Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
Dark chocolate extruded bâtons boulangers. 8cm dark chocolate sticks, ready to use and resistant to cooking. They are in the perfect shape to make pains au chocolat. Repackaging by Labo&Gato.
AvailableBaking 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.
AvailableOUR BEST FONDANT EVER! This Portuguese fondant is perfect for decorating and covering cakes, and can be use for modelling flowers. Available in 32 beautiful colors. It is very flexible and easy to use due to its soft structure with a delicious lemon flavor. PastKolor fondant produces a satin-smooth elegant finish to any cake and it's exclusive...
AvailableBox of Valrhona tasting chocolate bars Weight of a box: 420 g 6 tablets: Tulakalum 75%, Guanaja 70%, Manjari 64%, Bahibé 46%, Jivara 40%, Dulcey 35% A varied aromatic palette An ideal gift to give or to treat yourself Certified B Corp Company
Pre-order product (+/- 2 days + delivery)Opalys Crunchy Pearls. Biscuit cereals coated in 87% white chocolate (34% cocoa minimum, pure cocoa butter). Bring even more originality to your creations, with the Opalys Crunchy Pearls. A crunchy cereal filling coated with Opalys, the 33% white chocolate from Valrhona, that reveals a delicacy sweet taste with harmonious aromas of fresh milk and...
Pre-order product (+/- 2 days + delivery)Abinao 85% dark chocolate beans, Blended Origins Grand Cru. 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.
AvailableChocolate 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
AvailableA 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.
AvailableFruit 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...
AvailableVanilla beans Bourbon Madagascar. Considered as the Princess of vanillas, Bourbon vanilla beans are long, slender and oily, with a very rich taste and smell. Its strong flavor is enhanced by elegant, fruity and floral notes. This vanilla reminds of childhood with its olfactive notes of liquorice and prune. Madagascar vanilla will be perfect in all...
AvailablePerforated 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.
AvailableAlpaco 66% dark chocolate beans, Single Origin Grand Cru 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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