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Feuilletine is made to stay crispy in fat-based ingredients, namely chocolate and nut butters and praline paste. So keep feuilletine flakes away from watery type liquids, which includes milk, cream, ice cream base, cake batter, etc. -
Special bake resistant chocolate batons, allows bakers to produce the perfect chocolate croissant. -
Chocolate transfer sheets Chocolate transfer sheets are a fun way to create a unique, decorative finish to your cake decorations, desserts and chocolates. Simply pour melted chocolate onto the chocolate transfer sheet and allow to cool a little before peeling away to reveal a high gloss finish to the now decorated chocolate which you can cut to shape. -
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. -
Cacao powder is a product of cacao beans, the source of chocolate and cocoa flavorings.
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Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.- White
- Milk
- Dark
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Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate.- White
- Milk
- Dark
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Chocolate Crispy Balls may be small in size but are certainly big in flavour. They are perfect for decorating your cakes, cupcakes and desserts.- Dark
- White
- Milk
- Mix
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Ideal for Baking and garnishing Cakes & Cookies. -
Mocha beans are indulgent dark chocolate candies in the shape of coffee beans and kissed with coffee flavor.
