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Praliné Selection

Praliné Selection is a delicious dark hazelnut paste, ideal for bonbons and other chocolate specialities. With non-hydrogenated fats. Oils used: coconut, shea and illipe. Ready-to-use and freeze-stable as a basis for chocolate truffles and other chocolate creations. For flavouring and colouring ice creams, creams and desserts.

Maxi-Pan Almond

Almond and soya baking paste for use as fillings with mild lemon flavour. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges.

 

Almond Paste 1:1

High-quality almond baking paste. Intense almond flavour. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. 

Praliné 1:1 dark

Praliné Dark is a delicious dark hazelnut paste, ideal for bonbons and other chocolate specialities. Dark in colour and notes of dark roasted hazelnuts. With non-hydrogenated fats.

Carmandina - Almond filling

Light brown almond mixture. A pleasant roasted almond taste. With non-hydrogenated fats. Filling for cakes, pastries, petits fours and chocolate truffles. Nuts, dried fruit and Carma flavouring pastes (Caor/Moccoro) can be added. Tip: can also be used for coating cakes and pastries.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Vereinigte Staaten

+1 610 872 4528