Recipe N° 3826
A creamy milk chocolate for very fine enrobing and moulding.
This milk chocolate is based on recipe n° 826, made from Callebaut®'s iconic Wieze cocoa blend. Recipe n° 3826 is very rich in cocoa butter and milk fat to create a more fluid chocolate after melting and tempering. It's perfect for very thin enrobing, moulding pralines and small hollow figures with a nice snap and deliciously hard crack.
The taste of the 3826 is characterised by an abundance of creaminess and pronounced caramelly notes complementing its cocoa body. It pairs extremely well with delicately sweet ingredients and nuts or fruits with a subtle character.
With this chocolate, you support cocoa farmers
The Finest Belgian Chocolate needs the finest cocoa beans. Today and tomorrow. For every pack of Finest Belgian Chocolate you buy, we reinvest a part in sustainable cocoa farming through the Cocoa Horizons Foundation.
Creamy with a strong caramel touch.
- % min. Cocoa33.4% Cocoa butter31.63.3% Fat free cocoa
- % min. Milk20.6% Milk fat615.6% Fat free milk
- % Fat37.5% Cocoa butter31.66% Milk fat
Block 5kg wrapped block
- 3826NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)
- 18 months