Chocolate milk couverture 40.7% ICE-45-M Barry Callebaut (blocks), 5 kg, ICE-45-MNV-104

Ice Chocolate 823 Milk Chocolate from Callebaut (callets) is based on the original milk chocolate recipe created by Octaaf Callebaut and specially adapted for gelato artisans and ice cream producers. The chocolate features rich cocoa notes complemented by sweet caramel undertones. Thanks to its high fluidity, this chocolate is ideal for dipping ice cream bars and making stracciatella. Its high cocoa butter content ensures consistently excellent results: the chocolate sets on ice cream in seconds, forming an appealing, crisp coating. Ice Chocolate 823 does not require tempering — simply melt it, and it’s ready to use. Important! The Ice series has a lower melting point than standard chocolate, allowing the coating to melt instantly in the mouth despite the dessert’s low temperature. For this reason, it is not recommended for room-temperature desserts such as marshmallows or cookies, as it will quickly soften from hand warmth. However, it is perfect for entremet cakes stored at 2–6 °C, where the coating maintains a stable texture.