Belcolade Belgian Milk Chocolate. Made with the finest cocoa beans. Use for chocolate making, moulding and dipping. Convenient to use in button form, therefore quicker to melt. Follow simple instructions on pack to use. Use for covering cakes and making chocolates and decorations. (Or dipping such delicious treats as strawberries or other fruit, marshmallows, cookies etc..)
100% pure, dark chocolate in powder.
When you’re looking to intensify the chocolate flavour of crèmes, mousses, ice creams, fillings and ganaches, this Callebaut®’s Chocolate Powder may be your first choice. It has a rich and intense dark chocolate flavour and is perfectly soluble – delivering great convenience.
It’s a great alternative to cocoa powder for the finishing and decoration of cakes, desserts and truffles. Just sprinkle on top of cakes and desserts, or roll truffles and brigadeiros into the powder for a very pleasant chocolate taste – without the
Description
Intense chocolate taste with a solid cocoa body and balanced sweetness – melts on the tongue.
How to use
Mix into creamy preparations to flavour or use for decoration.
Fresh & Tangy. Manjari liberates acidulous 0tes of red and dried fruits. Heavenly acidulous red fruit and dried-fruit hints. Pure Madagascar. 64% cocoa.
In many kitchen today, staff is scarce and there’s only 24 hours in a day. So making caramels from scratch is not always an option. With Callebaut’s Caramel, that changes: you can count on a genuine, great tasting caramel made with the best ingredients and without any artificial flavours or colourings. It has a deep & bold caramel taste and golden-brown colour, typical for home-made caramels. And the best part: it’s there, close at hand, without increasing the workload of your staff!
Our chefs elaborated the caramel recipe in such a way that it’s easy to work with and allows you to use for anything from filling in bonbons to topping your desserts. It has a short tail for perfect piping in small delicacies such as bonbons or bars. And it’s firm enough to be perfectly versatile to also top cakes, pastries and desserts or flavour your creams and crémeux. Moreover, the new caramel is easy to tune with your own personal touch: mixing in fleur de sel or crunches, or mixing with chocolate to create chocolate fudge.
100% pure, dark chocolate in powder.
When you’re looking to intensify the chocolate flavour of crèmes, mousses, ice creams, fillings and ganaches, this Callebaut®’s Chocolate Powder may be your first choice. It has a rich and intense dark chocolate flavour and is perfectly soluble – delivering great convenience.
It’s a great alternative to cocoa powder for the finishing and decoration of cakes, desserts and truffles. Just sprinkle on top of cakes and desserts, or roll truffles and brigadeiros into the powder for a very pleasant chocolate taste – without the bitterness.
Description
Intense chocolate taste with a solid cocoa body and balanced sweetness – melts on the tongue.
How to use
Mix into creamy preparations to flavour or use for decoration.