Flavouring paste and nuggets 

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Showing 13 - 24 of 46 items
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    7,95 € Available
    2 avis

    Milk chocolate chunks. Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to...

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    7,95 €
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    89,40 € Available

    Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to chocolate drops or...

    Available
    89,40 €
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    24,10 € Available
    1 avis

    Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to chocolate drops or...

    Available
    24,10 €
  • Quick view
    7,95 € Available
    2 avis

    Milk chocolate drops. Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to...

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    7,95 €
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    15,65 € Available
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    1 avis

    A delicious novelty for the preparation of rich ice cream: a product with a delicate flavor and intense and unmistakable aroma. The fine quality characteristics of Marullo pine nuts paste are the result of years of study in the R&D laboratories and a careful process. The typicality and genuineness that distinguish this product is derived from...

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    15,65 €
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    26,50 € Available
    1 avis

    Crushed pink Pralines (almonds 15%) are used to realizee the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

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    26,50 €
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    9,50 € Available
    2 avis

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    9,50 €
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    4,90 € Available
    1 avis

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red...

    Available
    4,90 €
  • Quick view
    9,50 € Available
    5 avis

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    9,50 €
  • Quick view
    11,50 € Available
    2 avis

    Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    11,50 €
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    5,95 € Available

    Pink Pralines almond 40%. Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous...

    Available
    5,95 €
  • Quick view
    11,50 € Out of stock
    4 avis

    Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Out of stock
    11,50 €
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Showing 13 - 24 of 46 items