Modern Mendiants Recipe ''The mendiants are molded, rather than piped and get added crispiness from Crispearls®" Modern Mendiants
Colorful Hazelnut Tablets Recipe Here's your new best-seller tasting concept: the Discovery Tablet. The pistole mold allows you to play and make 3 or 6 r… Colorful Hazelnut Tablets
White Chocolate Tablets with a Twist Recipe You already know how to make plain tablets using simple techniques. Here, you'll see how to use 7 different colors to cr… White Chocolate Tablets with a Twist
Gelato - Ice Chocolate Dark - 2.5kg Bag Product | Callebaut The dark chocolate for gelato makers: perfect for dipping and straciatella Ice Chocolate 811 is based on the original 811 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a full body cocoa and well-balanced taste that is loved by chefs around the world. Thanks to its its high cocoa butter content, Ice Chocolate 811 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to boost the palates with cocoa taste. Gelato - Ice Chocolate Dark - 2.5kg Bag
Gelato - Ice Chocolate Milk - 2.5kg Bag Product | Callebaut The milk chocolate for gelato makers: perfect for dipping and straciatella Ice Chocolate 823 is based on the original 823 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a rich cocoa and sweet caramel notes that make it unique. Thanks to its its high cocoa butter content, Ice Chocolate 823 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich cocoa and caramelly taste. Gelato - Ice Chocolate Milk - 2.5kg Bag
Workshop 100% Colors - How to Color Moulds Course Learn everything you need to know to master mold coloring - whether for chocolate bonbons or seasonal figurines. Workshop 100% Colors - How to Color Moulds
Chocolate Foundation Course (Workshop 1.0) Course Ever thought about working with chocolate? Join us to learn the basic techniques to create your own bespoke range of chocolate products. Chocolate Foundation Course (Workshop 1.0)
Chocolate Foundation Course (Workshop 1.0) Course Ever thought about working with chocolate? Join us to learn the basic techniques to create your own bespoke range of chocolate products. Chocolate Foundation Course (Workshop 1.0)
Chocolate Foundation Course (Workshop 1.0) Course Ever thought about working with chocolate? Join us to learn the basic techniques to create your own bespoke range of chocolate products. Chocolate Foundation Course (Workshop 1.0)
Chocolate Foundation Course (Workshop 1.0) Course Ever thought about working with chocolate? Join us to learn the basic techniques to create your own bespoke range of chocolate products. Chocolate Foundation Course (Workshop 1.0)
