471 results found for “1-kg*”

Callebaut's Botanical Experience100% 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

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;...

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...

Callebaut's Botanical Experience 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, it does not soak up moisture making it the ideal powder for decorating your delicious desserts. ...

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...

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...

The all-round chocolate rich in cocoa and bitter notes.Its slight sweetness pairs perfectly with ingredients like exotic fruits. With its medium fluidity, this is a great chocolate for any application.It provides a warm colour and snappy texture, also works great for flavouring mousses, crèmes, ice...

Ingredients100% Frozen Fruit Unpasteurized Storage conditionStore in freezer. Do not thaw and refreeze. ApplicationsBaking | Dessert | Ice Cream/Gelato | Beverages

Glucose syrup, also known as confectioner's glucose. It is a liquid sugar base that delays the crystallization of sugar and ensures better preservation and sponginess of the products. Ingredient Glucose syrup. NUTRITIONAL INFORMATION PER 100g Energy                  ...

Ingredients100% Frozen Fruit Unpasteurized Storage conditionStore in freezer. Do not thaw and refreeze. ApplicationsBaking | Dessert | Ice Cream/Gelato | Beverages

Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they're broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient, cocoa nibsPure and toasted cocoa...

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 cocoa...

With the Flakes Milk – Small, you can top off your creations with shimmering, crunchy bits of chocolate that highlight the artisan nature of your creations and create subtle enticement in the counter. These Chocolate Flakes are made of pure milk chocolate and craftily...

Ingredients100% Frozen Fruit Unpasteurized Storage conditionStore in freezer. Do not thaw and refreeze. ApplicationsBaking | Dessert | Ice Cream/Gelato | Beverages

Ingredients Raspberry 100%, Unpasteurized  Storage condition Store in freezer. Do not thaw and refreeze.After thawing the product can be kept in a fridge for maximum 1 week. *Packaging Tub (1kg) Polypropylene pot adapted for deep freezing of food;Peel-off film for perfect hygiene and product conservation;Low, compact rectangular form making it easy to hold and easy to store;Microwave safe;Resistant to shocks;Translucent so the product is visible;Reusable by the client;Molded lid in the same material as the pot: highly resistant and resealable for the best possible conservation of the product; ApplicationsGanache/Filling | Coating/Glazing | Dessert | Ice...