Callebaut CW2 is a Belgian white chocolate with 25.9% cocoa butter and 22.7% milk, formed into a solid 11 pound block. It is the low fluidity take on the W2 recipe, carrying about 3% less cocoa butter and milk fat, which makes it the white chocolate of choice for ganache, fillings, and large hollow figures.

The taste stays true to W2: a balanced milky, creamy sweetness with subtle vanilla notes and a silky melt. What changes is the body. Once chopped and tempered, it sits thick and glossy on the spatula, so a hollow figure takes a full, even shell in a single pour and a ganache sets to a smooth, pipeable cream that holds its shape in a bonbon or between cake layers. It stirs into fillings without thinning them and folds into mousse, ice cream bases, and batters with a clean dairy sweetness that leaves room for fruit, nuts, and spice. The block also shaves into pale curls and shards for finishing.

Callebaut W2 White Chocolate Block (28%) is the same flavor in a more fluid melt for enrobing and thin shells.