{"title":"Cioccolato \u0026 Pasticceria","description":"","products":[{"product_id":"valrhona-cacao-pate-extra-100-bloc-3kg","title":"Pasta di Cacao 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 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-bio-badge{display:inline-flex;align-items:center;gap:6px;background:#eef5e3;color:#5a7a3e;padding:4px 12px;border-radius:14px;font-size:11px;font-weight:600;letter-spacing:1.5px;text-transform:uppercase;border:1px solid #a0b888;margin-left:8px;vertical-align:middle}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-bt-num{display:inline-flex;align-items:center;justify-content:center;width:24px;height:24px;background:#b98b35;color:#fff;border-radius:50%;font-size:12px;font-weight:700}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 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strong{color:#2a2419;font-weight:600}\n.vh-format-price{text-align:right;font-size:15px;font-weight:600;color:#b98b35}\n.vh-format-kg{text-align:right;font-size:12px;color:#6b5d40;font-weight:500}\n.vh-format-kg strong{color:#2a2419;font-weight:600;font-size:14px}\n.vh-format-best{display:inline-block;font-size:10px;font-weight:700;color:#b98b35;background:#fbf9f3;padding:2px 8px;border-radius:10px;letter-spacing:1px;text-transform:uppercase;margin-top:4px;border:1px solid #d7b36a}\n.vh-format-savings{font-size:11px;color:#5a7a3e;font-weight:600;margin-top:2px}\n\n.vh-profile-cards{display:flex;gap:12px;flex-wrap:wrap;margin:10px 0 14px}\n.vh-profile-card{flex:1;min-width:160px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:13px 15px;text-align:center}\n.vh-profile-card-label{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:5px}\n.vh-profile-card-value{font-size:15px;font-weight:600;color:#2a2419;text-transform:capitalize}\n.vh-tasting-tags{display:flex;flex-wrap:wrap;gap:7px;margin-top:12px}\n.vh-tasting-tag{padding:6px 12px;background:#fdf5e0;border:1px solid #eadfcb;border-radius:14px;font-size:12.5px;color:#6b5d40;font-weight:500}\n\n.vh-origin-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(180px,1fr));gap:14px;margin:8px 0 14px}\n.vh-origin-item{background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:13px 15px}\n.vh-origin-label{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:5px}\n.vh-origin-value{font-size:14px;color:#2a2419;font-weight:500;line-height:1.4}\n\n.vh-apps-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(180px,1fr));gap:10px;margin:6px 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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 - Pasta di Cacao 100%\u003c\/div\u003e\n\u003ch2 class=\"vh-t\"\u003eCacao Pasta Extra 100%\u003c\/h2\u003e\n\u003cp class=\"vh-tg\"\u003eCacao Pasta Extra 100% in blocco 3kg, assemblaggio equilibrato polivalente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eCacao Pasta Extra 100% Valrhona in blocco 3kg. Pasta di cacao pura derivata da un assemblaggio Valrhona equilibrato (non un'origine pura). Profilo polivalente, amarezza moderata, rotondità cacao. Ideale per i pasticceri che vogliono aggiungere carattere cacao alle loro creazioni senza cercare una tipicità di terroir particolare. Soluzione economica e affidabile per intensificare ganache, creare bevande al cioccolato intense o regolare le proprie ricette di copertura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\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\"\u003eCacao\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePasta pura non zuccherata\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCreazione\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUso\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCopertura su misura\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\u003eProfilo e identità\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eProfilo principale\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ecacao\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eNota secondaria\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eequilibrato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eFirma\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eassemblaggio classico\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\"\u003eCaratteristiche\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003ecacao equilibrato\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eamarezza moderata\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003erotondità\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003epolivalente\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\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eGli usi pasticceri e professionali più adatti per questo prodotto.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintensificazione di tutte le ricette\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eganache\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ebevanda al cioccolato intensa\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecreazione coperture personalizzate\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\u003eAbbinamenti di sapori\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eIngredienti che equilibrano la pasta di cacao 100%.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003ezucchero\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003elatte\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ecrema\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003evaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003efrutta secca\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\u003eI complici di questa pasta di cacao\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eI prodotti Valrhona che completano perfettamente questa referenza nelle vostre creazioni.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/it\/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\"\u003eDa abbinare\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=\"\/it\/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=\"Burro di cacao 3kg\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eDa abbinare\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eBurro di cacao 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=\"\/it\/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=\"Polvere di cacao 250g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eDa abbinare\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003ePolvere di cacao 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\u003eRicetta firma\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eUna messa in pratica per valorizzare questo prodotto nelle vostre creazioni.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch4 class=\"vh-recipe-title\"\u003eCopertura su misura 75%\u003c\/h4\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eTecnica\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003ePer i cioccolatieri esperti: sciogliere 750g di cioccolato 66% Caraïbe Valrhona + 90g di pasta di cacao 100% per ottenere una miscela personalizzata al 75%. Regolare con 50g di burro di cacao per la fluidità. Temperaggio classico. Risultato: un cioccolato più intenso che mantiene la firma aromatica della base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eValrhona (Francia, Tain-l'Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003ePasta di cacao 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003e100% cacao puro, senza zuccheri aggiunti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco 3kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e16 a 18°C, al riparo dalla luce e dall'umidità\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePresenza possibile: frutta a guscio, soia, glutine, latte.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProdotto in\u003c\/td\u003e\n\u003ctd\u003eFrancia (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\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCos'è la pasta di cacao 100%?\u003c\/summary\u003e\n\u003cp\u003eÈ cacao puro nel suo stato più concentrato: 100% cacao, senza zucchero, senza burro di cacao aggiunto, senza latte. Ottenuta dalla macinazione molto fine delle fave tostate, si presenta in blocco solido a temperatura ambiente. Da non confondere con il burro di cacao (che contiene solo la materia grassa) o la polvere di cacao (che è sgrassata).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eA chi è destinata la pasta di cacao 100%?\u003c\/summary\u003e\n\u003cp\u003eAi cioccolatieri e pasticceri esperti che vogliono: (1) intensificare il cacao di una ganache o di una copertura esistente, (2) creare le proprie coperture su misura a partire da cioccolato base + pasta 100% + zucchero + burro di cacao, (3) realizzare tavolette 100% per appassionati esperti (molto intense e amare).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDifferenza Macaé vs Manjari?\u003c\/summary\u003e\n\u003cp\u003eMacaé Pure Pâte: cacao puro origine Brasile (Bahia), profilo cacao con note cerealicole, amaro profondo. Manjari Pure Pâte: cacao puro origine Madagascar (Domaine Millot), profilo con note vivaci di frutti rossi aciduli, vivacità. La scelta dipende dal carattere che volete dare alla vostra creazione.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eSi può degustare la pasta di cacao 100% pura?\u003c\/summary\u003e\n\u003cp\u003eTecnicamente sì, ma l'esperienza è molto intensa: amaro marcato, senza zucchero, profilo molto concentrato. Riservato ai degustatori esperti. La maggior parte dei cioccolatieri lo usa come ingrediente e non per degustazione pura. Per una degustazione al 100%, preferite Komuntu 80% o Abinao 85% che contengono un po' di zucchero.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eEsplora la \u003ca href=\"\/it\/collections\/valrhona\"\u003ecollezione Valrhona\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/collection-chocolat-et-praline\"\u003ecioccolati e pralinati\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/moules-en-polycarbonate\"\u003estampi per cioccolatini\u003c\/a\u003e su 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":"Cioccolato bianco da copertura (scegli il formato)","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 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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\u003eIl \u003cstrong\u003ecioccolato di copertura bianco Callebaut\u003c\/strong\u003e in callets è \u003cstrong\u003eIL\u003c\/strong\u003e riferimento belga per cioccolatieri e pasticceri professionisti. Prodotto in Belgio con il 28% di cacao e il 29,5% di burro di cacao, questo \u003cstrong\u003ecioccolato bianco Callebaut\u003c\/strong\u003e in forma di pistole è progettato per fondere rapidamente e rivelare un gusto cremoso, equilibrato e lattiginoso. Ideale per praline, glasse, ganache montate, coperture, pasticceria di alta gamma e cioccolato da pasticceria. Disponibile in 4 formati (400 g, 1 kg, 2,5 kg e 10 kg).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn poche parole\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eCallebaut (Belgio)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eCioccolato di copertura bianco\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eForma\u003c\/strong\u003e\u003cspan\u003eCallets (pistole da fondere)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCacao\u003c\/strong\u003e\u003cspan\u003e28% cacao · 29,5% burro di cacao\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003e4 confezioni (400 g a 10 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eOrigine\u003c\/strong\u003e\u003cspan\u003eProdotto in Belgio\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Informazioni dettagliate\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerché scegliere il cioccolato bianco Callebaut?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eCallebaut è il \u003cstrong\u003eriferimento mondiale del cioccolato di copertura belga\u003c\/strong\u003e dal 1911. Prodotto a Wieze in Belgio, questo \u003cstrong\u003ecioccolato bianco Callebaut\u003c\/strong\u003e in callets è utilizzato dai più grandi pasticceri, cioccolatieri e panettieri professionisti.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidità ottimale\u003c\/strong\u003e: 3 gocce (fluidità media) — perfetto per coperture, stampi e colature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGusto equilibrato\u003c\/strong\u003e: cremoso, lattiginoso, vanigliato, senza dominante dolce stucchevole\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForma callets\u003c\/strong\u003e (pistole): fusione rapida e omogenea, dosaggio facile con bilancia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposizione professionale\u003c\/strong\u003e: 29,5% di puro burro di cacao — cristallizzazione perfetta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRicetta tradizionale belga\u003c\/strong\u003e: qualità riconosciuta dai migliori chef (CAP Pasticceria, Miglior Artigiano di Francia, scuole culinarie)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePer confronto: questo cioccolato è più cremoso e meno dolce rispetto ai \u003cstrong\u003ecioccolati bianchi commerciali\u003c\/strong\u003e, e più versatile dei cioccolati bianchi gastronomici mono-cru.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCos’è il cioccolato di copertura?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl \u003cstrong\u003ecioccolato di copertura\u003c\/strong\u003e è un cioccolato ad alto contenuto di burro di cacao (minimo 31% per le coperture fondenti, e almeno 20% per il bianco). Questa ricchezza in materia grassa offre:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUna fluidità superiore\u003c\/strong\u003e alla fusione, ideale per ricoprire, modellare, temperare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUna brillantezza senza pari\u003c\/strong\u003e dopo la cristallizzazione\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUn cassante netto\u003c\/strong\u003e (snap) caratteristico del cioccolato di qualità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUna migliore tenuta\u003c\/strong\u003e in bocca senza pastosità né untuosità\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCon il 29,5% di burro di cacao, il \u003cstrong\u003eCallebaut White\u003c\/strong\u003e rientra ampiamente nella categoria couverture professionale. Questo lo distingue dai cioccolati bianchi da supermercato spesso diluiti con grassi vegetali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuale formato scegliere?\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\u003eFormato\u003c\/th\u003e\n\u003cth\u003eIdeale per\u003c\/th\u003e\n\u003cth\u003eRiferimento\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, ricetta occasionale, piccolo progetto casalingo\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\u003ePasticcere amatoriale, ricette regolari, formato versatile\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\u003ePasticceria semi-professionale, eventi, buona scorta\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\u003ePasticceri, cioccolatieri e panettieri professionisti\u003c\/td\u003e\n\u003ctd\u003eCB653854\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePer i \u003cstrong\u003eprofessionisti\u003c\/strong\u003e, il formato da 10 kg offre il miglior rapporto qualità-prezzo al kg. Per gli \u003cstrong\u003eappassionati avanzati\u003c\/strong\u003e, il formato da 1 kg è il più pratico (giusto abbastanza per diverse ricette senza rischio di scadenza).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome temperare il Callebaut White?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003etemperatura\u003c\/strong\u003e è la fase chiave per ottenere un cioccolato bianco lucido, croccante e stabile. Per il \u003cstrong\u003eCallebaut Callets White\u003c\/strong\u003e, ecco la curva di temperaggio:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1 — Fusione\u003c\/strong\u003e: sciogliere i callets a bagnomaria a \u003cstrong\u003e40-45°C\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2 — Raffreddamento\u003c\/strong\u003e: far scendere la temperatura a \u003cstrong\u003e25-26°C\u003c\/strong\u003e (tramite temperaggio su marmo o innesto con callets aggiuntivi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3 — Lavorazione\u003c\/strong\u003e: risalire a \u003cstrong\u003e28-29°C\u003c\/strong\u003e per ottenere la temperatura di lavoro ideale\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio da professionisti: il \u003cstrong\u003emetodo per innesto\u003c\/strong\u003e è il più semplice. Sciogli 2\/3 dei callets a 45°C, aggiungi il restante 1\/3 fuori dal fuoco e mescola finché tutto è sciolto — la temperatura scende naturalmente alla temperatura di lavoro.\u003c\/p\u003e\n\u003cp\u003ePer caramelle e gusci, è la \u003cstrong\u003efase indispensabile\u003c\/strong\u003e. Per ganache, glasse o pasticceria, basta una tempera semplificata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eA cosa servono i Callets? (10 usi)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eI \u003cstrong\u003ecallets di cioccolato bianco Callebaut\u003c\/strong\u003e sono tra i più versatili in pasticceria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelle e tartufi\u003c\/strong\u003e: copertura temperata per una brillantezza perfetta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGusci di cioccolato\u003c\/strong\u003e: stampaggio in semisfere o forme decorative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlassa per cupcake e biscotti\u003c\/strong\u003e: immersione rapida per una finitura liscia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanache montate\u003c\/strong\u003e: con panna calda e burro per dessert e crostate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrip cake\u003c\/strong\u003e: colature decorative sulle torte a più piani\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMousse al cioccolato bianco\u003c\/strong\u003e leggere\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme spalmabili fatte in casa\u003c\/strong\u003e con latte condensato e nocciole\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies e muffin\u003c\/strong\u003e: gocce pronte all'uso (i callets sono più regolari dei pezzi tagliati)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni di pasticceria\u003c\/strong\u003e: scaglie, placchette, motivi in cioccolato su dolci\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFontana di cioccolato\u003c\/strong\u003e: la fluidità del Callebaut è ideale per le fontane di cioccolato\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\u003eCome sciogliere i callets senza bruciarli?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl cioccolato bianco è \u003cstrong\u003epiù fragile del fondente o al latte\u003c\/strong\u003e perché contiene poca massa di cacao. Alcune regole per non bruciarlo:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBagnomaria dolce\u003c\/strong\u003e: acqua a ebollizione leggera (non bollente), senza contatto diretto con la ciotola\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura max 45°C\u003c\/strong\u003e: oltre, il cioccolato bianco diventa granuloso e perde fluidità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMescolare regolarmente\u003c\/strong\u003e con la spatola per distribuire il calore\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAl microonde\u003c\/strong\u003e: a intervalli di 20-30 secondi massimo, mescolando tra ogni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNessuna traccia d'acqua\u003c\/strong\u003e: una sola goccia fa impazzire il cioccolato (separazione grasso\/secco)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe il cioccolato bianco diventa granuloso, aggiungere \u003cstrong\u003e1 cucchiaino di olio neutro\u003c\/strong\u003e può salvare la consistenza, ma si perde l'effetto di temperaggio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eRicette principali con il Callebaut White\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eEcco alcuni classici in cui il cioccolato bianco Callebaut dà il miglior risultato:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eGanache montata alla vaniglia\u003c\/a\u003e\u003c\/strong\u003e: 200 g callets bianchi + 200 g panna + baccello di vaniglia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eTrompe-l'œil lampone\u003c\/a\u003e\u003c\/strong\u003e: copertura in cioccolato bianco colorato per creare frutti finti ultra realistici\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eCrostata fragole e pistacchio\u003c\/a\u003e\u003c\/strong\u003e: ganache bianca al pistacchio come base della crostata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design per matrimoni\u003c\/strong\u003e: drip cake bianco su ganache al burro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelle trompe-l'œil pistacchio\u003c\/strong\u003e: stampaggio in cabosse, frutti finti, perle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlassa a specchio bianca\u003c\/strong\u003e per dolci da festa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheesecake gelato\u003c\/strong\u003e con callets sciolti nella miscela di formaggio fresco + panna\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio: per ricette Patissland complete, vedere la nostra \u003ca class=\"pl-link\" href=\"\/it\/collections\/cacao-barry-callebaut\"\u003ecollezione Cacao Barry e Callebaut\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome colorare il cioccolato bianco?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl cioccolato bianco è la \u003cstrong\u003ebase ideale\u003c\/strong\u003e per creare cioccolati colorati (rosa, blu, verde, ecc.). Ma attenzione, non bisogna \u003cstrong\u003emai usare coloranti a base d’acqua\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eColoranti liposolubili\u003c\/strong\u003e (in polvere o gel oleoso): gli unici compatibili con il cioccolato. Marche professionali: Colour Mill, Power Flowers, Sugarflair Lustres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurro di cacao colorato\u003c\/strong\u003e: pre-miscelato, pronto all’uso, ideale per effetto velluto con aerografo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosi\u003c\/strong\u003e: 0,5-1% del peso del cioccolato è sufficiente per una tonalità saturata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMetodo\u003c\/strong\u003e: aggiungere il colorante al cioccolato fuso a 35°C, frullare con un mixer a immersione per omogeneizzare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePer effetti \u003cstrong\u003emarmorizzati o multicolore\u003c\/strong\u003e, sciogliere separatamente più ciotole piccole e poi versarle alternandole nello stampo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservazione e durata\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl \u003cstrong\u003ecioccolato bianco Callebaut\u003c\/strong\u003e si conserva facilmente con alcune precauzioni:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura\u003c\/strong\u003e: tra \u003cstrong\u003e12 e 20°C\u003c\/strong\u003e (mai in frigorifero, l’umidità altera il gusto)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUmidità\u003c\/strong\u003e: bassa — un armadio asciutto al riparo dalla luce diretta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImballaggio\u003c\/strong\u003e: richiudere ermeticamente dopo l’apertura (sacchetto con zip o scatola ermetica)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDa evitare\u003c\/strong\u003e: odori forti (spezie, formaggio) — il cioccolato assorbe gli aromi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDLUO\u003c\/strong\u003e: 12 mesi dopo la data di produzione secondo il formato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe il cioccolato bianco presenta un \u003cstrong\u003esbiancamento grasso\u003c\/strong\u003e (macchie bianche in superficie), rimane consumabile ma necessita di un nuovo temperaggio prima dell’uso professionale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposizione, allergeni e certificazioni\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e: Zucchero, 29,5% burro di cacao, polvere di latte intero, emulsionante: E322 (lecitina di soia), aroma naturale di vaniglia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni\u003c\/strong\u003e: \u003cstrong\u003econtiene latte e soia\u003c\/strong\u003e. Può contenere tracce di frutta a guscio, glutine e uova.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertificazioni\u003c\/strong\u003e: Certificato Kasher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTabella nutrizionale\u003c\/strong\u003e (per 100 g):\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutriente\u003c\/th\u003e\n\u003cth\u003eQuantità\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e2.379 kJ \/ 569 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrassi\u003c\/td\u003e\n\u003ctd\u003e36 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edi cui saturi\u003c\/td\u003e\n\u003ctd\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidrati\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edi cui zuccheri\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteine\u003c\/td\u003e\n\u003ctd\u003e6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSale\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\u003eLingue sull'imballaggio\u003c\/strong\u003e: Olandese, Inglese, Tedesco, Francese, Spagnolo e Inglese (Stati Uniti).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVantaggi per i pasticceri professionisti\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePer i \u003cstrong\u003epasticceri, cioccolatieri e panettieri professionisti\u003c\/strong\u003e, il Callebaut Callets White spunta tutte le caselle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegolarità assoluta\u003c\/strong\u003e: stesso gusto, stessa fluidità, stessa cristallizzazione lotto dopo lotto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato callets\u003c\/strong\u003e: peso preciso al grammo, fusione 30% più veloce rispetto alle barrette\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRendimento ottimale\u003c\/strong\u003e: 28% di cacao + 29,5% di burro = copre tutte le esigenze (copertura e ganache)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmagine del marchio\u003c\/strong\u003e: poter indicare \"Cioccolato Callebaut Belgio\" sulle proprie creazioni valorizza la pasticceria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDisponibilità in 4 formati\u003c\/strong\u003e: 400 g per prove, 10 kg per produzione intensiva\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibilità formazione\u003c\/strong\u003e: marchio usato nelle scuole (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\u003eDomande frequenti\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIl Callebaut White può essere consumato così com’è?\u003c\/strong\u003e\u003cbr\u003eSì, i callets sono pronti da mangiare. Ma il loro uso principale resta la trasformazione in pasticceria.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerché i miei callets si sono sciolti durante il trasporto?\u003c\/strong\u003e\u003cbr\u003eA causa di temperature esterne variabili, i callets possono sciogliersi durante il trasporto. \u003cstrong\u003eRimangono perfettamente utilizzabili\u003c\/strong\u003e, basta seguire le istruzioni abituali di fusione\/temperaggio. Gusto e proprietà non sono alterati.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifferenza tra Callebaut e Cacao Barry?\u003c\/strong\u003e\u003cbr\u003eCallebaut e Cacao Barry sono due marchi dello stesso gruppo (Barry Callebaut). Callebaut = orientamento cioccolatiere (ricette belghe). Cacao Barry = orientamento pasticcere (ricette francesi). Entrambi di ottima qualità, la scelta dipende dal gusto personale.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può usare il cioccolato bianco in panetteria?\u003c\/strong\u003e\u003cbr\u003eSì, perfetto per biscotti, brioche con gocce di cioccolato, viennoiserie farcite. Preferire il formato da 1 kg o 2,5 kg per questi usi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual è la fluidità del Callebaut White?\u003c\/strong\u003e\u003cbr\u003e3 gocce sulla scala Callebaut (fluidità media) — versatile per la maggior parte degli usi: copertura, stampaggio, glassatura.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEsiste in versione biologica?\u003c\/strong\u003e\u003cbr\u003eCallebaut offre una gamma biologica \"Origine Bio\" di cioccolato fondente e al latte, ma il cioccolato bianco biologico Callebaut non è sempre disponibile. Vedi la nostra \u003ca class=\"pl-link\" href=\"\/it\/collections\/cacao-barry-callebaut\"\u003ecollezione Callebaut\u003c\/a\u003e completa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatibile con una dieta vegetariana o vegana?\u003c\/strong\u003e\u003cbr\u003eVegetariano: sì. Vegano: \u003cstrong\u003eno\u003c\/strong\u003e (contiene latte intero in polvere).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConsiglio Patissland :\u003c\/strong\u003e Per temperare perfettamente il tuo \u003cstrong\u003eCallebaut White\u003c\/strong\u003e, investi in un \u003cstrong\u003etermometro a sonda preciso\u003c\/strong\u003e (laser o a immersione). A 1°C di differenza, il risultato cambia: a 30°C ottieni un cioccolato lucido e croccante, a 35°C un cioccolato opaco e morbido. L’attrezzatura professionale fa tutta la differenza.\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\/it\/collections\/chocolat-patisserie.oembed","provider":"Patissland","version":"1.0","type":"link"}