Baking masses

Chocolini D 44%

Bake stable for making chocolate rolls, cakes, cookies, muffins and patisserie ganaches.

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Bâtuja Noisette Noir 168x20g Organic

As filler in croissants, sweet doughs and puff pastries.

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Bâtuja Noisette Lait 168x20g Organic

As filler in croissants, sweet doughs and puff pastries.

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Maracaibo Chocolini 66%

For making chocolate buns, cakes, cookies, muffins and patisserie ganaches. Stable for baking.

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Bâtons Suhum 60% 280x10g Organic

As filler in croissants, sweet doughs and puff pastries.

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Suhum Chocolini 44% Organic

To create chocolate bread rolls, cakes, cookies, muffins and pastry ganaches. Bake stabil.

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California 1:1

Use for almond confectionary, baked products and as a filling.

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Herbst 1924

To create gingerbread and biber.

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