Callebaut 823 Finest Belgian Milk Chocolate Couverture Callets 33.6% Cocoa 1kg

Sugar, Cocoa butter, Whole MILK powder, Cocoa mass, Emulsifier; SOYA lecithin, Natural vanilla flavouring, Cocoa.

Casting: Put the Callets in a glass or stainless steel container and place in a maria bath. Heat in a water bath to 45-50°C (113-122°F) stirring continuously until the chocolate is completely melted. Working temperature: 27-29 °C (81-84°F). Use: Ideal for ganaches, coatings and cooking.