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Chocolate Mousse (with Gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Large yield: 400g makes 23 portions of 60g each. Combine 400g mousse powder with 400ml water. Whip at high speed for 5 minutes. Fold in 600g whipped cream. Leave to cool for 2 hours, then decorate.

Chocolate Mousse (without Gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

White Chocolate Mousse (without gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Cappuccino Mousse

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Lemon Mousse

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Dessert Flan

For consistent firm flans and caramel puddings. Natural vanilla. Tip: Perfect for crème brûlée and crema catalana. Large yield: 450g makes 28 portions of 120g each. Bring 3l milk to the boil, add 450g powder to milk and boil up for 1 minute. Pour into flan dish prepared with caramel topping and leave to set in fridge at 5°C. Once cool, turn out of dish, decorate and serve.

Carma Flan

For consistent firm flans and caramel puddings. Tip: Perfect for crème brûlée and crema catalana. Large yield: 400g makes 36 portions of 120g each. Bring 4l milk to the boil, add 400g powder to milk and boil up for 1 minute. Pour into flan dish prepared with caramel topping and leave to set in fridge at 5°C. Once cool, turn out of dish, decorate and serve.

Panna Cotta

Instant powder for classic panna cotta. With natural vanilla. Tip: Freeze-stable if prepared with full-fat cream only (fat content 35%). Large yield: 440g makes 36 portions of 120g each. 

Combine 2l milk and 2l cream. Take 3l liquid and bring to the boil. Combine the remaining liquid (1l) with 440g powder and stir into the boiling liquid. Boil up for 1 minute. Pour into the prepared dishes or bowls. Leave to set in fridge at 5°C. Once cool, decorate and serve.

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