Additional information
PACKSIZE | 30 LB. |
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Semi-sweet chocolate chips great for confectionery, baking, and pastries.
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.
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
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.
An ivory compound with no need for tempering and a perfect shine to decorate our desserts. Cacao Barry chocolate coatings make ideal decorations for desserts and small cakes. Easy to use paste dosen’t require tempering. 20% Skimmed Milk Powder
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.