Chocolate and chocolate additives
CHOCOLATE – BELGIAN QUALITY
Manufactured with Belgian chocolate according to the best recipes of experienced chocolate masters. Carefully selected cocoa beans, a state-of-the-art production process and laboratory-controlled quality guarantee consistent specifications of Barima Artisanal chocolate, including its exceptionally rich flavour and aroma, high fluidity, and silky consistency. Barima Artisanal chocolate is moulded into 8 mm pastilles, which makes them easier to use in confectionery ateliers.
Real chocolate made in Europe according to the traditional recipes developed by the best professionals. Natural ingredients and the cocoa content determine their versatile application in high-volume products manufactured on a daily basis. The Economic chocolate line is a cost-effective solution and an ideal choice of an ingredient for mousses, creams, glazes, coatings, and fillings.
Bakestable chocolate additives
DROPS BAKESTABLE (DARK CHOCOLATE 44%)
Made of bakestable chocolate with reduced cocoa butter content. The drops do not stain the dough during mixing, retain their shape while baked and remain crispy when cooled. Recommended for use in baked products, such as cookies, muffins, sponge cakes, biscuits, and sweet buns.
TIP: Add the drops to the dough at the end of kneading. Short mixing time prevents melting the chocolate and staining the dough.
DROPS BAKESTABLE (WHITE CHOCOLATE 24%)
Made of bakestable chocolate with reduced cocoa butter content. The drops do not soak into the dough during baking, they retain their shape and remain crispy when cooled. They bring a touch of white chocolate with a hint of caramel-vanilla flavour to baked products, such as cookies, muffins, sponge cakes, biscuits or sweet buns.
TIP: Add the drops to the dough at the end of kneading. Short mixing time prevents melting the chocolate.
STICKS BAKESTABLE (DARK CHOCOLATE 44%)
The sticks are made of bakestable chocolate with rich cocoa aroma. Ready to use, with a perfect shape and size for a pain au chocolat. Thanks to reduced cocoa butter content they remain crispy when cooled. The sticks are available in two sizes: the standard – 80 x 11 mm, and a wide version – 80 x 22 mm.
CHUNKS (DARK CHOCOLATE 50%)
Square pieces of dark chocolate. The chocolate they are made of and the intense cocoa aroma make the chunks perfect for use in ice cream, mousses and creams.
Tip: Chunks can be also used as a decoration sprinkled on cakes, ice cream and desserts.
COCOA EXTRA DARK
Alkalised cocoa powder with a high cocoa butter content of 22 – 24%. Perfectly smooth texture, exceptional dark reddish-brown colour and intense cocoa aroma are what makes it very effective. The Extra Dark cocoa is made from top quality cocoa beans grown in West Africa.
Tip: The Extra Dark cocoa is ideal for decorating, flavouring and dyeing cakes, brownies, sponge cakes, biscuits, ice cream, creams, desserts and glazes and for making hot chocolate and cocoa drinks.
100% cocoa butter – the noblest of vegetable fats. Pressed from the finest cocoa beans and moulded into 8 mm pastilles. It is neutral in taste and colour. Perfect for liquefying chocolate to make thin coating when enrobing or when manufacturing moulded pralines. It enhances the shine and improves chocolate crispness.
Tip: Cocoa butter works great as a base for colourful velvet spray coating. It is also indispensable as a stabiliser in praline fillings. Also recommended to chefs for frying.
Made of high quality chocolate, the shells provide an ideal base for making truffles. The opening in the crispy chocolate shell makes it easy to fill them with praline filling, cream, ganache or any other liquid filling. The chocolate shells give the truffles an exceptional distinctive chocolate taste and crispiness.
Tip: Filled truffles can be dipped in tempered chocolate and coated with cocoa powder, chocolate blossoms, crushed nuts, crocants, crispy flakes, desiccated coconut and more.