Fillings

Pralinosa F

The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc. For dressing: whip at 22 - 24°C. To dissolve: Melt to 28 - 32°C.

CHF 18.20*

Fina Noble Piemontese 60%

Fine praline paste - made from the finest Piedmontese hazelnuts. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams. 1000g ground mass, 500g white or milk couverture or 400g dark couverture for firm Gianduja. Mix the tempered couverture with the ground mass. Let it set, stir the mass slightly, pipe it.

CHF 26.00*

Rustica Noble Piemontese 60%

The rustic praline paste - made from the finest Piedmontese hazelnuts. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams.

CHF 26.00*

Details

Rustica Noble Valencia 60%

The rustic praline paste almond - made from the finest Valencia almonds. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams.

CHF 21.00*

Caramel brûlé fleur de sel

Finest caramel brûlé with fleur de sel. As a caramel cream in chocolate hollow forms, specialities, ice creams, creams and desserts.

CHF 14.50*

Fina Noble Valencia 60%

The fine praline paste almond - made from the finest Valencia almonds. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams. Firm gianduja - 1000g basis mass, 500g white or milk couverture or 400 g dark couverture. Temper couverture, combine with basis mass, fill forms and let set. To decorate: beat for a short time and use.

CHF 21.00*

Details

Pralinosa W

The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc.

CHF 18.30*

Choco Pain Noisette

Our nut cacao spread. For production of chocolate-filled rolls, chocolate croissants and other pastry products with a chocolate filling, etc.

CHF 14.00*

Frambonosa

Rasperry OSA fillings - incomparable quality, ready to use, only natural ingredients. To fill pralines, pastries and confectioneries, etc. For dressing: whip at 22 - 24°C. To dissolve: Melt to 28 - 32°C.

CHF 20.80*

Choco-Pain-Praliné

Backe stable filling hazelnut for Pain au Chocolat praline. Milk chocolate filling with hazelnuts for efficient production of chocolate- filled rolls, chocolate croissants and other pastry products with a chocolate filling, etc.

CHF 14.40*

Gianduja D Noisette

Chocolates, confectioneries, pastries and cookies.

Content: 2 Kilo (CHF 17.60* / 1 Kilo)

CHF 35.20*

Gianduja M Intenso

Ready to use. Our new Gianduja has less sugar, has a well balanced cacao taste and contains a high percentage of California Almonds. The result is a perfect texture medium-firm Gianduja with an intense, natural, fruity and nutty taste with a distinct caramel edge. Ideal for cut and moulded chocolates. Suitable for confectionery, pastry, flavouring and ice cream. Melt at 26 - 28°C / 79 - 82°F.

Content: 2 Kilo (CHF 18.15* / 1 Kilo)

CHF 36.30*

Details