A fusion of milk chocolate and caramel.

Caramel Callets combine the richness of Callebaut’s iconic milk chocolate with pure caramel. The end result is a decadently delicious milk chocolate with a rich hue of golden brown caramel.
Process Caramel Callets like you would do with a regular milk chocolate: melting, tempering and cooling work in exactly the same way. With its standard three-drop fluidity, you can use Caramel Callets for moulding, enrobing, flavouring mousses and crèmes, or to create decorations.
In pairings, our chefs suggest combining this caramel chocolate with compatible flavours such as fleur de sel, ras el hanout or hazelnut – or contrasting flavours such as passion fruits, lime, green apple, etc.

Size: 1cm in diameter
Made with Couverture chocolate

Available in a resealable stand up pouch, repackaged by Candy Bar Sydney

A full traceable and sustainable chocolate with a pure cocoa and intense milk taste. A unique farmer-to-chef process to offer you the best of nature while encouraging longevity of farmers engagement.

Composition: 38% Cacao (32% Cocoa Butter, 6% Fat free cocoa), 23% Milk (6% Milk fat, 16% Fat free milk), 38% Fat (32% Cocoa Butter, 6% Milk fat)

Pairing tips: Cinnamon, Fleur De Sel, Rosemary, Redcurrant, Banana, White Peach, Yellow Plum, Pedro Ximenes Sherry, Caramel, Sesame, Pine nut, Sourdough Bread, Porcini, Truffle, Malt Extract

Origin of beans: Mainly West African cocoa beans, mostly Forastero variety

Application: Mousse, Moulding, Enrobing

Callebaut's Milk Chocolate recipe is one of the most favoured milk chocolates around the globe. This iconic milk chocolate blend boasts 33.6% cocoa solids and 22.5% milk giving it a rich chocolate flavour with a hint of caramel. Made from the luxurious Wieze cocoa blend, the Callebaut Milk Chocolate is a perfect addition to be used in cakes and desserts such as ganaches, sauces, mousses and caramels. This 10kg bag is designed for chocolatiers looking for a premium Belgian Chocolate perfect for large scale dessert manufacturing.

Domori Vidama 38% Italian Milk Chocolate is one of the world's finest chocolate products. 42% cocoa solids from the Ivory Coast give this milk chocolate couverture notes of cacao, wood and spice, with low bitterness, acidity and astringency.
Flavour: Milk Chocolate
Size: 20g Sample, 500g Bag, 5k Bag

Callebaut's 823 Milk Chocolate recipe is one of the most favoured milk chocolates around the globe. This iconic milk chocolate blend boasts 33.6% cocoa solids and 22.5% milk giving it a rich chocolate flavour with a hint of caramel. Made from the luxurious Wieze cocoa blend, the Callebaut Milk Chocolate is a perfect addition to be used in cakes and desserts such as ganaches, sauces, mousses and caramels

Callebaut's 823 Milk Chocolate recipe is one of the most favoured milk chocolates around the globe. This iconic milk chocolate blend boasts 33.6% cocoa solids and 22.5% milk giving it a rich chocolate flavour with a hint of caramel. Made from the luxurious Wieze cocoa blend, the Callebaut Milk Chocolate is a perfect addition to be used in cakes and desserts such as ganaches, sauces, mousses and caramels

A fine milk chocolate couverture, Domori Arriba 36% Italian Milk Chocolate is made with cocoa beans sourced from Domori's Ecuadorian plantations. Enriched with 36% cocoa solids, this Italian Chocolate is ideal for ganache, mousse, bars, gelato, and sorbets.
Flavour: Milk Chocolate
Size: 20g Sample, 500g Bag, 5k Bag

Domori Vidama 38% Italian Milk Chocolate is one of the world's finest chocolate products. 38% cocoa solids from the Ivory Coast give this milk chocolate couverture notes of cacao, wood and spice, with low bitterness, acidity and astringency.
Flavour: Milk Chocolate
Size: 1kg

A premium Swiss milk couverture, Lindt's Milk Chocolate Piccoli brings a special blend of cocoa and milk flavours to your recipes for extraordinary results. Great for a wide range of uses including ganache, mousse and moulding.
Flavour: Milk Chocolate
Size: 2.5kg

Domori Morogoro 38% Italian Milk Chocolate is a subtle flavoured Milk couverture chocolate, a delicate ingredient for your dessert creations. This fine Italian Chocolate is ideal for ganache, mousse, bars, gelato, and sorbets.
Flavour: Milk Chocolate
Size: 20g Sample, 500g Bag, 5k Bag

Domori Vidama 42% Italian Milk Chocolate is one of the world's finest chocolate products. 42% cocoa solids from the Ivory Coast give this milk chocolate couverture notes of cacao, wood and spice, with low bitterness, acidity and astringency.
Flavour: Milk Chocolate
Size: 20g Sample, 500g Bag, 5k Bag

Elegant Mexican Cocoa, a burst of fruit and cocoa is slowly followed by dried fruity notes. Dark chocolate couverture to be used for those professional chocolatiers.

Perfect for baking!
Flavour: Chocolate
Colour: Brown

Callebaut 823 Milk Chocolate recipe is one of the most favoured milk chocolate callets among chocolatiers around the globe. This iconic milk Chocolate boasts 33.6% cocoa solids and 20.8% milk giving it a rich chocolate flavour with a hint of caramel. Made from the luxurious Wieze cocoa blend, the 823 is a perfect all round chocolate to be used in several desserts and creations such as ganaches, sauces, mousses and caramels. This chocolate is a must for Pastry Chefs and chocolatiers alike.

An authentic milk chocolate, Callebaut 823 Milk Chocolate Callets is one of the most favoured dessert ingredients around the globe. This iconic blend is packed with 33.6% cocoa solids and 20.8% milk giving it a rich chocolate flavour with a hint of caramel. A product of the famous Wieze cocoa blend, the 823 is a perfect all round chocolate to be used in cakes and desserts such as ganaches, sauces, mousses and caramels. Whether you're a home baker or restaurant owner, these Callets are perfect for any dessert.

An authentic recipe, Callebaut 823 Milk Chocolate Callets is one of the most favoured milk chocolates around the globe. This iconic blend boasts 33.6% cocoa solids and 20.8% milk giving it a rich chocolate flavour with a hint of caramel. Made from the luxurious Wieze cocoa blend, the 823 is a perfect all round chocolate to be used in cakes and desserts such as ganaches, sauces, mousses and caramels. These Callets are sure to make your dessert that extra bit flavoursome.

NATURAL CARAMELIZATION / ENROBING / HONEY
We have revived an ancient chocolate making process which enables us to slowly and naturally caramelise the milk. Ecuador 40% has warm and complex caramel flavorrs that differentiates it from other chocolates. Its finale reveals notes of honey, roasted nuts and warm biscuits.

SWEET / TOASTED BRIOCHE / CACAO
This is a blend created from fine flavor cacao “Nacional” from Ecuador and wholesome milk from the green slopes of the Andes mountains. Its flavour is completed with sugar from the coastal plains of Colombia. Our 33% Milk Chocolate has cappuccino and toasted brioche notes that combine perfectly with its long lasting cacao aftertaste.

Milk chocolate couverture. 46% minimum cocoa, pure cocoa butter.
Cocoa Intensity and Milky : This rich milk chocolate's high cocoa content perfectly balances the smootheness of the milk before revealing a fruity tanginess and slight bitterness.
Tasting notes: Nuts and fruity tartness
3 KG FEVES BAG

Milk chocolate couverture. 35% minimum cocoa, pure cocoa butter.
Gourmet Creation range
Hazelnut and Chocolatey :Notes of roasted hazelnuts expertly blended with delicately smooth and perfectly sweet milk chocolate give way to extreme indulgence, the ideal canvas for creative possibilities.
3 KG FEVES BAG

Milk Chocolate 36% Caramel and Salted butter notes : CARAMÉLIA 36% stands out with its rich milky flavor and unique strong salted butter caramel taste. Part of the Valrhona Gourmet Creations range.

Milk chocolate couverture: 40% minimum, pure cocoa butter.
Grands Crus blend
Creamy and Chocolatey : This exceptional milk chocolate has a pronounced cocoa taste, which reveals notes of malt and vanilla.
Tasting notes: Cereal; malt; vanilla

A simple-to-use yet highly technical coating couverture
Milk chocolate couverture (35% cocoa minimum, pure cocoa butter).
SATILIA LACTEE 35% Chocolate dominant, slightly sweet and a little biscuit.
Recommended uses: Coating

Milk Single Origin Madagascar
Milky and Caramel : Cocoa beans from Madagascar give Tanariva 33% its balanced acidity smoothed with distinctive milk and caramel notes.
Tasting notes: Cooked milk; soft caramel; vanilla
3 KG FEVES BAG

A slightly sweet milk chocolate with a dominant taste of cocoa and milk. A "new generation" chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation: the Q fermentation.

Composition: 41% Cacao, (31% Cocoa Butter, 10% Fat free cocoa) 24% Milk (4% Milk fat, 20% Fat free milk), 35% Fat (31% Cocoa Butter, 4% Milk fat)

Pairing tips: Fleur De Sel, Mango, Passion Fruit, Raspberry, Whisky, Honey, Caramel, Hazelnuts, Nescafé instant Espresso coffee

Origin of beans: Cocoa beans from Ivory coast, mainly Forastero variety. Q-fermentation program

This dairy milk couverture chocolate has pronounced cocoa taste with roasted notes.

Composition: 39% Cacao (33% Cocoa Butter, 5% Fat free cocoa), 17% Milk (4% Milk fat, 12% Fat free milk), 38% Fat (33% Cocoa Butter, 4% Milk fat)

Pairing tips: Speculoos, Saffron, Lemon, Banana, Maple, Caramel, Cocoa Nibs, Sesame, Almonds, Walnuts, Poppyseed, Porcini

Origin of beans: Organic Fair Trade cocoa beans from Latin America, varieties are Forastero and Trinitario.

Application: Mousse, Moulding, Enrobing