Creme dell' Artigiano Nocciola

Pleasantly smooth, heavenly hazelnut flavour.
Count on Creme dell'Artigiano Nocciola to add a smooth filling with a lovely hazelnut taste and a velvety mouthfeel to your rolls, croissants and pastries.
This baking paste easily resists oven temperatures up to 200°C and is just perfect for filling and baking Danish pastries, tartlets, rolls, buns and so much more. After baking, Creme dell'Artigiano Nocciola remains smooth and soft without hardening or drying out.
Applying is easy: first soften or slightly heat the crème before piping.
Creme dell'Artigiano can be used for glazing pastries and entremets as well. After heating up to 40°C and applying to pastries, it sets rather quickly, but keeps its soft, smooth texture and great mouthfeel.
Creme dell'Artigiano Nocciola owes its great taste and texture to its unique composition based on hazelnuts and non-hydro vegetable fats. 

A rich and noble ganache with 60% white chocolate.
Callebaut®’s Creme a la Carte base is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of alcohol. It has a rich, creamy and smooth taste, and a very pleasant mouthfeel.
This ganache is open to your personal signature: adding crunchy textures such as nut bresilienne, ground coffee, roasted seeds, nougatine, etc.
After softening, this ganache has the right texture to be piped into moulded confectionery – such as pralines or chocolate bars and chocolate cups – no tempering needed (only slight heating, not higher than 35°C). Furthermore, Creme a la Carte has a unique technical stability and can be kept for long when sealed in pralines.

Your ready-to-use white chocolate ganache.
Callebaut’s Creme a la Carte Marc de Champagne is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of fine Marc de Champagne liqueur. It has a rich, creamy and smooth taste, and a very pleasant mouthfeel.
This ganache is open to your personal signature: adding crunchy textures such as nut bresilienne, ground coffee, roasted seeds, nougatine, etc. After softening, this ganache has the right texture to be piped into moulded confectionery – such as bonbons, chocolate bars and chocolate cups – no tempering needed (only slight heating, not higher than 35°C) .
Furthermore Creme a la Carte Marc de Champagne has a unique technical stability and can be kept for long when sealed in pralines.

Ready for your flavours and textures.
Tintoretto Milk is your ready-to-go chocolate filling that can be customised with the flavour of the day. It has a light milk chocolate colour and taste that melts in the mouth immediately, and has a smooth, creamy mouthfeel.
Mixing it with textures such as ground coffee, cocoa nibs, pailleté feuilletine, bresilienne or freeze-dried fruits turns your Tintoretto filling into an exciting praline centre that enhances the taste sensation. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or chocolate bars filled with Tintoretto have a long shelf life. 
Tintoretto Milk has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells or chocolate bars.
Also explore the ready-flavoured Tintoretto fillings.