Chocolates

Non Tempering Confectionery Coating.

Non Tempering Confectionery Coating.

Non Tempering Confectionery Coating.

Non Tempering Chocolate Compound.

Non Tempering Chocolate Compound.

Callebaut's semi-sweet chocolate chips are a premium, bake-stable Belgian chocolateproduct made for gelato and ice creams operations.  With 45% total cocoa content, they deliver a rich, deep chocolate flavor also perfect for indulgent cookies,...

Cacao Noel's Cocoa-Sec is a versatile moisture-resistant cocoa powder speciallyengineered for decorating desserts and pastries. Unlike regular cocoa powder, it does not dissolve into surface moisture or absorb fats, preserving its original color and...

Crafted using Cacao Barry's innovative ‘Q-Fermentation’ process, Alunga 41% MilkChocolate delivers an intense cocoa taste with creamy milk notes.  This premium milk chocolate couverture offers exceptional versatility, making it perfect...

 A very high quality cocoa powder from Belgian chocolate house Callebaut. Made with nothing but 100% West African cocoa beans and only lightly alkalized, 10/12 Natural Cocoa Powder has a full, rounded flavor that really brings dishes to life. Use...

A rich red alkalized (aka 'Dutched') cocoa powder from Cacao Barry of France, famed for its deep cocoa intensity. With a fat content of 22–24%, Cacao Barry 'Extra Brute' Cocoa Powder is perfect for both raw and cooked applications. Use it to add...

Cacao Barry Plein Arome Cocoa Powder is a 22-24% fat, 100% cacao alkalized dark cocoa in powder form. The fragrantly flavored, rich brown color natural cocoa powder is a high-quality inclusion for optimal flavor of cakes, creams, confections, sauces, and...

With its balance of creaminess, sweetness and milky taste, Cacao Barry's Zéphyr 34% is a fine white chocolate well suited to making quality desserts and confectionery. High in cocoa butter, Zéphyr has a rich, smooth texture and a soft dairy...