Departments » Pastry Chef Ingredients » chocolate
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Dark Chocolate (Brune) Pate Glace
Barry Callebaut offers you a wide range of coatings. They are made from cocoa powder, sugar, vegetable fats and sometimes dairy products. The different applications for each coating depend upon the nature and quantity of the vegetable fats they... more
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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
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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.
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Eclipse 10,000 Semi-Sweet Chocolate Chips
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E. Guittard L'Etoil du Nord 64% Semisweet Chocolate
High impact, lingering bittersweet chocolate balanced with minimal sweetness, dark color with warm chocolate and spice notes to enhance baked desserts or confections.
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Equatorial Buttons 55%
Our universal Dark chocolate. Chocolate couverture 55% cocoa - A balanced chocolate taste.
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Extra Bitter Guayanquil Chocolate Pistoles 64% Cocoa
64% Cocoa Chocolate from Barry Callebaut from France.
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Extra Brute Cocoa Powder
A bright and intense red color, this cocoa powder is ideal for coating truffles or for an amber dusting.
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Feulletine
Feuilletine, also known as Paillete Feuilletine are crunchy crepe flakes which give texture to preparations such as mousses and ganache.
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Ghana Milk Chocolate Pistoles
This Ghana origin milk couverture chocolate reveals great red fruit and chestnut savours enveloped in powerful cocoa and biscuits notes. 40% cacao, 21% milk, 39% fat. Application, molding, enrobing, tablet.
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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
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Grated Callebaut 811 Chocolate
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Grated Chocolate
Grated from Callebaut 811 Blocks 53.7%
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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
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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
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Lactee Milk Chocolate Pistoles 38% Cocoa
38% Cocoa Milk Chocolate from Barry Callebaut of France.
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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.
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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.
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Mi Amere Semi-Sweet Dark Chocolate Pistoles 58%
58% Cocoa from Barry Callebaut of France.
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Milk Chocolate (Blonde) Pate Glace
Milk Chocolate Cocoa Barry coating chocolate.
