Chocolate & confectionery

Chocolate coated fizz-in-the-mouth sugar. Add excitement to chocolate mousse cakes, or sprinkle over cupcakes

Caramelized, crispy flakes used in pâtisserie and baking

For painting beautiful, coloured sheens on confectionery, or making vegan and dairy-free desserts

Chips of bitter, roasted cocoa beans for adding to biscuits, infusing into creams or adding to fruit granola

Pre-tempered dark couverture chocolate, with a well-rounded, gently bitter bite. For all round use.

Pre-tempered dark chocolate, which is enjoyably bitter and dark. For all round use.

Pre-tempered white chocolate, with intensely creamy, milky notes. For all round use. 

Pre-tempered milk chocolate, with well-rounded cocoa and caramel flavours. For all round use.

High-quality, decorative chocolate pieces

Fizz-in-the-mouth sugar crystals. Use on chocolates, or Heston Blumenthal's exploding gateau

For macarons, sherbets, coating desserts, and savoury garnishes

For macarons, sherbets, coating desserts, and savoury garnishes

For macarons, sherbets, coating desserts, and savoury garnishes

Freeze-dried yoghurt for garnishes and canapés

For traditional, champurradas hot chocolates

Traditional Spanish after dinner sweet

Traditional Spanish after dinner sweet

Stradns of sweet, aromatic halva with a candyfloss-like texture