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This Milk Chocolate Hazelnut 36% Gianduja is made of a blend of fine cocoa beans, hazelnuts from Italia and milk and has a creamy melting texture. The very precise work of Valrhona on roasting and conching make this product amazing!
AvailableGold round. Wood board, food quality. 1050 g/m². Repackaging by Labo&Gato.
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)Marzipan 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.
AvailableManjari 64% dark chocolate bar, Single Origin Grand Cru Madagascar. Pure cocoa butter Fresh and Tangy. Manjari liberates acidulous notes of red and dried fruits.
AvailableTart ring, rolled edges, stainless steel. Ø 80 mm H 20 mm
Pre-order product (+/- 8 days + delivery)Pailleté Feuilletine fine crumbled biscuit. Fragments of very thin pancakes for pralines, bonbons and pastries. Repackaging by Labo&Gato.
AvailableSpecially designed for Labo&Gato, this extremely powerful orange blossom flavor will be perfect for baking!
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.
Available