Recipe N.823; Callebaut Milk Chocolate Couverture

A luxurious, standard fluidity milk chocolate, using a unique blend of 3 cocoa beans and a remastered classic recipe.

Recipe No.823 is just one of Callebaut’s iconic chocolates. It’s a well-balanced, all-round application couverture, with a consistent blend of sweet caramel and roasted cocoa forming the heart of the flavour profile.

With equal parts cocoa and roasted, caramel and sweet, milk and cream, and notes of vanilla, this chocolate pairs well with floral infusions, such as lavender, delicate flavours, such as apricot, and earthy spices like cinnamon and cardamom.

How do they make it taste so good?

The answer to that lies in the cocoa beans. 

Callebaut makes their milk chocolate with cocoa beans sourced from plantations in the Ivory Coast, Ghana, and Ecuador. 

The Ivory Coast beans form the typical cocoa body of Callebaut’s range. Ghana’s cocoa beans then add the tangs of red berries, while the Ecuador cocoa beans contribute the final bitter notes. 

Ethics

Since 2012, Callebaut has been taking vital steps towards creating fairer wages, better working conditions, and positive societal changes for the men and women who cultivate the origin plantations in Ghana, the Ivory Coast, and Ecuador. 

They have done this by making each batch of their products traceable, providing better education for farmers, and enabling environmental balance at the plantation sites. They’re even working towards zero child labour by 2025.