Products

This very fluid couverture chocolate, ready to use, provides a nice velvet appearance and enhances the brightness of your moulded pieces. It also can be used for dipping ice cream bars

A paste slightly sweet but strong in cocoa that will delicately flavour creams, biscuits, and fondants.

A chocolate based sugar mixture with a texture that is easy to work with, enables easy modeling and a beautiful cocoa colour

A white colored sugar mixture, the texture is easy to work with and enables easy modeling for decorations

An ivory compound with no need for tempering and a perfect shine to decorate our desserts

A pale colour, this light compound needs no tempering and is an attractive coating for your cakes.

Dark compound, with no need for tempering, in an intense dark colour which will provide the perfect shine for your creations

This dark chocolate icing, easy to spread, gives entremets a brilliantly dark color

Fragments of very thin pancakes for pralines, bonbons and pastries

Fragments of very thin pancakes for pralines, bonbons and pastries.

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Mould