Cocoa & Chocolate Ingredients

Cocoa butter, nibs, 100% pure paste, cocoa powder, Sublimes chips, granules and petit pain sticks — WEISS cocoa and chocolate ingredients cover all professional laboratory needs. Noble raw materials for working with chocolate in all its dimensions: tempering, flavouring, texture, decoration and drinks.

Sublimes chips (white, milk, dark) are baking-stable and incorporate directly into batters. Cocoa nibs add crunch and bitterness as decoration or ingredient. Cocoa butter balls facilitate tempering and fluidity adjustment. 100% pure paste intensifies ganaches and entremets.

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