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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.
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CHOCOLATE CUPS, ASSORTED MINI, PASTRY 1
Assortment of dark chocolate mini cups. Ready to use, can be filled and served as petit fours or part of a buffet presentation.
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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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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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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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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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DARK CHOCOLATE CUPS, A LA CARTE, PASTRY 1
Round cup with fluted sides and a raised rim. Ready to use, can be filled and served petit fours or part of a buffet presentation. Minimum cocoa solids: 48%.
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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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DARK CHOCOLATE SHAVINGS MINI BLOSSOMS, PASTRY 1
Miniature dark chocolate shavings with a curled shape. Ready to use for decorative purposes such as cakes, plated desserts, entremets, petit fours, etc.
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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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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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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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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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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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FEVES OPALYS, 33%, VALRHONA
With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
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FORCE NOIRE PISTOLES (50%), CACAO BARRY
With a minimum of 50% cocoa, Force Noire dark chocolate pistoles are a chocolate of character. They are intensely dark, charms with its balanced cocoa taste and excellent roundness in the mouth.
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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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KOPPER’S CHOCOLATE, SPARKLING PROSECCO CORDIALS, BULK
Pop a shimmering bite of bubbly with these Prosecco-flavored liquid center cordials covered in dark chocolate.
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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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LACTÉE BARRY PISTOLES (35%), CACAO BARRY
Looking for a light-colored milk chocolate with copper tones, that delivers a fine biscuit-flavored taste? Look no further, Lactée Barry is just what the top chefs ordered. When a light colored milk chocolate couverture is on the menu, Lactee Barry holds all the aces and then some.
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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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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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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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MAXI DARK CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long cigarette with spiral seam. Ready to use for decorative purposes.
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MAXI MARBLE CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long marble cigarette with spiral seam. Ready to use for decorative purposes.
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MAXI WHITE CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long marble cigarette with spiral seam. Ready to use for decorative purposes.
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MI AMÉRE PISTOLES (58%), CACAO BARRY
All the skills of the finest chocolatier are tested in the production of a truly successful semi-bitter dark chocolate couverture. Favorites Mi-Amére is such a creation, offereing a strong taste of delicately spiced cocoa to discerning palate. This dark couverture is widely praised for its consistent aromatic rounded flavor, as well as for its tantalising suggestion of vanilla and subtle sourish vegetal hints. Very slightly sweet and with an abundance of character.
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MILK CHOCOLATE (34%), CALLEBAUT
Round and balanced taste with perfect marriage of cooca, milk, and caramel. The standard fluidity makes it an all-around chocolate for moulding, enrobing, and flavouring of mousses, ganaches, crèmes, sauces, etc. There is a wide variety of milk chocolate recipes to choose from each with its own unique taste sensation, ranging from a pronounced cocoa taste to a full, creamy taste with subtle caramel touches. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian milk chocolate, as they remain constant today, tomorrow, and always.
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MILK CHOCOLATE CALLETS (32%), CALLEBAUT
Round and balanced taste with perfect marriage of cocoa, milk, and caramel. Low Fluidity. It stands out with its deep, warm color; a prominent roasted cocoa flavors and seductive caramel notes. It has a generous taste and great reputation in workability.The C823 contains about 3% less cocoa butter than the 823, is less fluid and therefore ideal for creating ganaches with a stable, thicker texture. The C823 also allows moulding of bigger hollow figures with a thicker shell: hollow figures of about 25-35 cm can be moulded in 1 go. It’s also a great chocolate for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.
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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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NOEL, BLACK COCOA POWDER
Alkalized, ultra-Dutch processed cocoa powder, with smooth texture, dark color, and rich unsweetened-chocolate accents.
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NOEL, BLANC WHITE 30%
White couverture made from pure cocoa butter. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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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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NOEL, CANDY ASSORTMENT, 4.75 LB.
The Noel candy assortment contains a delicious selection of premium, nougat, candies, and confections.
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NOEL, CARA’DOLCE CARAMELIZED WHITE CHOCOLATE
Cara’Dolce 36% couverture captivates with its velvety, creamy flavor. This caramelized white chocolate has been toasted lightly to bring out flavors of brown butter, dulce de leche and butter toffee.
The warm blond color highlights any creation. A simple and efficient application with a maximum flavor development is guaranteed when using Cara’Dolce 36%. This “blond” couverture with natural color is incomparable and offers white and milk chocolate enthusiasts a genuine epiphany!
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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.