Milk chocolate n° 823 Callebaut® (400g)

6.00

The all-round milk chocolate with cocoa body.
Milk chocolate recipe n° 823 is Callebaut®’s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans.
The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.

32 in stock

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Actual product packaging supplied may differ from image.

Description

The all-round milk chocolate with cocoa body.
Milk chocolate recipe n° 823 is Callebaut®’s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans.
The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.

Ingredients: sugar 42.0%; cocoa butter 24.0%; whole milk powder 22.5%; cocoa mass 11.0%; emulsifier: soya lecithin
Allergens: Soya, Milk

Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight 0.4 kg
Suggested Recipe

For an 8 inch diameter round celebration cake Creme Cake Mix: 535g Egg: 190g Water: 120g Vegetable Oil: 160g Suggested Method: 1. Use an electric mixer with a beater attachment 2. Mix egg, oil and water in a jug until smooth, then add to the premix in the mixing bowl. 3. Mix on slow speed for 1 minute and then 4 minutes on fast speed. 4. Place mix into a greased or paper lined 8" round tin. 5. Bake in a domestic fan oven at 130°C for 1 hour 30 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require. 7. We recommend you allow the cake cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base. 8. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking. Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.

Nutritional Information

Typical values per 100g of product supplied by Kells:

Energy: 563kcal / 2356kj
Fat: 36.2g (of which saturates: 21.8g)
Carbohydrate: 50.9g (of which sugars: 44.9g)
Fibre: 2.1g
Protein: 7g
Salt: 0.21g

Halal Certified. Kosher (Dairy) OK Kosher certificate available on request. Kosher status is confirmed on packaging (only for solid products).

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