Callebaut's Finest Belgian Chocolate guarantee of constant quality and taste. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled.
Each of Callebaut's Finest Belgian Milk Chocolates is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. Each recipe is unique and is the result of Callebaut's exclusive guarantee of constant quality and taste. All chocolate should be tempered before you use it to mould/pour, to use for creating blown figures, for coating cakes or pralines.
The all-round milk chocolate with cocoa body.
Milk chocolate recipe n° 823 is Callebaut®'s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans.
The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, cr√®mes, sauces, etc.