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Belgian White Chocolate

Belgian White Chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Brand
    Barry Callebaut
  • range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    28.3%
Dark Compound Chocolate Chips M

Dark Compound Chocolate Chips M

Signature dark medium-sized compound chocolate chips that are bake stable and able to retain it's shape after baking.

  • Brand
    Barry Callebaut
  • range
  • Shape
    Chips
  • Size
    8,800 pcs/kg
Rich Dark Chocolate

Rich Dark Chocolate

Rich and intense dark chocolate with a discerning roasted cocoa taste for an indulgent experience.

  • Brand
    Barry Callebaut
  • range
  • Fluidity
    3
  • Cocoa intensity
    3

Almond & hazelnut praliné 50/50

Delicious organic almond and hazelnut praliné with an intense nut flavor. A velvety combination of the freshest Spanish almonds and hazelnuts, this medium roasted, 50% praline is tinted vibrant gold. With a balanced, depth of flavour, and a smooth finish.

La Morella
22/24 Highly Dutched Cocoa powder from Tanzania

22/24 Highly Dutched Cocoa powder from Tanzania

Tanzania Origin high fat cocoa powder. This rich brown cocoa powder encompasses a perfect balance of red fruit and chocolate flavors revealing fine fruity aromas and a typical hint of vanilla as well.

Bensdorp
Dusting cocoa powder

Dusting cocoa powder

Low moisture absorption for a nice matte finish:

  • Keeps its colour, flavour and dry matt powder aspect longer than any traditional cocoa powder available on the market to give a nice, velvety cocoa finishing touch to your creations.

Clean label:

  • Only one ingredient on consumer packaging: cocoa powder
  • When mixed with sugar, ‘Chocolate powder’ can be declared in the ingredients list.

Sensory profile:

  • Balanced round cocoa flavor with uniform matte brown velvety visual appearance.

Applications:

  • Ideal for dusting applications with a high moisture content or products that condensate during storage (e.g. tiramisu, frozen desserts, truffles).
Bensdorp
Milky White Compound

Milky White Compound

Pronounced sweetness and moderate milky tones complimented with a trace of vanilla in this white chocolate for a sensorial relish.

Rich Dark Compound

Rich Dark Compound

Rich dark chocolate recipe that marries the delightful medley of lightly roasted cocoa notes and intense sweetness in the mouth.

Dark compound chunks

Dark compound chunks

Medium dark coating chunks based on lauric vegetable fat sustainable palm mass balance.

  • Brand
    Barry Callebaut
  • range
  • Shape
    Chunks
  • Min. % Dry cocoa solids
    8.5%
Sweet Dark Compound

Sweet Dark Compound

Satiny chocolate coating made with high cocoa and sugar contents, ideal for dipping frozen novelties for an elevated dimensional mouthfeel.

FND-W2026NV

FND-W2026NV

Intense cocoa dark filling for laminated pastry bakery applications. Contains 6.5% chocolate.

Cara Crakine

Cara Crakine

A milk chocolate filling with caramel and crunchy biscuit pieces.

  • Brand
    Barry Callebaut
  • range
  • Melting profile
    smooth
  • Texture
    With Inclusions