Our premium white chocolate melting buttons are supplied in convenient 1.4kg resealable pouches, making them ideal for bakeries, cake decorators, cafés, dessert businesses, caterers, foodservice professionals, wholesalers and distributors.
White chocolate melting buttons are designed to melt quickly and evenly, making them perfect for baking, coating, decorating and creating delicious desserts. The practical resealable pouch helps keep chocolate fresh between uses while providing excellent value for busy commercial environments.
Perfect For Businesses
- Bakeries
- Cake Decorators
- Cafés
- Dessert Businesses
- Foodservice
- Home Baking Retailers
- Wholesalers
- Distributors
- Caterers
- Hoteliers
Perfect For Making
- Cakes
- Brownies
- Cookies
- Cupcakes
- Ganache
- Desserts
- Chocolate Decorations
- Ice Cream
- Bakery Products
Why Choose Hames
Hames is a BRC Certified UK chocolate manufacturer, proudly producing premium British chocolate in Lincolnshire using Rainforest Alliance Certified cocoa. Supporting more sustainable cocoa farming while helping protect both people and nature, our high-quality chocolate ingredients are trusted by bakeries, cake decorators, cafés, foodservice, caterers, wholesalers and distributors across the UK.
Key Features
- Premium white chocolate melting buttons
- 1.4kg resealable pouch
- Melts quickly and evenly
- Rainforest Alliance Certified Cocoa
- British chocolate
- BRC Certified UK chocolate manufacturer
- Ideal for bakeries, foodservice and catering
Tips:
Gently melt the buttons for dipping or fondue. Melt and temper these melting buttons if using to create chocolate decorations.
How to melt these buttons:
Place buttons in a suitable microwaveable bowl and microwave on low or medium heat. Chocolate melts at body temperature and burns at around 50°C so be sure to avoid burning. Alternatively use a Bain Marie.
If you wish to temper the melted chocolate:
Gradually add around 5% - 10% of unmelted buttons to melted chocolate and stir until they too have dissolve/melted, thus creating a more stable crystallised chocolate.
An alternative would be to temper directly onto a marble work surface by pouring three quarters of the melted chocolate onto the cool marble and constantly stirring with a palette knife and triangular spatula until the chocolate starts to thicken and reaches around 27°C, then adding the final portion of melted chocolate and stirring with the aim of achieving around 29°C.
Despatch information
All Hames chocolate products are made to order and are normally despatched within 7 to 10 working days.