1 KG CALLEBAUT CARAMEL TOPPING TOF-6042CARA-Z38
£14.40

1 KG
TOF-6042CARA-Z38
Caramel Topping
The all-round sauce with intense butter toffee flavour.
Callebaut®’s Caramel Topping is the sauce you wouldn’t want to miss on your counter or in the kitchen. Made with genuine caramel, it can be used both cold or heated up to finish off ice creams, sundaes, milkshakes, pancakes and any other dessert or drink with a decadent slush of runny, silky caramel with lovely butter toffee flavour.
Caramel Topping comes in a handy squeeze bottle and is always at your fingertips to give desserts a delightful finishing touch.
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2.5KG CALLEBAUT STRAWBERRY FLAVOURED CALLETS
Strawberry-coloured and flavoured white chocolate.
Say it in pink. Colour and flavour your desserts with Strawberry Callets™. Made with Callebaut® Belgian white chocolate, they combine a creamy and caramelly sweet taste with an obvious strawberry flavour.
With their standard fluidity, you can use Strawberry Callets™ for the same wide variety of applications as our traditional chocolates. You can add coloured details to hollow figures and pralines or create small coloured decorations for cakes and desserts. And they’re wonderful for flavouring crèmes, mousses and pastry interiors with a strawberry twist.
Melting, tempering and cooling work in exactly the same way as our classic white chocolates. Just unleash your creativity. The taste buds of your customers will follow.
Strawberry Callets™ are made with 100% AZO-free colours.
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10 KG CALLEBAUT WHITE W2 NV

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Recipe N° W2
Amaze with the most iconic white chocolate.
Recipe N° W2 is another one of Octaaf Callebaut’s original recipes that has grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be, since it’s predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, spices to herbs and from fruits to beers.
With its medium fluidity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks and sauces.
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3KG FEVES MANJARI DARK 64% VALRHONA
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The original French biscuit crunch.
This crumbly mixture of crushed original French ‘gauffres dentelles’ is ready to add a light crisp to your pralinés and giandujas. You can also mix it with tempered chocolate to add a crunchy interior to bonbons, pastries and desserts. Pailleté Feuilletine will remain crunchy.
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Need more caramel? Spoil with GOLD.
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