Sugars & sweeteners

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

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

Brown cane sugar infused with vanilla.  Use in vanilla crème brûlées, vanilla-infused caramel, or dust over cup cakes

For adding textured decoration and sweetness to cinnamon buns, biscuits and cakes

Inverted sugar used in cake decorating, molecular gastronomy, croquants & tuiles

Complex, nutty notes - great on a cheeseboard, salad or crêpe

Delicate, herbal notes - creat with blue cheese, poached fruit and tarts

Sweet sap from Mexican, cactus-like plant. Great on pancakes, in cocktails and oatmeal flapjacks.

Introduce rich caramel flavours to curries and satays