Dark chocolate couverture (66% cocoa minimum, pure cocoa butter). Caraibe is a perfect balance of smooth chocolate and roasted dried fruit 0tes with a slightly oaky finish.
Belcolade Belgian White 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..)
Milk chocolate couverture (35% cocoa minimum, pure cocoa butter). Equatoriale Milk 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.
Fresh & Tangy. Manjari liberates acidulous 0tes of red and dried fruits. Heavenly acidulous red fruit and dried-fruit hints. Pure Madagascar. 40% cocoa.
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.