Recipe N° 4805

Great for thin enrobing and moulding.
Recipe n° 4805 is based on Callebaut®'s classic 805 recipe, yet enriched with cocoa butter to create a more fluid chocolate. That makes it ideal for thin enrobing of confectionery and for moulding pralines and small hollow figures.
With its cocoa content of around 50%, this chocolate brings you a mild taste, dominated by roasted cocoa and a hint of natural vanilla - ideal when you're looking for a not too dominant chocolate taste.
The 4805 pairs extremely well with strong fruit flavours such as orange or banana, and with red, acidic fruits and berries. Also great with powerful beers.

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

Mild and well-balanced chocolate with subtle vanilla note.

Fluidity
High fluidity
Taste profile
  • 3.5
    Cocoa
  • 2
    roasted
  • 3
    Bitter
  • 2.5
    Sweet
  • 1.5
    Vanilla
  • 1
    Sour
  • 0.5
    Fruity
Composition
  • % min. Cocoa52.7
    16% Fat free cocoa
  • % min. Milk0
  • % Fat38.2
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • 4805NV-554
    Callets™

Order code

  • 4805NV-554Callets™ |

Shelf life

  • 24 months

Certifications

  • KD-