{"title":"Chocolate \u0026 Pastry","description":"","products":[{"product_id":"valrhona-cacao-pate-extra-100-bloc-3kg","title":"Cocoa Paste Extra 100%","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-c.bio{color:#5a7a3e;border-color:#a0b888}\n.vh-c.pure{color:#6b5d40;border-color:#b98b35}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 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#eadfcb}\n.vh-recipe-desc{font-size:13.5px;color:#2a2419;line-height:1.65;margin:0}\n\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n.vh-pour a:hover{color:#8a6d28}\n\n@media(max-width:680px){\n.vh-w{padding:20px 16px}\n.vh-tech-zone{flex-direction:column}\n.vh-temp-phases{flex-direction:column}\n.vh-format-row{grid-template-columns:70px 1fr 90px;gap:8px;padding:10px 12px}\n.vh-format-kg{grid-column:1\/-1;text-align:left;border-top:1px solid #eadfcb;padding-top:6px;margin-top:4px}\n}\n\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c \"\u003eValrhona - 100% Cocoa Paste\u003c\/div\u003e\n\u003ch2 class=\"vh-t\"\u003eExtra 100% Cocoa Paste\u003c\/h2\u003e\n\u003cp class=\"vh-tg\"\u003eExtra 100% Cocoa Paste in 3kg block, versatile balanced blend.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eValrhona Extra 100% Cocoa Paste in 3kg block. Pure cocoa paste from a balanced Valrhona blend (not a single origin). Versatile profile, moderate bitterness, cocoa roundness. Ideal for pastry chefs who want to add cocoa character to their creations without seeking a specific terroir typicity. An economical and reliable solution to intensify ganaches, create intense chocolate drinks, or adjust your own couverture recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCharacteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCocoa\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePure unsweetened paste\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCreation\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUse\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCustom couverture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eProfile and identity\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMajor profile\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ecocoa\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eMinor note\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ebalanced\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eSignature\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eclassic blend\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:14px 0 6px;font-weight:600;text-transform:uppercase;letter-spacing:1.2px\"\u003eCharacteristics\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003ebalanced cocoa\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003emoderate bitterness\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eroundness\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eversatile\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eRecommended applications\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eThe most suitable pastry and professional uses for this product.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintensification of all recipes\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eganaches\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintense chocolate drink\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecustom couverture creations\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eFlavor pairings\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eIngredients that balance the 100% cocoa paste.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003esugar\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003emilk\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ecream\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003evanilla\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003edried fruits\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003ePartners of this cocoa paste\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eValrhona products that perfectly complement this reference in your creations.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/en\/products\/feves-chocolat-caraibe-patissier-66-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caraibe-66percent-valrhona-1.png?v=1772135232\" alt=\"Caraïbe 66% 250g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eCaraïbe 66% 250g\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/beurre-de-cacao-valrhona-3kg\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/beurre-de-cacao-valrhona-3kg-valrhona.jpg?v=1706120807\" alt=\"Cocoa butter 3kg\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eCocoa butter 3kg\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e209.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/en\/products\/poudre-de-cacao-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-cacao-250g-valrhona-1.jpg?v=1772136365\" alt=\"Cocoa powder 250g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eTo pair with\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eCocoa powder 250g\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e13.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e6\u003c\/span\u003eSignature recipe\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eA practical application to showcase this product in your creations.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch4 class=\"vh-recipe-title\"\u003eCustom couverture 75%\u003c\/h4\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eTechnique\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eFor experienced chocolatiers: melt 750g of 66% Caraïbe Valrhona chocolate + 90g of 100% cocoa paste to achieve a custom 75% blend. Adjust with 50g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the aromatic signature of the base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eValrhona (France, Tain-l'Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRange\u003c\/td\u003e\n\u003ctd\u003e100% cocoa paste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003e100% pure cocoa, no added sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBlock 3kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e16 to 18°C, protected from light and humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003ePossible presence: nuts, soy, gluten, milk.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eFrance (Tain-l'Hermitage, Drôme)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is 100% cocoa paste?\u003c\/summary\u003e\n\u003cp\u003eIt is pure cocoa in its most concentrated form: 100% cocoa, no sugar, no added cocoa butter, no milk. Obtained by very fine grinding of roasted beans, it comes in a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWho is 100% cocoa paste for?\u003c\/summary\u003e\n\u003cp\u003eFor experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures from base chocolate + 100% paste + sugar + cocoa butter, (3) make 100% bars for experienced enthusiasts (very intense and bitter).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDifference between Macaé and Manjari?\u003c\/summary\u003e\n\u003cp\u003eMacaé Pure Paste: pure cocoa from Brazil (Bahia), cocoa profile with cereal notes, deep bitterness. Manjari Pure Paste: pure cocoa from Madagascar (Domaine Millot), profile with bright notes of tangy red fruits, liveliness. The choice depends on the character you want to give your creation.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan you taste 100% pure cocoa paste?\u003c\/summary\u003e\n\u003cp\u003eTechnically yes, but the experience is very intense: strong bitterness, no sugar, very concentrated profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than for pure tasting. For a 100% tasting, prefer Komuntu 80% or Abinao 85% which contain a bit of sugar.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003eExplore the \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona collection\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003echocolates and pralines\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/moules-en-polycarbonate\"\u003ecandy molds\u003c\/a\u003e on Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"VALRHONA","offers":[{"title":"Default Title","offer_id":53543229915475,"sku":"134","price":119.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacao-pate-extra-100percent-bloc-3kg-valrhona-1.jpg?v=1777687218"},{"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 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid 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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\/chocolat-and-patisserie-patissland.png?v=1742154156","url":"https:\/\/patistopsland.com\/en\/collections\/chocolat-patisserie.oembed","provider":"Patissland","version":"1.0","type":"link"}