Recipe N° 3826

A creamy milk chocolate for very fine enrobing and moulding.
This milk chocolate is based on recipe n° 826, made from Callebaut®'s iconic Wieze cocoa blend. Recipe n° 3826 is very rich in cocoa butter and milk fat to create a more fluid chocolate after melting and tempering. It's perfect for very thin enrobing, moulding pralines and small hollow figures with a nice snap and deliciously hard crack. 
The taste of the 3826 is characterised by an abundance of creaminess and pronounced caramelly notes complementing its cocoa body. It pairs extremely well with delicately sweet ingredients and nuts or fruits with a subtle character.

Growing great chocolate

We believe that the success and future of our business depends directly on the future of cocoa cultivation and the cocoa farming communities. That’s why Callebaut® started the Growing Great Chocolate program in 2012.

Where to find?
Description

Creamy with a strong caramel touch.

Fluidity
High fluidity
Taste profile
  • 2
    Cocoa
  • 1
    roasted
  • 3
    caramel
  • 3
    Sweet
  • 1
    Vanilla
  • 4
    Milky
  • 4
    Cream
Composition
  • % min. Cocoa33.4
    % Cocoa butter31.6
    3.3% Fat free cocoa
  • % min. Milk20.6
    % Milk fat6
    15.6% Fat free milk
  • % Fat37.5
    % Cocoa butter31.6
    6% Milk fat
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • 3826NV-120
    Block

Order code

  • 3826NV-120Block |

Shelf life

  • 18 months

Certifications

  • KD-