FREE SHIPPING
RM59.90
Callebaut Chocolate 811 / 823 / W2 / 70-30-38 1kg
Price RM59.90
Product SKU CALLEBAUT-CHOCOLATE-1KG
Availability Out Of Stock
VARIATION
Description
Highlight

Callebaut 811 / 823 / W2 / 70-30-38 1kg

Callebaut Recipe N° 811 Dark Callets (54.5%)

The all round, balanced chocolate ready to do great in any job.
One of the authentic recipes created by Octaaf Callebaut, recipe n° 811 has grown into one of Callebaut®’s iconic chocolate recipes. Like all Finest Belgian Chocolates, it is made from our signature ‘Wieze cocoa blend’. Whole bean roasting guarantee its full taste with a solid cocoa body and fine top notes.
Recipe n° 811 has a round, extremely well-balanced chocolate taste, smooth cocoa body with a pleasant intensity. It is easy to pair with a wide variety of different flavours and ingredients.
Loved by chefs all over the world, the 811 is Callebaut’s all-round chocolate for confectionery, ganaches, mousses, biscuits, sauces, drinks and many other applications. It’s siply made to help you achieve perfect end results every time.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Vanilla
  • Liquorice
  • Mint
  • Dill
  • Cardamom
  • Raki / Anise-flavored Drink
  • Port
  • Kriek Bellevue
  • Guinness
  • Grenadine
  • Macadamia nut
  • Olive Oil

 

Callebaut Recipe N° 823 Milk Callets (33.6%)

Recipe N° 823

The all-round milk chocolate with cocoa body.
Milk chocolate recipe n° 823 is Callebaut®’s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans.
The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Cinnamon
  • Vanilla
  • Cloves
  • Laurel
  • Cardamom
  • Mango
  • Apricot
  • Lemon
  • Cognac (Armagnac)
  • Grappa
  • Leffe Blond
  • Macadamia nut
  • Truffle Oil
  • Lavender

 

Callebaut Recipe N° W2 White Callets 28%

The iconic all-round white chocolate that always works.
Recipe n° W2 is another one of Octaaf Callebaut®’s original recipes that has grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be, since it’s mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers.
With its medium viscosity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks, sauces, etc as well.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Black sesame seeds
  • Sichuan Pepper
  • Coriander
  • Mint
  • Laurel
  • Mango
  • Rhubarb
  • Lemon
  • Hoegaarden
  • Sesame Oil
  • Goat Cheese

 

Callebaut Recipe N° 70-30-38 Dark Callets

Recipe N° 70-30-38

When dark and intense is what you’re looking for.
Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast.
Recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

Bean origin:
Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Salt
  • Caraway Cumin
  • Sichuan Pepper
  • Bilberry
  • Lime
  • Chardonnay
  • Leffe Dark
  • Balsamic Vinegar
  • Brie
  • Earl Grey

Callebaut 811 / 823 / W2 / 70-30-38 1kg

Callebaut Recipe N° 811 Dark Callets (54.5%)

The all round, balanced chocolate ready to do great in any job.
One of the authentic recipes created by Octaaf Callebaut, recipe n° 811 has grown into one of Callebaut®’s iconic chocolate recipes. Like all Finest Belgian Chocolates, it is made from our signature ‘Wieze cocoa blend’. Whole bean roasting guarantee its full taste with a solid cocoa body and fine top notes.
Recipe n° 811 has a round, extremely well-balanced chocolate taste, smooth cocoa body with a pleasant intensity. It is easy to pair with a wide variety of different flavours and ingredients.
Loved by chefs all over the world, the 811 is Callebaut’s all-round chocolate for confectionery, ganaches, mousses, biscuits, sauces, drinks and many other applications. It’s siply made to help you achieve perfect end results every time.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Vanilla
  • Liquorice
  • Mint
  • Dill
  • Cardamom
  • Raki / Anise-flavored Drink
  • Port
  • Kriek Bellevue
  • Guinness
  • Grenadine
  • Macadamia nut
  • Olive Oil

 

Callebaut Recipe N° 823 Milk Callets (33.6%)

Recipe N° 823

The all-round milk chocolate with cocoa body.
Milk chocolate recipe n° 823 is Callebaut®’s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans.
The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Cinnamon
  • Vanilla
  • Cloves
  • Laurel
  • Cardamom
  • Mango
  • Apricot
  • Lemon
  • Cognac (Armagnac)
  • Grappa
  • Leffe Blond
  • Macadamia nut
  • Truffle Oil
  • Lavender

 

Callebaut Recipe N° W2 White Callets 28%

The iconic all-round white chocolate that always works.
Recipe n° W2 is another one of Octaaf Callebaut®’s original recipes that has grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be, since it’s mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers.
With its medium viscosity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks, sauces, etc as well.

Bean origin:

Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Black sesame seeds
  • Sichuan Pepper
  • Coriander
  • Mint
  • Laurel
  • Mango
  • Rhubarb
  • Lemon
  • Hoegaarden
  • Sesame Oil
  • Goat Cheese

 

Callebaut Recipe N° 70-30-38 Dark Callets

Recipe N° 70-30-38

When dark and intense is what you’re looking for.
Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast.
Recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

Bean origin:
Mainly West African cocoa beans, mostly Forastero variety

Pairing tips:

  • Salt
  • Caraway Cumin
  • Sichuan Pepper
  • Bilberry
  • Lime
  • Chardonnay
  • Leffe Dark
  • Balsamic Vinegar
  • Brie
  • Earl Grey

Reviews (0)
view all
back
0
0 reviews