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More sizes availableVendor:Callebaut (Belgium)
Milk Chocolate 33.6% Min Cocoa, n° 823
The all-round milk chocolate couverture with a rich cocoa body.Milk chocolate recipe n° 823 is Callebaut's iconic milk chocolate.Rich cocoa - balanced - milky - hints of caramel IngredientsSugar; cocoa butter; whole milk powder; cocoa mass; emulsifier: soya lecithin; natural vanilla flavouring. Composition Fluidity...- From Dhs. 238.00
- From Dhs. 238.00
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More sizes availableVendor:Callebaut (Belgium)
Dark Chocolate 54.5% Min Cocoa, n° 811
The all-round, balanced dark chocolate is versatile and works great in any job. Created by Octaaf Callebaut, himself this recipe n° 811 has grown into one of Callebaut's most iconic chocolate recipes.Rich cocoa - balanced - smooth - fruity hints. Ingredientscocoa mass; sugar;...- From Dhs. 238.00
- From Dhs. 238.00
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More sizes availableVendor:Callebaut (Belgium)
White Chocolate 28% Min Cocoa, n° W2
The iconic all-round white chocolate that always works.Recipe n° W2 is another one of Octaaf Callebaut's original recipes. This chocolate is as Belgian as can be, since it's mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar...- From Dhs. 242.00
- From Dhs. 242.00
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More sizes availableVendor:Callebaut (Belgium)
Dark Chocolate 70%, 70-30-38
When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa. Intense...- From Dhs. 53.00
- From Dhs. 53.00
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Vendor:Callebaut (Belgium)
Milk Chocolate 40.70%, POWER 41 - 2.5kg Coins
Power 41 is a milk chocolate couverture with a very intense cocoa body and less sugar. When you're looking for milk chocolate that has the cocoa intensity of dark chocolate, with creamy and caramelly notes, then POWER 41 is your best option. This milk chocolate contains...- Dhs. 277.00
- Dhs. 277.00
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More sizes availableVendor:Callebaut (Belgium)
RUBY Specialty Chocolate 47.3%, Coins
After dark, milk and white, ruby is the most uncommon chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles with a completely new chocolate taste and colour experience, born from the ruby cocoa bean, without adding any colourants or fruit...- From Dhs. 52.00
- From Dhs. 52.00
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More sizes availableVendor:Callebaut (Belgium)
GOLD Specialty Chocolate 30.4%, Coins
The new colour and taste in Finest Belgian Chocolate."Gold" has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream, and a dash of salt. Gold has a unique, warm caramel and pale amber colour, with a golden hue. intense...- From Dhs. 42.00
- From Dhs. 42.00
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Vendor:Mona Lisa (Belgium)
Crispy Cereals Coated with Chocolate CRISPEARLS™ - 800gr Bag
Tiny, shiny pearls in chocolate or caramel with a heart of crunchy, toasted biscuit. Sweet indulgence and lovely crisp all in one. IngredientsDark Chocolate - Chocolate: cocoa mass, sugar, cocoa butter, anhydrous milkfat, emulsifier: soya lecithin, natural vanilla flavouring; crisped cereals: wheat flour, sugar, wheat malt...- From Dhs. 80.50
- From Dhs. 80.50
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Vendor:Cacao Barry (France)
100% Pure Decor Cacao Powder Alkalized 20-22%, Performante - 1kg Bag
100% pure cocoa, 20-22% fat, Extra Fine. A bright and intense red-brown colour, this cocoa powder is ideal for coating truffles or for an amber dusting. IngredientsCocoa powder between 22 and 24% of cocoa butter Storage Store the product in a clean, dry (relative humidity...- Dhs. 167.50
- Dhs. 167.50
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More sizes availableVendor:Cacao Barry (France)
100% Pure Cocoa Powder 22-24%, Extra Brute
100% pure cocoa, 22/24% fat A bright and intense red colour, this cocoa powder is ideal for coating truffles or for an amber dusting. IngredientsCocoa powder between 22 and 24% of cocoa butter ApplicationsGanache/Filling | Coating/Glazing | Baking | Ice Cream/Gelato- From Dhs. 158.00
- From Dhs. 158.00
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Vendor:GAVOTTES (France)
Rolled Wafer Cigarette Dentelle - 990gr Tin
Delicious wafer twisted in a crunchy roll. Perfect chocolate dipping, decorate your deserts or simply indulge as a snack. IngredientsWheat flour; sugar; vegetable fat (coprah); vegetable oil (rapeseed); skimmed milk powder; concentrated pastry butter (milk); vanilla flavouring; salt; emulsifiers: lecithin (rapeseed); barley malt extract;...- Dhs. 102.50
- Dhs. 102.50
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Vendor:Callebaut (Belgium)
Ice Chocolate - 2.5kg Coins
The Ice chocolate adds deliciously snappy indulgence to your gelato products.Thanks to its high cocoa butter content. Ice Chocolate is very easy to work with. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore...- From Dhs. 222.00
- From Dhs. 222.00
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Vendor:Mona Lisa (Belgium)
Crispy Cereals Coated with Chocolate MINI CRISPEARLS™ - 425gr Sprinkler
A mix of miniature dark, milk and white chocolate pearls with a heart of crunchy, toasted biscuit. Chocolate indulgence and lovely crisp in one. IngredientsCrisped cereals: rice flour, sugar, salt, cocoa butter; chocolate: cocoa mass, sugar, cocoa butter, anhydrous milkfat, emulsifier: soya lecithin, natural...- Dhs. 95.50
- Dhs. 95.50
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Vendor:CapFruit (France)
Raspberry Willamette Individually Quick Frozen Fruit (IQF) - 1kg Bag
Ingredients100% Frozen Fruit Unpasteurized Storage conditionStore in freezer. Do not thaw and refreeze. ApplicationsBaking | Dessert | Ice Cream/Gelato | Beverages- Dhs. 53.00
- Dhs. 53.00
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Vendor:Cacao Barry (France)
Fragments of Very Thin Crepes, Paillete Feuilletine - 2.5kg bag
Fragments of very thin pancakes with a honeycomb texture for pralines, bonbons, and pastries. Ingredientswheat flour; sugar; milkfat; whey powder; salt; barley malt flour; raising agent: sodium hydrogen carbonate. ApplicationsFilling | Inclusion- Dhs. 192.00
- Dhs. 192.00
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Vendor:Cacao Barry (France)
Milk Chocolate 35%, Papouasie - 2.5kg Coins
Description This Papua Origin milk chocolate couverture, very creamy, discloses pretty fruity notes of hazelnuts, crowned with a hint of caramel. IngredientsSugar; cocoa butter; whole milk powder; cocoa mass; emulsifier: soya lecithin; natural vanilla. Composition Fluidity Taste Profile Pairing TipsGinger Bread | Liquorice | Raspberry |...- Dhs. 342.50
- Dhs. 342.50
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Vendor:Siebin (Germany)
Vanilla Essence for flavouring - 1Lt
Liquid essence to flavour all kinds of pastries, fillings and cakes.Low dosage | Well-balanced ingredients | Intense aroma | Bake- and freeze-stable. IngredientsWater; flavour (milk constituents); thickener E466; caramel. ApplicationsGanache/Filling | Coating/Glazing | Dessert | Baking | Ice Cream/Gelato.- Dhs. 74.00
- Dhs. 74.00
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More sizes availableVendor:Callebaut (Belgium)
Dark Chocolate 48.2% Min Cocoa, n° L811
The iconic 811 with less cocoa butter and less fluid.Recipe n° L811 tastes like Callebaut’s iconic 811, yet has a very low fluidity.Its less runny texture is perfect for moulding, also ideal for creating semi-solid/semi-soft ganaches for enrobing. Ganaches made with L811 will have...- From Dhs. 362.50
- From Dhs. 362.50
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Vendor:Pavoni (Italy)
Sparkling Coloured Powder STARDUST - 10gr
A cascade of brilliance! Soft pearlescent powder with air pump ideal to decorate finished products like chocolate, cakes or semifreddo. No gas.IngredientsE172 How to use Spay over finish product.- Dhs. 54.00
- Dhs. 54.00
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Vendor:Cacao Barry (France)
100% cocoa butter Powder Mycryo™ - 550gr Jar
A 100% cocoa butter, in powder form, is ideally used for tempering chocolate and for salted applications. Contains stable cocoa butter crystals and resists high temperatures. How to use - For tempering: 1. Melt the chocolate at 40-45°C (microwave or bain-marie).2. Leave the chocolate...- Dhs. 170.50
- Dhs. 170.50
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