823 Milk Chocolate - 1kg Callebaut

Callebaut 823 Milk Chocolate – 1kg is the iconic milk couverture chocolate trusted by chefs and bakers worldwide. Known for its warm colour, smooth mouthfeel, and rich cocoa body with a light caramel finish, it is an essential choice in professional pastry and chocolate work.

The flavour balance of Callebaut 823 Milk Chocolate is achieved through a masterful blend of cocoa beans sourced from Ivory Coast, Ghana, and Ecuador. This signature blend creates a well-rounded milk chocolate that pairs beautifully with spices, fruits, herbs, and dairy notes.

With its standard three-drop fluidity, this couverture is incredibly versatile. It performs flawlessly in moulding, enrobing, ganache, sauces, mousses, crémeux, and baked applications. The 1kg format is perfect for chefs working in compact kitchens or for home bakers looking to elevate their desserts with professional-grade chocolate.

For perfect texture and shine, tempering is essential. You can follow one of the 3 Methods for Tempering Chocolate to achieve flawless results.

Applications

• Confectionery: Truffles, caramels, ganaches, mendiants, chocolate spreads
• Pastry & Dessert: Crèmes, mousses, glazes, bavarois, custards, crémeux
• Baking: Icing, enrobing, fillings for tarts and cakes

Flavour Pairings

Recommended pairings include vanilla, cinnamon, cardamom, cloves, mango, apricot, lavender, and lemon.

For more culinary inspiration, explore our curated collection of Irresistible Callebaut Recipes.

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To enjoy the best results from Callebaut 823 Milk Chocolate – 1kg, proper tempering and storage are essential. This couverture chocolate is designed for professionals who value flavour integrity, workability, and consistent results.

Tempering Instructions

• Melt the chocolate to 40°C using a double boiler or microwave
• Cool it down to 27°C for crystal formation
• Reheat gently to a working temperature of 31°C

You may follow any of the 3 popular tempering techniques such as seeding, tabling, or Mycryo. For detailed steps, refer to the 3 Methods for Tempering Chocolate guide.

Storage Guidelines

• Store in a cool and dry place between 15°C to 20°C
• Keep humidity levels below 60 percent
• Avoid exposure to strong odours or direct sunlight
• During Indian summers, store inside a chiller or airtight box with silica packs
• Use an air-conditioned space when working with couverture chocolate

Learn more about regional storage practices in our detailed blog on How to Store Couverture Chocolate in India.

Popular FAQs

• Is Callebaut 823 real chocolate? Yes, it is real couverture chocolate with high cocoa content and cocoa butter.
• Can I use it without tempering? For baking yes, but for moulding or dipping, tempering is essential for shine and snap.
• How long does it last? Shelf life is typically 12–18 months if stored properly in sealed, cool conditions.
• Is it vegetarian? Yes, Callebaut 823 is suitable for vegetarians.
• Is this chocolate sweet or balanced? It has a balanced milk chocolate profile with notes of caramel and roasted cocoa.
• Can it be used for home baking? Absolutely, it performs excellently in brownies, cakes, cookies, and ganaches.

With proper handling, Callebaut 823 Milk Chocolate – 1kg will enhance your confections, pastries, and desserts with smooth texture and world-class taste.

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