Additional information
Packsize | 4/2 KG |
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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.
Packsize | 4/2 KG |
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Melt using typical methods and use for molding, dipping, enrobing, and decoration.
A semi-sweet 44% chocolate in a small, thin chunk form. Ready to use for pastry and dessert production.
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.
Pure, unsweetened cocoa is great for tuning and intensifying the flavor of the chocolates. It can be easily mixed with chocolate to acheive a more intense taste and color or to create a signiture chocolate recipe. Callebaut offers a selection of high-quality semi-finished products that can be used as ingredients for many different applications. They are based on the selection of the finest cocoa beans that Callebaut roasts, breaks and processes into premium quality cocoa mass, cocoa butter or cocoa powder. They are differentiating products for the professional who wants to create, starting from absolute purity. They are great for the professional who wants to customise the taste, liquidity or intensity of this chocolate.
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
White chocolate chips great for confectionery, baking, and pastries.