CHOCOLATE - What Chefs Want!

CHOCOLATE

CHOCOLATE Page 1

A 92101 60% Bitter Sweet Chocolate - Block - L6040NV 11 lb 92102 60% Bitter Sweet Chocolate - Bag 1 lb

B 96554 33.6% Milk Chocolate - Callet - 823NV 5.5 lb C 96638 28% White Chocolate - Callet - W2NV 5.5 lb

D 92103 Gianduja - Block 11 lb 92104 Gianduja - Bag 1 lb

E 92109 28% White Chocolate - Block - W2NV 11 lb 92110 28% White Chocolate - Bag 1 lb

F 92105 33.6 % Milk Chocolate - Block - 823NV 11 lb 92106 33.6 % Milk Chocolate - Bag 1 lb

G 92155 52.9% Semi Sweet Chocolate - Bag 5.5 lb

H 92107 53.8% Semi Sweet Chocolate - Block - 811NV 11 lb 92108 53.8% Semi Sweet Chocolate - Bag 1 lb

I 92182 Dark Chocolate Mousse Mix 800 g J 90222 White Chocolate Mousse Mix 800 g

* Not pictured: 96637 Bittersweet Callet 22 lb

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Callebaut’s Finest Belgian Chocolates are produced with 100% Belgian craftsmanship. One of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass.

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A 90244 Pate Glacier - Brune - Coating (no tempering needed) 11 lb B 92149 Cocoa Powder Xtra Brute 2.2 lb C 90245 Pate Glacier - Ivoire - Coating (no tempering needed) 11 lb D 92189 Chocolate Coffee Beans 2.2 lbE 92181 34% White Chocolate - Zephyr - Pistoles 11 lb F 92179 38% Milk Chocolate - Lacte Superiore - Pistoles 11 lbG 92178 58% Semi Sweet Chocolate - Pistoles 11 lbH 92177 64% Bitter Sweet Chocolate - Pistoles 11 lb

* Not pictured: 92180 Caramel - Pistoles 11 lb

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Cacao Barry (France) is renowned for its vision of the chocolate-maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favourite among the leading chocolate professionals.


http://www.cacao-barry.com/




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A 92152 Chocolate Mirror Glaze 8.8 lbB 96562 White Coating Chocolate 11 lb C 92147 69% Atomized Cocoa Powder 8 lb D 92111 20 - 22% Cocoa Powder 2.2 lb E 92122 Roasted Cocoa Nibs 1.65 lb

F 92126 30% White Chocolate - Pistoles 11 lb 92128 30% White Chocolate - Pistoles 1 lb

G 92118 35% Milk Chocolate - Pistoles 11 lb 92120 35% Milk Chocolate - Pistoles 1 lb

H 92153 50% Marquis Chocolate - Pistoles 11 lb 92154 50% Marquis Chocolate - Pistoles 1 lb

I 92123 58.5% Grand Chocolate - Pistoles 11 lb 92125 58.5% Grand Chocolate - Pistoles 1 lb

J 92115 61% Bitter Chocolate - Pistoles 11 lb 92117 61% Bitter Chocolate - Pistoles 1 lb

K 92129 99% Noir Amer - Pistoles 1 lb

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Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and se-lected equatorial beans, fermented and roasted in the Ivory Coast. A century-old manufacturer completed the selection blend in France, resulting in a sophisticated ‘Chocolate Couverture’ line, with an intense rich flavor and silky fluid texture.


http://www.cacao-barry.com/




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A 92183 Van Leer Semisweet Chocolate Chip 22lb B 92167 65% Single Origin - Santendeer Semisweet Chcolate 11 lb C N/A No longer available. ... D 92165 Sierra Nevada White Chocolate - Block 5.5 lb 92166 Sierra Nevada White Chocolate 1 lb E 92157 36% Purace Milk Chocolate 11 lb 92158 36% Purace Milk Chocolate 1 lb F 92159 53% Tayrona Semi Sweet Chocolate 11 lb 92160 53% Tayrona Semi Sweet Chocolate 1 lb G 92161 65% Sumapaz Bittersweet Chocolate 11 lb 92162 65% Sumapaz Bittersweet Chocolate 1 lb

H 92163 70.5% Cocuy Extra Bittersweet Chocolate 11 lb 92164 70.5% Cocuy Extra Bittersweet Chocolate 1 lb

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Compañia Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits. Experience what happens when world-class chefs are given exceptional cacao and outstanding production techniques. The result, an incomparable and extraordinary chocolate: Chocolate Cordillera.


http://www.chocolatecordillera.com/





60% Bitter Sweet Chocolate : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bar of Belgium’s finest dark chocolate has a 60% cacao content for an intensely dark flavor.

33.6% Milk Chocolate – Callet : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bag of Belgium’s finest milk chocolate has a 33.6% cacao content for a balanced milk, cocoa and caramel taste.

28% White Chocolate – Callet : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bag of Belgium’s finest chocolate has a 28% cacao content for a balanced, creamy milk taste.

Gianduja – Block : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Bel-gium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut’s gianduja’s and hazelnut creams combine fineness and convenience. These mixtures of chocolate and hazelnut paste are ready to use: just cut them or beat them into an aerated filling.

28% White Chocolate – Block : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bag of Belgium’s finest white chocolate has a 28% cacao content for a balanced, creamy milk taste.

33.6% Milk Chocolate – Block : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bag of Belgium’s finest milk chocolate has a 36% cacao content for a balanced, cocoa and caramel taste.

53.8% Semi Sweet Chocolate – Block : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. This bag of Belgium’s finest dark chocolate has a 53.8% cacao content for a well-balanced bitter cocoa taste.

Dark Chocolate Mousse Mix : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Unrivalled on the market: this is the first chocolate mousse that really taste like homemade while saving you time. The secret for their intense and authentic taste? The very high chocolate content in each of these Chocolate Mousse recipes. Furthermore their rich texture allows both piping in glasses and scooping “quenelles” on dessert plates. Dark Chocolate Mousse Mix.


White Chocolate Mousse Mix : For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. Unrivalled on the market: this is the first chocolate mousse that really taste like homemade while saving you time. The secret for their intense and authentic taste? The very high chocolate content in each of these Chocolate Mousse recipes. Furthermore their rich texture allows both piping in glasses and scooping “quenelles” on dessert plates. White Chocolate Mousse Mix.

Cacao Barry Pate Glacier – Brune – Coating : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide prod-uct range that’s a real favorite among the leading chocolate professionals. Cacao Barry’s dark chocolate Pate a Glacer is the ideal product for cake glazing, petits fours, biscuits, and decorations.

Cocoa Powder Xtra Brute : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Their Extra Brute Cocoa Powder is a luminous and intense red cocoa powder, very flavorful. For covering truffles or a copper-colored powdering.

Pate Glacier – Ivoire – Coating : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Cacao Barry’s white chocolate Pate a Glacer is the ideal product for cake glazing, petits fours, biscuits, and decorations.

Chocolate Coffee Beans : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Coffee-flavored dark chocolate shaped like coffee beans for decoration.

34% White Chocolate – Zephyr – Pistoles : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. White Chocolate Zephyr is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams, and sorbets. This is a slightly sweet white chocolate with an intense milk taste.

38% Milk Chocolate – Lacte Superiore – Pistoles : Cacao Barry is renowned for its vision of the chocolate mak-er’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Milk Chocolate Lactee Superieure is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, deco-rations, ice-creams, and sorbets. This is a dark colored cocoa for a sweet and strong milk chocolate.

58% Semi Sweet Chocolate – Pistoles : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Dark Chocolate Favorites Mi-Amere is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams, and sorbets. Favorites Mi-Amere has a strong taste of delicately spiced cocoa.

64% Bitter Sweet Chocolate : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Dark Chocolate Extra-Bitter Guayaquil is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams, and sorbets. Extra-Bitter Guayaquil has an intense bitterness for a strong and lingering couverture.

Caramel – Pistoles : Cacao Barry is renowned for its vision of the chocolate maker’s craft as an art form. Produc-ing and selling the finest-grade chocolate in the world, Cacao Barry has a wide product range that’s a real favorite among the leading chocolate professionals. Milk Chocolate Lactee Caramel is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams, and sorbets. This is a milk chocolate with a strong taste of real caramel.

Chocolate Mirror Glaze : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Dark chocolate mirror glaze is a super shiny dark chocolate glaze that remains shiny after freezing.

White Coating Chocolate : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Their Pate a Glacer Buttons are white chocolate non-tempered coating in button form.

69% Atomized Cocoa Powder : Authentic, well-rounded chocolate taste, aroma and mouth feel. Unlimited ap-plications. Couverture atomize is made from fully conched chocolate couverture. By means of a patented pro-cess, the cocoa butter content of the finished couverture is reduced, and the result is crystallized and pulverized into a fine, free-flowing powder.

20-22% Cocoa Powder : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. This is a cocoa powder with 20-22% fat with a rich chestnut brown. Roasted Cocoa Nibs : Cracked Roasted Cocoa Nibs. Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equato-rial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture in its chocolate.

30% White Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. White Noel Blanc is a fine white chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing; fast, even melting; and simple tempering.

30% White Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. White Noel Blanc is a fine white chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

35% Milk Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Milk Noel Lactee is a fine milk chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.


35% Milk Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Milk Noel Lactee is a fine milk chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

50% Marquis Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fer-mented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Semisweet Noel Marquis is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

50% Marquis Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fer-mented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Semisweet Noel Marquis is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

58.5% Grand Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fer-mented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Semisweet Noel Grand is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

58.5% Grand Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fer-mented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Semisweet Noel Grand is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

61% Bitter Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Noel’s 61% bitter choco-late is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons al-lows for easy weighing, fast, even melting, and simple tempering.

61% Bitter Chocolate – Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Noel’s 61% Bitter Choc-olate is a fine dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.

99% Noir Amer - Pistoles : Cacao Noel Chocolat de Couverture is a leading chocolate among pastry chefs and chocolatiers nationwide. Cacao Noel is made from carefully grown and selected equatorial beans, fermented and roasted in the Ivory Coast, resulting in an intense rich flavor and silky fluid texture. Noel’s 99% Noir Amer is an extremely dark chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.


Van Leer Semisweet Chocolate Chip Semi-Sweet Chocolate Chunks : For over three generations, Van Leer has strived to maintain the same uncompromising set of values and professionalism. Their semi-sweet chocolate chips are great in anything from ice cream to chocolate chip cookies.

65% Single Origin – Santendeer Semisweet : Single-origin chocolate with 65% cocoa solids content has special characteristics: a great bouquet and an aroma that lingers in your mouth. Its body and taste are remarkable, and finely combined with flavors reminiscent of nuts, exotic fruits, and mildly scented fresh flowers. A great compan-ion for full-bodied red wines and strong cheeses.

Sierra Nevada White Chocolate : A block of Compania Nacional’s Sierra Nevada white chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and devel-oped by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

36% Purace Milk Chocolate : A block of Compania Nacional’s 36% Purace milk chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

53% Tayrona Semi Sweet Chocolate : A block of Compania Nacional’s 53% Tayrona semi-sweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

53% Tayrona Semi Sweet Chocolate : A block of Compania Nacional’s 53% Tayrona semi-sweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

65% Sumapaz Bittersweet Chocolate : A block of Compania Nacional’s 65% Sumapaz bittersweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

65% Sumapaz Bittersweet Chocolate : A block of Compania Nacional’s 65% Sumapaz bittersweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.


70.5% Cocuy Extra Bittersweet Chocolate : A block of Compania Nacional’s 70.5% Cocuy Extra bittersweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

70.5 Cocuy Extra Bittersweet Chocolate : A block of Compania Nacional’s 70.5% Cocuy Extra bittersweet chocolate. Compania Nacional de Chocolates proudly presents Chocolate Cordillera, a unique origin chocolate designed and developed by chefs especially for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.


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CHOCOLATE - What Chefs Want!