnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies and muffins\u003c\/strong\u003e: ready-to-use chips (callets are more uniform than chopped pieces)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry decoration\u003c\/strong\u003e: shavings, plaques, chocolate motifs on entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate fountain\u003c\/strong\u003e: Callebaut's fluidity is ideal for chocolate fountains\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to melt callets without burning them?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eWhite chocolate is \u003cstrong\u003emore fragile than dark or milk\u003c\/strong\u003e because it contains little cocoa mass. Some rules to avoid burning it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGentle bain-marie\u003c\/strong\u003e: simmering water (not boiling), no direct contact with the bowl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMax temperature 45°C\u003c\/strong\u003e: above this, white chocolate becomes grainy and loses fluidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir regularly\u003c\/strong\u003e with a spatula to distribute the heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicrowave\u003c\/strong\u003e: in 20-30 second intervals max, stirring between each\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo water traces\u003c\/strong\u003e: a single drop causes the chocolate to seize (fat\/dry separation)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf the white chocolate becomes grainy, adding \u003cstrong\u003e1 teaspoon of neutral oil\u003c\/strong\u003e can save the texture but loses the tempering effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eKey recipes with Callebaut White\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eHere are some classics where Callebaut white chocolate gives the best result:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eVanilla whipped ganache\u003c\/a\u003e\u003c\/strong\u003e: 200 g white callets + 200 g cream + vanilla pod\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eRaspberry trompe-l'œil\u003c\/a\u003e\u003c\/strong\u003e: coating in colored white chocolate to create ultra-realistic fake fruits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eStrawberry pistachio tart\u003c\/a\u003e\u003c\/strong\u003e: white pistachio ganache as tart base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding design cake\u003c\/strong\u003e: white drip cake on butter ganache\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio trompe-l'œil candies\u003c\/strong\u003e: molding in pods, fake fruits, pearls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite mirror glaze\u003c\/strong\u003e for festive entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen cheesecake\u003c\/strong\u003e with callets melted in the cream cheese + cream mixture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTip: for complete Patissland recipes, see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/cacao-barry-callebaut\"\u003eCacao Barry and Callebaut collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to color white chocolate?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eWhite chocolate is the \u003cstrong\u003eideal base\u003c\/strong\u003e for creating colored chocolates (pink, blue, green, etc.). But be careful, \u003cstrong\u003enever use water-based coloring\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat-soluble colorings\u003c\/strong\u003e (powder or oily gel): the only ones compatible with chocolate. Professional brands: Colour Mill, Power Flowers, Sugarflair Lustres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColored cocoa butter\u003c\/strong\u003e: pre-mixed, ready to use, ideal for velvet effect with an airbrush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage\u003c\/strong\u003e: 0.5 to 1% of the chocolate weight is enough for a saturated shade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod\u003c\/strong\u003e: add the coloring to the melted chocolate at 35°C, blend with an immersion blender to homogenize\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor \u003cstrong\u003emarbled or multi-colored\u003c\/strong\u003e effects, melt several small bowls separately then pour alternately into the mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and shelf life\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCallebaut white chocolate\u003c\/strong\u003e is easy to store with a few precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e: between \u003cstrong\u003e12 and 20°C\u003c\/strong\u003e (never refrigerate, humidity alters the taste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHumidity\u003c\/strong\u003e: low — store in a dry cupboard away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging\u003c\/strong\u003e: reseal tightly after opening (zip bag or airtight box)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid\u003c\/strong\u003e: strong odors (spices, cheese) — chocolate absorbs aromas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest before date\u003c\/strong\u003e: 12 months after the manufacturing date according to the format\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf white chocolate shows \u003cstrong\u003efat bloom\u003c\/strong\u003e (white spots on the surface), it is still edible but requires re-tempering before professional use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition, allergens, and certifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sugar, 29.5% cocoa butter, whole milk powder, emulsifier: E322 (soy lecithin), natural vanilla flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: \u003cstrong\u003econtains milk and soy\u003c\/strong\u003e. May contain traces of nuts, gluten, and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e: Certified Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional table\u003c\/strong\u003e (per 100 g):\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e2,379 kJ \/ 569 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e36 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated\u003c\/td\u003e\n\u003ctd\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eLanguages on the packaging\u003c\/strong\u003e: Dutch, English, German, French, Spanish, and English (United States).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBenefits for professional pastry chefs\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eprofessional pastry chefs, chocolatiers, and bakers\u003c\/strong\u003e, Callebaut Callets White ticks all the boxes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbsolute consistency\u003c\/strong\u003e: same taste, same fluidity, same crystallization batch after batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCallet format\u003c\/strong\u003e: precise gram weighing, melts 30% faster than bars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal yield\u003c\/strong\u003e: 28% cocoa + 29.5% butter = covers all needs (coating to ganache)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand image\u003c\/strong\u003e: being able to label creations \"Callebaut Chocolate Belgium\" enhances the pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable in 4 sizes\u003c\/strong\u003e: 400 g for trials, 10 kg for intensive production\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraining compatibility\u003c\/strong\u003e: brand used in schools (Bellouet, Lenôtre, Ferrandi, Cordon Bleu)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCan Callebaut White be eaten as is?\u003c\/strong\u003e\u003cbr\u003eYes, the callets are ready to eat. But their primary use remains pastry processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy did my callets melt during transport?\u003c\/strong\u003e\u003cbr\u003eDue to varying outside temperatures, the callets may melt during transport. \u003cstrong\u003eThey remain perfectly usable\u003c\/strong\u003e, just follow the usual melting\/tempering instructions. Taste and properties are not affected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference between Callebaut and Cacao Barry?\u003c\/strong\u003e\u003cbr\u003eCallebaut and Cacao Barry are two brands of the same group (Barry Callebaut). Callebaut = chocolatier focus (Belgian recipes). Cacao Barry = pastry chef focus (French recipes). Both are excellent quality, choice depends on taste preference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan white chocolate be used in bakery?\u003c\/strong\u003e\u003cbr\u003eYes, perfect for cookies, chocolate chip brioche, filled pastries. Prefer the 1 kg or 2.5 kg format for these uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the fluidity of Callebaut White?\u003c\/strong\u003e\u003cbr\u003e3 drops on the Callebaut scale (medium fluidity) — versatile for most uses: coating, molding, glazing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there an organic version?\u003c\/strong\u003e\u003cbr\u003eCallebaut offers an organic range \"Origine Bio\" in dark and milk chocolate, but Callebaut organic white chocolate is not always available. See our full \u003ca class=\"pl-link\" href=\"\/en\/collections\/cacao-barry-callebaut\"\u003eCallebaut collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with a vegetarian or vegan diet?\u003c\/strong\u003e\u003cbr\u003eVegetarian: yes. Vegan: \u003cstrong\u003eno\u003c\/strong\u003e (contains whole milk powder).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003e Patissland Tip:\u003c\/strong\u003e To perfectly temper your \u003cstrong\u003eCallebaut White\u003c\/strong\u003e, invest in a \u003cstrong\u003eprecise probe thermometer\u003c\/strong\u003e (laser or immersion). A 1°C difference shows in the result: at 30°C you get shiny, crunchy chocolate, at 35°C a matte, soft chocolate. Professional equipment makes all the difference.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CALLEBAUT","offers":[{"title":"400 g","offer_id":53612776227155,"sku":"CB556704","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"1 kg","offer_id":53612776259923,"sku":"CB424706","price":26.99,"currency_code":"EUR","in_stock":false},{"title":"2,5 kg","offer_id":53612776292691,"sku":"CB516777","price":59.99,"currency_code":"EUR","in_stock":false},{"title":"10 kg","offer_id":53612776325459,"sku":"CB653854","price":199.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/chocolat-blanc-de-couverture-choisir-le-format-callebaut-1.jpg?v=1777687257"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/cacao-barry-callebaut-patissland.jpg?v=1742153911","url":"https:\/\/patistopsland.com\/en\/collections\/callebaut.oembed","provider":"Patissland","version":"1.0","type":"link"}