548 results found for “10-kg*”

Description This white chocolate recipe is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy.And pair this chocolate with everything from exotic spices like saffron to a wide range of fruits.With its medium fluidity,...

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;...

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...

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...

Ruby RB2 takes indulgence to a new height with a more intense, fruity taste and tangy, sour notes than any ruby chocolate before. Ruby RB2 also has a more intense, sparkling colour. After dark, milk and white, ruby is the most uncommon chocolate discovery...

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 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

Yellow pectin powder is a type of food ingredient derived from fruits such as apples, citrus peels, and other sources. It is commonly used as a gelling agent in food processing to thicken or jellify (in the presence of sugar and acid) cream coloured,...

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...

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.

Dark Gianduja Hazelnut Chocolate Paste for Gelato 3kg – Pasta Gianduja Bitter Create rich hazelnut chocolate gelato, premium frozen desserts, and indulgent pastry applications with Emendatori & Vayra 1905 (Italy) Pasta Gianduja Bitter, a professional dark gianduja flavour paste for gelato and ice cream....

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. ...

Pectin NH is a high-quality pectin product that is commonly used as a gelling agent in food and beverage applications. It is extracted from citrus peel and is rich in natural fibers, making it a popular choice for thickening and / or gelling agent...

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...

Milk chocolate bits with a lovely bite for your bakes.Lovely intense milk chocolate with creamy and caramelly notes remains snappy even after baking. How to useMix into the dough at the end of the kneading process.          Main featuresResist oven temperatures...