Recipe N° 2665

Ideal for thin enrobing and moulding.
Based on milk chocolate recipe n° 665, this recipe is richer in cocoa butter and milk fat to obtain a more fluid chocolate. Therefore, it's perfect for moulding small hollow figures and pralines, and enrobing pralines with a perfectly snappy, thin chocolate layer. The cocoa blend created for this chocolate yields a remarkable pale, warm red chocolate colour and a creamy, sweet taste with mildly roasted and caramelly notes..

Where to find Callebaut?
Description

Light colour, smooth and creamy.

Fluidity
High fluidity
Taste profile
  • 1
    Cocoa
  • 2
    roasted
  • 2
    caramel
  • 3
    Sweet
  • 1
    Vanilla
  • 2
    Milky
  • 3
    Cream
Composition
  • % min. Cocoa32.9
    % Cocoa butter31.9
    2.5% Fat free cocoa
  • % min. Milk24.3
    % Milk fat5.6
    20.2% Fat free milk
  • % Fat37.5
    % Cocoa butter31.9
    5.6% Milk fat
Bean origin
Mainly West African cocoa beans, mostly Forastero variety.

Available packagings

  • 2665-E4-U71
    Callets™ 2.5 kg bag

Order code

  • 2665-E4-U71 *Callets™ | 2.5 kg bag | 8 bags/box | euro pallet

Shelf life

  • 18 months

* This code may not be valid in your country. Please get in touch with your commercial contact.'