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CACAO POUDRE, COCOA POWDER, VALRHONA
The Valrhona unsweetened, dutched cocoa powder has a very pure and intense cocoa taste, with a very warm red mahogany color. It mixes extremely well in drinks and for baking. More importantly, pure cocoa allows one to control the level of sweetness and the calorie content. Valrhona is the difference between a good product and an outstanding one.
Valrhona is the most commonly used chocolate in fine restaurants and bakeries, and their cocoa powder is no different.
The fat content is easy to use and adapt to any baking recipe. -
NOEL, SEMISWEET CHOCOLATE CHUNKS
A semi-sweet 44% chocolate in a small, thin chunk form. Convenient and competitively priced for industrial and large production applications. Ready to use, can be used for pastry and dessert production.
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PASTRY 1, TRUFFLE SHELLS, DARK
Callebaut’s round truffle shells are waiting for you to give them a heart of ganache, crème, caramel or praliné¦ These irresistible decorations are made with 100% Callebaut chocolate and ideal for dipping or enrobing by machine. you’ll love the convenience and the time they’ll save you. You can even use the truffle shells to make chocolate lollies in a flash: fill them up with a ganache or crème, enrobe them with chocolate and push in a lolly stick.
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BITTERSWEET CHOCOLATE (60%), CALLEBAUT
There is a wide variety of dark chocolate recipes to choose from each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow and always.
Description: Dark and bitter. High cocoa content.
Liquidity(see chart below): ™¦ -
VAN LEER, SEMI-SWEET CHOCOLATE CHIPS, 4000C
Semi-sweet chocolate chips great for confectionery, baking, and pastries.
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PATE A GLACER IVOIRE, COATING COMPOUND, CACAO BARRY
An ivory compound with no need for tempering and a perfect shine to decorate our desserts. Cacao Barry chocolate coatings make ideal decorations for desserts and small cakes. Easy to use paste dosen’t require tempering. 20% Skimmed Milk Powder
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NOEL, IVORY GLACE (BUTTONS)
White chocolate non-tempered coating in button form. Buttons facilitate easy handling and microwave melting. Easily measure an exact amount. Perfect for glazing of desserts, individual cakes, and decoration.
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LARGE MARBLE CHOCOLATE TULIP, PASTRY 1
Formed chocolate cup ready for filling. Ready to use and served as petit fours or part of a buffet presentation.
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COCOA BUTTER BUTTONS, NOEL
Fat obtained by compression of the roasted cocoa bean. An essential product for decorative chocolate work.
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CHOCOLATE MOUSSE
Powdered cold soluble fresh cream stabilizer for the production of freeze- and cut-stable fresh cream tortes and fillings and for the production of mousse desserts. Requires between 4-6 minutes of whipping.
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NOEL, PEARLS, FRUIT & CEREAL ASSORTMENT
Premium chocolate covered Fruit and Cereal Assortment including dried Cranberry, dried Blueberry, Kix and Cocoa Puffs.
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DULCEY FEVES CHOCOLATE COUVERTURE, BLONDE, VALRHONA
Dulcey 32% 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.. Kosher
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MAXI DARK CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long cigarette with spiral seam. Ready to use for decorative purposes.
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CACAO NOEL, MINI PEANUT BUTTER CUPS, 30 LB.
Miniature milk chocolate cups with peanut butter filling.
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DARK CHOCOLATE THIMBLE, PASTRY 1
Round dark chocolate cup with linen rim. Ready to use, can be filled and served as petit fours or part of a buffet presentation.
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KOPPER’S CHOCOLATE, ULTIMATE MALTED MILK BALLS, BULK
Our malted milk balls are coated with a layer of dark, milk, and white chocolate, and finished with a gorgeous marbled coating.
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NOEL, ROASTED COCOA NIBS
Cracked, roasted cocoa beans. Size: 1-2 mm. Cacao Noel Chocolate Couvertures, Specialties, and Decorations give everything you need to produce the highest quality pastries and confections. Chocolate Couverture • Couverture Atomize • Cocoa Powders • Cocoa Butter • Chocolate Batons • Chocolate Drops • Pate a Glacer • Pralines • Chocolate Mirror Glaze • Powder Preparations • Decorations • Inclusions
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NOEL, WHITE CHOCOLATE CHIPS
This premium white chocolate couverture from France adds delicious flavor to your baked goods and makes finishing your desserts easy.
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KOPPER’S CHOCOLATE, LIMONCELLO MARZIPAN
White chocolate with a hint of lemon and blended with coarse sea salt lusciously coats our delicious marzipan.
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PATE A GLACER BRUN, COATING COMPOUND, CACAO BARRY
Dark compound, with no need for tempering, in an intense dark color which will provide the perfect shine for your creations. Cacao Barry chocolate coatings make ideal decorations for desserts and small cakes. Also perfect on ice cream cones and ice pops, meringues and spread liberally on fresh fruit. Easy to use paste dosen’t require tempering. 18% Cocoa
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OCOA DARK COUVERTURE (70%), CACAO BARRY
A distinctive dark chocolate with good cocoa taste and a hint of acidity. A new generation chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation: the Q fermentation.
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SEMI SWEET MICROCHIPS, CACAO BARRY
These delicious dark chocolate chips of high quality (50% cocoa) can be cooked or incorporated in a dessert
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DARK CHOCOLATE VICTORIA CUPS, PASTRY 1
Round dark chocolate cup with flared, fluted sides. Ready to use, can be filled and served as petit fours or part of a buffet presentation.
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NOEL, GRAND BITTERSWEET 58.5%
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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VALRHONA, HAZELNUT PASTE, 60%
PRALINÉ spread made with roasted and caramelized hazelnuts and almonds
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MILK MICRO CHIPS, CACAO BARRY
Our micro chips are now available in milk chocolate. Perfect for decorating cupcakes, cakes, and pastries or adding something unique to your ice cream confections.
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SEMI-SWEET FLAKES (52%), CALLEBAUT
Produced with great care, these fine chocolate flakes are great for topping or sprinkling over your finished products. With their pleasant texture and irregular shapes, Callebaut s chocolate flakes enhance the artisan look of your products ideal for decorating truffles, pralines, cakes, desserts, rolls etc. And they are made of 100% Callebaut chocolate. You can be sure of a perfect taste and look, every time.
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MARBLE CHOCOLATE TULIP, PASTRY 1
Tall, marble, tulip shaped cup with scallped rim. Ready to use, can be filled and served as petit fours or part of a buffet presentation.
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NOEL, CHOCOLATE MIRROR GLAZE
Soft glaze that remains shiny after freezing. For coating cakes and pastries. Freezer proof, easy to use, simply heat glaze in double boiler. Glaze may also be used as a piping gel directly from the pail.
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CRISPEARLS, WHITE CHOCOLATE, CALLEBAUT
Crispearls guarantee an overwhelming taste sensation. Made from the finest white chocolate couvertures around a toasted biscuit kernel, they can be included in confectionery, desserts and pastries for a tasty, crispy bite. Crispearls keep their taste and crunch, even when mixed into chocolate mousse or ice cream and kept deep-frozen. These tiny, round pearls can also be used as a seductive, shiny decoration. With their refined, yet playful look they will make your creations even more irresistible. Simply apply them on a sticky surface such as marmalade, glazing or soft chocolate. Even by themselves, Crispearls are a delicious delicacy for your customers to enjoy!
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NOEL, PRALINEL PASTE 60%
Hazelnut praline made in the traditional method. Unique gentle processing prevents separation without additives and ready to use. Hazelnut content: 60%.
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EXTRA-BITTER GUAYAQUIL PISTOLES (64%), CACAO BARRY
For perfect taste and constant quality in a strong dark chocolate couverture, Extra-Bitter Guayaquil has it all. Intense bitterness is the product’s hallmark, but to the experienced tast buds of master chocolatiers, a variety of subtle flavors also play on the palate. There’s unanimity in discovering, on the one hand, a hint of youthful pepper tones, anicsced and liquorice, and on the other, floral wooded, red fruit and black olive suggetions, lightly shaded by Arabic coffee and chestnut notes.
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LARGE DARK CHOCOLATE CURLS, PASTRY 1
Traditional shavings of dark chocolate. Ready to use for decorative purposes such as cakes, plated desserts, entremets, petit fours, etc.
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BLANC SATIN PISTOLES (29%), CACAO BARRY
This deliciously creamy white chocolate offers a fabulous sweet intensity and delicious notes of caramel and vanilla.
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CRISPEARLS, DARK CHOCOLATE, CALLEBAUT
Crispearls guarantee an overwhelming taste sensation. Made from the finest dark chocolate couvertures around a toasted biscuit kernel, they can be included in confectionery, desserts and pastries for a tasty, crispy bite. Crispearls keep their taste and crunch, even when mixed into chocolate mousse or ice cream and kept deep-frozen. These tiny, round pearls can also be used as a seductive, shiny decoration. With their refined, yet playful look they will make your creations even more irresistible. Simply apply them on a sticky surface such as marmalade, glazing or soft chocolate. Even by themselves, Crispearls are a delicious delicacy for your customers to enjoy!
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NOEL, NOIR BITTERSWEET 72%
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering. Cocoa mass – 99%, cocoa butter – 54%. Used to reinforce chocolate flavor.
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WHITE CHOCOLATE SHAVINGS, MINI BLOSSOMS
Miniature white chocolate shavings with a curled shape. Elegant chocolate design that adds dimension in any application.
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NOEL, SEMI-SWEET DARK CHOCOLATE CHIPS
This premium semi-sweet couverture from France adds delicious flavor to your baked goods and makes finishing your desserts easy. Min. 50% cocoa. Cacao Noel chocolate couvertures, specialties, and decorations give everything you need to produce the highest quality pastries and confections. Chocolate Couverture • Couverture Atomize • Cocoa Powders • Cocoa Butter • Chocolate Batons • Chocolate Drops • Pate a Glacer • Pralines • Chocolate Mirror Glaze • Powder Preparations • Decorations • Inclusions
