White Couverture Chocolate Belcolade Selection Blanc 10kg

White Couverture Chocolate Belcolade Selection Blanc 10kg

The Belcolade Selection Blanc white couverture chocolate is a professional Belgian couverture in a 10 kg bag, designed for pastry shops, gelato makers, chocolatiers, bakeries and restaurants seeking a reliable white chocolate with a clean taste and consistent workability. Made exclusively with 100% cocoa butter and natural vanilla, it delivers a balanced aromatic profile with delicate notes of cooked milk and a sweetness that is never cloying. The callets (drops) format makes it easy to dose and melt, reducing waste and speeding up work in the lab.

What is a white couverture

A couverture is a professional chocolate with a high cocoa butter content, which determines its fluidity once melted and therefore its ability to form a thin, glossy and crisp layer. Unlike ordinary chocolates, white couverture is formulated to be tempered and applied in even layers: it is the essential choice for professional-quality enrobing, glazing and shells. White chocolate contains no cocoa mass, only cocoa butter, sugar, milk and vanilla: its ivory hue and mild taste lend themselves to endless colour and flavour customisations.

Belcolade: professional Belgian chocolate

Belcolade is the chocolate brand of the Belgian Puratos group and has been a benchmark for pastry professionals across Europe for decades. The Selection range represents the brand's versatile everyday line, formulated to guarantee consistent results batch after batch. Belgian production, carefully selected raw materials and the use of natural vanilla make Selection Blanc a product you can rely on for both serial production and signature creations.

• White couverture chocolate ~30% cocoa
• 100% cocoa butter, no alternative vegetable fats
• Natural vanilla for a clean, elegant aroma
• Callets format for fast melting and precise dosing
• Professional 10 kg bag
• Origin: Belgium

Fluidity and tempering

Thanks to its high cocoa butter content, Selection Blanc offers a medium fluidity ideal for most applications: coating pralines and bars, moulding figures, dipping fruit and biscuits. To achieve the characteristic glossy appearance, a clean snap and good shelf life, the chocolate must be tempered following the temperature curves for white chocolate (melting around 40-45°C, cooling to about 26-27°C, working temperature around 28-29°C). Correct tempering prevents whitish fat bloom and ensures stability at room temperature.

Uses in the lab

Versatility is the real strength of this white couverture. It suits many everyday and fine-pastry preparations:

• Ganaches and white chocolate creams for fillings, tartlets and individual desserts
• Glazes and glossy coatings for modern cakes, semifreddi and entremets
• Moulding and shaping of pralines, bars and decorative figures
• Ideal base to colour with fat-soluble dyes for decorations and velvet effects
• Bake-stable drops for biscuits, muffins and leavened products
• Flavourings with nuts, citrus, coffee or spices

Storage

Store in a cool, dry place, away from heat sources, direct light and strong odours, at an ideal temperature of 15-18°C and relative humidity below 65%. Reseal the bag well after use to prevent absorption of moisture and external aromas. Stored correctly in its intact packaging, the product retains its organoleptic and processing characteristics for a long time.

Delivery throughout Switzerland

LAPA supplies food service professionals throughout Switzerland with fast, reliable deliveries to Zurich, Geneva, Lugano and Basel and all major centres. Order your Belcolade Selection Blanc white couverture chocolate 10kg and receive it directly in your lab.