Callebaut

Callebaut milk couverture chocolate

Product information

Callebaut 823 - Belgian milk chocolate, with 33.6% cocoa solids. Premium quality Belgian milk chocolate, with a harmonious milky, cocoa and caramel flavour.

Instructions for use

Depending on the purpose of use, the chocolate must be pre-crystallised (tempered) before use. Versatile for making desserts, bonbons and ice creams.

Serving suggestion

Chocolate Madeleine

Ingredients:

• 295g whole eggs
• 140g honey
• 150g Callebaut 823 milk chocolate
• 130g powdered sugar
• 230g butter
• 280g fine flour
• 12g baking powder
• 3g salt

Preparation:

• Beat the eggs with the honey.
• Add the flour mixed with the baking powder, powdered sugar and salt.
• Melt the chocolate with the butter and mix into the dough.
• Let the finished dough rest overnight in the refrigerator.
• Using a piping bag and nozzle, fill the Madeleine mould with the dough and bake in a 200°C oven for 8 minutes.

Producer information

Octaaf Callebaut founded his chocolate factory in 1911 in a small Belgian town, Wieze. In the following years, he developed and perfected the recipes that are still familiar to fans of rich chocolate flavours today under the names 811, 823 or W2. As the world's leading chocolate manufacturer, Callebaut has been responsible for numerous innovations, including the most exciting development of recent years, Ruby chocolate.

MADE FROM SELECTED AND TRACEABLE COCOA BEANS

Callebaut has been a leader in sustainable cocoa bean production since 2012. As a further step, all cocoa mass used to make Callebaut Finest Belgian Chocolate will now be made exclusively from traceable and 100% sustainably sourced cocoa beans. Each cocoa bean shipment can be traced back to its origin, to the farming community where it was grown in Ghana, Ivory Coast or Ecuador.

Callebaut Finest Belgian chocolates' uniquely rich cocoa character, the perfect harmony of sweet, sour and bitter flavours, and fruity notes bring new momentum to every chocolate confectionery. Each cocoa bean plays an important role in creating the unique Callebaut flavour during blending. How is this possible? Well, each cocoa bean shows the unique character of its origin.

IVORY COAST

Ivorian cocoa beans form the backbone of every Finest Belgian chocolate. We owe them the powerful cocoa flavour that we all love.

ECUADOR

Ecuadorian cocoa beans are carefully selected to achieve a pleasantly bitter taste. These beans enrich the final bean blend with their special aroma.

GHANA

With their intense aroma, Ghanaian cocoa beans are also essential for the perfect end result. Added to the blend in the right proportions, these cocoa beans give the chocolate its fruity notes and fresh acidity.

Storage

Store at 12-20 °C, protected from direct light and heat!

Distributor

Goodwill National Trading Kft.
2142 Nagytarcsa
Alsó ipari körút 16.

Product information

The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.