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Baking Chocolate
The iconic 811 with less cocoa butter and less fluid.
Recipe n° L811 tastes like Callebaut’s iconic 811, yet has a very low fluidity.
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Its less runny texture is perfect for moulding, also ideal for creating semi-solid/semi-soft ganaches for enrobing. Ganaches made with L811 will have a nice bite to them that immediately melts in the mouth.
It's also perfect for the flavouring of chocolate spreads, fudges and caramels whilst maintaining a smooth texture.
Rich cocoa - balanced - smooth - fruity hints
Ingredients
Cocoa mass; sugar; emulsifier: soya lecithin; natural vanilla.
Composition
Fluidity
Taste Profile 
Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.
Applications
Ganache/Filling | Coating/Glazing
