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Chocolate - Milk Callets 42% - Callebaut NXT DAIRY FREE

CA$154.95
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NXT DAIRY-FREE MILK
Pure, care-free chocolate indulge without any detectable trace of milk

42% min. cocoa 14% cocoa butter 0% milk 37% fat  3 out of 5 fluid level
Rich in cocoa, and as creamy and delicious as traditional milk chocolate – with no detectable traces of milk at all.
It is the perfect chocolate to eat pure as such or to use for mixing and flavouring vegan chocolate mousses, crémeux, gelato…
NXT dairy-free milk chocolate has the same widely loved taste as Callebaut's Finest Belgian Chocolate without any detectable traces of dairy. And it has the same legendary workability: for perfect end results in pastry, desserts and confectionery.
It's your go-to chocolate for all your vegan, plant-based and dairy-free recipes – even suited for lactose intolerance and milk allergies. 

Sugar; Cocoa butter; Unsweetened chocolate; Chufa flour (Cyperus esculentus); Maltodextrin fibre; Sunflower lecithin; Natural flavour(s)

Made with Chufa instead of milk: a 100% plant-based alternative.

Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We only ship chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little inpact to the texture or taste of the chocolate.

- Callebaut NXT Dairy Free MILK
- 42% cocoa solids.
- 2.5 kg (5.5 lb) and 10 kg (22 lb) package options are in original Callebaut packaging.

Will higher-quality chocolate really make a difference in my cakes, muffins and cookies?
You don't really need to use the highest quality chocolates for your cakes, muffins and cookies. There are many fine, reasonably priced chocolates available in supermarkets that are excellent for cake glazes, mousses, fillings, etc. However, as is so often the case in life, there is a reason why certain chocolates are more expensive than others - quality. This is the reason why professional chocolatiers, bakers and pastry chefs rely on top-quality chocolates such as Callebaut. You will find that working with a quality chocolate will eliminate waste, make the process easier and the end product more delicious.

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