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811 & 823 Callebaut Combo

Product Code : 13275 | Sold by: Delta Nutritives | Brand: Callebaut

Callebaut 811 & 823 is an iconic chocolate loved by chef and bakers around the world. It stands out with its deep warm colour, prominent roasted cocoa flavours and relishing caramel hint.

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  • Price: rs9,425.00
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Item in Box
Shelf Life
Estimated Shelf Life6 to 12 Months
Country of Origin
Name of CountryBelgium
Ingredient Type
Formation TypeButton
Sugar FreeNo
Weight & Packaging
Net Weight5 + 5 kgs
Packaging TypePouch
Usages & Instructions
No Return DisclaimerNo Return, It can melt and leak in transit

A Combo of Callebaut 811 & Callebaut 823 - it include

  • 5 Kg 1 - 5 X 500 grams of 811 & 5 X 500 grams of 823
  • 5 Kg 2 - 10 X 500 grams of 811 & 10 X 500 grams of 823

811 Dark Chocolate is semi-sweet dark chocolate that can be used for chocolate sauce, cakes, ice cream, enrobing, glazing, moulding pralines, fillings & ganache and more. Where as, Callebaut 823 is iconic milk chocolate loved by chefs and bakers around the world. It stands out with its deep warm colour, prominent roasted cocoa flavours, and relishing caramel hint.

Legal Disclaimer

This is to inform customers that actual product packaging and materials may contain additional and different info than what is displayed on our website. We recommend that you do not depend solely on the info available and you always read labels, warnings, and directions before using or consuming a product.

How to Store Callebaut Chocolate?

Storing Callebaut Chocolate is very critical and varies depending on your location in India, since India has a mixed climate.

  • Store it in Cool & Dry Place
  • Store in temperature between 15 to 20 degree
  • During Summers - store it in a chiller or refrigerator
  • Always use an Air condition room while working with couverture chocolate

For more details, please refer to how to store couverture chocolate blog.

How to use Callebaut Chocolate?

For best result and glossy finish you should always temper couverture chocolate before using it, here are some basic tips for tempering chocolate :

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