Callebaut Velvet is the silkiest, creamiest white chocolate in the Callebaut range, a Belgian white with 32% cocoa butter and 22.3% milk in a 5.5 pound bag of callets. It was made for chefs who find most white chocolate too sweet: the sugar steps back so the milk and cocoa butter can lead.

The taste is intense milk and rich cream, only moderately sweet, with a mouthfeel that is full and plush yet never heavy. The melt is more fluid than a standard white, with a generous 40% fat, so it lays down a fine, even coat when enrobing, releases cleanly from molds, pans smoothly, and sprays well through an airbrush. In a mousse, ganache, or cheesecake it brings a refined dairy richness that lets fruit, caramel, and spice come through clearly.

Callebaut Gold Chocolate Callets (30.4%) starts from a similar white base and layers in caramelized sugar for a toffee toned caramel chocolate. For a step up in quality, Cacao Barry Zephyr (34%) is a less sweet, intensely milky white with a higher cocoa butter content.