CHOCOLATE PROCESSED BAKING INGREDIENTS
Couverture Chocolate
Suitable for molding, decorations, hollow figures, enrobing, truffles, pralines, cakes, mousses and other confections.
– Dark Couverture
– Milk Couverture
– White Couverture
– Flavoured Couverture
Compound Chocolate
Suitable for molding, shaving, ganache, mousse filling and decoration.
– Dark Compound
– Milk Compound
– White Compound
– Flavoured Compound
Dipping Chocolate
Applicable for dipping, coating and decoration.
– Dipping Biscuits & Cookies
– Dip Glaze Donuts
– Chocolate Coating
Cream Filling & Spread
Applicable for filling and decoration. Can be used for bread, cake, and pastries.
– Cream Filling Paste
– Instant Creamfill
– Spread
Topping & Decorations
Applicable for cakes, pastry, and bread.
– Chocolate Vermicelli
– Choco Stick
– Chocolate Stones
– Sugar Sprinkle
– Chocolate Chunky Flakes
– Chocolate Chips