60.6% cocoa 30.3% total fat Cooking/baking chocolate bloc used by professional chefs all over the world! This thick-formula chocolate is excellent for baking, including cakes and brownies as well as flourless items. Though not suitable for dipping, moulding, or enrobing, this chocolate is great for fillings, ganaches, mousses, and decorations as well.
Need more caramel? Spoil with GOLD. Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application.
Great for ganaches and moulding medium-sized to bigger hollow figures. Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its deep, warm colour; prominent roasted cocoa flavours and seductive caramelly notes. It has a generous taste and great reputation in workability. It can be paired with a wide array…
Great for ganaches and moulding medium-sized to bigger hollow figures. Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its deep, warm colour; prominent roasted cocoa flavours and seductive caramelly notes. It has a generous taste and great reputation in workability. It can be paired with a wide array…
This dry cured sausage has been flavored with paprika to give it a bit of a kick. Coarsely chopped Ibérico pork meat is mixed with pork fat to create a sausage superb for tapas or cooking. The larger format size has the perfect diameter for slicing.
We use heritage-breed pork to make our all-natural chorizo, because when you start with the best ingredients, you get the best results. This Iberian-style chorizo sausage is spicy and garlicky, with a bold smoky flavor from paprika, which also imparts a gorgeous red color. We make it by hand, in small batches with all-natural ingredients. No nitrates or nitrites are…
