Confectioners
Couverture, Nougat & Cocoa for Confectioners
Temperable couverture, fine nougat pastes and cocoa powder in top quality - for patisserie and pralines.
Couverture for Confectioners - Chocolate Cakes & Entremets
Temperable couverture for chocolate cakes, entremets and glazes with brilliant gloss and clean snap. Organic couverture and single-origin couverture in confectionery quality for demanding patisserie chocolate.
Complemented by fine nougat pastes for praline fillings, cocoa powder for chocolate doughs and cocoa butter for ganache. Couverture, nougat and cocoa raw materials from a single source for confectioners.
Nougat for Confectioners - Praline Filling & Nougat Cakes
Hazelnut nougat, pistachio nougat, almond, walnut, macadamia and cashew - six nougat pastes for praline fillings, nougat cakes and nougat creams. Each variety with a distinctive flavor profile for individual creations.
Smooth for praline fillings, form-stable for nougat cakes and layered desserts. Combined with ganache couverture, fillings with exceptional depth emerge. Nougat paste for the full range of confectionery applications.
Products for Your Confectionery
Temperable Couverture
For chocolate cakes, entremets, pralines and glazes with brilliant gloss.
Nougat Pastes
Hazelnut, pistachio, almond and more - for praline fillings and nougat cakes.
Cocoa Butter & Cocoa Powder
For ganache, velvet spray, chocolate doughs and drinking chocolate.
Ganache Couverture & Praline Production
Temperable couverture for praline production with perfect gloss and clean snap. Ganache couverture in dark, milk and white - optimal flow properties for molded pralines and hollow shells.
Cocoa butter for viscosity control and velvet spray decorations. Nougat pastes from hazelnut or pistachio as praline filling for velvety-nutty depth in patisserie chocolate.
Cocoa Powder & Cocoa Butter for Confectionery
Cocoa powder natural and alkalized for chocolate doughs, decoration and drinking chocolates. Natural for fruity cocoa notes, alkalized for deep dark brown - both with high color stability for demanding confectionery.
Cocoa butter refines ganache, enables precise tempering and forms the base for velvet spray. Together with couverture and nougat pastes, the complete range for confectioners.
Couverture, nougat and cocoa - crafted with passion and precision.
Traceable supply chains, fair trade relationships and strict quality controls for every batch.
Chocolate Wholesale for Confectioners
Chocolate wholesale with personal consultation: couverture, nougat pastes, cocoa powder and cocoa butter - coordinated for demanding patisserie.
Expert advice on tempering, nougat processing and recipe development. Flexible delivery of confectionery chocolate, hazelnut nougat, pistachio nougat and cocoa raw materials.
Request Products for Your Confectionery
Submit your non-binding inquiry now and receive a customized offer for your confectionery.