Callebaut 2665
The caramelly smooth & creamy milk chocolate
Mould and enrobe with mild, creamy & sweet taste.
Looking for a well-loved milk chocolate recipe with a thin fluidity? Recipe N° 2665 is the milk chocolate for you: mild in cocoa, creamy and sweet for a wonderful combination with citrus fruits, dairy products or cheese pairings.
Its high fluidity works well for finely moulded and enrobed bonbons. And creates a perfectly thin chocolate shell every time.
Bean origin
To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.
