Callebaut White VELVET - Chocolate Callets (32% Cocoa) - 2.5kg

Q: Why are chocolate prices increasing at the moment?
A: Chocolate prices are currently increasing due to a combination of factors, including rising costs of raw materials such as cocoa beans, global supply chain disruptions, and increased demand. Adverse weather conditions in key cocoa-producing regions have also affected crop yields, further contributing to price hikes. Additionally, the cost of transportation and energy has risen, impacting overall production and distribution expenses.

Q: Can I return chocolate products if I’m not satisfied?
A: Unfortunately, due to food safety regulations, we cannot accept returns on chocolate products or any food items once they have been shipped. We ensure that all products are carefully inspected before dispatch to meet our high-quality standards.

Q: What should I do if my chocolate melts during transit?
A: Chocolate may melt in transit, especially during warmer months. If your chocolate arrives melted, rest assured it is still safe to use. Simply allow the chocolate to cool and solidify, and then remelt it according to your recipe’s instructions. The quality and taste will remain unaffected.

Q: Why does my chocolate sometimes have a white coating on the surface?
A: The white coating on chocolate, known as "bloom," occurs when the fat or sugar crystals rise to the surface. This can happen due to temperature fluctuations during storage. While bloom may affect the appearance, it does not impact the taste or safety of the chocolate. The chocolate can still be used as normal.

Q: Is there a difference between couverture chocolate and regular chocolate?
A: Yes, couverture chocolate has a higher cocoa butter content and is specifically designed for tempering and creating a glossy, smooth finish in confections. It’s often used by professional chocolatiers for moulding, dipping, and enrobing. Regular chocolate may not have the same fluidity or texture needed for these specialised tasks.

Q: What are the key applications for this product?
A: This white chocolate is versatile and can be used for moulding, enrobing, flavouring, and decorating. It's ideal for cakes, confectionery items, beverages, frozen desserts, and various bakery products.

Q: Is this chocolate fountain ready?
A: No, Callebaut's White Velvet Chocolate Recipe has a medium fluidity rating, which means it will require additional oils or cocoa butter to be added for it to flow smoothly in a chocolate fountain.

Q: Is this product suitable for vegetarians?
A: Yes, Callebaut's White Velvet Chocolate Recipe is suitable for vegetarians.

Q: Does this chocolate meet Halal dietary requirements?
A: Yes, Callebaut's White Velvet Chocolate Recipe is certified Halal.

Q: What is the fluidity of Callebaut's White Velvet Chocolate Recipe, and why is it important?
A: This milk chocolate has medium fluidity, which means it flows well during processing. This characteristic makes it suitable for a wide range of applications, including moulding and enrobing.

Q: What is the minimum percentage of dry cocoa solids in this chocolate?
A: Callebaut's White Velvet Chocolate Recipe contains a minimum of 32% dry cocoa solids.

Q: How is this chocolate sourced?
A: Callebaut's White Velvet Chocolate Recipe is made from cocoa beans sourced from Ivory Coast, Ghana, and Ecuador. It is part of the Cocoa Horizons Program, which supports sustainable cocoa farming.

Q: What is the shelf life of Callebaut's White Velvet Chocolate Recipe?
A: The shelf life of Callebaut's White Velvet Chocolate Recipe is 18 months from production when stored under the recommended conditions. The remaining shelf life of the actual product received will vary.

Q: What is the best before date for this product?
A: The best before date for this product can vary depending on our current stock levels and supply. If you need the specific best before date for your order, please send us an email, and we'll provide you with the information as soon as possible.

Q: How should this chocolate be stored?
A: Store Callebaut's White Velvet Chocolate Recipe in a cool, dry place away from direct sunlight and strong odours. Ideal storage temperature is between 12°C and 20°C. Avoid storing chocolate in the refrigerator, as this can cause condensation and affect the texture.

Q: Can I freeze chocolate to extend its shelf life?
A: Freezing chocolate is not recommended as it can cause changes in texture and appearance. If you must freeze it, ensure the chocolate is tightly wrapped to prevent moisture from getting in. When ready to use, allow it to thaw gradually in the refrigerator before bringing it to room temperature to avoid condensation.

Q: What packaging options are available for this product?
A: Callebaut's White Velvet Chocolate Recipe is available in a 2.5kg bag.

Q: Can this chocolate be used for pairing with other ingredients?
A: Yes, Callebaut's White Velvet Chocolate Recipe pairs well with ingredients like exotic spices, citrus fruits and florals, providing a balanced and complementary flavour profile.