Refine by Category Chocolate remove Min. % Dry cocoa solids minimum 30% remove keywords / recipe N° Submit Reset Category clear Category Chocolate Chips & Chunks Cocoa Fillings Coatings Nuts Decorations & Inclusions Topic Barry Callebaut Selection Chocolate Type White Segments Bakery & Pastry Confectionery Dairy & Drinks Ice Cream & Desserts Certification Halal Kosher Dairy Kosher Pareve Fluidity High fluidity Min. % Dry cocoa solids clear 30 % to 72 % Min. % Dry milk solids 24 % to 24 % Provenance Belgian Chocolate Brands Barry Callebaut Van Leer Nobility Nobility Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 72.6% Van Leer Tulsa Van Leer Tulsa Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 54.9% Breda Breda Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 52.8% Mesa Mesa Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 37% Van Leer Bel Lactée 33% Van Leer Bel Lactée 33% Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 32.9% Van Leer Kenosha Van Leer Kenosha Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 32.5% ICE-50-WNV ICE-50-WNV Perfectly balanced white chocolate for indulgent ice creams. Range Chocolate Fluidity High fluidity Cocoa intensity 0 Min. % Dry cocoa solids 38.5% Min. % Dry milk solids 24.5% Van Leer Ultimate White Chocolate Van Leer Ultimate White Chocolate Range Chocolate Fluidity 0 Cocoa intensity 0 Min. % Dry cocoa solids 30.5%
