Callebaut C823 is a Belgian milk chocolate couverture with 31.7% cocoa, packed as 22 pounds of small callets. It is the low fluidity cousin of the 823 recipe, made for ganache, molding, and flavoring work where a thicker melt is an advantage.

The taste is round and balanced: roasted cocoa, a creamy milk sweetness, and a classic caramel note that rounds off the finish, all in the same deep, warm color as its sibling. Melted, it moves slowly and sits heavy on the spatula, which is exactly what you want when filling a mold for a medium to large hollow figure, since the thicker coat builds a sturdier shell in fewer passes. That same body gives ganache a dense, fudgy set and lets piped decorations hold a crisp edge. It also folds cleanly into mousses, ice cream bases, and batters as a flavoring chocolate. 

Callebaut 823 Milk Chocolate Callets (33.6%) is the same flavor in a more fluid melt that enrobes thinner and sets faster. When the recipe calls for a milk chocolate that tastes of cocoa and cream first and sugar second, Cacao Barry Lactee Superieure (38%) turns the dial toward that darker, dairy rich profile, and Alunga (41%) turns it further still.