Classic Colors Chocolate Sampler

Name: Classic Colors Chocolate Sampler
Brand: Callebaut
SKU: BDL-CH3SMPL
Price: 39.97 EUR
Availability: InStock

Try our most popular 400g chocolates and discover the premium taste and unparalleled workability of Callebaut’s Finest Belgian Chocolate!

€39,97

(€33,31/1kg)

VAT included. VAT included. VAT excluded.

In stock

| Delivery time in 2-4 business days

Quantity:

Benefits of Ordering Directly from Us

· Fast delivery, every time: Receive your essential chocolate products in as little as 2-3 businees days.
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Classic Colors Chocolate Sampler

€39,97

(€33,31/1kg)

Included in the Bundle Package

Dark Chocolate Callets: Recipe N° 811

From €13,20

(€33,00/1kg)

White Chocolate Callets: Recipe N° W2

From €12,80

(€32,00/1kg)

Milk Chocolate Callets: Recipe N° 823

From €12,80

(€32,00/1kg)

(4.7)

Classic Colors Chocolate Sampler

Try our most popular chocolates and discover the premium taste and unparalleled workability of Callebaut’s Finest Belgian Chocolate! Each bundle includes Callebaut 811 Dark Chocolate, 823 Milk Chocolate and W2 White Chocolate - all in callet form. These chocolates have an all-purpose, 3-drop fluidity, making them a great choice for all of your creations. Use them for molded pralines, fold them into cookie dough, or create luscious mousses - you are limited only by your imagination. If you’d like just a taste, our 400g sampler offers enough to create a test batch of your favorite recipe, plus a little extra to enjoy! If you’re ready to get to work, the 2.5kg offers our three top-sellers in one convenient bundle.

What's inside: Callets 811 & Nutrition Facts

Ingredients:
Cocoa mass, sugar, cocoa butter, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

What's inside: Callets 823 & Nutrition Facts

Ingredients:
Sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

What's inside: Callets W2 & Nutrition Facts

Ingredients:
Sugar, cocoa butter, whole MILK powder, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

Nutrients	per 100g
Energy kcal	550
Energy kj	2303
Fat	36,6
Fat Saturated	21,9
Fat Trans	0,0
Carbohydrate	45,8
Sugar	43
Protein	0,001
Salt	0,001

Typical value per (100g)

Allergens: Soya

Ingredients:
Cocoa mass, sugar, cocoa butter, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

Nutrients	per 100g
Energy kcal	563
Energy kj	2356
Fat	36,2
Fat Saturated	21,8
Fat Trans	0,4
Carbohydrate	50,9
Sugar	49,9
Protein	0,21
Salt	0,21

Typical value per (100g)

Allergens: Milk, Soya

Ingredients:
Sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

Nutrients	per 100g
Energy kcal	569
Energy kj	2379
Fat	35,8
Fat Saturated	21,6
Fat Trans	0,4
Carbohydrate	55,3
Sugar	54,9
Protein	0,21
Salt	0,21

Typical value per (100g)

Allergens: Milk, Soya

Ingredients:
Sugar, cocoa butter, whole MILK powder, emulsifier: lecithins ( SOYA ), natural vanilla flavouring

Overview

Classic Colors Chocolate Sampler specifications

Try Callebaut 823 Milk Chocolate, 811 Dark Chocolate, and W2 White Chocolate together at a discounted price. Great for pastry, confectionery, and baking.

Brand

Callebaut

Chocolate type

Chocolate

Shelf life

12 months

Alexander Schrader

Owner of Bäckerei Schrader in Germany

Callebaut Finest Belgian Dark Chocolate 811 pairs amazingly with different flavours including nuts and banana. Overall, it is very easy to handle and work with in different applications.

Bundle: Classic Colors Chocolate Sampler Frequently Asked Questions

How should I store my chocolate products?

Chocolate should be stored in a cool, dry place away from direct sunlight and strong odors. The ideal storage temperature is between 16-18°C.

Do your products contain allergens?

Our products are manufactured in facilities that may also handle nuts, dairy, and other common allergens. Please refer to the product descriptions and ingredient lists for specific allergen information.

How do I temper 811 Dark Chocolate?

The crystaliization procedure is the samel for any chocolate, it is the temperatures which are different. The temperatures used for 811 are the same used for any of our dark chocolates. An overview of the crystallization process:
- Melt the chocolate to a temperature between 40° and 45°C.
- Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
- The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
- Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.

Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.

How do I temper 823 Milk Chocolate?

The crystaliization procedure is the samel for any chocolate, it is the temperatures which are different. The temperatures used for 823 are the same used for any of our milk chocolates. An overview of the crystallization process:
- Melt the chocolate to a temperature between 40° and 45°C.
- Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
- The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
- Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.

Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.

How do I temper W2 Milk Chocolate?

The crystaliization procedure is the samel for any chocolate, it is the temperatures which are different. The temperatures used for W2 are the same used for any of our white chocolates. An overview of the crystallization process:
- Melt the chocolate to a temperature between 40° and 45°C.
- Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
- The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
- Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.

Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.

If you would like to learn more. Please contact our support staff
to learn how to use our products to create amazing products for your customers.

Classic Colors Chocolate Sampler

Included in the Bundle Package

Classic Colors Chocolate Sampler specifications

Callebaut Finest Belgian Dark Chocolate 811 pairs amazingly with different flavours including nuts and banana. Overall, it is very easy to handle and work with in different applications.

Customer Reviews

Bundle: Classic Colors Chocolate Sampler Frequently Asked Questions