Callebaut 811 Chocolate Remastered Traceability

THE REMASTERED
WORKABILITY OF THE 811

CREATE PERFECT END RESULTS.
NOW. MORE THAN EVER.

Having a track record of being many chefs' preferred chocolate since its first release about 100 years ago, we remastered the 811 to be ready for the next decades as well. The way kitchens work today, and will work tomorrow, has changed dramatically. Chefs need to deliver under more pressure, with more efficiency and less staff. Our goal: remaster the 811 into a chocolate that can take all that heat - and performs brilliantly, even in extremely stressful kitchen conditions.

THE REMASTERED 811

MORE SHINE.
MORE SNAP.
MORE LUSTRE.

By remastering all our Finest Belgian Chocolates, our chocolate will crystallise better and faster after tempering.

Which means that your finished chocolate products will be shinier, snappier, are easier to unmould, have more lustre and melt more beautifully in the mouth.

In other words: our chocolate will do a better job in your workshop, in your counter and in seducing the consumer. And once they taste it, customers will enjoy a wonderful sensory experience and mouthfeel.

The optimal fat structure of our chocolate has an additional benefit for you: your finished products will be less sensitive to the appearance of fat bloom.

BETTER MELTING.
BETTER RESISTANCE
TO FAT BLOOM.

Why settle for anything less than perfection? Our remastered Finest Belgian Chocolates pack a mesmerising shine, smooth melting properties and a lovely snap every single time. In the video below, you'll find out what makes them so special.

From bean to bar in Belgium - Callebaut perfect shine snap melt

THE REMASTERED 811

THE ABSOLUTE N°1 IN WORKABILITY

During application tests held in Belgium and the UK we asked chefs to perform different tests: tempering – moulding – enrobing – all in the same conditions, run by the same chefs and with both the remastered 811 and its peers.

All chefs unanimously preferred the 811 in all tests above any peers, based on the working experience with the 811 and the end results:

• visibly: better shine, lustre, smoothness, contraction
• and sensory: better snap, melting behaviour

The impressive results are the fruit of our quest for the optimal fat structure (cocoa butter) in our chocolate. It is expressed by optimal crystallisation of the chocolate after tempering.

THE REMASTERED 811

OPTIMISED FLUIDITIES FOR YOU
TO MASTER EVERY CHALLENGE

Count on a perfect fluidity for each application. Our standard 3-drops fluidities handle every standard job. The specialty fluidities from 1-drop to 5-drops have been developed to deliver excellent results in specific applications that require particular ingredient capabilities, from fine panning to baking.

VISCOSITY + YIELD VALUE
= PERFECT FLUIDITY

HOW WE IMPROVED FLUIDITY

When reviewing the workability of our chocolates, we also closely looked at the fluidity of all our recipes. We now consider more parameters than merely the viscosity of our chocolate to define its fluidity. And we narrowed down any deviations from the norm. With one goal: offer you consistent best-in-class workability of your chocolate.

VISCOSITY

Viscosity refers to the resistance experienced when stirring a liquid. Honey for instance is more viscous than water: it requires more power to stir honey than water.

YIELD VALUE

Yield value refers to the resistance of a liquid when it flows. Water flows easier than honey: so water has a lower yield value.

PERFECT FLUIDITY

Perfect fluidity guarantees chefs and chocolatiers perfect end results: from the thickness of the chocolate shell in moulded and enrobed products, to the texture of mousses and ganaches.

No matter your speciality, there's is an 811 that answers your needs. Create
your favourite applications in a heartbeat. More precision. Endless possibilities.

From bean to bar in Belgium - Callebaut fluidity

THE REMASTERED 811

WHICH FLUIDITY WORKS BEST FOR YOU?

For baking with tonnes of chocolate taste

The  chocolates have a lowered cocoa butter content, which makes them ideal for incorporating in doughs and batters for baking. Thanks to their lower cocoa butter content, they can stand the heat of the oven and won’t burn. The diversity of the range invites bakers to pick their unique and signature Belgian chocolate taste.

For mixing and flavouring: from mousses to ganaches

The  fluidity chocolates are perfect for mixing and flavouring: chocolate mousses, ganaches, crémeux and many more. You will obtain a richer, more powerful chocolate taste in your preparations = at a lower cost on top. And you will obtain a smoother texture in mixtures with creams and fats, enhancing the mouth feel of mousses, ganaches and creams.

YOUR MOST ALL-ROUND CHOCOLATE. EVER.

Selecting a chocolate with medium fluidity  - such as
the 811  - is your best choice when you’re looking for one chocolate that can handle a variety of applications brilliantly. You will achieve perfection in each one.

For perfectly thin chocolate shells from the first to the last!

As artisans aim towards finer work, we remastered the  to create a perfectly thin and snappy chocolate shell in moulded and enrobed bonbons.

Shines in every challenge from airbrushing to panning!

Count on the  fluidity to create beautifully panned products with a perfect gloss. The high cocoa butter content (about 5% more than the medium fluidity) is also ideal for spraying (airbrush) to create velvet of brush effects.

For baking with tonnes of chocolate taste

For mixing and flavouring: from mousses to ganaches

YOUR MOST ALL-ROUND CHOCOLATE. EVER.

Selecting a chocolate with medium fluidity  - such as the 811  - is your best choice when you’re looking for one chocolate that can handle a variety of applications brilliantly. You will achieve perfection in each one.

For perfectly thin chocolate shells from the first to the last!

As artisans aim towards finer work, we remastered the  to create a perfectly thin and snappy chocolate shell in moulded and enrobed bonbons.

Shines in every challenge from airbrushing to panning!

Callebaut work dark chocolate fluidity hero

THE REMASTERED 811

A WARMER COLOUR.
AN EVENNESS TO SEDUCE,
AND A SATIN GLOSS TO ADORE.

When seeing the new 811, its warmer colour and even appearance become
apparent immediately. The absence of lines in the chocolate shows that the
solid particles and fat fraction (cocoa butter) have been homogenously blended
during refining and conching. It guarantees flawless, attractive products in your
counter, time after time.