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Montblanc

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.

Hazelnut Paste - 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.

Hazelnut Paste - Praliné 1:1 Light

Praliné Light is a delicious light hazelnut paste, ideal for bonbons and other chocolate specialities. Light in colour and notes of dark roasted hazelnuts. With non-hydrogenated fats. A basis for chocolate truffles and other chocolate creations. For flavouring and colouring ice creams, creams and desserts.

Stromboli

Quick and easy preparation of hazelnut macaroons, hazelnut bases and hazelnut cookies. Makes 3.65kg of dough or 73 hazelnut macaroons of 50g each.

Baking Paste - 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.

 

Hazelnut Paste - Praline Prima

Hazelnut paste, medium-dark.

Baking Paste - 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. 

Almond Baking Paste - Carmanda

Light, almond baking paste. Mild almond flavour. Baking paste for use as filling. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. Tip: Especially suitable for almond confectionery.

Hazelnut Paste - 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.

Amaretti Paste - Carmaretti

Delicate bitter almond flavour. For amaretti, pastries, specialities and cookies. For amaretti, whip up with egg white and pipe. Dust with icing sugar and push down. Allow to dry for 12 hours. Bake at 210°C for approx. 10 minutes.

Almond Baking Paste Soft

Baking paste for use as filling, ideal for piping. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. Tip: Especially suitable for almond confectionery.

Almond Praline Filling - Carmandina

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.

  • Provenance
    Produced In Ch
  • Cocoa content
    1.8%
    Cocoa butter
    0%
    Fat free cocoa
    0%

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
United States

+1 610 872 4528