In stock (can be backordered)
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.
Quick, easy and eye-catching! A chocolate flower garnish that can be created with basic kitchen equipment and your choice of chocolate in less than an hour. – Egg free, gluten free, vegan.
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.
Created in a signature chocolate mould designed by Kirsten Tibballs, the Goccia chocolate bar has a delightfully distinctive taste and texture. Moulded in white chocolate with a pop of colour, it includes shards of raspberry and yogurt meringue encased in milk couverture. – Gluten free.
1 hour 30 mins
The hunt is over! We have found your new favourite Easter Egg, it is filled with a beautiful strawberry marshmallow and boasts a cute and colourful chocolate disc design. – Gluten free.
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
1 hour 30 mins
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
The all-time favourite camping treat has been transformed into a cheesecake that you can enjoy year round. A crunchy graham cracker base, smooth baked cheese
cake, a silky chocolate ganache and a luscious marshmallow topping.
1 hour 5 mins
These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
Discover why Nicolas Haelewyn’s Lemon Tart was named the best in Paris!
2 hours 30 mins
Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!