The Callebaut 823 recipe is the iconic choice from the range. With it's deep warm colour and prominent roasted cocoa flavours, enhance with caramel notes, this chocolate can be paired with flavours which are fruity, spicy or liqueur based. The medium fluidity of this choclate makes it ideal for use in confectionery; like caramels, chocolate clusters, chocolate spreads, ganache and truffles, as well as in patisseries and desserts; for use in bavarois, custards, ganaches, glazes and mousses.
Due to variance in temperatures, the callets may melt in transit. They still can be used but they may not arrive in the original wafer shape. Follow the regular instructions on the packet to process the callets.
