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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.

from 18

Belgian Chocolate orange 200g by Callebaut

Orange flavour and orange-coloured

Coloured sugar product, cocoa butter-based.Coloured and aromatized callets from Callebaut with a fine fruit flavour and fruit colour.They are ideally suitable for new tasty praline fillings, mousse, creams or for manufacturing of playfully elegant decorations. The callets contain only natural flavours. 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: 0.2 kg €26.75 pro 1kg

€5.35

Callebaut callets orange 2.5kg

Orange flavour and orange-coloured

Content: 2.5 kg €22.78 pro 1kg

€56.95

15% Rabatt

Sweet High Heel Chocolate Set

Set for creating and decorating one edible chocolate high heel

Design your own women's shoe in chocolate and create an entire collection for the catwalk. This set includes ingredients and tools for making chocolate high heels, including a magnetic mould and two varieties of Lubeca chocolate. Modelling chocolate, bronze powder colour and a brush are provided for decoration. Correct tempering is essential when working with chocolate, so tempering instructions are included. The enclosed recipe card also explains how to make a bow and rose from modelling chocolate.The second image shows all items included in the set.Exact contents, including detailed product and food information:High Heel magnetic mouldLubeca white chocolate callets 200gLubeca Ivory Coast 60% dark chocolate callets 200gRuby Red food colouring 10gFilbert brush 8mmTempering instructionsRecipe cardPlease note that the set is sold only exactly as offered; individual items cannot be exchanged.Chocolate High HeelsIngredients for 1 chocolate high heelYou will need:Approx. 100g each of 2 varieties of couvertureModelling chocolateBronze food colouringHigh Heel magnetic mouldCotton wool for polishing*Palette knife or knife*Filbert brush*These items are required separately.Polish the mould with cotton wool, then fill it with tempered chocolate as described in the tempering instructions. Tap the mould on the table so that small air bubbles are released from the couverture and rise to the surface. Pour out the excess liquid couverture. After approx. 30 seconds, turn the mould over again and use a palette knife or the back of a knife to scrape excess couverture cleanly from the edge.Leave the high-heel mould at room temperature until the couverture begins to set, for approx. 10 minutes. Fill the mould a second time with your chosen tempered couverture, allow it to begin setting and place it in the refrigerator. Properly tempered couverture contracts slightly as it chills, creating a gap between the chocolate and mould; a milky effect can be seen in these areas. After approx. 2 hours, the shoe should have released from the mould. Remove the mould from the refrigerator and carefully open it at the magnets using a palette knife.The shoe can now be decorated as desired. Briefly knead and roll out the modelling chocolate, then shape it as required, for example into a ribbon rose or bow. Apply coloured powder with the brush. Attach the decoration to the shoe with a little melted couverture. Ruby Red powder can also be applied directly to the chocolate shoe. Instructions for ribbon roses and the small bow are included on the recipe card. Let your creativity run free.

€35.95 instead of individual price: €42.74 (15.89% saved)

Dubai Chocolate Set

Coordinated set for creative baking and decorating

The combination of crisp chocolate and a creamy, crunchy filling is the secret behind the viral Dubai chocolate, which you can now recreate perfectly at home. A filling made from premium pistachio cream and pre-toasted pastry strands is encased in fine Belgian Callebaut milk chocolate couverture to create this much-loved flavour experience. The exclusive set contains enough Callebaut milk chocolate couverture for 8 large bars, one large chocolate slab or 2 small slabs. Simply combine the pistachio cream with the ready-to-use toasted kadaifi, also known as angel hair. As the kadaifi is already toasted, the pastry strands do not require refrigeration and are even easier to use. Decorate the bars or slabs with chopped pistachios and fine lines of chocolate.The second image shows all items included in this great-value set.Exact contents of the set, including detailed product and food information:Belgian Callebaut milk chocolate callets 400gToasted kadaifi 70gPistachio praline cream 250gChopped pistachios 50g1 small piping coneRecipe leafletYou save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.Preparing Dubai chocolate barsIngredients (for approx. 8 bars)For the hollow shells:250g milk chocolate couvertureFor the filling:50g pre-baked kadaifi pastry strands150g pistachio creamFor sealing:100g milk chocolate couvertureFor decorating:15g chopped pistachiosGold flakes**These items are also required and are not included.PreparationCoat the Fantasy Snack 40 silicone mould* with tempered couverture, then pour the chocolate back out of the mould. Remove the excess couverture with a palette knife or dough scraper. Place the silicone mould opening-side down on baking paper or a silicone baking mat. Turn it over again after approx. 1 minute to prevent heat from building up. Allow the chocolate to set completely.For the filling, warm the pistachio cream in the microwave for approx. 10 seconds if necessary to make it slightly more fluid. Crumble the pre-baked kadaifi and mix it with the pistachio cream. Allow the mixture to cool to 25°C and distribute it evenly among the mould cavities. Do not overfill the hollow shells; fill them only to just below the rim. Seal with tempered couverture and allow to set. Place the mould in the refrigerator for a further 1 hour so that the filling firms up and the bars are easier to release later.After chilling, remove the bars from the mould. Transfer tempered couverture to a piping cone, snip off a very small tip and pipe fine lines over the bars. Garnish with chopped pistachios while the couverture is still fluid. Finally, use a soft brush to distribute a few gold flakes over the bars.

€22.95