4 x Callebaut 2.5kg Milk-54%-White-70%

1 bag of each type 2.5kg - 10kg in total

Dark, extra bitter. High cocoa content.

70.4% Cocoa Solids.

70-30-38NV has a powerful and intense chocolate taste. It is ideal to reduce the feeling of sweetness, especially in combination with hazelnut praline, nougat, etc. Furthermore, the high cocoa butter content in this chocolate gives cream based preparations a firmer texture.

Dark Chocolate is the right viscosity for Glazing, Flavouring Ice cream, Enrobing, Moulding hollow figures, Moulding, pralines, Filling and Decorating.

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Balanced creamy milk taste.

28.0% Cocoa Solids, 23.0% Milk Solids.

W2NV is an all-round couverture: ideal in various applications. It has a balanced, creamy milk taste, smooth texture and is well perceived by a very broad range of people.

White Chocolate is the right viscosity for Glazing, Flavouring Ice cream, Enrobing, Moulding hollow figures, Moulding, pralines, Filling and Decorating.

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Balanced milk, cocoa and caramel taste.

33.6% Cocoa Solids, 22.5% Milk Solids.

823NV is an all-round couverture: ideal in various applications, great in a milk chocolate ganache. It has an intense cocoa taste with typical caramel favours and creaminess. Its balance in taste, colour and texture is well perceived by a very broad audience.

Milk Chocolate is the right viscosity for Glazing, Flavouring Ice cream, Moulding hollow figures, Moulding, pralines, Filling and Decorating.

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Well-balanced bitter cocoa taste.

54.5% Cocoa Solids.

811NV chocolate is an all round couverture. It has become a true reference among professionals. Its balance in taste, colour and texture and many applications is well perceived by a very broad audience.

Dark Chocolate is the right viscosity for Glazing, Flavouring Ice cream, Enrobing, Moulding hollow figures, Moulding, pralines, Filling and Decorating.