Dark couverture by Lubeca with 47% cocoa content. Milder, slightly sweeter profile with a gentle chocolate note — a great choice when less bitterness is desired. Made from Ivory Coast cocoa beans. Excellent for enrobing, baking, mousse, and chocolate decoration. A versatile couverture for a wide range of pastry applications.
Pectin NH Nappage by Louis Francois, France. A thermoreversible gelling agent derived from citrus pectin. The gel can be melted and reset multiple tim..
White couverture by Lubeca, 29% cocoa butter. Creamy flavor with vanilla notes. Bulk 10 kg pack for pastry production. Suitable for enrobing, fillings..
White couverture by Lubeca, 34% cocoa butter. Rich creamy taste with vanilla notes. Bulk 10 kg pack for pastry production. Suitable for tempering, enr..
Milk couverture by Lubeca with 33% cocoa content. Ivory Coast cocoa beans. Gentle creamy flavor with pronounced milky notes and a light caramel touch...
Milk couverture by Lubeca, 33% cocoa. Gentle creamy flavor with milky notes and caramel touch. 5 kg pack for pastry production. Suitable for enrobing,..
White couverture by Lubeca, 27% cocoa butter. Mild creamy flavor with vanilla notes. 5 kg pack for pastry production. Suitable for enrobing, fillings,..
White couverture chocolate by Lubeca, Germany, with 33% cocoa butter. Delicate creamy flavor with vanilla notes and gentle sweetness. Callets ensure e..
Milk couverture by Lubeca with 33% cocoa content. Ivory Coast cocoa beans. Gentle creamy flavor with pronounced milky notes and a light caramel touch...
Pectin NH Nappage by Louis Francois, France. Thermoreversible gelling agent. Convenient 100 g pack for small batches and home pastry. For fruit glazes..
Lubeca marzipan paste from 52% Mediterranean almonds. 200 g. Original Lübeck marzipan. Smooth texture, rich almond flavor. For bonbons, fillings, and ..
Trimoline (invert sugar) by Louis Francois. 1 kg. Natural invert syrup for ice cream, sorbets, ganache, and confectionery. Prevents crystallization, i..