Callebaut

'823' Milk Chocolate Block (33.6%) - 11 Lbs

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Front of Callebaut 823 milk chocolate block, 11 lbs, showing the wrapped block with the Callebaut label and 33.6% cocoa recipe.
Back of Callebaut 823 milk chocolate block wrapper, 11 lbs, showing the ingredient panel, nutrition information, and storage guidance.
Front of Callebaut 823 milk chocolate block, 11 lbs, showing the wrapped block with the Callebaut label and 33.6% cocoa recipe.
Back of Callebaut 823 milk chocolate block wrapper, 11 lbs, showing the ingredient panel, nutrition information, and storage guidance.

'823' Milk Chocolate Block (33.6%) - 11 Lbs

$117.40
  • UPC: 5410522763058
  • MPN: 823NV-50C
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Description

Callebaut 823 is a Belgian milk chocolate couverture with 33.6% cocoa, here as a solid 11 pound block for shops that chop, shave, and melt by the batch. It is the workhorse milk chocolate of the Callebaut range, made for enrobing, molding, and flavoring at a professional bench.

The flavor runs deep and rounded: rich roasted cocoa up front, a milky sweetness behind it, and a hint of caramel that lingers on the finish. Callebaut blends beans from Ivory Coast, Ghana, and Ecuador for a deep, warm color and a silky melt that coats the tongue. Once tempered, its medium fluidity flows thin enough to wrap bars and truffles in a clean, glossy shell, yet keeps enough body to mold hollow figures, pipe decorations, pan nuts, and fold into ganache, mousse, ice cream, and brownie batter. The block form also shaves into curls and ribbons for finishing cakes and entremets.

Callebaut C823 Milk Chocolate Block (31.7%) shares the 823 flavor in a heavier bodied melt that gives you a little more open time before it sets.

Instructions

Application
  • Chop the block into small, even pieces so it melts uniformly, then melt and temper before molding, enrobing, or piping.
  • Use for enrobing bars, truffles, and cookies, molding bonbon shells and hollow figures, panning nuts and dried fruit, and piping decorations.
  • Fold melted chocolate into ganache, mousse, ice cream and gelato bases, or brownie and cake batters as a flavoring chocolate.
  • Shave the block with a knife or peeler for curls, ribbons, and shards to finish cakes and plated desserts.
Storage
  • Store in a clean, dry, odor free area at 12 to 20°C (54 to 68°F) with relative humidity below 70%.
  • Keep the block wrapped between uses and away from strong odors.

Ingredients

    Sugar, Cocoa Butter, Whole Milk Powder, Unsweetened Chocolate, Lecithin (Soy), Natural Flavors

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