It’s fair to say that, in the commercial confectionery world, Callebaut’s Recipe No.823 is an iconic one - and for good reason.
A seductive blend of sweet caramel and roasted cocoa forms the heart of the flavour profile, proving a deep, warm taste experience to match the rich colour of the chocolate.
Its workability is inspired by the ever-changing wants and needs of modern chocolatiers and chefs in fast-paced business environments. The brand roll-out periodic remasterings of their classic recipes to keep up with you every step of the way.
If you want a standard fluidity chocolate with a satisfying snap, amazing shine and impressive versatility, 823 Callebaut chocolate has been crafted for you.
How do They Achieve such an Iconic Flavour?
Callebaut make their iconic 823 recipe with a unique blend of cocoa beans sourced from plantations in the Ivory Coast, Ghana and Ecuador.
The Ivory Coast beans form the typical cocoa body of the range. Ghana’s cocoa beans then add the tangs of red berries, while the Ecuador cocoa beans