Recipe N° 668
Create with the most caramelly milk chocolate.
Recipe N° 668 is the most creamy and rich in caramel among the Finest Belgian Milk chocolates. Its appealing light colour makes it a wonderful chocolate to create hollow figures and tablets with: milky, with pleasant hints of sweetness.
Its medium fluidity makes it highly convenient for any work method: moulding, enrobing, flavouring and decorating.
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.
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Description
mild cocoa - milky - sweet
Fluidity
Standard fluidity
Taste profile
- 1Cocoa
- 1roasted
- 2caramel
- 4Sweet
- 0.5Vanilla
- 3Milky
- 3Cream
Composition
- % min. Cocoa33.6% Cocoa butter30.92.5% Fat free cocoa
- % min. Milk14% Milk fat410% Fat free milk
- % Fat34.9% Cocoa butter30.94% Milk fat
Pairing tips
- Blackberry
- Banana
- Kasteel dark
- Pine nut
- Parmesan
- Caprice des Dieux
- Passendale
- Lavender
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
Confectionery
Baking
Available packagings
-
Block 5kg wrapped block -
Callets™ 10kg bag
Order code
- 668NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)
Shelf life
- 18 months
Certifications
- KD-
Order code
- 668NV-554Callets™ | 10kg bag | 2 bags/box | Euro pallet
Shelf life
- 18 months
Certifications
- KD-
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