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*

Maracaibo Mousse

Mousse au chocolat made with the world champion couverture Grand Cru - Maracaibo 65% with fine cocoa beans from Venezuela. For use in your finest desserts, pastries and cakes.

Content: 0.75 Kilo (CHF 22.93* / 1 Kilo)

CHF 17.20*

VCK Display 32er RA FSI

Content: 0.896 Kilo (CHF 55.80* / 1 Kilo)

CHF 50.00*

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*

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*

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*

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*

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*

Mangonosa

Mango 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 21.00*

Cocos Gianduja

Finest coconut filling for Pralines, specialities, confectionery, pastry and cakes. To decorate: whisk at 22 - 24°C / 71 - 75°F. To melt: warm up to 28 - 32°C / 82 - 89°F.

Content: 1.25 Kilo (CHF 16.56* / 1 Kilo)

CHF 20.70*

Pralinosa W

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

CHF 18.30*

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*