Rebel Sundaes

THROUGH THE LENS OF MARK SEAMAN
Step by step guide how to create the most induldent icecream sundaes! Chef Mark Seaman uses Mona Lisa chocolattos, sprinkles and chocolate grids.

Rebel Sundaes

Rebel sundaes screenshot

Products

  • Dark Chocolate Blossoms

    Small curled Dark Chocolate blossoms to enrich desserts with flavour and texture. Perfect to sprinkle on muffins, donuts, cupcakes or cream pies. Approximate size L: 9, W: 5mm.

  • Milk Chocolate Blossoms
    The ultimate chocolate sprinkle. Milk Chocolate Blossoms are the perfect decoration for almost all desserts and patisseries. Because of their elegance, these tiny curls look and taste great on plated desserts, pastries and even ice-cream. Approximate size L: 9 +/- 1,5mm, W: 5+/-1mm.
  • White Chocolate Blossoms
    The ultimate chocolate sprinkle. White Chocolate blossoms are the perfect decoration for almost all desserts and pastries. Because of their elegant look, these tiny curls are perfect for plated desserts, pastries and even ice cream. Approximate size L: 9 +/- 1,5mm, W: 5+/-1mm.
  • Pastel marbled Tulip Cups

    Colourful Pastel Marbled Tulip Cups (D: 70, H: 64mm) are thin yet rich in chocolate flavour. Every single cup has a unique look due to the innovative production process of the cups. They can be filled with cream, mousse or ganache for rich chocolate flavours.

  • White Chocolate X-Large Chocolate Pencils
    Mona Lisa's elegant rolled White Chocolate Pencils (D: 7, L: 200mm) add texture and sophistication. The chocolate sticks can be used in plated desserts, larger sized cakes or to accompany ice creams.
  • Almond and sugar crunch gold

    Mona Lisa's gold coloured almond and sugar crunch adds a luxurious appeal to your delicious creations. This sprinkle can be used for both festive and non-festive applications.

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