A balanced 34% cocoa milk chocolate with a perfect balance between sweetness, cocoa and milk. Famous for its versatility, this sustainable Belcolade chocolate guarantees great tasting results for your patisserie and chocolate applications. Key features: Belgian chocolate Balanced milk chocolate ...

A balanced 30% cocoa white chocolate with tones of vanilla and cooked milk. Famous for its versatility, this Belcolade sustainable chocolate guarantees great tasting results for your patisserie and chocolate applications. Key features: Belgian chocolate Balanced white chocolate taste 100% ...

Take on any job with the n°1 for chefs. One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe worldwide. Like all Finest Belgian Chocolates, it is made from our signature Wieze blend. Whole ...

Create with the master in cocoa, milk & caramel. If you're looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm colour, smooth cocoa body and sweet, caramelly ...

Amaze with the most iconic white chocolate. Recipe N° W2 is another one of Octaaf Callebaut's original recipes that has grown into many chefs' preferred chocolate. This chocolate is as Belgian as can be, since it's predominately made with milk ...

Pearl Sugar—also known as nib sugar or hail sugar—is a specialty ingredient essential to Belgian Liege waffles and a variety of baked goods. With its bright white colour, uniform size, and delightful crunch, this sugar not only adds visual appeal ...

A Global Journey Through Modern Pastry, Frozen Creations & Culinary Innovation So Good.. Magazine #32 (EN) takes readers on an extraordinary world tour of contemporary pastry. This issue highlights the creativity, technical mastery, and cultural diversity of the industry’s leading ...

Dacquoise is a classic French dessert made of nut-flavoured meringue layers, paired with rich buttercream or ganache. The meringue is crisp on the outside and chewy inside, creating a delightful texture contrast with the creamy filling. Often served as a ...

Ammonium bicarbonate—also known as baker’s ammonia—is a traditional leavening agent used in baking to produce light, crisp textures. This white, crystalline powder decomposes completely into carbon dioxide and ammonia when heated, helping doughs rise without leaving any aftertaste or residue. ...

Creamy praline with rich hazelnut flavour and golden caramel notes Crafted from the finest Spanish hazelnuts (50%) and sugar (50%), this medium-roasted hazelnut praline from Cacao Barry delivers a smooth, creamy texture with complex nutty aromas and a subtle caramel ...

SOSA Yellow Pectin, 500g is a high methoxyl pectin (HM) with retardant salts, specially formulated for traditional fruit confectionery. In aqueous solutions with high sugar and acid content, it forms strong, cohesive, heat-resistant gels with high viscosity—ideal for fruit jellies, ...

Sosa Natur Emul is a citrus fibre powder with xanthan that has moisturizing, stabilizing and emulsifying properties. Ideal in confectionery and sauces to substitute fats, also as a beverage stabilizer and texture enhancer, providing the sensation of pulp in the ...

SOSA Soy Lecithin is a plant-based emulsifier derived from soy, used to promote the stable blending of fats and water in food formulations. It also functions as an anti-freezing agent, natural antioxidant, and flavour stabilizer, making it a versatile ingredient ...

Sosa Agar Agar is a plant-based gelling agent derived from red algae, commonly used as a natural alternative to animal gelatin. Odourless, colourless, and neutral in taste, it is ideal for applications requiring clarity, clean flavour release, and firm structure. ...

About Chantifix Louis Francois Chantifix is a professional whipped cream stabilizer that improves the texture, structure, and shelf life of whipped cream. Made from a simple blend of dextrose and sodium alginate (E401), Chantifix is odourless, tasteless, and easy to ...

SOSA Fruit Pectin (Pectin NH) is a thermo-reversible gelling agent and thickener specifically designed for fruit-based applications. It is particularly effective in recipes using fruit purées, pulps, and juices, where it activates upon the addition of an acid component. This ...

SOSA Potatowhip is a deodorized potato protein powder designed to replicate the functional properties of egg white powder in modern baking and pastry. It offers excellent foaming, emulsifying, and gelling performance, making it a reliable substitute for albumin in both ...

About Vegetal Louis Francois Vegetal – Plant-Based Gelling Agent “PF” is a versatile, thermoreversible gelling agent made from a blend of dehydrated glucose syrup, tara gum (E417), and carrageenan (E407). This cream-coloured, slightly sweet powder is a clean-label alternative to ...

Chiffon cake / angel cake mould made of anodized aluminum alloy. The unique proportion makes adorable and slender cakes that has an elegant look much like those in Japanese markets. Strong and anti-rust, this 4" mould has a removable pan ...

Make delicious fruit treats including sauces for plated desserts, ice creams and sorbets. Fruit puree can be used to make fruit jellies, fresh curd, filling for tarts, and is wonderful in popsicles or paletas. It can also be added to ...