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Dark Chocolate - C811 - 5kg Block

Mix and flavour with the iconic 811.
Enjoy the most-loved dark chocolate taste in all your favourite mousses, ganaches and crémeux!
Recipe N° C811 is less fluid, and lets you enjoy a lovely smooth texture in creams and fat mixtures. All with the cocoa body and well-balanced taste chefs around the world adore most!

Gels and Mirroir Glazings - Apricot Gel - Quick-Gel, yellow - 14kg pail in box

Light yellow colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Carma-Quick-Gel, neutral - 14kg pail

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Apricot Gel - Quick-Gel, yellow - 14kg pail

Light yellow colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Strawberry Gel - Quick-Gel, red - 14kg pail

Natural red colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500–700g water to a smooth consistency, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Brillant-Gel - 6kg pail

Easy to apply. Excellent gel coating for fruit. Transparent. Easy to cut. Long-lasting shine. Can be applied to fresh or frozen cakes and pastries without stirring. No need to warm up first. Optimum working temperature is 20–24°C.

Gels and Mirroir Glazings - Clear-Gel, firm - 12.5kg pail

Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Gels and Mirroir Glazings - Strawberry Gel - Capoma-Gel, firm - 12.5kg pail

Natural red strawberry colour. Excellent gel coating for fruit. Transparent. Long-lasting shine. Easy to cut. Large yield. Mix 1kg gel concentrate with 500g water, then briefly bring to the boil. Apply with a brush or spraying machine. Optimum working temperature is 85–90°C.

Excellent gel coating for fruit. Transparent. Easy to cut. Consistent quality. Practical packaging in bag for use with spraying machines. Pour into spraying machine or warm up in a pan. Temperature setting for spraying machine is 85–90°C. Optimum working/ spraying temperature is 75° C.

Excellent gel coating for fruit. Transparent. Easy to cut. Consistent quality. Practical packaging in bag for use with spraying machines. Pour into spraying machine or warm up in a pan. Temperature setting for spraying machine is 85–90°C. Optimum working/ spraying temperature is 75°C.

Baking Paste for Coconut Macaroons - Montblanc - 3kg pail

Quick and easy preparation of coconut macaroons, coconut cake bases and coconut cookies. Makes 3.9kg of dough or 78 coconut macaroons of 50g each.

Combine contents of 3kg pail with 900g cold water and mix with a strong flat beater for 5 minutes on speed two. Pipe onto baking paper with star nozzle and bake for approx. 15 minutes. Baking temperature: 200°C.

Cocoa Products - 100% Cocoa Butter - coins - 3kg pail

3kg of 100% cocoa butter coins. Add to couvertures to increase fluidity, for spray application. 

  • Min. % Dry cocoa solids
    100%
    Cocoa Butter
    100%
    Fat-free cocoa
    0%
  • Fat %
    100%
    Cocoa Butter
    100%
    Milk fat
    0%

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