Description

Callebaut White Chocolate Curls deliver a smooth, creamy sweetness and elegant finish that enhances any dessert presentation. Made from premium Belgian white chocolate, these delicate curls offer subtle notes of milk and vanilla, creating a luxurious flavor profile that complements cakes, pastries, mousses, and frozen desserts.

Pre-formed and ready to use, these chocolate curls provide a convenient, time-saving solution for busy kitchens while maintaining a refined, professional look. Their light texture melts effortlessly on the palate, adding both visual appeal and indulgent taste to every creation.

KEY FEATURES & BENEFITS

PRE-FORMED & READY TO USE: Saves time and ensures consistent presentation.
PREMIUM BELGIAN CHOCOLATE: Made with Callebaut’s high-quality white chocolate.
ELEGANT DECORATIVE FINISH: Adds a sophisticated touch to cakes, pastries, and plated desserts.
SMOOTH & CREAMY FLAVOR: Balanced sweetness with subtle vanilla and milk notes.
PROFESSIONAL QUALITY: Reliable performance for bakeries, catering, and foodservice.

Pack Size: 10 lb

Ingredients: Sugar, Cocoa Butter, Whole Milk Powder, nonfat dry milk, Soy Lecithin, Natural Vanilla Extract.

Dietary Notes: Kosher Dairy. Contains Milk, Soy. Manufactured in a facility that may process tree nuts.

Directions: Ready to use. Apply directly as a garnish or decoration for desserts and confections.

Storage Conditions: Store in a cool, dry place (60–70F / 16–21C), away from direct sunlight and strong odors.

Product of Belgium.

SHIPPING

Cool Weather: Temperatures below 70F – Orders ship Monday through Friday.

Warm Weather: Temperatures above 70F – Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.

The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our