Professional ingredients, tools and books for pastry chefs, bakers and serious home cooks. Chosen by people who cook and shipped across Canada.
Open a trade account →Everything for tempering, moulding and decorating chocolate: couverture, cocoa butter colours, polycarbonate moulds, transfer sheets and thermometers.
Belcolade Sélection Blanc 30% White Chocolate
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Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture
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Cacao Barry Fleur de Cao 70% Dark Couverture
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Cacao Barry Pailleté Feuilletine
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Cacao Barry Pure Hazelnut Paste (Unsweetened)
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Cacao Barry Zéphyr 34% White Chocolate Couverture
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Callebaut 823 33.6% Milk Chocolate Couverture
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Callebaut RB2 Ruby Chocolate Couverture
Naturally pink ruby chocolate with a fresh, berry-like tartness and no added colour or fruit flavour.
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Callebaut W2 28% White Chocolate Couverture
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Chocoa Pure Cocoa Butter Drops
100% pure deodorised cocoa butter in easy-to-measure drops for tempering, fluidifying and colouring.
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Glucose Syrup 43 DE
A clear, thick glucose syrup that prevents crystallisation and adds body to confectionery and ganache.
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