Callebaut 823
Product information
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medium fluidity3
-
33.6%Min. % Dry cocoa solids
-
20.8%Min. % Dry milk solids
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36.2%Fat %
Create with the master in cocoa, milk & caramel.
If you're looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm colour, smooth cocoa body and sweet, caramelly notes to top it all off.
This well-loved chocolate has a full-bodied taste and great workability. Pair it with a wide range of powerful spicy, fruity, dairy or liqueur-like flavours. Its all-round fluidity makes it efficient in any application.
Characteristics
Composition
-
33.6%Min. % Dry cocoa solids
-
20.8%Min. % Dry milk solids
-
36.2%Fat %
Characteristics
- Chocolate type:
- Milk
- range:
- product category:
Taste profile
- Flavor
- dairy, roasted, golden
- Detailed flavor
- roasted cocoa, milky, spicy, classic caramel
- Mouthfeel
- chewy, soft, melting, fatty, mouthcoating
- Taste
- sweet
- Taste dimension
- silky
Most prominent flavors:
- Roasted Cocoa
- Milky
- Spicy
- Classic caramel
Bean origin
To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.
Applications
- Cakes
- Classic Bakery Items
- Confectionery Items
- Beverages
- Frozen Desserts
- Arabic Sweets
- Bars and Tablets
- Bread Pudding
- Brigadeiros
- Brownies
- Candies
- Cheesecake
- Chocolate Cakes
- Chocolate Drinks
- Chocolate Fountains
- Clusers
- Coffee Based Drinks
- Cones
- Cookies
- Crepe Cake
- Cupcakes
- Dessert in Cups
- Dipped & Enrobed Items
- Donuts
- Drinks
- Enrobed Pralines
- Entremet
- Event Cakes
- Fondue
- Frozen Sandwiches
- General Cakes
- Ice Cream & Gelato
- Ice Pop
- Individual Desserts & Pastries
- Lava Cakes
- Macarons
- Mendiants
- Merveilleux
- Milkshakes
- Millefeuille
- Molded bonbons
- Molded & Hollow figures
- Mousse Cakes
- Mousse & Bavarois
- Muffins & Quickbreads
- Panning
- Pavlova
- Pie
- Pound Cake
- Puddings & Custards
- Regional Specialty Cakes
- Rolled Cakes
- Semi Fredo
- Soft Ice Cream & Softserve
- Spreads
- St. Honoré
- Sundaes
- Tarts
- Travel Cake
- Truffles
- Viennoiserie
Certifications
- Suitable For:
- Halal
- KD-
- Vegetarian
- Free From:
- Not Gluten
- Sustainability:
- Cocoa Horizons Program
- Sustainable cocoa
Cocoa Horizons
With this chocolate, you support cocoa farmers. Chocolate needs the finest cocoa beans. Today and tomorrow. For every pack of chocolate you buy, we reinvest a part in sustainable cocoa farming through the Cocoa Horizons Foundation.
Packaging
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- Order code:
- 823-RT-U71 (This code may not be valid in your country. Please get in touch with your commercial contact.')
- Shelf life:
- 18 months
- Description:
- 2.5 kg Bag | 8/Box | euro pallet
- Other packages:
- 5kg Wrapped block, 5kg Wrapped block, 5kg Wrapped block, 10kg Bag, 10kg Bag, 10kg Bag, 1.5 kg Bag, 2.5 kg Bag, 2.5 kg Bag, 1 kg Bag, 1 kg Bag, 2.5 kg Bag, 2.5 kg Bag, 2.5 kg Bag, 2.5 kg Bag, 2.5 kg Bag, 1kg Bag, 1kg Bag, 5kg Block, 2.5kg bag, 2,01kg bag, 10kg Bag,
Pairing tips
- Cinnamon
- Vanilla
- Cloves
- Laurel
- Cardamom
- Mango
- Apricot
- Lemon
- Cognac (Armagnac)
- Grappa
- Leffe Blond
- Macadamia nut
- Truffle Oil
- Lavender
Comments
Comments
Submitted by Elif Ercan Dinçer on Wed, 01/07/2026 - 14:44
Merhaba, bu ürünü dikkat etmeden almışım ancak çikolata kalıplama için uygunluğundan emin değilim. Temperleme derecesi biraz düşük geldi, emin olamadım. Başka ürün önerir misiniz, uygun mudur?Teşekkürler.
Submitted by Joël on Mon, 03/16/2026 - 15:23
In reply to Merhaba, bu ürünü dikkat… by Elif Ercan Dinçer
If the product you bought says it needs to be worked at 29°C to 30°C, don't worry—that is actually completely normal for milk or white chocolate. Because those chocolates contain milk fats, they have a lower melting point than dark chocolate, which usually sits at 31°C to 32°C.
Is it suitable for molding?
Check the "Fluidity": Look for the drop symbols on the Callebaut packaging. For molding, you generally want 3 drops.
Check the Ingredients: If it contains "Vegetable Fat" instead of "Cocoa Butter," it is compound chocolate and doesn't need tempering at all (but it won't taste as good or have that professional "snap").