Callebaut 823 contains 33.6% cocoa solids and has a warm cocoa body balanced by sweet milk and caramel notes. Its three-drop fluidity makes it suitable for a variety of applications, giving professional kitchens flexibility across preparation methods and recipes.

The small, uniform Callebaut milk chocolate callets melt conveniently and are easy to portion. They work well in ganaches, mousses, dessert sauces, fillings and baked goods. The 5kg block offers an alternative for kitchens that prefer to grate or chop chocolate to suit their recipes. For functions and dessert stations, the 2.5kg liquid fountain chocolate provides a practical option for dipping fruit, pastries and other treats.

The flavour also pairs well with fruity, spicy, dairy and liqueur notes. If your recipes call for a more pronounced cocoa profile, explore our Callebaut dark chocolate range.

Callebaut has spent more than a century refining its chocolate-making craft. Its 823 milk chocolate draws on cocoa beans sourced from Côte d'Ivoire, Ghana and Ecuador, combining their characteristics to create the recipe's distinctive balance of cocoa, milk and caramel.

That consistency matters in professional kitchens, where ingredients need to perform reliably across repeated batches and different applications. Callebaut also supports cocoa-growing communities through the Cocoa Horizons Foundation, which works on improving farming practices and livelihoods in cocoa-producing regions.

For cafés, bakeries, restaurants and chocolatiers, the 823 recipe offers a versatile milk chocolate for regular production. Choose the format that suits your workflow and explore the full Callebaut chocolate range for other varieties and chocolate ingredients.