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NOEL, MILK CHOCOLATE CHIPS
This premium milk chocolate couverture from France adds delicious chocolate flavor to your baked goods and makes finishing your desserts easy.
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NOEL, CHOCOLATE BATON 44%
Chocolate batons for baking applications. Easy, fast, and formulated to be baked. For filling Viennese pastry like pain au chocolat.
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1883, CHOCOLATE SAUCE 2/1.9 L
With its intense, authentic chocolate taste, Chocolate Sauce 1883 develops an aroma reminiscent of Belgian dark chocolate. With its powerful flavour, this sublime sauce makes the perfect garnish for hot beverages (coffee or mochas), smoothies and milkshakes, dessert toppings or other culinary applications.
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WHOLE SICILIAN PISTACHIOS, NUTELY FARMS
Whole Sicilian pistachios. A prized ingredient for its uniquely intense color and flavor. These are the only pistachios grown in Europe.
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CACAO BARRY, DARK CHOCOLATE VERMICELLI
Small shiny chocolate vermicelli. Cocoa content: 32%.
2.2 lb. Bag // 6 Bags per Case -
NOEL, ROYALE BITTERSWEET 64%
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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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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COCOA BARRY, COFFEE VERMICELLI
Traditional decorative coffee sprinkle. Small shiny chocolate vermicelli. Cocoa content: 32%.
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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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NOEL, NOIR AMER 99% LIQUOR
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering. Strong flavor and color.
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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, LACTEE MILK 35%
Fine milk chocolate couverture imported from France. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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DARK CHOCOLATE MINI CUPS, PASTRY 1
Round cup of dark chocolate with fluted, flared sides. Ready to use and to be filled and served as petit fours or part of a buffet presentation.
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NOEL, CLASSIC SEMISWEET 55%
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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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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NOEL, BLACK COCOA POWDER
Alkalized, ultra-Dutch processed cocoa powder, with smooth texture, dark color, and rich unsweetened-chocolate accents.
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SEMI-SWEET GOURMET CHOCOLATE CHIPS, CALLEBAUT
Quality Callebaut chocolate in a chip format. Great for cookies and other treats! Approximately 1000 chips per pound. 44.9% cacao. Product of Canada.
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NOEL, BOUTIQUE DARK CHOCOLATE MOROGORO 68%
Dark couverture made from Tanzanian cocoa beans. Flavor notes: Basic and neutral taste of cacao with spicy and woody notes. Morogoro is a Trinitario cacao. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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ARAGUANI FEVES 72%, VALRHONA
Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate. It has flavors of currants and chestnuts with hints of honey and fresh baked bread.
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BITTERSWEET CHOCOLATE (70%), CALLEBAUT
Extra-bitter dark chocolate wiht a great boost of roasted cocoa. With its standard fluidity, this guarantees great end results in a wide variety of applications: molding and enrobing of confectionery, flavouring of ganaches, mousses, ice creams, ans sauces. 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.
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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, FEUILLETINE 6# BOX
Cacao Noel
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 • InclusionsFeuilletine are crunchy crepe flakes that give texture to preparations such as mousses and ganache. Will stay crunchy in fat based masses.
Ingredients: Enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted barley flour, Sugar, Dextrose, Nonfat dry milk, Unsalted butter, Salt, Sunflower lecithin -
VALRHONA, HAZELNUT PASTE, 60%
PRALINÉ spread made with roasted and caramelized hazelnuts and almonds
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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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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. -
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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NOEL, DARK AND WHITE CHOCOLATE CRUNCHY PEARLS
Crunchy rice wafer pellets enrobed in chocolate. Pearls are 3-5 mm in size and ready to use.
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SEMI-SWEET CHOCOLATE CHUNKS, CALLEBAUT
A semi-sweet 44% chocolate in a small, thin chunk form. Ready to use for pastry and dessert production.
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ALUNGA MILK COUVERTURE (41%), CACAO BARRY
A slightly sweet milk chocolate with a dominant taste of cocoa and milk. 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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EXTRA BRUTE COCOA POWDER, CACAO BARRY
A bright and intense red color, this cocoa powder is ideal for coating truffles or for an amber dusting.
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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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WHITE TWIGS (10 CM), PASTRY 1
Thin, straight white chocolate twig with spiral seam. Ready to use for decorative purposes.
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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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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, SWEETENED PEANUT BUTTER DROPS
Noel’s premium peanut butter chips from France add delicious flavor to your baked goods and makes finishing your desserts easy. 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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CARAIBE FEVES 66%, VALRHONA
Fine couverture with cocoa butter only. Molded feves make measuring convenient and melting even and fast. Ganache centers, ganache icing, mousse, sauce, ice cream and sorbet, beverages, decorations, glaze.
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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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PAILLETE FEUILLETINE, CACAO BARRY
Delicious biscuits crushed into small bits and pieces. Also known as ‘pailleté feuilletine’ and ‘brisures de crêpe dentelle’, biscuit crunch allows you to add a crispy texture to all your confectionery, pastries and desserts.
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CALLEBAUT, RUBY CHOCOLATE, 47.3%
Immerse yourself in its ruby color. Lose yourself in its intense fruitiness and fresh, sour notes. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colorants or fruit flavorings. Its unique taste and color invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts.
With its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from moulding and enrobing to mousses and more. -
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
