60.6% cocoa 30.3% total fat Cooking/baking chocolate bloc used by professional chefs all over the world! This thick-formula chocolate is excellent for baking, including cakes and brownies as well as flourless items. Though not suitable for dipping, moulding, or enrobing, this chocolate is great for fillings, ganaches, mousses, and decorations as well.
Need more caramel? Spoil with GOLD. Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application.
Great for ganaches and moulding medium-sized to bigger hollow figures. Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its deep, warm colour; prominent roasted cocoa flavours and seductive caramelly notes. It has a generous taste and great reputation in workability. It can be paired with a wide array…
Great for ganaches and moulding medium-sized to bigger hollow figures. Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its deep, warm colour; prominent roasted cocoa flavours and seductive caramelly notes. It has a generous taste and great reputation in workability. It can be paired with a wide array…
Fair Trade, organic cinnamon sticks—a fun addition to hot beverages and potpourris. Ceylon sticks are harvested from an evergreen that grows 30-60' in height, with light brown, papery leaves, reaching as much as 7" in length with delicate white-yellow flowers in the summer. The bark, comprised of long, slender phloem fibers (less that 30 mm thick), is harvested from a…
Cocoa Nibs are made from the finest of cacao beans that are roasted and lightly crushed to make these fragmented pieces, perfect for infusing or using in baked goods.
Coconut Milk is made from pure coconut. This coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries and other preparations, where coconut milk is required. Suitable for vegetarians.
"The oil is removed from the coconut meat using a solvent to extract up to 10% more oil than using physical pressing. The oil is then refined to remove certain free fatty acids in order to reduce susceptibility to rancidification. The oil is heated to 130-150 °C (266-302 °F) to keep the moisture content below 0.2%. The coconut oil is…
