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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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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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NOEL, CHOCOLATE TRUFFLES
Imported French dark chocolate truffles dusted with cocoa powder. Wonderfully decadent, these truffles are perfect for anyone who enjoys the delicate flavors of French confectionery. Packaged in a red ballotine box.
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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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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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NOEL, DARK GLACER (BUTTONS)
Dark chocolate non-tempered coating in button form. Strong flavor, dark color. 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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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 -
NOEL, GIANDUJA 21%
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, 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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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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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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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, 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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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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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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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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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, 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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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
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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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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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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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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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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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PALE GIANDUJA CHOCOLATE, CALLEBAUT
Callebaut’s gianduja and hazelnut creams combine fineness and convenience. These mixtures of chocolate and hazelnut paste are ready to use: just cut them or beat them into an aerated filling. They are also perfect for flavouring crèmes, bavarois, pastry interiors, Gianduja contain around 25% hazelnuts and 75% milk or dark chocolate. Both gianduja and hazelnut make a great filling in moulded pralines or can be enrobed after cutting and have a beautiful pale golden color.
