Pectin
Pectin – the natural binding force
Pralines
Chocolates are the essence of fine chocolatery. This category is dedicated to the art of making pralines, which differ from truffles in their various shapes and fillings. From classic fillings like nougat and ganache to innovative creations using fruits, nuts, and liqueurs, these recipes reveal the versatility and creativity in making pralines. Each praline is a small work of art, ready to surprise and seduce.
Dextrose
Dextrose is a versatile sugar for pastries and ganache and contributes to flavor, texture and shelf life.
Colorful chocolates
When it comes to coloring chocolate, Barry Callebaut’s Power Flowers™ Discovery Box offers an innovative and easy-to-use solution. This kit is specially designed for professionals and chocolate lovers who want to personalize their creations with vibrant and stable colors.
Feuille d’Or with eggnog
A luxurious treat that combines the rich flavor of eggnog with the sweetness of white chocolate, topped off with a crunchy coating for the perfect finish.
Pralines with ganache of lime and pistachio
Fresh Twist: Lime and Pistachio Pralines for a Summer Sweetness