Additional information
Packsize | 8.8 LB |
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Miniature dark chocolate shavings with a curled shape. Ready to use for decorative purposes such as cakes, plated desserts, entremets, petit fours, etc.
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.
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.
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
Balanced milky and creamy taste with subte vanilla notes. Each of Callebaut’s Finest Belgian White Chocolates is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. Professionals have a wide variety of taste sensations to choose from, ranging from creamy to very refined with subtle caramel touches. Each recipe is unique and is the result of Callebaut s exclusive guarantee of constant quality and taste. It’s a guarantee you can rely on today, tomorrow, and always.
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.