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9 avis
Candied orange cubes. Candied orange peel cubes are used in many traditional Provence recipes such as candied fruit cakes, Aix en Provence calissons and panettone. They give an intense fruity flavour to all savoury and sweet dishes. Repackaging by Labo&Gato.
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9 avis
Abinao 85% dark chocolate beans, Blended Origins. Pure cocoa butter Powerful and Tannic. Abinao offers a subtle balance of several sensory dimensions, dominated by an intense bitterness and backed up by powerful tannins. The result of its high percentage of cocoa and a skilful blend of African beans. Repackaging by Labo&Gato.
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3 avis
Fruit couverture chocolate, Raspberry Inspiration by Valrhona. Speciality made with raspberry powder and cocoa butter. Notes of raspberry confit on the attack, followed by a touch of acidity, typical of this red fruit. Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona...
Pre-order product (+/- 2 days + delivery)
2 avis
An optimal recipe which will facilitate the implementation in pastries and which presents a consensual taste. Valrhona dark chocolate chips are resistant to cooking and will enhance your sweet creations!
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7 avis
Since 1845 Trablit has been selecting the best coffees in the wold. As a demanding roaster, TRABLIT has a perfect command of the assembly of these coffee vintages, of their torrefaction and of the delicate extraction of flavours to obtain subtle natural extracts of constant quality. The best of coffee extracts.
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7 avis
Fruit couverture chocolate, Passionfruit Inspiration by Valrhona. Speciality made with passionfruit powder and cocoa butter. Notes of tangy passionfruit Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona brings together the natural colors and intense flavors of fruit and...
Pre-order product (+/- 2 days + delivery)
6 avis
Baking paper Ecopap. Unbleached brown paper, combining ecology with economy, with non-stick silicone coating on both sides. reusable up to 1 or 2 times depending on conditions of use. Packaging and size suited for domestic use. Cardboard dispenser box of 50 sheets.
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4 avis
Chocolate bar mould "Amandia", 4 imprints, semi-rigid PVC. L 113 mm W 34 mm H 14 mm Weight of a moulded chocolate bar : 50 to 60 g
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7 avis
Alpaco 66% dark chocolate beans, Single Origin Ecuador. Pure cocoa butter Floral and Oaky. The majority of the cocoa used for Alpaco comes from the Ecuadorian Arriba bean. It combines strength and sophistication, and offers delicate floral aromas of jasmine and orange blossom, intimately and intricately intertwined with deep cocoa notes....
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7 avis
Perforated sheet aluminium. The perforations contribute to the circulation of hot air, an ideal baking medium for Exopat mats and Flexipan sheets. Perforations Ø 3 mm. Gripped edges.
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6 avis
A distinctive dark chocolate with good cocoa taste and a hint of acidity. A "new generation" chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation : the Q fermentation. Applications : recommended for moulding, coating, icing, ganache, mousse, fillings, biscuits, sauces, decorations, ice cream and sorbets.
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1 avis
ONLY AVAILABLE IN STORE. Log mould big "U", 1 imprint, semi-rigid PVC. L 540 mm W 85 mm H 70 mm
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