CallebautSelect W2 White Chocolate Callets, 1 kg

I always buy these for baking blondies, blueberry and white chocolate muffins and cranberry and white chocolate cookies. They taste wonderful and are top quality Belgian chocolate.

Always use this for my bakes.

Recently I've taken up making chocolate truffles, and this product was perfect for it. Easy to use with a brilliant flavor and texture.

Excellent quality white chocolate callets with a minimum of 28% cocoa solids. Made from sugar, cocoa butter and whole milk powder with soya lecithin emulsifier. These callets melt very quickly and are really versatile. They're genuine Belgian chocolate - you can't mistake that smoothness and these will do you proud whatever recipe you are using involving white chocolate.White chocolate is incredibly sweet, so you could cut back on the sugar in a recipe if, say you are using it to give a marbled effect to 'double choc' chocolate brownies, or double choc chip cookies i.e. if using 100g white callets, cut back on sugar by 100g.My favourite recipe for these white callets is to stir tiny pieces of dried raspberry into some melted callets, and pour the mixture into a tray of those little heart shaped silicone moulds, leave to set hard, then wrap each little heart in very fine coloured foil.Lovely as little 'Valentines' - the raspberry gives a fizzy little zing to the white chocolate. Delicious.The only downside with these callets is that they are so easy to eat just by themselves. I only dare order them when I'm making little prezzies for Valentines, or for Easter choccy gifts. If I had them around for long, I'd end up nibbling 'just a few' until they'd all gone.As far as 'Best Before' goes - my order of these was made in February '16, and the bag has a 'best before' 30/10/16.But they'll be long gone before then!

High quality I won’t use anything else in my baking. Yes expensive but you get a lot for the money and nothing worse than ‘cheap’ chocolate when you’ve to to the effort of baking.

Used this product in the preparation of a Wedding Cake and it exceeded expectations in usability and taste.

Good quality of chocolate for professional baking. The price is getting more and more expensive though

The media could not be loaded. I needed some white chocolate to drizzle over some healthy snack bars I make for my kids.I'd tried using Milky Bar bars of chocolate and even expensive Lindt bars but they are (I assume) designed not to melt and go runny easily. So they are pretty poor if you want to melt chocolate and drizzle it.These Callebaut chips are amazing. Firstly the taste; they taste like the very best fine Belgium chocolate (as they are). They melt very easily; I boil water, place a boil of these chips in the water and just stir, no need to boil the water continuously under the chips. In 1-2 mins they are runny and good to go. I usually but the melted chocolate in a piping bag, use a very small tip on the bag and the chocolate flows out on its own its that runny.I've attached a few photos and a video showing the consistency of the melted chips. Even the bag is super high quality, hope you can see in one of the photos the bag reseals using a very clever velco-style seal. It makes sure its completely air tight.