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The Callebaut Milk Chocolate Callets Are High In Craze

By Expert Author: Russ Murray

Barry Callebaut, a renowned world-leading manufacturer of the high-quality cocoa had launched a new lactose-free milk chocolate, which will be sold in Europe first. The new chocolate will then use the skimmed milk powder with the low-lactose content, making it very much possible to use more milk powder in order to mimic the milky taste in the particular chocolate. The company also is taking these special production measures, such as more of the specific production line cleaning, to eliminate the risk of the lactose contamination.

The phenomenon of Lactose intolerance affects up to 70% of the adults worldwide, according to the European Food Safety Authority (EFSA). The condition can particularly cause the side effects including the abdominal pain, bloating, diarrhea or the nausea when lactose is being consumed.
Barry Callebaut is a Zurich-based manufacturer of the high-quality cocoa and chocolate, and this operates around 40 facilities in across 27 countries.
The Callebaut Milk Chocolate Callets are high in demand. The non-Belgian callets particularly contain the cocoa beans which are being harvested from the country of North America and not cocoa rich producing country like other Belgian Callet chocolates in the Callebaut line. Don't be too alarmed these chocolates still carry a very rich and the delicious taste with them. Callebaut offers a wide choice of the taste sensations in dark, milk and white chocolate, ranging from the extra bitter to sweet. Each recipe is totally unique and is particularly produced with blends of the premium grades of the cocoa beans from the world's best harvests. Furthermore Callebaut only uses 100% pure cocoa butter and a dash of natural Bourbon vanilla that rounds off the taste with a slight sweet hint.
Storage & Shelf Life is also an important aspect. Always store the Callebaut milk chocolate in an extremely dry, dark place at a temperature of 53.6F to 60.8F. So: never in the fridge. Also be particular to avoid the temperature shocks of more than 50F: your chocolate might develop a white sheen. This does not affect the taste, but admit it: a dark, shiny and the lovely looking praline or chocolate bar looks far more tempting.
Never store the chocolate alongside some strong-smelling foodstuffs. The chocolate absorbs the odors very easily and this could really affect the sublime taste of your favorite treat in a major way.
The best temperature to consume the chocolate is at 64.4F to 69.8F. At this particular temperature, the chocolate remains really crunchy, yet is very much ready to fully release all of its flavors and the fantastic aromas in your mouth. So always give the chocolate the time to acclimatize from its particular storing temperature to room temperature.
Russ Murray is the owner of this website and writes articles for his own website. For further details about callebaut milk chocolate and Barry callebaut please visit the website.

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