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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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60/40 CHIPS (60%), CALLEBAUT
Dark and bitter. High cocoa content. 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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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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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 (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): ™¦ -
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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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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BONNE MAMAN, HAZELNUT SPREAD MINIS
Made with simple ingredients, a generous amount of hazelnuts and no palm oil. Enjoy the smooth & creamy texture as a snack, spread, or ingredient in your favorite recipes. Packaged in a beautiful mini glass jar for optimal experience, you will fall in love with the wonderfully rich taste.
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CACAO BARRY, DARK CHOCOLATE VERMICELLI
Small shiny chocolate vermicelli. Cocoa content: 32%.
2.2 lb. Bag // 6 Bags per Case -
CACAO NOEL, MINI PEANUT BUTTER CUPS, 30 LB.
Miniature milk chocolate cups with peanut butter filling.
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CACAO NOEL, SEMISWEET MINI CHIPS
From the fine confectioners at Cacao Noel, semi sweet mini chocolate chips are the perfect addition for baked goods, ice creams, and candies!
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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. -
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. -
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.
