Batavia chocolate drops WHITE CHOCOLATE Metsi 33,5% 1kg

White chocolate 33,5% fat in a 1 kg package, thanks to the high content of cocoa butter and the careful process of basketing and tempering the raw material (18-22 micrometers), offers a perfectly smooth consistency and ease of melting, which translates into an excellent final effect in confectionery products. Its creamy, mild taste and velvety structure make it a universal product for many applications - both classic and modern.

White chocolate with a fat content of 33,5% is perfect for the production of layered desserts, pralines and as a component for artisan ice cream and confectionery decorations. Thanks to its versatility, it can be used for preparing light creams, mousses and fillings with a subtle sweetness, icing and glazing cakes, cakes and yeast cakes, creating hand-formed decorations and plates, producing cream ice cream with a white flavor base, modern fusion desserts - e.g. in combination with fruit puree such as mango puree or forest fruit puree.

Its lower melting point (approx. 26–30°C) makes it ideal for applications requiring gentle, controlled heat treatment.

The product does not contain genetically modified ingredients and meets European quality standards (EU 1829/2003 and 1830/2003), which builds trust among customers.

Its technological features include uniform color and stability during melting and solidification, excellent viscosity and adhesion to forms and porous structures (e.g. wafers, cookies), resistance to delamination and fat precipitation when properly tempered, natural vanilla flavor that goes well with fruits, spices and dairy products.

Chocolate should be heated under controlled temperature conditions (within 26-30°C) to maintain its physicochemical properties. To obtain a shiny glaze and a crisp edge, classic tempering using a board is recommended.

In ice-cream applications, it goes well with fruit bases, especially recommended combinations with passion fruit puree and strawberry puree. It can also be mixed with nut pastes, caramel or spices (e.g. cardamom, cinnamon) to enrich the flavor profile of creams and fillings.