Description
100 ML
100 ML COLOURING YELLOW SPRAY WITH VELVET EFFECT
£10.26
In stock
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Bean originTo achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.
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10 KG CALLEBAUT EXTRA DARK 70-30-38 (VEGAN)
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3KG FEVES MANJARI DARK 64% VALRHONA
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2.5KG CALLEBAUT GOLD FLAVOURED CALLETS
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2.5 KG PAILLETE FEUILLETINE CALLEBAUT
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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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Description
Tiny bits of light and caramelly biscuit crunch.
How to use
Mix into chocolate, nut praline or giandujas to add a crispy bite.
Main features
Remains crispy in combination with chocolate or nut pastes.
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2.5 KG CALLEBAUT RUBY FLAVOURED CALLETS
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10 KG CALLEBAUT EXTRA DARK 70-30-38 (VEGAN)
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Recipe N° 70-30-38
Want to wow with a dark and intense chocolate?
Recipe N° 70-30-38 is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints. This makes it the ideal chocolate for boosting rich chocolate flavour in your creations.
With its lower fluidity, it is just right to flavour everything from crémeux to dessert sauces.
Description
intense cocoa – bitter – roasted – fruity hints
Pairing tips
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