A Belgian milk couverture chocolate offering a pronounced milky, sweet and delicate taste. Inspiration 32 is part of a carefully selected range of couverture chocolates that is suitable for a variety of applications and preparations.
A Belgian milk couverture chocolate offering a pronounced milky, sweet and delicate taste. Inspiration 32 is part of a carefully selected range of couverture chocolates that is suitable for a variety of applications and preparations.
Vizyon Select Cocoa Powder is a premium chocolate product available in a convenient 1kg pack. Made from 100% alkalised powder containing a fat content of 10-12%.
Produced via a special selection of cocoa beans to give a fine cocoa powder. As an alkalised cocoa powder (dutch process), the cocoa beans have been washed in an alkaline solution which neutralizes its acidity. This enhances the colour of the powder and smooths the flavour with lower acidity.
With increased solubility, you will find it easily dissolves in water or liquids.
Use as a flavouring for baking in items such as cakes, biscuits, creams or for making hot cocoa. It is also fantastic for use by confectioners in the manufacture of coatings for confectionery or frozen desserts. Plus, it’s perfect when combined with baking powder for cake making.
Finally, the Vizyon Select Cocoa Powder is perfect for combining with the Vizyon Select Chocolate Coins for decorative purposes on and around your cakes and desserts.
Ensure the product is stored at around 18-22°C in a cool, dry place with relative humidity of no more than 50%. Protect from light, air and moisture.
Dobeln White Compound has a strong milky, creamy note. It has a snap and melting profile similar to chocolate.
A premium white chocolate that has a strong creamy and milky profile and rounds off with a distinct and pleasant vanilla taste.
The Dobeln compound is designed specifically to offer you ease and flexibility. There is no need for tempering, making it easy to use and helps you save time so that you can focus on creating the most delectable desserts and confections.
Patissier Gourmand White Compound has a strong milky, creamy note. It has a snap and melting profile similar to chocolate.
A premium white chocolate that has a strong creamy and milky profile and rounds off with a distinct and pleasant vanilla taste.
The Gourmand Compound range is designed specifically to offer you ease and flexibility. There is no need for tempering, making it easy to use and helps you save time so that you can focus on creating the most delectable desserts and confections.
Import Singapore 🇸🇬,
Halal from origin country ED: 15 01 2022
Description:
Patissier is a brand of Aalst Chocolate which is the first Singaporean brand that can produce both chocolate covertures and compounds. With 6 brands under its wing, Aalst Chocolate exports 98% of its products to over 55 countries all over the world.
Ready to use fruit fillings from Ta-Da! are suitable for vegans and ready to use straight from the pouch. Enjoy the delicious taste of whole blueberry pieces in and on your favourite cakes and muffins. They are also freeze-thaw stable, so you can bake your favourite creations with the fruit filling, then freeze to enjoy later! Keep scrolling down to discover some delicious recipes using Wild Blueberry Fruit Filling.
Chocolate with 58 % dry cocoa solids, for decoration and covering
MADE IN BELGIUM
Description
Chocolate with 58 % dry cocoa solids, for decoration and covering
Ingredients [allergen]
cocoa mass
sugar
cocoa butter
emulsifier E322 [SOYA]
flavouring
Usage
Melt at a temperature of 47°C. Cool 2/3 of mass separately to a temperature of 27°C. Keep the mass in motion during this process. Heat total mass till processing temperature of 30°C.
Chocolate with 72% dry cocoa solids, for decoration and covering
Made in Belgium
Ingredients
cocoa mass
sugar
cocoa butter
emulsifier E322 [SOYA]
flavouring
Usage
Melt at a temperature of 50°C. Cool 2/3 of mass separately to a temperature of 28°C. Keep the mass in motion during this process. Heat total mass till processing temperature of 32°C.