Callebaut’s Creme a la Carte base is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of alcohol. It has a rich, creamy and smooth taste, and a very pleasant mouthfeel. This ganache is open to your personal signature: adding crunchy textures such as nut bresilienne, ground coffee, roasted seeds, nougatine, etc. After softening, this ganache has the right texture to be piped into moulded confectionery – such as pralines or chocolate bars and chocolate cups – with no tempering needed (only slight heating, not higher than 35°C). Furthermore, Creme a la Carte has a unique technical stability and can be kept for long when sealed in pralines.