Callebaut CW2 is a Belgian white chocolate with 25.9% cocoa butter and 22.7% milk, in a 22 pound bag of callets. It is the low fluidity take on the W2 recipe, carrying about 3% less cocoa butter and milk fat, which turns it into 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. Melted, 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.

Callebaut W2 White Chocolate Callets (28%) is the same flavor in a more fluid melt for enrobing and thin shells, while Velvet White Chocolate Callets (32%) dials back the sugar for a milkier, more fluid white. For a step up in quality, Cacao Barry Blanc Satin (29.2%) adds milk fat for a richer, creamier melt.