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CHOCOLATE PRODUCTSChocolate - a hallmark of happiness. We provide top quality cacao products to chocolatiers, chefs, pastry chefs, bakers & other culinary artists as to spread joy around the world! We feature fine Felchlin chocolate products as well as the Osa line of fillings! Also be sure to check out our hand-curated product collection especially for chocolatiers! |
Mirror Glaze
- Felchlin's Choco Brillant Dark mirror glaze gives a beautiful shiny finish to your glazed cakes and pastries. It also keeps in the freezer.
- This is a shiny dark chocolate glaze for entremets, pastries, desserts and ice creams.
- Warm the glaze to 35 C - 40 C / 95 F - 104 F and glaze.
- When required, dilute with water (max 5%).
Item#:
502501
Coating Chocolate Rondo
- Felchlin Ultra Dark M Rondo for moulding is easy to use as no tempering is required.
- Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
- Also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
- Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
Item#:
502352
Coating Chocolate Bar
- This is Felchlin Ultra Dark M coating chocolate.
- Felchlin Ultra Dark M Bar is easy to use for moulding, as no tempering is required.
- Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
- Felchlin Ultra Dark M is also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
- Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
Item#:
502350
Coating Chocolate
- This is Felchlin Ultra Milk Coating Chocolate.
- Felchlin Ultra Milk Coating is the ideal coating for chocolate cakes and pastries, dipping cookies, fresh fruit, and many other applications. Great chocolatey taste!
- Use Ultra Milk to coat and fill tortes, cakes, pastries and confectionaries.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
Item#:
502353
Chocolate Compound
- High-quality dark chocolate compound for covering. It is marked by a low melting point and an optimal snap effect. It keeps a long-lasting shininess without needing tempering.
- Brand: IRCA
Item#:
503831
New Item
Chocolate Compound
- High-quality white chocolate compound for covering. It is marked by a low melting point and an optimal snap effect. It keeps a long-lasting shininess without needing tempering.
- Brand: IRCA
Item#:
503830
New Item
Chef Rubber Blend
- Chef Rubber Blend Non Tempering Dark is perfect for making chocolate decorations without worrying about kicking the chocolate out of temper.
Item#:
502314S
Dark Compound Coating
- This is a dark chocolate flavored compound, with no need for tempering.
- Finishes with an intense dark color which will provide the perfect shine for your creations.
Item#:
502320
Ivory Compound Coating
- This is an ivory compound with no need for tempering.
- Finishes with a perfect shine to decorate desserts.
- Click here for more information from the Cacao Barry site.
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Item#:
502321