One of Callebaut's original recipes, this chocolate is as Belgian as can be, since it's mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets. It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers. With its medium viscosity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture.
Learn how to use oil based colours to colour your chocolate in this easy tutorial.
Learn from our professionals how to use powdered color for coloring chocolate and make it a treat not only for your tastebuds but also for your eyes.
Get all your colours and baking supplies on McCall's web site.
Some would swear by the double boiler for tempering chocolate and yet there are others who would say the microwave is faster and a whole lot easier. Chef Kay will be showing you how to temper pure chocolate in the microwave in mere minutes!
Chocolate, with its intense flavour and luscious texture can make or break a dessert. But it’s a tricky ingredient to work with. Join Pastry Chef Kay and learn how to temper pure chocolate in this step by step tutorial!
1290 Fewster Drive, Mississauga, Ontario L4W 1A4 phone: 905-602-9622 
