Description
Callebaut 823 Milk Chocolate is the iconic Belgian chocolate preferred by chefs worldwide for its deep, warm color and balanced flavor profile. This 31.7% cocoa couverture delivers a perfect harmony of roasted cocoa, milk, and caramel notes, providing a reliable and familiar taste that enhances any dessert creation.
As a Canadian seller based in Calgary, Alberta, we provide these bulk 10 KG (22.05 LB) bags to high-volume bakeries and home chocolatiers. The "Callets" format is engineered for rapid, uniform melting and effortless tempering, making it the industry standard for efficiency and quality. Enjoy fast shipping across Canada on every order.
BEST FOR: GANACHE, ENROBING, MOLDING, BAKING, CHOCOLATE FOUNTAINS, MOUSSES
ALLERGEN NOTE: CONTAINS MILK AND SOY. GLUTEN-FREE.
WHY IT WORKS
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Features a globally recognized flavor profile that balances smooth dairy notes with a rich cocoa core.
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Designed in the signature Callebaut "Callets" shape to ensure consistent melting and precise dosing for large batches.
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Provides a standard "3-drop" fluidity, making it a versatile "all-round" chocolate suitable for almost any application.
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Delivers a professional-grade glossy finish and a clean, audible snap when properly tempered for confectionery.
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Offers exceptional cost-efficiency in the 10 KG bulk format for commercial kitchens and high-volume production.
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Reliability for repeat use ensures your signature recipes maintain the exact same flavor and texture every time.
USE CASES
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Professional bakeries use these callets to create consistent, high-quality milk chocolate chunks in premium cookies and brownies.
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Chocolatiers rely on the balanced fluidity to create medium-thickness shells for molded bonbons and hollow figures.
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Event caterers utilize the bulk format for chocolate fountains, as the high cocoa butter content ensures a smooth, continuous flow.
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Pastry chefs use 823 milk chocolate as a base for stable ganaches and creamy mousses that appeal to a wide customer base.
SPECS
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SIZE: 10 KG (22.05 LBS)
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BRAND: CALLEBAUT (RECIPE N° 823)
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COCOA CONTENT: 31.7%
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FORMAT: CALLETS (SMALL CHIPS)
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FLUIDITY: 3-DROP (STANDARD)
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STORAGE: STORE IN A COOL, DRY PLACE (12-20C)
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COUNTRY OF ORIGIN: BELGIUM
FREQUENTLY ASKED QUESTIONS
HOW DOES THIS DIFFER FROM STORE-BOUGHT CHOCOLATE CHIPS? This is a professional couverture chocolate with a higher cocoa butter content, allowing it to melt more smoothly and be tempered for a glossy finish.
HOW DO I TEMPER CALLEBAUT MILK CHOCOLATE? Melt to 45C, cool to 27C, and reheat to a working temperature of 29-30C for optimal shine and snap.
CAN I USE THIS IN A CHOCOLATE FOUNTAIN? Yes, the 3-drop fluidity is suitable for fountains; however, adding a small amount of cocoa butter can further improve the flow for long events.
HOW SHOULD I STORE THE LARGE 10 KG BAG? Keep the bag tightly sealed in a cool, dark place away from strong odors and moisture to prevent the chocolate from absorbing ambient scents.