Chou Pastry (Eclair)

Puratos ingredients to create Chou Pastry (Eclair)

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping

Belcolade Blanc Selection X605/G

Enrobing and couverture white chocolate in blocks

Cremyvit

Custard cream for danish filling, pie or bread. Bake and freeze stable in cold process

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form

Cremygold

A complete mix in powder form for the cold preparation of premium custard cream

Belcolade Noir Absolu Ebony

Real Belgian chocolate contains min 90% cocoa mass

Carat Coverlux Dark

A multi purpose dark compound chocolate used for moulding, enrobing, flavoring, and decoration application, with excellent chocolate taste

Belcolade Noir C501/J Drops

Real Belgian couverture dark chocolate for Enrobing in drops