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.