Callebaut® Milk Chocolate Callets – Recipe N° 823 | 1 kg

Belgian milk chocolate with a rich, creamy cocoa flavour and delicate caramel notes | Convenient chocolate callets | Medium fluidity

Looking for premium Belgian milk chocolate for chocolate toppings, desserts, filled chocolates and professional chocolate creations? With Callebaut® Milk Chocolate Callets Recipe N° 823, you are choosing a versatile milk chocolate with a rich, creamy flavour and refined caramel notes.

This well-known Callebaut® milk chocolate is appreciated for its balanced flavour profile. The combination of a warm, full-bodied cocoa flavour, smooth milky notes and subtle caramel accents makes Recipe N° 823 particularly suitable for a wide range of sweet preparations.

Recipe N° 823 is a popular choice among chocolatiers, pastry chefs, bakers and catering professionals. Its combination of a creamy chocolate flavour and medium fluidity makes this milk chocolate suitable for a variety of applications, from toppings and glazes to filled chocolates and chocolate bars.

The chocolate comes in the form of small callets, also known as chocolate drops. Their convenient shape makes it easy to weigh, portion, melt evenly and work with the chocolate.

With a practical 1 kg pack, you have a versatile quantity of milk chocolate for preparing chocolate toppings, desserts, filled chocolates, chocolate bars and hot chocolate drinks.

Whether you want to drizzle melted milk chocolate over freshly baked waffles, coat strawberries or create your own chocolates, Callebaut® Milk Chocolate Callets Recipe N° 823 offer plenty of possibilities.

Key Benefits

• Belgian milk chocolate: produced by the renowned chocolate brand Callebaut®.

• Recipe N° 823: a versatile milk chocolate with a distinctive, rich and creamy flavour.

• Delicate caramel notes: create a warm, well-balanced flavour profile.

• Creamy milky notes: provide a pleasantly smooth chocolate flavour.

• Medium fluidity: suitable for a variety of chocolate preparations and processing techniques.

• Convenient chocolate callets: easy to weigh, portion, melt and work with.

• Ideal as a chocolate topping: delicious on waffles, crêpes, poffertjes, ice cream and fruit.

• Suitable for chocolate creations: including filled chocolates, chocolate bars, truffles, ganache and decorations.

• Also suitable for hot chocolate: easy to use for preparing a creamy chocolate drink.

• Versatile applications: suitable for home bakers, chocolatiers, pastry chefs, ice cream parlours, bakeries and catering businesses.

• Practical 1 kg pack: suitable for a variety of small and medium-sized chocolate preparations.

Callebaut® – Belgian Chocolate with a Rich Heritage

Callebaut® is a renowned Belgian chocolate manufacturer with a long history in the professional chocolate industry.

The brand is known for its extensive range of premium chocolates for chocolatiers, pastry chefs, bakers and other professionals who demand excellent flavour and reliable workability.

Callebaut® Finest Belgian Chocolate is valued for its distinctive flavour profiles and suitability for a wide variety of chocolate applications.

One of the best-known milk chocolate varieties in the range is Recipe N° 823.

This chocolate combines a rich cocoa flavour with smooth milky notes and subtle caramel accents. Thanks to its medium fluidity, it is suitable for traditional chocolate creations as well as modern desserts and creative toppings.

Applications

Waffles on Sticks, Bubble Waffles, Liège Waffles, Brussels Waffles, Stroopwafels, Crêpes and Poffertjes

Melted milk chocolate makes a delicious addition to almost every type of waffle and other sweet baked goods.

Use Callebaut® Milk Chocolate Callets Recipe N° 823 as a topping for:

• Waffles on sticks and waffle lollies.

• Bubble waffles and other filled waffles.

• Liège sugar waffles.

• Brussels waffles.

• Traditional Dutch stroopwafels.

• French crêpes.

• Dutch poffertjes.

• Pancakes and other sweet baked goods.

• Biscuits and small pastries.

The melted milk chocolate can be used for drizzling, glazing, coating or decorating products.

Combine the chocolate with fresh fruit, nuts, biscuit crumbs or other decorations for an attractive presentation.

Fruit Sticks, Strawberries and Other Fruits

Milk chocolate and fresh fruit make a delicious combination.

The creamy chocolate flavour and delicate caramel notes of Recipe N° 823 pair particularly well with the fresh, sweet taste of different fruits.

Use the chocolate for:

• Strawberries coated in milk chocolate.

• Bananas on sticks.

• Fruit sticks with a selection of fruits.

• Apple slices with chocolate.

• Fruit skewers for dessert buffets.

• Chocolate decorations for fruit platters.

The chocolate can be used as a topping, coating or decoration.

For a firm chocolate coating, it is important to melt the chocolate correctly and temper it when required.

American-Style Ice Cream, Gelato, Soft Serve and Sorbets

Melted milk chocolate can add a deliciously creamy chocolate flavour to a wide variety of ice cream desserts.

Use the chocolate as:

• A chocolate topping for American-style ice cream.

• A garnish for gelato.

• A chocolate decoration for soft serve ice cream.

• A flavour ingredient in ice cream desserts.

• A chocolate accent for sorbets and fruit desserts.

The smooth flavour of milk chocolate pairs particularly well with vanilla, strawberry, banana, caramel and nuts.

Chocolate Fountains

Thanks to its medium fluidity, Callebaut® Recipe N° 823 can also be used in chocolate fountains.

A chocolate fountain offers an attractive way for guests to coat their own fruit, marshmallows, waffles and other treats in milk chocolate.

Use the chocolate with:

• Fresh strawberries.

• Bananas.

• Grapes and other suitable fruits.

• Marshmallows.

• Pieces of waffle.

• Biscuits and other sweet treats.

Please note: the required fluidity depends on the type of chocolate fountain and the operating conditions. Always follow the chocolate fountain manufacturer's instructions. Depending on the appliance, the chocolate's fluidity may need to be adjusted.

Cakes, Desserts, Bavarois, Custard, Quark, Ganache and Chocolate Mousse

Callebaut® Milk Chocolate Callets are also particularly suitable for a variety of patisserie and dessert preparations.

Use the chocolate for:

• Milk chocolate ganache.

• Chocolate mousse.

• Bavarois and other light desserts.

• Chocolate glaze.

• Chocolate fillings for cakes and pastries.

• Chocolate decorations for cakes.

• Adding chocolate flavour to custard and other dessert creams.

• Quark desserts with chocolate.

• Individual desserts served in glasses.

• Chocolate layers and decorations on cakes and pastries.

Depending on the recipe, the chocolate can be used for toppings, garnishes, fillings, glazes and flavouring.

Chocolates, Pralines, Chocolate Bars, Truffles and Chocolate Decorations

Recipe N° 823 also offers numerous possibilities for professional chocolatiers.

The chocolate is suitable for:

• Making filled chocolates and pralines.

• Moulding chocolate bars.

• Chocolate coatings.

• Chocolate truffles.

• Chocolate clusters with nuts or dried fruit.

• Chocolate mendiants with various toppings.

• Ganache fillings.

• Chocolate spreads.

• Hollow chocolate figures.

• Piped chocolate decorations.

• Chocolate coatings and other decorative applications.

For preparations where the chocolate needs to set with an attractive finish, such as chocolate bars, filled chocolates and thin chocolate coatings, correct tempering is important.

This helps the chocolate develop an attractive shine, a firm texture and a satisfying snap.

Hot Chocolate and Chocolate Drinks

Callebaut® Milk Chocolate Callets can also be used to prepare delicious hot chocolate made with real Belgian milk chocolate.

Gently melt the chocolate into warm milk or another suitable drink base, stirring until the mixture is smooth and creamy.

Adjust the amount of chocolate to achieve your preferred flavour intensity.

The rich milk chocolate flavour and delicate caramel notes of Recipe N° 823 are particularly suitable for chocolate drinks where a creamy, approachable chocolate taste is desired.

Why Choose Callebaut® Milk Chocolate Callets Recipe N° 823?

Not every type of chocolate is equally suitable for professional use.

When preparing chocolate toppings, filled chocolates, desserts and decorations, flavour, fluidity and melting characteristics all play an important role.

Callebaut® Recipe N° 823 combines a creamy milk chocolate flavour with versatile medium fluidity.

The small callets also make accurate portioning and even melting straightforward.

This offers several practical advantages:

• Easy portioning: weigh out exactly the amount of chocolate required.

• Even melting: the small chocolate drops are easy to work with.

• Versatile fluidity: suitable for various chocolate preparations.

• Distinctive milk chocolate flavour: delicious with waffles, fruit, ice cream and desserts.

• Suitable for decorative work: ideal for toppings, coatings and chocolate decorations.

• Also suitable for chocolate making: practical for filled chocolates, pralines, truffles and chocolate bars.

Whether you work in a professional patisserie, an ice cream parlour, a food truck or your own kitchen, this milk chocolate provides a versatile base for a wide range of sweet creations.

Usage and Preparation Advice

Callebaut® Milk Chocolate Callets Recipe N° 823 are supplied in a 1 kg pack.

The small callet shape makes it easy to weigh out the desired quantity of chocolate.

Melt the chocolate gently using a suitable method, such as a bain-marie or professional chocolate-melting equipment.

Avoid overheating and make sure that no water or condensation comes into contact with the melted chocolate. Moisture can adversely affect the chocolate's texture and workability.

Stir the chocolate regularly while melting to ensure an even consistency.

For applications such as chocolate bars, filled chocolates, pralines and chocolate coatings where an attractive shine and firm texture are important, the chocolate should be tempered correctly.

When using a chocolate fountain, follow the recommended settings and fluidity requirements for the particular appliance.

Ingredients and Allergens

Ingredients: sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier: SOYA lecithin, natural vanilla flavouring.

Allergens: contains milk and soya.

Nutritional Values per 100 g

Storage Advice

Store the chocolate at a temperature of 12–20°C.

Choose a clean, dry and odour-free environment, with a maximum relative humidity of 70%.

Protect the chocolate from direct sunlight, significant temperature fluctuations and moisture.

Reseal the packaging carefully after opening to help preserve the chocolate's quality and flavour.