Here you will find the material first cakes: dark, white and milk or flavored, chocolate in Pebble or in Callebaut chocolate, manufacturing real referent to the pastry professionalsBalance in taste, texture and color correspond to many applications such as the ganache or forage
and is well received by a wide audience.You will find the material premiToute a range of ideal chocolate for baking.
Composed of 75% Finest Belgian Dark Chocolate, this Callebaut powder preparation guarantees the creation of a delicious and rich chocolate mousse that is close to homemade. It gives you a wonderfully smooth and airy texture and a deliciously intense chocolate flavour in just 3 steps. Capacity: 800 g .
Barry 's fine chocolate glitter is used to decorate your pastries, chocolates, ice cream and other confectionery. It brings a touch of crunch and chocolate for even more delicacies in your recipes. Capacity : 1 kg.
This 100% Barry brand cocoa grits is a bucket containing purecocoa chipscarefully roasted in the finest tradition. It will enable you to sprinkle your pastry preparations for the creation of decorations, to make your biscuits crunchier, but also for filling chocolate candies. Capacity : 1 kg.
Barry brand Mycryo cocoa butter is a 100% natural and vegetable cocoa butter powder. It is used for tempering chocolate and for cooking your food, with its neutral taste it will preserve their natural flavors. It is an essential product in the realization of chocolates. Capacity : 550 g.
Callebaut 's 72% dark chocolate pistoles of Venezuelan origin offer a perfect balance between a powerful cocoa taste and intense woody notes. This couverture chocolate is ideal for making ganaches and fillings. Capacity : 1 kg.
Callebaut 's 70% dark chocolate from Santo Domingo , has a very cocoa taste marked by a nice bitterness and a long floral and fruity finish... This couverture chocolate is ideal for making ganaches and fillings. Capacity : 1 kg .
Callebaut 's 41% Alunga origin milk chocolate in pistoles is subtly sweet with a dominant aroma of cocoa and milk. This couverture chocolateis ideal for making ganaches and fillings. Capacity : 1 kg.
Callebaut 's milk chocolate 40% Ghana origin in pistoles will bring an irresistible taste of red fruits and chestnuts wrapped by a powerful cocoa and biscuity notes ... Ideal for making ganaches and fillings. Capacity : 1 kg .
Callebaut dark chocolate 66% in pistoles of Mexican origin, will bring a touch of acidity and chocolate to your preparations.Strong in cocoa, it releases spicy and woody notes, with a hint of liquorice. Ideal for making ganaches and fillings. Capacity : 1 kg.
These dark chocolate chips 50% drops of the Callebaut brand will bring a touch of chocolate to your preparations. Resistant to baking, they are ready to be incorporated into your brioche doughs, muffins, cookies, cakes, cakes and other pastries! Capacity : 1 kg .
160 Callebaut chocolate sticks of 8 cm long, containing 44% cocoa for making chocolate breads (also called chocolatines ). They will also be used to garnish your croissants, brioches, milk breads... Capacity : 1,6 kg. Dimensions : 8 cm
This 47.3% pebbled Ruby chocolate from Callebaut is a pink-coloured Belgianchocolate with an intense fruity taste and slightly acidic notes. It is suitable for making ganaches, fillings, chocolate moulds, mousses and much more ... Capacity : 2,5 kg .
Callebaut brand White Chocolate 28% Wafer Cover has a balanced creamy milk taste. The W2NV-W79 range has become a real reference for professionals. Its balance in taste, texture and colour corresponds to many applications such as ganache or fillings and is well perceived by a very wide public. Capacity: 400 g
Callebaut 's 54.5% Dark Chocolate 54.5% Pebble Cover has a balanced taste of bitter cocoa with a subtle touch of vanilla . This 811 range has become a real reference for professionals. Its balanced taste, texture and colour correspond to many applications such as ganache or fillings . Capacity : 400 g
Callebaud cocoa powder is composed of 100% pure cocoa, characterized by its very fine grinding, it can easily be mixed with pastes or liquids. It is therefore perfectly suitable for flavouring sponge cakes, creams, desserts etc... Capacity : 1 kg.
Mini chocolate rocks to sprinkle on your cakes, cupcakes, brownies and other pastries. Add a crunchy touch to your creations with the great taste of milk chocolate.Capacity: 225 G .
Chunks are large, bake-resistant milk chocolate chips, ideal for making cookies, cakes and other pastries. Capacity: 350 grams.
FunCakes cocoa butter pastilles are made from 100% pure and 100% vegetable cocoa butter. Cocoa butter rolls are ideal for high temperature preparations. They can be used to make delicious creamy chocolate, but also to dilute melted Candy Melts pistols.
Barry's praline feuilletine is a mixture of almond and hazelnut pralines, feuilletines and milk chocolate couverture. It is a delicious and crispy preparation ready to use to spread on your cake bases, or for filling your candies, chocolates and other confectionery. Capacity : 1 kg.
Callebaut's 31% caramel milk chocolate is a soft and generous milk couverture chocolate that expresses a real gourmet caramel taste.It is a clear and fine chocolate revealing a subtle biscuit note.It is ideal for chocolate moulds and candy interiors . Capacity : 1 kg .
The Callebaut Callebaut Callebaut White Chocolate Cover has a balanced taste of creamy milk.Callebaut's W2NV-W79 is a white couverture chocolate. It has becomea real reference for professionals. Its balance in taste, texture and colour correspond to many applications such as ganache or fodder and is well perceived by a very wide audience
Callebaut's Dark Chocolate Pebble Cover has a balanced taste of milk and cocoa. Callebaut's 823NV is a milk chocolate cover. It has become a real reference for professionals. Its balance in taste, texture and colour correspond to many applications such as ganache or fodder and is well perceived by a very wide audience.
Callebaut Callebaut Dark Chocolate Calendar Cover has a balanced bitter cocoa taste. Callebaut's811NV is a dark chocolate couverture. It has becomea real reference for professionals. Its balance in taste, texture and colour correspond to many applications such as ganache or fodder and is well perceived by a very wide audience