Delicate flavoured pastes made exclusively with caramelised sugar, toasted hazelnuts and almonds and ideal as fillings for chocolates, cremini, ganache creams, truffles and mousses. Palm oil free.

Delicate flavoured pastes made exclusively with caramelised sugar, toasted hazelnuts and almonds and ideal as fillings for chocolates, cremini, ganache creams, truffles and mousses. Palm oil free.

Gianduja flavoured cream made of cocoa and hazelnuts specific for post baking fillings. It resists high temperatures especially well and also retains its characteristics when frozen.

Anhydrous hazelnut cream formulated for pre-baking fillings, ideal for biscuits and pastries but extremely versatile for all cooking uses. It is thicker than Cukicream and maintains its creaminess at length in both cooking and freezing.

Gianduja chocolate and hazelnut cream, palm oil free and with natural flavours only, for highly sophisticated post-baking fillings. Does not release moisture.
Ideal for filling cakes, crepes, croissant and doughnuts.

Finest quality cream with crunchy inserts which last for a pleasantly long time. Ideal for post-baking fillings and for sac à poche use, as they do not release moisture into the products they are used to fill.
They are perfect for filling leavened products, biscuits and pastries.
The Tropical version contains juice and crunchy mango and passion fruit inclusions for an exotic and mildly sour taste.
The Red Fruits version contains raspberry juice and crunchy strawberry and raspberry inclusions for a fresh and modern flavour.
The Cocoa and Hazelnut version has a full, rounded gianduja flavour with crunchy cocoa and hazelnut biscuit grains.

Anhydrous gianduja flavoured cream made with cocoa and hazelnuts to fill cakes, crepes, croissant and doughnuts. Available in multiple flavours and consistencies to suit all client needs and climatic conditions

An especially soft and creamy anhydrous cream for croissant, cake and leaven product filling. Extremely versatile and lends itself to the making of soft nougats too.
The completeness of this range was designed to fulfil any taste and working requirement whatsoever.

Anhydrous gianduja flavoured cream made with cocoa and hazelnuts to fill biscuits, baci and wafers and to make delicious fillings with. Deep brown colour with a solid consistency. No hydrogenated fats.

Ultra-fine pastes made with chocolate supplemented with delicious crunchy inserts which bring out the flavours of the individual components, making for one-of-a-kind sensations in the mouth. Perfect for post-baking fillings and excellent for fillings and crunchy inserts, too, these are ideal for pralines, entremets and cake and small pastry fillings.
They are available in a range of variants for the most original flavour requirements.

Delicate flavoured pastes made exclusively with caramelised sugar, toasted hazelnuts and almonds and ideal as fillings for chocolates, cremini, ganache creams, truffles and mousses. Palm oil free.

Ultra-fine hydrated caramel/toffee flavoured cream ideal for post-baking fillings made by cooking milk and sugar using traditional methods.
Extremely versatile, it is ideal for making praline fillings and lends itself also to pre-baking applications and toppings and flavourings for creams. Palm oil free and freezes well.

Multi-purpose hydrate cream for pre- and post-cooking fillings. Free of palm oil and extremely practical to use.
Available in various flavour versions and also in thermo variants which are extremely high temperature resistant.

Powdered chocolate, almond and hazelnut paste for flavouring, filling and decorations.
Glossy and creamy in appearance it can be used with optimal results to make chocolate ice cream too.

Concentrated cocoa and hazelnut pastes, dark coloured and intense flavoured. These are soft and spreadable and ideal as flavouring for creams, whipped creams, cakes and leavened mixtures.
As compared to cocoa they disperse more quickly and do not form lumps. The bitter variants have a stronger flavour than cocoa.

Concentrated chocolate gianduja and toasted hazelnut paste for flavouring, fillings and layer cake fillings.
Its easy-to-mix nature makes it ideal for mousses, ganaches and creams and also for homemade ice cream making.

This hazelnut paste has the intense flavour and aroma of expertly toasted hazelnuts.A stabilised version formulated to stop hazelnut oil floating to the surface is also available.It is optimal in both pastry and ice cream making and does not require remixing or blending prior to use.

Pastes in various flavour options to flavour creams and whipped creams and for mousse and ganache making.
Specific pastry shop product with a soft, easy to mix structure. Palm oil free.

New entry in our Finest line: a fine anhydrous cream with 10% salted caramel white chocolate (fleur de sel) and crunchy caramel inclusions for a surprising "crumble" effect on the palate.

It is an ideal product for the covering of cakes that must be stored at room temperature and in the refrigerator.
It is extremely fluid already at 32-35 º C, so as to facilitate the creation of a thin cover. Resistant to freezing. It does not contain gluten or hydrogenated fats.
With CHOCOSMART CARAMEL CRUMBILE you get a crumbled glaze with a thick and dry consistency, which guarantees a clean cut without cracks.
Alternatively, it can be mounted in a planetary to obtain a tasty cream ideal for filling of cakes, tartlets, pralines, single servings, donut, clair, krapfen and cream puffs.

Anhydrous, hydrogenated fat free chocolate creams specific for pastry toppings, icings and decorations such as cake, bignè, sliced cake and parfait icings.
Less shiny than the Covercream and Mirabella cream ranges, these are dense and sculptural for a clean, crack-free cut. They retain optimal fluidity even at temperatures around 32-35°C, enabling you to make absolutely perfect thin toppings.
Chocosmart creams can also be mounted in a food mixer with paddle attachment to obtain a soft consistency compatible with sac à poche use.

Anhydrous creams specially designed for couverture, glazing and pastry decorations. These are soft and spreadable in consistency and can be flavoured with fat-based pastes and oily essences. Multiple variants available, including palm oil free.

Anhydrous creams specially designed for couverture, glazing and pastry decorations. These are soft and spreadable in consistency and can be flavoured with fat-based pastes and oily essences. Multiple variants available, including palm oil free.

Anhydrous chocolate-based cream for doughnut, eclair, bigné, cake and baked product toppings.
These are free of palm oil fats and contain a noble plant-based fat (shea or karité butter) and natural flavours only. Dense and supple in consistency, these creams adhere optimally to products without dripping and ensure clean, crack-free cutting.
The ideal fusion temperature is around 50°C.

High gloss icings for use hot to top modern cakes or single portions, such as mousses and parfaits. They do not drip even when used to cover the sides of cakes, which requires a period in a microwave oven at 45-55°.
They remain shiny and bright at minus temperatures (-20°C) too and resist freezing well. The neutral and white variants lend themselves well to playful and novel icing and colour nuances.

Anhydrous cream specially designed for couverture, glazing and pastry decorations. These are soft and spreadable in consistency and can be flavoured with fat-based pastes and oily essences. Multiple variants available, including palm oil free.

Neutral brighteners for fruit cake couverture and other icings. These are high transparency and their structure fosters water dispersion.
For them to gel Gelifica dilution is required only if diluted with water.

Gelatin to use cold, formulated for couverture and decoration of bavarois, mousses and parfaits and to give a glossy appearance to cakes, single portions and fruit mignons.
Available in a great many consistency and structure variants to satisfy any use requirements. They can also be flavoured and coloured.