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 fans 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 823 milk variety is ideal for making ganache, where it forms a firm, glossy emulsion. It also works beautifully in baked goods – you can stir the callets straight into cookie or muffin batter. During baking they soften but don't fully melt away, creating a lovely texture when you slice through. Our team's favourite pairing is hazelnuts or slightly salted caramel, which naturally bring out the milky character.
Working with milk chocolate calls for careful 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 the amount you need. The chocolate heats evenly, which eliminates the risk of overheating the milk proteins that could cause clumping.
Store milk chocolate in a dry, dark place at 12–20 °C. Because it contains milk components, it's more prone to picking up odours from its surroundings, so seal the bag carefully after each use or transfer the callets to a glass container. A stable temperature is essential – avoid storing near a heat source or in the fridge, so the chocolate keeps its natural shine and smooth surface.
This milk chocolate classic from the Belgian masters 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.
