A high-fluidity white couverture — cocoa butter, milk solids, sugar, and real vanilla, formulated for spray-gun and mold work in professional kitchens.
The release
White chocolate contains no cocoa mass at all — its entire "cacao percentage" is cocoa butter — so its whole flavor identity comes from the quality of that butter and what's blended with it. We use real vanilla rather than vanillin, and formulate this couverture with extra fluidity specifically for spray-gun velvet finishes, a technique that fails outright on a couverture that's too viscous.
The most scorch-prone of the three couverture types — no cocoa solids to buffer the milk sugars — so every lot is melted under closely watched, gentle heat.
