Blanxart Carmel Caramelised White Chocolate 30%, 1 kg

Caramelised white chocolate is a pastry chef’s favourite: the warm, caramel-and-biscuit character of classic “golden” chocolate comes not from added flavouring but from slowly and carefully caramelising the milk powder and sugar. The result is a light brown, creamy chocolate with notes of milk caramel and buttery biscuit.

Made by Blanxart, the bean-to-bar chocolate maker in Barcelona, where every stage from bean selection to finished chocolate happens in their own factory.

Its medium fluidity (3/5) makes it genuinely versatile: ideal for moulding bonbon shells, coating fruit and biscuits, and for ganache, mousse, chocolate decorations and garnishes alike. The callet form is easy to measure out and melts quickly.

Tempering: melt the chocolate with constant stirring to 45–50 °C, cool to 26–27 °C, then temper at 28–29 °C. If using a cooling tunnel, an inlet temperature of 10–12 °C and an outlet of 16–18 °C is recommended. Keep relative humidity in the working room below 55%.

Storage: keep in a cool, dry place between 15 and 25 °C, at below 65% relative humidity. Reseal the packaging after opening, and keep away from strong odours.

Shelf life: 12 months from the date of manufacture.

Specifications:
Dry cocoa solids: min. 30%
Total fat: 34%
Milk solids: min. 20%
Fluidity: 3/5 (medium)
Pack size: 1 kg callets

Ingredients: SUGAR, COCOA BUTTER, WHOLE MILK POWDER, SKIMMED MILK POWDER, WHEY MILK POWDER, emulsifier (E-322 sunflower lecithin), natural vanilla flavouring.
Contains MILK. May contain traces of SOYA.

Average nutritional values per 100 g:
Energy: 2318 kJ / 568 kcal
Fat: 36.6 g
of which saturates: 22.1 g
Carbohydrate: 51.5 g
of which sugars: 51.5 g
Protein: 7.3 g
Salt: 0.55 g

Made with gluten-free ingredients. Contains no GMOs, and neither the ingredients nor the finished product are irradiated.