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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. 823 is widely appreciated because of its generous taste and great reputation in workability.
Cacao solids: 33.6%
Flavour Profile: Round and balanced taste with perfect marriage of cocoa, milk and caramel.
Applications: Medium enrobbing, moulding, panning, piping decoration, spraying (airbrush), flavouring of ganaches, mousses, cremes, cremeux, ice cream, sauces.
Pairing Tips: Cinnamon, vanilla, cloves, laurel, cardamom, mango, apricot, lemon, cognac (armagnac), grappa, leffe blond, macadamia nut, truffle oil
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Sugar; Cocoa butter; Whole milk powder; Cocoa mass; Emulsifier: soya lecithin; Natural vanilla
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.
1 hour 10 mins