Baking and Pastry Categories

Raw sugar, this brown beauty has large crystals and a high moisture content.

A rich, chestnut brown premium cocoa powder from France.

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

Cold process dairy based paste used in making creamy and fresh neutral bases for gelato and sorbet.

Clear acetate band to wrap around cake fillings lets your cake show.

Candied ginger with sugar crystal coating is a sweet and spicy chewy treat. Delicious on its own or as an ingredient.

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.

Made from roasted hazelnuts and almonds, this praline paste brings nutty, sweet crunchiness to your creations.

Ready to fill, the dainty dark chocolate truffle shell are just delicious.

Prime almond extract add a new dimension to cooking, baking, candy-making, and more

Miniature pre-cooked square tart shells made with real butter.

A single source dark chocolate from Ghana with subtle soft notes of sweet, spicy, and bitter.

A smooth, warm, fresh white chocolate with flavors of milk and vanilla. Crafted for professionals, fair trade certified, high quality creamy white chocolate.