Belgian White Chocolate

  • Belgian White Chocolate
  • Belgian White Chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Chocolate Type
    White
  • Saklaw
  • Certifications
    • KD-
    • Halal
  • Provenance
    Belgian Chocolate
  • SKU code
    CHW-Q2-558

Sensory Profile

White

  • Caramel flavor 1
  • Milky flavor 5.4
  • Buttery flavor 4.4
  • Vanilla flavor 2.4
  • Sweetness 4.4
  • Creaminess 6.5
  • Melt rate 5.6
  1. Creaminess 6.5
  2. Melt rate 5.6
  3. Milky flavor 5.4
Belgian White Chocolate

Nilalaman

  • Fluidity
    3
  • Fineness
    1
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CHW-Q2-105
    5kg unwrapped block | 5 blocks/box | Euro pallet (1000kg)
    Shelf life: 18 months
    Certifications: KD- , Halal
  • CHW-Q2-558
    10kg Bag | 2 Bags/Box | lost pallet(640kg)
    Shelf life: 12 months
    Certifications: KD- , Halal

Maaari mo ring mahalin

Well Rounded Dark Chocolate

Well Rounded Dark Chocolate

A marriage of roasted flavours and sweetness, added with a tinge of bitterness and astringency. This unassuming dark chocolate finishes with a well-rounded cocoa taste.

  • Saklaw
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    59.2%
Swiss Milk Chocolate

Swiss Milk Chocolate

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

  • Saklaw
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.1%

Swiss Dark Chocolate

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Saklaw
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%

Swiss Dark Chocolate

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Saklaw
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%

Makipag-ugnayan