White Chocolate

Professional White Chocolate for Bakers & Pastry Chefs

Discover our curated selection of premium white chocolate sourced from the world's most respected couverture brands. Whether you're tempering, enrobing, ganaching, or decorating, we carry the professional-grade white chocolate your kitchen demands — in bulk sizes built for high-volume production.

Shop by Brand

• Valrhona – French couverture renowned for its refined flavor. Highlights include Ivoire 35% Fèves, White Truffle Shells, and Opalys Crunchy Pearls.
• Callebaut – Belgian precision and consistency. Shop Velvet White Callets, CW2 Callets, W2 Callets, and White Chocolate Chunks.
• Cacao Barry – Innovative French couverture. Try the Zéphyr™ 34% White Chocolate, prized for its fresh dairy and vanilla notes.
• Van Leer – Reliable performance chocolate for production baking. See the White EZ Ultimate for easy melting and consistent results.
• Cacao Noel – Professional bulk options including Blanc 30% Couverture and 22 lb bulk blocks.
• Mona Lisa – Decorative white chocolate elements like Blossom Ivory Curls, Curled Shavings, and Crisp Pearls.

What to Look for in White Chocolate

True white chocolate is made with cocoa butter — not vegetable fat — and delivers a clean, creamy melt with notes of vanilla and fresh dairy. Look for a minimum of 28–35% cocoa butter for professional tempering results. Our selection includes couverture-grade options from Valrhona (Ivoire 35%), Callebaut (W2, CW2, Velvet), and Cacao Barry (Zéphyr 34%).

Applications

• Tempering & molding
• Ganaches & truffles
• Enrobing & dipping
• Mousses, cremeux & buttercreams
• Decorative elements & showpieces