Callebaut Belgium Cocoa Chocolate Baking Drops - Dark

Extra-big chocolate chips for baking with a delightful snap and solid chocolate taste. 100% dark chocolate drops for baking. Let your customers indulge in freshly baked cakes, chocolate chip cookies and viennoiserie with extra-big chocolate chips. Baking Drops L has the comforting taste of intense Belgian dark chocolate, and have less cocoa butter in their recipe to make them resist oven temperatures up to 200°C. With their royal size, Baking Drops L will become your preferred baking chocolate if you're looking into adding more chocolate intensity to your chocolate chip cookies, brownies, muffins, rolls and cakes. They are also great for bakery items that require longer baking times. With their generous size, they don't melt away completely during baking. Good to know: mix the chocolate drops into the dough at the very end of the kneading process. It will prevent colouring of the dough or melting of the drops during kneading.

Callebaut Blossoms Caramel Flavoured Chocolate Shavings - 1kg

Chocolate blossoms (curls) made of high-quality Belgian chocolate from Callebaut. Flavoured with delicious caramel and so adding an extra dimension to your cakes and desserts. These bulk chocolate curls, at trade prices, are suitable for all kinds of cake decoration and dessert toppings. From individual cupcakes to celebration cakes and ice cream. 1kg of chocolate curls at wholesale cost, packed within a resealable plastic tub. Bulk Caramel chocolate chips are ideal to use with these chocolate curls.

Callebaut Milk Chocolate Chunks For Baking

The milk chocolate bits with a solid bite for your bakes. With these medium-sized milk chocolate chunks, you'll give your cakes, chocolate chip cookies, buns and rolls a generous milk chocolate taste with a chunky bite. Their intense cocoa taste dominates, with caramelly and creamy notes. The milk chocolate chunks contain less cocoa butter to make them resist oven temperatures up to 200°C. It makes them perfect for bakes that require a slightly longer baking time, such as American cookies, brownies, muffins and cakes. With their medium size, they don't melt away during baking. Good to know: only mix the chunks in the dough at the very end of the kneading process. It will keep the dough from colouring and the chunks from melting during kneading.