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Chocolate: Ingredients & Tools for Sweet Creations

Alles für köstliche Schokoladenkreationen

Kaum eine Zutat weckt so viele Erinnerungen und sorgt für so viel Genuss wie Schokolade. Sie verleiht Kuchen, Torten, Pralinen und Desserts ihren unverwechselbaren Geschmack und macht aus jeder Kreation etwas Besonderes. Ganz gleich, ob zum Backen, Überziehen, Verzieren oder für selbstgemachte Pralinen, die richtige Schokolade bildet die Grundlage für hervorragende Ergebnisse und echten Genuss. Finden Sie in unserem Sortiment die passende, hochwertige Schokolade für Ihre nächsten Backprojekte.

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White chocolate tasting set 6x20g=120g

For chocolates and confectionery

Discover your favourite chocolate with our tasting selections. This set contains 6 of our bestselling white chocolates, each in a 20g tasting portion, allowing you to compare their delicate flavours, creaminess and fluidity. All are premium chocolates suitable for making filled chocolates, hollow shells, bars, decorative elements, ganache, mousse, desserts and many other sweet creations.Take a journey through Europe and sample white chocolate from Germany, Belgium, Switzerland, Spain and France. Which will be your favourite? The enclosed leaflet provides further information about all 6 varieties.This tasting set offers excellent value.Exact contents of the set, including product details:German Kondima white chocolate 20gGerman Lubeca white chocolate 20gBelgian white chocolate 20gSwiss White Nuit Blanche 37% white chocolate 20gSpanish Napal white chocolate 20gValrhona Satilia Blanche 31% white chocolate 20gPlease note that the set is sold only exactly as offered; individual items cannot be exchanged.Note: Maximum order quantity: 2 sets per order.

Content: 0.12 kg €41.25 pro 1kg

€4.95

10% Rabatt

Callebaut Callets Set White, Milk and dark 3kg

Couverture callets

Callebaut Callets 3-Flavour Set - White, Milk & Dark, 1 kg eachWe offer you an exclusive set of three high-quality Belgian couvertures: white chocolate, milk chocolate and dark chocolate. Each variety has its own characteristic flavour profile - from creamy and sweet with a fine caramel note to a balanced milk-cocoa flavour and strong, aromatic dark chocolate. All recipes are made from premium cocoa bean blends from the best harvests in the world and contain only 100% pure cocoa butter. White chocolate: Min. 28% cocoa · Min. 22% milk - Creamy sweet with a fine caramel note and natural bourbon vanillaMilk chocolate: Cocoa content: 31.7% - Milk content: 21.2% - Balanced milk and cocoa flavour with a hintof caramel Dark chocolate: Min. 54.5% cocoa - Aromatic, strong and versatileIdeal for making pralines, cakes and desserts. Also perfect for hot chocolate. Temperature curves:White chocolate: melting temperature: 45 °C - Crystallization temperature: 27°C - Working temperature: 28-29°CMilk chocolate: Melting temperature: 45 °C - Crystallization temperature: 27 °C - Working temperature: 29-30 °CDark chocolate: Melting temperature: 45-50 °C - Crystallization temperature: 27 °C - Working temperature: 31-32 °CManufacturer:Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke (Wieze), BelgiumBottler:Cake-Masters, Siemensstraße 24, 49770 HerzlakeThis couverture is now 100% sustainable!The cocoa and chocolate products can be traced back to the cocoa farmers' cooperatives! By working with the Cocoa Horizons Foundation, the manufacturer ensures that sustainably grown beans are sourced directly from registered farmer groups. The programme promotes the living conditions of cocoa farmers, creates self-sufficient communities and protects nature and children. Here you can find our Anleitung rund um Kuvertüre.Medium fluidity: 3 out of 5 drops

Content: 3 kg €15.98 pro 1kg

€47.95 instead of individual price: €53.85 (10.96% saved)

Chocolate fork

Chocolate forks, perfect for beginners

€3.95

Chocolate fork set (6 forks)

Chocolate forks, perfect for beginners

Chocolate fork set consisting of 6 forksYou will succeed in producing your next pralines with these chocolate forks under guarantuee. No matter if you dip, set down or pattern the praline with the typical structure. You will find the suitable fork for many pralines. - Material: stainless steel- Handle: PVC Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€17.95

Chocolate fork set 10 pieces

Professional chocolate forks stainless steel in a case

Professional chocolate fork setYou will succeed in producing your next pralines with these chocolate forks under guarantuee. No matter if you dip, set down or pattern the praline with the typical structure. You will find the suitable fork for any praline. - material: stainless steel- handle: PVC- robust version- with case Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€27.95

Cocoa bean fragments 100g

Roasted cocoa nibs - intense flavour

These cocoa nibs are made from fermented and roasted cocoa beans that have been broken into small pieces without additional ingredients. They provide an intense, slightly bitter cocoa flavour without the sweetness of chocolate.The crunchy nibs are suitable for muesli and porridge, add texture to chocolates and pralines, and enhance the cocoa flavour of cakes. They can also be used in smoothies, salads, sauces and savoury dishes, or simply as a decoration.

Content: 0.1 kg €44.50 pro 1kg

€4.45

18% Rabatt

Cocoa butter 1000g

Pure cocoa butter chips

Pure cocoa butter for adding to couverture.By adding cocoa butter to couverture, it becomes more liquid. Every couverture has another consistency. Therefore you are able to regulate the consistency. That means you can cover pralines or cakes, e.g., more easily.Perfectly suitable for chocolate fountains. The more liquid couverture flows smoothly out of the fountain.Just heat the chips carefully in a pot. Afterwards put them in the temperated couverture.Made in Germany

€44.95 instead of: €54.95 (18.2% saved)

Cocoa butter 100g

Pure cocoa butter chips

Pure cocoa butter for adding to couverture.By adding cocoa butter to couverture, it becomes more liquid. Every couverture has another consistency. Therefore you are able to regulate it. That means you can cover pralines or cakes, e.g., more easily.Perfectly suitable for chocolate fountains. The more liquid couverture flows smoothly out of the fountain.Just heat the chips carefully in a pot. Afterwards put them in the temperated couverture.Made in Germany

Content: 0.1 kg €64.50 pro 1kg

€6.45

16% Rabatt

Cocoa butter 250g

Pure cocoa butter chips

Pure cocoa butter for adding to couverture.By adding cocoa butter to couverture, it becomes more liquid. Every couverture has another consistency. Therefore you are able to regulate it. That means you can cover pralines or cakes, e.g., more easily.Perfectly suitable for chocolate fountains. The more liquid couverture flows smoothly out of the fountain.Just heat the chips carefully in a pot. Afterwards put them in the temperated couverture.Made in Germany

Content: 0.25 kg €49.80 pro 1kg

€12.45 instead of: €14.95 (16.72% saved)

Cocoa mass 2.5kg

Pure cocoa mass

Pure cocoa mass (callets)Callebaut offers a wide range of high-quality semi-finished products, which can be used as ingredients for many different fields. They are based on a selection of finest cocoa beans, which are roasted, broken and processed to first-class cocoa mass. They are products for experts, who want to create something, which differs from the common and who wants to produce chocolate individually.

Content: 2.5 kg €23.98 pro 1kg

€59.95

Cocoa mass 200g

Pure cocoa mass

Content: 0.2 kg €24.75 pro 1kg

€4.95

Cocoa powder 150g

Pure cocoa powder - premium quality

High-quality cocoa powder by Barry Callebaut. Made of a selection of finest cocoa beans. Premium quality due to a high degree of purity. The very aromatic, dark cocoa powder is suitable for making cakes, fillings and beverages as well as for rolling pralines.This cocoa powder is pure cocoa powder free from colourings or preservatives.The Callebaut brand is now 100% sustainable! What does that mean exactly? The cocoa and chocolate products can be traced back to the cocoa farmer cooperatives! By working with the Cocoa Horizons Foundation, a non-profit organization, the manufacturer ensures that sustainably grown beans are obtained directly from registered farmers' groups. The Cocoa Horizons program promotes the living conditions of cocoa farmers by creating self-sufficient communities that protect nature and children.

Content: 0.15 kg €30.33 pro 1kg

€4.55

Dark Chocolate-crackling crispies 20g

These crispies crackle in the mouth.

These crispies crackle in the mouth. An exciting mouth feel.Use crackling crispies for waterless fillings (e. g. gianduia) or chocolate. Use chocolate-crackling crispies for all other masses. Those are chocolate-coated and do also crackle in the mouth when mixing them in moist fillings.Due to their low weight the crispies are very efficient. The quantity illustrated on the picture correspond to a 20g sales quantity unit.

Content: 0.02 kg €122.50 pro 1kg

€2.45

Dark Chocolate-crackling crispies 500g

These crispies crackle in the mouth.

Content: 0.5 kg €71.90 pro 1kg

€35.95

Magnetic mould cubo

Perfectly suitable for transfer and structure Sheets

GREENLINE - sustainable and environmentally friendlyWe only use as much material as necessary and as little product packaging as possible. For many products, we do not use any outer packaging. For a variety of articles, you have the choice between conventional packaging and the environmentally friendly GREENLINE packaging consisting of paper or without packaging. For more information visit our project page GREENLINE.These moulds are made of polycarbonate and have no firm base. The base plate is made of stainless steel and is connected with the mould by magnets. Proceed as follows: Put the mould (with the magnet side facing down) without the base plate on the table. Cut a transfer or structure Sheet to the desired size. Lay the Sheet in the mould. Then put the base plate on. The base plate with the Sheet inside is pressed to the mould by the magnets. Turn the mould and fill it. Never before has it been so easy to make pralines with transfer and structure Sheets.Professional moulds made of polycarbonate, suitable for making pralines and chooclate hollow bodies. These moulds have been developed for permanent use. They are not comparable with cheap, flexible moulds for hobby confectioners.With proper use and care you will be able to work with these moulds for many years. Never clean the moulds in the dish washer or with washing-up liquid. If necessary, clean the mould with clear, warm water. Ideally just polish the used mould with cotton before next use. Size mould: 275x175x24mmSize piece: 29x29x12mmNumber of pieces: 4x5Piece weight: approx. 10gPicture 1 shows a praline made with transfer Sheet Le café. Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€44.95

Magnetic mould drop

Perfectly suitable for transfer and structure Sheets

GREENLINE - sustainable and environmentally friendlyWe only use as much material as necessary and as little product packaging as possible. For many products, we do not use any outer packaging. For a variety of articles, you have the choice between conventional packaging and the environmentally friendly GREENLINE packaging consisting of paper or without packaging. For more information visit our project page GREENLINE.These moulds are made of polycarbonate and have no firm base. The base plate is made of stainless steel and is connected with the mould by magnets. Proceed as follows: Put the mould (with the magnet side facing down) without the base plate on the table. Cut a transfer or structure Sheet to the desired size. Lay the Sheet in the mould. Then put the base plate on. The base plate with the Sheet inside is pressed to the mould by the magnets. Turn the mould and fill it. Never before has it been so easy to make pralines with transfer and structure Sheets.Professional moulds made of polycarbonate, suitable for making pralines and chooclate hollow bodies. These moulds have been developed for permanent use. They are not comparable with cheap, flexible moulds for hobby confectioners.With proper use and care you will be able to work with these moulds for many years. Never clean the moulds in the dish washer or with washing-up liquid. If necessary, clean the mould with clear, warm water. Ideally just polish the used mould with cotton before next use. Size mould: 275x135x24mmSize piece: 36x26x15mmNumber of pieces: 3x6Piece weight: approx. 12gPicture 1 shows a praline made with transfer Sheet printemps. Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€41.95

Sold out

Magnetic mould heart

Perfectly suitable for transfer and structure Sheets

GREENLINE - sustainable and environmentally friendly This GREENLINE article is delivered without outer packaging . We only use as much material as necessary and as little as possible in product packaging. For many products, we do not use any outer packaging. For a variety of articles, you have the choice between conventional packaging and the environmentally friendly GREENLINE packaging consisting of paper or without packaging. These moulds are made of polycarbonate and have no firm base. The base plate is made of stainless steel and is connected with the mould by magnets. Proceed as follows: Put the mould (with the magnet side facing down) without the base plate on the table. Cut a transfer or structure Sheet to the desired size. Lay the Sheet in the mould. Then put the base plate on. The base plate with the Sheet inside is pressed to the mould by the magnets. Turn the mould and fill it. Never before has it been so easy to make pralines with transfer and structure Sheets.Professional moulds made of polycarbonate, suitable for making pralines and chooclate hollow bodies. These moulds have been developed for permanent use. They are not comparable with cheap, flexible moulds for hobby confectioners.With proper use and care you will be able to work with these moulds for many years. Never clean the moulds in the dish washer or with washing-up liquid. If necessary, clean the mould with clear, warm water. Ideally just polish the used mould with cotton before next use. Size mould: 275x135x24mmSize piece: 32x30x15mmNumber of pieces: 3x6Piece weight: approx. 12gPicture 1 shows a praline made with transfer Sheet baba. Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€41.95

Sold out

Magnetic mould square

Perfectly suitable for transfer and structure Sheets

GREENLINE - sustainable and environmentally friendly This GREENLINE article is delivered without outer packaging . We only use as much material as necessary and as little as possible in product packaging. For many products, we do not use any outer packaging. For a variety of articles, you have the choice between conventional packaging and the environmentally friendly GREENLINE packaging consisting of paper or without packaging. These moulds are made of polycarbonate and have no firm base. The base plate is made of stainless steel and is connected with the mould by magnets. Proceed as follows: Put the mould (with the magnet side facing down) without the base plate on the table. Cut a transfer or structure Sheet to the desired size. Lay the Sheet in the mould. Then put the base plate on. The base plate with the Sheet inside is pressed to the mould by the magnets. Turn the mould and fill it. Never before has it been so easy to make pralines with transfer and structure Sheets.Professional moulds made of polycarbonate, suitable for making pralines and chooclate hollow bodies. These moulds have been developed for permanent use. They are not comparable with cheap, flexible moulds for hobby confectioners.With proper use and care you will be able to work with these moulds for many years. Never clean the moulds in the dish washer or with washing-up liquid. If necessary, clean the mould with clear, warm water. Ideally just polish the used mould with cotton before next use. Size mould: 275x135x24mmSize piece: 25x25x15mmNumber of pieces: 4x6Piece weight: approx. 10gPicture 1 shows a praline made with transfer Sheet Sylphs. Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€41.95

Plate for closing chocolate hollow spheres 19mm

For fast closing of hollow spheres

Close fast and easily chocolate hollow spheres sized 19mm. Fill one Sheet of chocolate hollow spheres 19mm (108 pieces) with a pastry bag or spray bottle. Close the hollow spheres preferably the next day. Therefore put the plate (small openings on top) on the hollow spheres Sheet. In order to close the hollow spheres put tempered couverture on the plate and spread it in all openings with a scraper or a spatula. Remove surplus couverture. Take off the plate and put the pralines in the fridge for about 30min. (approx.). Afterwards take the pralines out of the Sheet and cover or roll the pralines at your will. You can also put the plate on the Sheet before you start filling the chocolate hollow spheres. Therefore you avoid spilling on the hollow spheres while filling them. Nevertheless you have to fill each hollow body separately with a pastry bag or a spray bottle as otherwise the filling would be too high and you would not be able to close the hollow bodies.Size: 320mmx255mmx3mmMaterial: aluminiumNot suitable for cleaning in the dishwasher.Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€25.95

Plate for closing chocolate hollow spheres 25.5mm

For fast closing of hollow spheres

Close fast and easily chocolate hollow spheres sized 25.5mm. Also suitable for closing hollow bells.Fill one Sheet of chocolate hollow spheres 25.5mm (63 pieces) with a pastry bag or spray bottle. Close the hollow spheres preferably the next day. Therefore put the plate (small openings on top) on the hollow spheres Sheet. In order to close the hollow spheres put tempered couverture on the plate and spread it in all openings with a scraper or a spatula. Remove surplus couverture. Take off the plate and put the pralines in the fridge for about 30min. (approx.). Afterwards take the pralines out of the Sheet and cover or roll the pralines at your will. You can also put the plate on the Sheet before you start filling the chocolate hollow spheres. Therefore you avoid spilling on the hollow spheres while filling them. Nevertheless you have to fill each hollow body separately with a pastry bag or a spray bottle as otherwise the filling would be too high and you would not be able to close the hollow bodies.Size: 320mmx255mmx3mmMaterial: aluminiumNot suitable for cleaning in the dishwasher.Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com

€24.95