CACAO BARRY

The Cacao Barry Polycarbonate Mould Half Sphere 4cm has, 15 indents, 3g each. Read more

The Cacao Barry Polycarbonate Mould Bar Pistoles has, 3 impressions, 80g each. Read more

Fragments of very thin pancakes for pralines, bonbons and pastries. Read more

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 nibs
Pure and toasted Read more

This Papua Origin milk chocolate couverture, very creamy, discloses pretty fruity notes of hazelnuts, crowned with a hint of caramel. Read more

After a slightly sourish initial taste, this Mexico Origin dark chocolate couverture with its high cocoa content releases spicy and woody notes, with a hint of liquorice. Read more

Baking Chocolate
This Tanzania Origin dark chocolate couverture is the perfect balance of acidity and intense cocoa bitterness, lifted by floral notes. Read more

A gourmand mixture with a caramel milk chocolate (34.5%) and toasted cereal base. Ready to use, its texture will crunch your creations. Read more

This deliciously creamy white chocolate couverture offers a fabulous sweet intensity and delicious notes of caramel and vanilla. Read more

This extremely soft and subtly sweet white chocolate has a smooth texture and a strong flavour of whole milk. Read more

A distinctive dark chocolate with good cocoa taste and a hint of acidity. Read more

Pure cocoa butter, deodorized, pressed from whole roasted cocoa beans - neutral in colour and taste. Read more