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3 avis
Biscuit cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter). A crunchy cereal filling coated with a delicious dark chocolate 55% from Valrhona. These tasty treats are particularly suitable for cold and iced preparations such as mousses, creams, ices and bars. As an ingredient or for decoration, they add a deliciously crunchy...
Pre-order product (+/- 2 days + delivery)
1 avis
Fine Chocolate Vermicelli. To decorate your cakes, chocolates, ice creams and sorbets. Repackaging by Labo&Gato.
Available
2 avis
Candied orange slices. Taste the intense flavour of Provence candied orange slices. Coat them with dark chocolate to make original orangettes, or use them to decorate your dishes and pastries. Repackaging by Labo&Gato.
AvailableThis purée is made of Kochi's best riped yuzus. The fresh fruits are hand-seeded and hand-made cooked in a cauldron. The product is natural and contains no colouring, no preserving agent, no additives. Its flavour is generous but not too sweet, fresh with a hint of bitterness. The texture is a bit crispy. Applications : it will be perfect for...
Out of stockSelectArôme aromas are made of the best materials and noble products to enhance your skill and creativity. Much used by professionals, these concentrate aromas will increase the flavour of your sweet preparations (yogurt, cream, mousse, ice cream, frosting, biscuit, ...) or savoury dishes (sauce, cream, soup, vinaigrette, ...) but also enable to create...
AvailableSelectArôme powder liposoluble colours are highly concentrated and are suitable for the coloration of chocolate or for silk-screen printings. You can also colour marzipan, butter, margarine, white chocolate, neutral cold mirror glaze or cooked preparations such as tartlets and biscuits.
AvailableDrip tray for 10 L container ref. 140417.
Pre-order product (2 days + delivery)
1 avis
Soya lecithin is a natural emulsifying agent. Such as soap, it has the property to bind water molecules with fat molecules. Above its health benefits (against bad cholesterol), you can add soya lecithin to your liquid preparations to create amazing espumas.
Available
1 avis
The most famous use for cream of tartar is to stabilize and increase the volume of egg whites when making meringues or soufflés. The cream of tartar also allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. It also prevents sugar from crystallizing, so you can add it to your syrups, candies,...
AvailableFresh Cake. Fresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant. Repackaging by Labo&Gato.
Available
1 avis
Tart ring, rolled edges, stainless steel. Ø 240 mm H 27 mm
Available