Caramel spread and filling: post-bake cream with 7% caramel and natural flavouring. No hydrogenated fats. Ideal for filling croissants, cakes and semifreddo. No soy lecithin.

Whole roasted hazelnuts: whole roasted, skinned hazelnuts, 13/15 size, for nougat, pralines and bars. Ideal for nougat, pralines and chocolate bars.

Chopped roasted hazelnuts: golden, crunchy chopped hazelnuts to decorate pastry and gelato. Ideal for decorating pastry and gelato, pralines and fillings. 2/4 mm calibre.

Gianduia spread and filling with 8% hazelnut for filling and coating. No hydrogenated fats. Ideal for filling croissants, cakes and profiteroles.

Orange chocolate couverture discs with natural colourings for cakes and biscuits. No hydrogenated fats. Ideal for coating and decorating biscuits and cakes. No soy lecithin.

Yellow lemon chocolate couverture discs with natural colourings. No hydrogenated fats. Ideal for coating cakes and biscuits, colourful decorations. No soy lecithin.

Dark chocolate couverture discs 16% cocoa for coating cakes and biscuits. Ideal for coating cakes and biscuits. Natural colour. Stable when working.

White chocolate couverture discs 8% milk for cakes and biscuits. Ideal for coating cakes and biscuits. Natural colour. Stable when working.

Green pistachio couverture discs with natural colourings. No hydrogenated fats. Ideal for coating cakes and biscuits, decorations.

Pink strawberry couverture discs with natural colourings. No hydrogenated fats. Ideal for biscuits, cakes and colourful decorations.

White compound coating discs with 20% milk for cake and biscuit coatings. No hydrogenated fats. Ideal for coating cakes and biscuits, decorations. No soy lecithin.

Milk couverture chocolate 34-36 with a balanced taste. Gluten-free, with 20% milk, Kosher certified. Ideal for pralines, hollow figures and coatings.

Very fluid dark couverture chocolate, for coatings. Vegan, with 60% cocoa, gluten-free, Kosher certified. Ideal for coatings, glazing, pralines and hollow figures.

Dark couverture chocolate for bars and hollow figures, with 54% cocoa. Ideal for bars, hollow figures and decorations. 32/34% fat.

Full-flavoured milk couverture chocolate with 24% milk. Ideal for pralines, fillings and mousses. 36/38% fat.

Dark chocolate 38-40 with 72% cocoa and 38/40% fat for pralines and hollow figures. Vegan, gluten-free, Kosher certified. Ideal for pralines, hollow figures, fillings and mousses.

Dark couverture chocolate with a bold cocoa aroma, with 60% cocoa. Ideal for hollow figures, bars, fillings and mousses. Flavour intensity 4.5/5.

White couverture chocolate for pralines and coatings. Gluten-free, with 22% milk. Ideal for pralines, hollow figures, fillings and coatings. Kosher certified.

Raspberry mirror glaze with 3% raspberry purée, seedless. Gluten-free, no hydrogenated fats. Ideal for mousses, red berry desserts and modern cakes.

Passion fruit mirror glaze with 15% passion fruit purée, seedless. Gluten-free, no hydrogenated fats. Ideal for exotic desserts, mousses and single portions.

Pistachio mirror glaze with 6% pistachio, excellent coverage. Gluten-free, no hydrogenated fats. Ideal for modern cakes, single portions and semifreddo.

White chocolate mirror glaze with 30% white chocolate, excellent coverage. Gluten-free, no hydrogenated fats. Ideal for modern cakes, semifreddo and single portions.

Dark chocolate mirror glaze: ready-to-use mirror glaze with 30% chocolate for pastry and semifreddo. Gluten-free, no hydrogenated fats. Ideal for modern cakes, semifreddo, bavarois and single portions.

Strawberry mirror glaze with 5% strawberry purée, seedless, bright colour. Gluten-free, no hydrogenated fats. Ideal for cheesecakes, bavarois and fruit single portions.

Dark-style chocolate discs 16% cocoa for cakes and biscuits. Ideal for coating cakes and biscuits. Dark colour.

Neo dark chocolate discs 18% cocoa with natural flavouring, for cakes and biscuits. Ideal for coating cakes and biscuits. No soy lecithin.

Neo milk couverture discs with natural flavouring, for cakes and biscuits, with 13% milk. Ideal for coating cakes, biscuits and decorations. No soy lecithin.

Pistachio spread and filling, post-bake, with 15% pistachio for filling and flavouring. No hydrogenated fats. Ideal for filling croissants, cakes and rolls, semifreddo.

White chocolate spread and filling with 10% milk. No hydrogenated fats. Ideal for filling croissants and rolls, profiteroles and semifreddo.

Cocoa spread and filling with 32% cocoa and 8% hazelnut for filling croissants and cakes. No hydrogenated fats. Ideal for filling croissants and rolls, profiteroles and semifreddo.

Caramel mirror glaze: ready-to-use mirror glaze with a sweet, delicate taste, for cakes and semifreddo. Gluten-free, no hydrogenated fats. Ideal for mousses, bavarois, dessert glasses and modern cakes.

Lemon mirror glaze with 5% lemon juice, excellent coverage. Gluten-free, no hydrogenated fats. Ideal for tartlets, modern tarts and semifreddo.

Neutral mirror glaze: clear, neutral-tasting mirror glaze to flavour and colour. Gluten-free, no hydrogenated fats. Ideal for custom glazes, fruit and modern cakes.

Bitter cocoa powder for flavouring doughs and creams and decorating desserts. Ideal for flavouring, decoration and mousses. Unsweetened cocoa. 10/12% fat.

Brown cocoa powder with a warm brown colour for doughs, creams and gelato. Vegan, Halal and Kosher, 22/24% fat, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for doughs, creams, decoration and cocoa gelato.

Red cocoa powder with a reddish-brown colour for doughs, creams and gelato. Vegan, Halal, 20/22% fat, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for cakes, biscuits, creams and cocoa gelato.