Departments » Pastry Chef Ingredients » chocolate
-
Dark Chocolate Fountain Callets
High in cocoa, rich in cocoa butter. Dipping fruits, cake pieces, marshmallows into Fountain Chocolate, this recipe is boasting with deep, intense chocolate flavors – rich in cocoa and with a lovely, balanced sweetness. Moreover, Callebaut®... more
-
Dark Coating Chocolate
Dark coating chocolate in uniform chunks for easy and quick melting. Leaves a nice dark hard finish.
-
Dulcey Blond Coins
32% Cocoa. Dulcey is a smooth and creamy chocolate with a velvety, enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.
-
Eclipse 10,000 Semi-Sweet Chocolate Chips
-
Equatorial Buttons 55%
Our universal Dark chocolate. Chocolate couverture 55% cocoa - A balanced chocolate taste.
-
Extra Bitter Guayanquil Chocolate Pistoles 64% Cocoa
64% Cocoa Chocolate from Barry Callebaut from France.
-
Extra Brute Cocoa Powder
A bright and intense red color, this cocoa powder is ideal for coating truffles or for an amber dusting.
-
Feulletine
Feuilletine, also known as Paillete Feuilletine are crunchy crepe flakes which give texture to preparations such as mousses and ganache.
-
GIA145 Milk Chocolate Hazelnut Block
Mix of 75% milk chocolate and 25% hazelnuts. A smooth and creamy mix of Callebaut®'s milk chocolate and a pure medium roasted hazelnut paste. The cream is mixed, conched and tempered to create a lovely balanced taste, and a smooth, creamy and... more
-
Grated Callebaut 811 Chocolate
-
Grated Chocolate
Grated from Callebaut 811 Blocks 53.7%
-
Guanaja Buttons 70%
Chocolate couverture, 70% cocoa - A blend of Criollos and Trinitarios cocoa beans from South america. Very powerful chocolate taste, exceptional bitterness, very long on the palate. Valrhona's Grand Cru chocolates are specially designed for... more
-
Inaya 65% Q Fermentation
Recommended for mousse, ganache and moelleux. An intense cocoa taste with a good balance between bitterness and acidic notes. Each chocolate in the ‘Toute la pureté de la nature’* range has been created with pure cocoa beans using the... more
-
Lactee Milk Chocolate Pistoles 38% Cocoa
38% Cocoa Milk Chocolate from Barry Callebaut of France.
-
La Esmeralda 74% (CHD-Q745MN-2B-U73)
This intense RaRe chocolate has a bold cocoa taste combined with a balanced bitterness and sublimed by the freshness and acidity of citrus dazzling notes. Dark Chocolate Coverture, 74% min. cocoa, 43% fat. Applications: molding, bar and coating.
-
Macuira Cocoa Powder
An incomparable and extraordinary chocolate providing easy to work with couvertures. Noted for beautiful color, shine, texture and balance. 100% Columbian origin, and Kosher.
-
Mi Amere Semi-Sweet Dark Chocolate Pistoles 58%
58% Cocoa from Barry Callebaut of France.
-
Milk Chocolate (Blonde) Pate Glace
Milk Chocolate Cocoa Barry coating chocolate.
-
Mycryo
100% pure cocoa butter in micro-powder form. Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo™ to melted chocolate seeds the necessary stable... more
-
Noir Buttons 72%
