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Gold round. Wood board, food quality. 1050 g/m². Repackaging by Labo&Gato.
AvailableChocolate mould "Christmas balls", 5 imprints of Ø7 cm each, PVC.
AvailableWhite dessert box. Cardboard. Repackaging by Labo&Gato.
AvailableCannelé moulds copper. For making the famous Bordeaux cake. Tinned copper inside.
Pre-order product (2 days + delivery)Manjari 64% dark chocolate bar, Single Origin Grand Cru Madagascar. Pure cocoa butter Fresh and Tangy. Manjari liberates acidulous notes of red and dried fruits.
AvailableMarzipan Expression Chocolatiers 55%. Product from the best Mediterranean almonds, the Almond Paste 55% has a pure and intense almond taste that’s low in sugar. It is very easy to use and is ideal for all confectionery and pastry applications, both cold and cooked. Repackaging by Labo&Gato.
AvailableTart ring, rolled edges, stainless steel. Ø 80 mm H 20 mm
AvailablePectin NH Nappage. The pectine NH Nappage is a gellign agent for coating fruit pulp. The gel is thermoreversible, you can melt it several times without loosing its qualities and the fruit firmness. Repackaging by Labo&Gato.
AvailableSuperior quality, ensures excellent chocolate shine. Pack of sheets.
AvailablePailleté Feuilletine fine crumbled biscuit. Fragments of very thin pancakes for pralines, bonbons and pastries. Repackaging by Labo&Gato.
AvailableIvoire 35% white chocolate beans, Gourmet Creation. Pure cocoa butter Smooth with a hint of Vanilla. White chocolate delicately sugared, Ivoire reveals aromas of warm milk enhanced by delicate vanilla notes. Repackaging by Labo&Gato.
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