Callebaut white chocolate
Cocoa was first made known to the Europeans by Columbus in 1502 and was brought back to Spain by Cortez in 1519. In 1580, the first chocolate factory opened in Spain and spread to the rest of Europe only affordable to the wealthy. By the mid 1800’s chocolate manufacturing processes were developed and now 4-7 kilos of chocolate is consumed per person per year. Cocoa nibs are mixed with cocoa butter and sugar. It is usually 30-35% cocoa butter, 60-70% cocoa mass and 5% sugar. White chocolate is made from the nibs that are pressed to extract the cocoa butter which is then mixed with sugar and powdered milk. White chocolate is ideal for making hollow shells, moulding, decorating, fillings and ganaches.
400g ( Random cuts close to weight)
Cocoa was first made known to the Europeans by Columbus in 1502 and was brought back to Spain by Cortez in 1519. In 1580, the first chocolate factory opened in Spain and spread to the rest of Europe only affordable to the wealthy. By the mid 1800’s chocolate manufacturing processes were developed and now 4-7 kilos of chocolate is consumed per person per year. Cocoa nibs are mixed with cocoa butter and sugar. It is usually 30-35% cocoa butter, 60-70% cocoa mass and 5% sugar. White chocolate is made from the nibs that are pressed to extract the cocoa butter which is then mixed with sugar and powdered milk. White chocolate is ideal for making hollow shells, moulding, decorating, fillings and ganaches.
400g ( Random cuts close to weight)
Cocoa was first made known to the Europeans by Columbus in 1502 and was brought back to Spain by Cortez in 1519. In 1580, the first chocolate factory opened in Spain and spread to the rest of Europe only affordable to the wealthy. By the mid 1800’s chocolate manufacturing processes were developed and now 4-7 kilos of chocolate is consumed per person per year. Cocoa nibs are mixed with cocoa butter and sugar. It is usually 30-35% cocoa butter, 60-70% cocoa mass and 5% sugar. White chocolate is made from the nibs that are pressed to extract the cocoa butter which is then mixed with sugar and powdered milk. White chocolate is ideal for making hollow shells, moulding, decorating, fillings and ganaches.
400g ( Random cuts close to weight)
Random pack sizes available
