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 milk 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 contribute the final bitter notes.

If you want to know more about Callebaut’s supply chain and the fantastic work of the cocoa farmers, you can read all about it in their Traceability report.

How Can I Use Callebaut 823 Milk Chocolate?

Whether you’re a baker, chef, chocolatier, or simply a chocolate enthusiast, this standard fluidity chocolate is designed to make your creative visions come to life.

You can use this chocolate to enrobe, mould hollow figures and pralines, pipe finishing decoration, flavour, spray, drizzle - whatever your style!