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Callebaut’s iconic recipe n° 823 milk chocolate is one of the most favoured and appreciated chocolates around the world. Standing out with its deep, prominent roasted cocoa flavours and seductive caramelly notes, pair it with a range of powerful spicy, fruity, or liqueur-like flavours to highlight the milk chocolate’s full-bodied taste.
Renowned for its great workability, Milk chocolate n° 823 is the perfect chocolate for a variety of delectable applications including ganaches, mousses, moulding and caramels.
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