Chocolats de laboratoire – Top Chef

Cocoa Nibs

topchef — Fri, 11 Jul 2025 10:40:35 +0000

After roasting, the whole beans are crushed. Through a meticulous winnowing process, the shells are removed to retain only a very pure and flavorful ingredient: Callebaut® cocoa nibs.

Use in bread rolls, cookies, or cakes, or sprinkle over desserts.

Chocolate Batons 44%

topchef — Wed, 17 Dec 2025 07:01:48 +0000

Chocolate batons 8 cm, ready to use and bake-stable. Ideal for making chocolate bread.

300 batons of 5.3 grams each, dark chocolate.

Cocoa butter

topchef — Wed, 17 Dec 2025 09:23:31 +0000

In drops

Made with 100% pure cocoa butter.

100% cocoa butter with a working temperature of 30–32°C. Ideal as an addition to couverture to increase fluidity, suitable for spraying.

Cocoa Powder 22–24% Fat

topchef — Fri, 11 Jul 2025 10:37:27 +0000

This 22–24% fat cocoa powder stands out with its intense red-brown color and pronounced cocoa flavor. With its high cocoa butter content, this alkalized cocoa powder is ideal for decorating and enhancing all your creations with a rich cocoa taste.

COCOA POWDER 22–24% is ideal for making truffles and decorations. It is also suitable for biscuits, glazes, and chocolate drinks.

Milk Hazelnut Gianduja Divo® 40%

topchef — Fri, 11 Jul 2025 10:28:41 +0000

Made with hazelnuts from Piedmont, Italy, with PGI certification (Protected Geographical Indication), combined with our Divo® 40% milk chocolate.
An indulgent, fruit-forward gianduja, ideal for all applications.

Dark Chocolate Drops 43%

topchef — Fri, 11 Jul 2025 10:20:45 +0000

7,500 drops per kg

Dark chocolate drops are bake-stable. They can be used as a classic couverture chocolate for pastry work (with a slightly bitter taste) or incorporated directly into your baked goods.

Dark Chocolate Drops 50%

topchef — Fri, 11 Jul 2025 10:18:19 +0000

Drops, 7,500 drops per kg

Dark chocolate drops are bake-stable.
They can be used as a classic couverture chocolate for pastry work (with a slightly bitter taste) or incorporated directly into your baked goods.

MYCRYO® Cocoa Butter

topchef — Fri, 11 Jul 2025 10:15:46 +0000

Powder

Used for cooking as a substitute for any fat (≥200 degrees Celsius) and for tempering chocolate.
MYCRYO® cocoa butter is used for cooking in place of any fat and for tempering chocolate.

Chocolate Sticks

topchef — Fri, 11 Jul 2025 10:06:01 +0000

Classic baker’s sticks made with 100 percent dark chocolate, resistant to baking.

They withstand temperatures up to 200 degrees Celsius without burning. Approx. 8 cm.