Callebaut Milk Chocolate Callets (823) 400g
Milk Chocolate 823 stands out for its full, well-balanced flavour, where 33.6% cocoa solids meet a generous helping of milk. Forget overly sweet substitutes – here you'll taste real cocoa, mellowed just enough to please lovers of gentler flavours. Thanks to precise grinding, the texture is silky smooth, and you'll notice it the moment a callet touches your tongue.
Thanks to its stability, the milk variant 823 is ideal for making ganache, where it forms a firm, glossy emulsion. It also works brilliantly in baked doughs – you can mix the callets straight into cookie or muffin batter. They soften during baking but don't melt away completely, creating a lovely texture when you cut into the finished bake. Our team's favourite pairing is hazelnuts or lightly salted caramel, which naturally bring out the milky character.
Working with milk chocolate calls for precise temperature control, so it doesn't turn grey once set and stays beautifully glossy. The ideal working temperature for this recipe is 29–30 °C. The small callet shape makes the process easier – no chopping needed, just measure out what you need. The chocolate heats evenly, which eliminates the risk of overheating the milk proteins that could otherwise cause lumping.
Store milk chocolate in a dry, dark place at 12–20 °C. Since it contains milk components, it's more prone to picking up surrounding odours, so seal the bag carefully after each use or transfer the callets to a glass container. A stable temperature is key – avoid storing it near a heat source or in the fridge, so the chocolate keeps its natural shine and smooth surface.
This milk chocolate classic from Belgium's master chocolatiers is famous for its incredible smoothness and deep, warm colour. It brings together a harmonious blend of top-quality cocoa, select milk, and a subtle caramel undertone that lingers on the palate long after it melts away.
