A luxurious, standard fluidity milk chocolate, using a unique blend of 3 cocoa beans and a remastered classic recipe.
Recipe No.823 is just one of Callebaut’s iconic chocolates. It’s a well-balanced, all-round application couverture, with a consistent blend of sweet caramel and roasted cocoa forming the heart of the flavour profile.
With equal parts cocoa and roasted, caramel and sweet, milk and cream, and notes of vanilla, this chocolate pairs well with floral infusions, such as lavender, delicate flavours, such as apricot, and earthy spices like cinnamon and cardamom.
How do they make it taste so good?
The answer to that lies in the cocoa beans.
Callebaut makes their milk chocolate with cocoa beans sourced from plantations in the Ivory Coast, Ghana, and Ecuador.
The Ivory Coast beans form the typical cocoa body of Callebaut’s range. Ghana’s cocoa beans then add the tangs of red berries, while the Ecuador cocoa beans contribute the final bitter notes.