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Create mini treats with these prebaked handmade tart shells made from wheat flour and New Zealand butter.

An emulsifier for baking and cooking.

Fine, same-sweet dark chocolate for enrobing, molding, and dipping.

Smooth and milky white chocolate with a fresh vanilla flavor.

Lemon, almond, and blueberry pastries make for a sweet, quick, and simple dessert.

Frozen, unbaked, croissant dough with a rich chocolate center.

Blonde chocolate is a new chocolate style with a unique flavor profile. Ideal for a variety of cooking methods including molding, ganache, and patisserie.

With their sweet, caramel flavor and light, crispy texture, crepe flakes can be used to add texture to ganaches and mousses.

White chocolate shavings molded into miniature curls to decorate pastries and desserts.

Block form gianduja with intense hazelnut and chocolate flavors. Ideal for use in pastry fillings and ice cream.

Discover the harmonious and sensual Caraibe chocolate from the Caribbean.

A neutral, concentrated glaze to brilliant shine using a spray gun or brush.