Callebaut Gold is a Belgian caramel chocolate with 30.4% cocoa and 28.3% milk, offered here in a 5.5 pound bag of callets. Built on a white chocolate base with caramelized sugar and caramelized milk folded in, it brings a finished caramel flavor to the bench without a pot of sugar on the stove.

The color is pale amber with a golden hue, and the flavor follows: rich notes of toffee, butter, and cream, carried by a sweet, velvety melt and finished with an exciting dash of salt that keeps it from tipping into overly sweet. It behaves like any medium fluidity couverture, so it enrobes bars and truffles in a glossy amber shell, molds and pipes cleanly, pans nuts, and sprays through an airbrush. Folded into mousse, ganache, ice cream, or cheesecake, it reads as caramel from the first spoonful and pairs naturally with nuts, coffee, apple, and pear.

Callebaut Velvet White Chocolate Callets (32%) is the plain, less sweet white that Gold is built on, and Ruby Chocolate Callets (33%) is Callebaut's other specialty callet, naturally pink with a fresh berry tang. For a step up in quality in a white, Cacao Barry Zephyr (34%) is intensely milky and lightly sweet.