Chocolate

CHOCOLATE
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CHOCOLATE
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92101 60% Bitter Sweet Chocolate - Block - L6040NV
92102 60% Bitter Sweet Chocolate - Bag
11 lb
1 lb
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96554 33.6% Milk Chocolate - Callet - 823NV
96638 28% White Chocolate - Callet - W2NV
5.5 lb
5.5 lb
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92103
Gianduja - Block11 lb
92104
Gianduja - Bag1 lb
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92109 28% White Chocolate - Block - W2NV
92110 28% White Chocolate - Bag
11 lb
1 lb
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92105 33.6 % Milk Chocolate - Block - 823NV
92106 33.6 % Milk Chocolate - Bag
11 lb
1 lb
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92155 52.9% Semi Sweet Chocolate - Bag
5.5 lb
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92107 53.8% Semi Sweet Chocolate - Block - 811NV
92108 53.8% Semi Sweet Chocolate - Bag
11 lb
1 lb
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92182 Dark Chocolate Mousse Mix
90222 White Chocolate Mousse Mix
800 g
800 g
* Not pictured: 96637 Bittersweet Callet
22 lb
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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CHOCOLATE
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90244 Pate Glacier - Brune - Coating (no tempering needed)
11 lb
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92149 Cocoa Powder Xtra Brute
2.2 lb
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90245 Pate Glacier - Ivoire - Coating (no tempering needed)
11 lb
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92189
Chocolate Coffee Beans2.2 lb
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92181 34% White Chocolate - Zephyr - Pistoles
11 lb
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92179 38% Milk Chocolate - Lacte Superiore - Pistoles
11 lb
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92178 58% Semi Sweet Chocolate - Pistoles
11 lb
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92177 64% Bitter Sweet Chocolate - Pistoles
11 lb
* Not pictured: 92180 Caramel - Pistoles
11 lb
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.
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CHOCOLATE
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Chocolate Mirror Glaze
White Coating Chocolate
69% Atomized Cocoa Powder
20 - 22% Cocoa Powder
Roasted Cocoa Nibs
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92152
96562
92147
92111
92122
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92126 30% White Chocolate - Pistoles
92128 30% White Chocolate - Pistoles
11 lb
1 lb
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92118 35% Milk Chocolate - Pistoles
92120 35% Milk Chocolate - Pistoles
11 lb
1 lb
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92153 50% Marquis Chocolate - Pistoles
92154 50% Marquis Chocolate - Pistoles
11 lb
1 lb
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92123 58.5% Grand Chocolate - Pistoles
92125 58.5% Grand Chocolate - Pistoles
11 lb
1 lb
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92115 61% Bitter Chocolate - Pistoles
92117 61% Bitter Chocolate - Pistoles
11 lb
1 lb
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92129 99% Noir Amer - Pistoles
1 lb
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8.8 lb
11 lb
8 lb
2.2 lb
1.65 lb
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. 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.
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CHOCOLATE
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92183 Van Leer Semisweet Chocolate Chip
22lb
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92167 65% Single Origin - Santendeer Semisweet Chcolate
11 lb
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N/A
No longer available.
...
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92165 Sierra Nevada White Chocolate - Block
5.5 lb
92166
Sierra Nevada White Chocolate1 lb
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92157 36% Purace Milk Chocolate
11 lb
92158 36% Purace Milk Chocolate
1 lb
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92159 53% Tayrona Semi Sweet Chocolate
11 lb
92160 53% Tayrona Semi Sweet Chocolate
1 lb
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92161 65% Sumapaz Bittersweet Chocolate
11 lb
92162 65% Sumapaz Bittersweet Chocolate
1 lb
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92163 70.5% Cocuy Extra Bittersweet Chocolate
92164 70.5% Cocuy Extra Bittersweet Chocolate
11 lb
1 lb
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.
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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 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. 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.
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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 product 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, icecreams, 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 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. Milk Chocolate Lactee Superieure
is a special recipe for fine moldings, coatings, pastry, ganaches, mousses, pralines interior ganaches, sauces, decorations, 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, icecreams, 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, icecreams, and sorbets. Extra-Bitter Guayaquil has an intense bitterness for a strong and lingering couverture.
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Caramel – 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. 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 applications. Couverture atomize is made from fully conched chocolate couverture. By means of a patented process, 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 equatorial 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.
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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, fermented 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, fermented 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, fermented 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, fermented 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 chocolate 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 Chocolate 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.
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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 companion 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 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.
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.
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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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