Madagascar

Great for ganaches and moulding medium-sized to bigger hollow figures.
Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its deep, warm colour; prominent roasted cocoa flavours and seductive caramelly notes. It has a 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 C823 contains about 3% less cocoa butter than the 823, is less fluid and therefore ideal for creating ganaches with a stable, thicker texture. The C823 also allows moulding of bigger hollow figures with a thicker shell: hollow figures of about 25-35 cm can be moulded in 1 go.
It's also a great chocolate for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.

The silkiest, creamiest white chocolate in the range with only a dash of sweetness.
This uncommon white chocolate never overwhelms but brings the soft pleasure of a fresh milk taste with slight hints of sweetness. In the mouth, it has a rich and creamy mouthfeel without ever becoming heavy.
Velvet is ideal for any pairing you can come up with: from unexpected spices, such as Greek saffron, to surprising fruits. The mildly soft character of this white chocolate makes all flavours come out.
Velvet comes with a standard fluidity and works in a broad range of applications: moulding, enrobing, flavouring, coating, etc. - yielding perfect end results every time.