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Fillings

for Confectionery,
Bakery and Ice Cream

Feije De Bruycker
Product Manager Compounds & Fillings
FM Western Europe

Confectionery Fillings
Dsir
Tintoretto
Creamy Filling
Crme la Carte
Caramel Filling
ASM Caramel
ASM Coffee-Caramel

Confectionery Fillings Heidi


flavored chocolates:
ORANGE-105
LEMON-105
(Coloured CB based
confectionery)

Tintoretto filling:
FNW-L0040-141 basic white
FNM-L0540-141 basic milk
FSW-L0040MAL-141 without
added sugar
FNF-L0540OR-141 orange
FNF-L0040MO-141 mocca
FNF-L0040CO-141 coconut
FNF-L0040CA-141 caramel

Easyfill:
FMW-N1237-141

Desir:
FMW-M3440NV-141

Creamy fill (non


hydrogenated):
FMW-G0046NHCR-141

Confectionery Fillings
Mostly to be used in combination with:
chocolate shells, bars, pralines
Fat based recipes:
Should be compatible with cocoa butter
Should be not too soft, to avoid migration
Shouldnt have a too high total fat content
Will give a pleasant and smooth melting behaviour
Water based recipes:
Need to be balanced in order to avoid
textural (drying) and microbiological changes

Specialty Fillings Confectionery


Dsir

Tintoretto

Caramel Fillings
Carte

Creamy Filling

Crme la

Rich in
chocolate
Delightful
sensation
Smooth bite

Rich in
chocolate
Delightful
sensation
Smooth bite

Dsir
Intense chocolate filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Contains dark (45%) or white (34%) chocolate


Very intense chocolate taste

Properties

Premium, high quality filling


Highly compatible with chocolate, low risk on fat bloom
Precrystallization required
For personalization fat based flavors can be added
Can be combined with inclusions (protection against humidity)

Application
Easy to use
Ideal for confectionery applications

Dsir
Intense chocolate filling
Fat composition
Mix of lauric and non lauric fats
Non hydro, low in trans fatty acids
Long shelf life (fat bloom/migration)

Utilization
Solid: slightly warm up to 24-26C, easy to use
Liquid:
Just melt , precrystallize (25-26C), and use again!
Dont use at low temperatures (<24C)
Dont apply without precrystallization
Dont mix with water based flavors
SHORT

Shelf life
Storage

LONG

12-20C in a dry, odorless and clean environment

Dsir
The assortment

White Dsir

Dark Dsir

White chocolate taste

Intense dark chocolate taste

FMW-M3440NV

FMD-M4540NV

Solid

Tintoretto
Ready to use fat based filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Range of different tastes available:


from milky to intense cocoa to orange, coconut, ...

Properties
Clean cut at room temperature
Low risk on fat bloom
Can be aerated to a light, airy texture
For personalization fat based flavors can be added
Can be combined with inclusions (protection against humidity)

Application
Ready to use
Ideal for confectionery applications
Suitable for post baking applications

Tintoretto
Ready to use fat based filling
Fat composition
Non lauric
Non hydro, low in trans fatty acids
Long shelf life (fat bloom/migration)

Utilization
Solid: slightly warm up (softening) at room temperature
Liquid:
Heat till 40-45C, precrystallize at 25 - 28C
Dont work with the filling > 28C Instable & coarse
crystallization
Dont mix with water based flavors
Can be aerated till 30%
When aerated, pecrystallize at lower temperatures (25C)
Dont use dark Tintoretto in open applications
SHORT

Shelf life
Storage:

LONG

12-20C in a dry, odorless and clean environment

Tintoretto
The assortment

Tintoretto White
Tintoretto Milk
Tintoretto Dark
White with neutral, milky Brown with mild cocoa flavorDark brown with intense cocoa
flavor
FNM-L0540
flavor
FNW-L0040
FND-L1241
Milk Tinto with
orange flavor
FNF-L0540OR

White Tinto with


caramel flavor
FNF-L0040CA

White Tinto with coconut


flavor
FNF-L0040CO

White Tinto with coffee


flavor
FNF-L0040MO

Tinto with 21% hazelnuts


FNN-T2135LTOP

White Tinto without


added sugar
FSW-L0040MAL

Creamy Filling
Butter cream alternative with longer shelf life
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Intense milky flavor


Soft filling with creamy mouthfeel

Properties
Ideal to be aerated to obtain a light texture
Non aerated, shelf life will be reduced
For personalization fat based flavors can be added
Can be combined with inclusions (protection against
humidity)

Application:
Ready to use
Ideal for confectionery applications
Suitable for post baking applications

Creamy Filling
Butter cream alternative with longer shelf
life

Fat composition

Mixed lauric non lauric


Hydro and non hydro version available, both low in trans fatty acids

Utilization
Solid: use at room temperature (24-28C)
Liquid: heat up till 40-45C, precrystallize to 25-28C
Can be aerated till 50%
When aerated: better fatbloom stability, nicer melting, lower calories
per volume
Thick chocolate shell advised, dark chocolates contain preferably butter
oil
Avoid thin chocolate layer, fat bloom risk in products with longer shelf life

The assortment
Creamy Filling: Soft milky filling, FMW-B0050CR
Creamy Filling Non Hydro: Smooth milky filling, FMW-G0046NHCR
SHORT

Shelf life
Storage

LONG

12-20C in a dry, odorless and clean environment

Crme la Carte
Chocolate-based ganache with alcohol
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Water based filling with very smooth structure


Neutral and Champagne tasting ganaches available

Properties
Long shelf life ganache due to alcohol
Made out of only noble ingredients: white chocolate, alcoholic cream
For personalization flavors can be added to the neutral filling

Application
Ready to use
Ideal for confectionery applications
Suitable for ice cream applications:
for flavoring, glazing sauce or in ice pralines

Crme la Carte
Chocolate-based ganache with alcohol
Utilization
Slightly warm up (softening) to 22 - 29C
Add flavors (fat or water based) by gentle mixing
Dont aerate: risk on loss of crystal structure
Use in closed applications for long shelf life
Dont heat above 29 - 30C:
color can change (Maillard)
crystal structure can become unstable
Labelling
alcohol in ingredient list
The assortment
Neutral tasting BASE-KREM
Champagne tasting CHAMP-KREM (Marc de Champagne)
SHORT

Shelf life
Storage

LONG

12-20C in a dry, odorless and clean environment

Caramel Filling
Creamy, sweet caramel
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Soft, creamy texture


Taste is sweet butter toffee or more roasted caramel

Properties
Water based fillings, made from condensed milk and sugar
Can be mixed with alcohol, glucose, chocolate, cream, . (shelf life!)
Can easily be softened by adding 5 10% water (shelf life!)

Application
Developed for confectionery
Suitable for non bake stable applications or flavoring
In/on ice cream:
When adding 5% of water or milk, soft structure is retained
For dipping, flavoring or glazing sauce

Caramel Filling
Creamy, sweet caramel

Utilization
Heating up for softening
Be extra carefull towards GMP with a water based filling

The assortment
FWF-Z2CARA
FWF-Z5CARA

longer texture
shorter texture, natural flavors, non hydro

Shelf lifeSHORT
LONG
Storage
12-20C in a dry, odorless and clean environment

Waterbased fillings with short texture


Caramel and Coffee-caramel filling from ASM
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Soft and short texture


Sweet butter caramel taste or intense coffee-caramel taste

Properties
Short texture: ideal for one-shot
Coffee filling: made with natural flavors
Water based fillings

Application
Developed for confectionery
Suitable for post baking applications
In/on ice cream:
When adding 5% of water or milk, soft texture is retained
For dipping, flavoring or glazing sauce

Caramel Fillings with short texture


Caramel and Coffee-caramel filling from ASM
Utilization
Working temperature is ideally close to the chocolate temperature
(28 32C)
Be extra carefull towards GMP with a water based filling

The assortment
Caramel filling
Buttery toffee taste
514329
Coffee-caramel filling Intense coffee taste, with a hint of
caramel, only with natural flavors
514330

SHORT
Shelf life

Storage

LONG

Ambient transport and cooled storage (8C)

Cocoa Hazelnut Filling


Multi-use ASM filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Warm cocoa and hazelnut flavor


Smooth mouthfeel

Properties
Made with milled hazelnuts and the finest cocoa powder
Clean cut after application

Application
Multi-use filling:
ice cream, confectionery & bakery (post baking)
Can also be used as a spread
Easy to use

Cocoa Hazelnut Filling


Multi-use ASM filling
Fat composition
Mixed fats
(Non)Hydro, low in trans fatty acids

Utilization
Heat till 38-42C, apply at 38C
Use at room temperature as a spread
Dont heat above 45C

Product code
514332 ASM product code

Shelf life SHORT


Storage

LONG

Ambient transport and storage

Truffilling
Cool melting with exquisite taste
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Cool melting behavior


Steep and short melting profile

Properties
Can be aerated till 40%
For personalization fat based flavors can be added
Can be combined with inclusions (protection against humidity)

Application
Ideal for confectionery truffles rolled in cocoa powder
Due to soft melting behavior ideal in ice cream applications

Truffilling
Cool melting with exquisite taste
Fat composition

Lauric fats for cool melting behavior


Non hydro versions available, low in trans fatty acids

Utilization
Solid: Softening at room temperature (22-23C) + aerate (if wanted)
Liquid: heat till 40-45C, pre crystallize to 24C
Compatible with cocoa powder
When combined with chocolate: thick layer enrobing BUT shorter shelf
life
(faster migration, shell softening and fat bloom)
Do not combine with moisture, except in ice cream applications

SHORT

Shelf life
Storage

LONG

12-20C in a dry, odorless and clean environment

Truffilling
The assortment

Reference

Description

Hydro / Nonhydro

FLW-P9477

White truffle filling

Non Hydro

FLMF4644NH

Milk truffle filling

Non Hydro

FLDG1444NH

Dark truffle filling, nice cocoa taste

Non Hydro

T11-KH50NV

Dark truffle filling, mild cocoa taste

Hydro

When a non lauric truffle filling is needed: some options to create softer fillings
70% Chocolate + 30% AMF/Butter Oil
Important: needs precrystallization

Easyfill
Budget friendly base filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

White base filling with sweet taste and milky notes


Short textural profile

Properties

Low risk on fatbloom


Clean cut at room temperature
For personalization fat based flavors can be added
Can be combined with inclusions (protection against humidity)

Application
Ready to use
Ideal for confectionery applications
Suitable for post baking applications

Easyfill
Budget friendly base filling
Fat composition
Mixed fat composition (lauric + non lauric)
Non hydro, low in trans fatty acids
Long shelf life (fatbloom/migration)

Utilization
Solid: Slightly warming up (softening) at 25 26C
Liquid: heat till 40-45C, precrystallization at 25- 26C

Product code:
FMW-F090128-05-141

Shelf life
Storage

SHORT

LONG

12-20C in a dry, odorless and clean environment

Bakery Fillings
Tintoretto
Creamy Filling
Crema dellArtigiano
Caramel Filling
Crme la Carte
ASM Blueberry filling
ASM Lemon filling
ASM cocoa hazelnut
filling

Bakery Fillings
Mostly used in biscuits, wafers, cakes, brioche, pastry,
viennoiserie,
Bakery fillings that are used before or after baking, require
different filling properties and processing.
Non bakestable fillings post baking
Application after baking and thus no influence by the
baking process
e.g. filling in biscuits/wafers, filled (pan)cakes, glazing of
pastry,
Used as
Topping = soft coating
Filling in a product
Can be fat based or water based

Bakery Fillings
Bakestable fillings pre baking
Stability during the baking process towards taste, color, texture &
shape
e.g. croissants, filled biscuits/tartelettes (co-extrusion), filled
brioches,.
Highly depending on baking process and product concept
e.g. open/closed product, baking time, temperature, dough
composition,
Can be fat based or water based

Specialty Fillings Bakery


Crema dellArtigiano

Blueberry filling
la Carte

Tintoretto

Lemon filling

Creamy filling

Caramel filling

Cocoa Hazelnut filling Crme

Crema DellArtigiano
Bakery filling for various applications
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Smooth and intense tasting fillings


A range of different tastes and colors is available
Soft, spreadable texture

Properties
Direct applicable, without heating
Can be combined with inclusions (protection against humidity)
For personalization fat based flavors can be added

Application
Developed specially for bakery applications
Depending on type bake stable or not
Because of oil content suitable in ice cream applications

Crema DellArtigiano
Bakery filling for various applications
Fat composition
Non lauric
Non hydro filling range, low in trans fatty acids

Utilization

As filling: direct dosing without warming up


As topping: warming up (max. 40C) , and then dosing
White Crema can be used as a coating
Avoid mechanical impact, aeration; otherwise re-precrystallize
(= heat to 70C, then fill off at 35C)

Shelf life
SHORT
Storage

LONG

12-20C in a dry, odorless and clean environment

Crema dellArtigiano
The assortment

Most references are bake stable:

V00-OH35ITWNV

Bianca (milk powder)

V21-OH35

Extra bitter (cocoa)

N16-OH40(NV)

Fondente (cocoa and hazelnut, 5%)

N05-OH40

Nocciola (hazelnut, 12%)

N01-OH40

Mandorla (almond, 15%)

Not bake stable references: when baked


risk of burning , color change
change in texture (grainy)

Blueberry Filling
Perfectly bake stable ASM filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Soft and short texture


Intense blueberry taste
Water based filling with deep red-brown color

Properties
Made with more then 50% fruits
Perfectly bake stable, even after freezing
Short texture

Application
Ideally used in bakery applications:
post and pre baking
Easy to use

Blueberry Filling
Perfectly bake stable ASM filling
Utilization

Just heat a bit up (maximum 35C) and dose


Be extra carefull towards GMP with a water based filling
Dont use on biscuits (high aw value)

Product code
514202
Shelf life
Storage:

SHORT

LONG

Ambient transport and cooled storage (8C)

Lemon Filling
Fresh tasting ASM filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Smooth mouthfeel and short texture


Fresh lemon flavor

Properties
Short texture
Natural colors & flavors
Water based filling

Application
Ideal for post baking applications
Also spreadable
Easy to use

Lemon Filling
Fresh tasting ASM filling
Utilization

Just heat a bit up and dose


Working temperature between 8 and 22C
Be extra carefull towards GMP with a water based filling

Product code

514333

Shelf life
Storage

SHORT

LONG

Ambient transport and cooled storage (8C)

Hazelnut Cocoa Filling


Multi-use ASM filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Warm cocoa and hazelnut flavor


Smooth mouthfeel

Properties
Made with milled hazelnuts and the finest cocoa powder
Clean cut after application

Application
Multi-use filling:
ice cream, confectionery & bakery (post baking)
Can also be used as a spread
Easy to use

Hazelnut Cocoa Filling


Multi-use ASM filling
Fat composition
Mixed fats
(Non) Hydro, low in trans fatty acids

Utilization
Heat till 38-42C, apply at 38C
Use at room temperature as a spread
Dont heat above 45C

Product code
514332 ASM product code

Shelf life SHORT


Storage

LONG

Ambient transport and storage

Ice Cream Fillings


Truffilling
Crema dellArtigiano
Caramel Filling
Crme la Carte
ASM Cocoa center filling
ASM Raspberry center filling
ASM Cherry center filling

Ice Cream Fillings


Because of the low application temperatures, the fillings
should remain soft and smooth
should be easy melting
Ice cream fillings can be fat based or water based

Specialty Ice Cream Fillings


Crema dellArtigiano
Caramel filling

Crme la Carte

Raspberry Center filling


Center filling

Cherry filling with chocotinos

Cocoa

Raspberry Center Filling


Pure ASM filling
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Fresh raspberry taste with vivid color


Smooth mouthfeel

Properties
Natural flavors
Quite liquid at cold temperatures

Application
Ideally to be used in ice cream applications
as filling in a product
as topping on an ice cream
Easy to use

Raspberry Center Filling


Pure ASM filling
Utilization
Keep the dosing temperature < 20C
Be extra carefull towards GMP with a water based filling
Dont aerate

Product code

514331
Shelf life
SHORT
Storage

LONG

Ambient transport and cooled storage (8C)

Cherry Filling with Chocotinos


ASM filling with inclusions
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Intense and natural cherry flavor


10% chocolate inclusions
Smooth mouthfeel

Properties
Natural flavors
Quite liquid at cold temperatures

Application
Ideally to be in ice cream applications
as filling in a product
as topping on an ice cream
Easy to use

Cherry Filling with Chocotinos


ASM filling with inclusions
Utilization

Keep the dosing temperature < 20C


Be extra carefull towards GMP with a water based filling
Dont aerate
Inclusions are free floathing, they dont sink or rise

Product code

514343
Shelf life
SHORT
Storage

LONG

Ambient transport and cooled storage (8C)

Cocoa Center Filling


ASM filling that brings cocoa into ice cream
Structure (20C) & taste
HARD

SOFT

SHORT

LONG

Intense cocoa flavor


Smooth mouthfeel

Properties
Made with the finest cocoa powder
Quite liquid at cold temperatures

Application
Ideally to be in ice cream applications
as filling in the center or to create a straciatella effect
as topping on a product
Easy to use

Cocoa Center Filling


ASM filling that brings cocoa into ice cream
Utilization

Keep the dosing temperature < 20C


Be extra carefull towards GMP with a water based filling
Dont aerate

Product code

514171

Shelf life
SHORT
Storage

LONG

Ambient transport and cooled storage (12C)

Chocolate and Nut


mixtures

Nut pastes
Pralines and nut creams
Gianduja
Ganaches

Nut and chocolate based


products
Pure nut paste

Pralins

Nut cream

Gianduja

X
X
X

Ganache

Nut and chocolate based


products
Pure nut pastes
Giandujas

Remark:
most are not specialties

Nut creams

Pralins

Nut Pastes
Pure nuts, pure delight
Structure (20C) & taste
HARD

SOFT

Delicately roasted and homogeneously grinded nuts


Intense nutty flavor, different degrees of roasting
Very liquid fine paste
No sugar added

Properties & Applications


Can be mixed with chocolate, fats, cream etc
to make giandujas or nut creams
Creates an intense nut taste in
doughs, bavarois, parfaits,
Suitable for ice cream applications due to the
softness of the nuts

Nut Pastes
Pure nuts, pure delight
Remark
Because the oil is not bound, the product can separate in the
packaging:
mixing before use is needed to render homogeneous
Do not use as such as a filling: nut oil will migrate

Storage
12-20C in a dry, odorless and clean environment

Pralin
Pure nuts, perfectly caramelized
Structure (20C) & taste
HARD

SOFT

Delicately roasted and homogeneously grinded nuts (min. 50%),


mixed with sugar or caramelised sugar
Intense roasted flavor, with a sweet touch

Applications
Ideal to be used in combination with chocolate
Customise your ice cream toppings and flavor your ice cream
Creates an intense nut taste in doughs, bavarois, parfaits,

Storage
12-20C in a dry, odorless and clean environment

Nut Creams
Pure nuts, with a touch of cocoa
Structure (20C) & taste
HARD

SOFT

Soft creams made with more then 40% nuts


Smooth texture, intense hazelnut taste

Remark
A higher nut content accelerates the fat migration in the end product
The higher the nut content, the lower the tempering temperature

Applications
Can be used in confectionery applications
with a shorter shelf life
Good use in ice cream or with biscuits

Nut Creams
Pure nuts, with a touch of cocoa
Utilization
Solid: soften during stirring, then ready to use
Liquid: precrystallize to 25C, then fill off
Thick chocolate shell advised, dark chocolates contain preferably butter
oil
Avoid thin chocolate layer, fat bloom risk in products with longer shelflife
When filled off at a too high temperature:
bad crystallization, grainy texture, risk on fat bloom increases

Range
NCB (nut cream pale): hazelnuts, sugar and cocoa butter
NCD (nut cream dark): hazelnuts, sugar, cocoa butter and cocoa liqour
SHORT

LONG

Shelf life
Storage:

12-20C in a dry, odorless and clean environment

Gianduja
Chocolate and nuts combined
Structure (20C) & taste
HARD

SOFT

Firm paste with an intense chocolate an nut


taste
Noble ingredients: chocolate & finely ground
hazelnuts

Applications

Ready to use, no need to melt and temper


Ideal to extrude
Can be enrobed
Easy to cut
Can be aerated
Good in confectionery and bakery applications

Gianduja
Nut fillings with inclusions for textural effect
Utilization
Solid: soften during stirring, then ready to use
Liquid: precrystallize to 26 - 27C, then fill off
Thick chocolate shell advised, dark chocolates contain
preferably butter oil
Avoid thin chocolate layer, fat bloom risk in products with
longer shelf- life
When filled off at a too high temperature:
bad crystallization, grainy texture, risk on fat bloom
increases

Range
Gia: milk chocolate flavor
SHORT intense dark chocolate flavor; LONG
Gia-D2:
slightly firmer texture

Shelf life
Storage

12-20C in a dry, odorless and clean environment

EXCELLENCE BY NATURE

A STORY ABOUT EXPERTISE, PASSION


AND DEDICATION FOR NUTS

COMPANY HISTORY
1986
Founded by Joaquim Barriach in Spain
Located in Falset (300 m) between almonds and hazelnuts fields
The first transformations of nuts were developed
roasting, chopping, grinding and refining
Pure nut products

1991

A new plant in Castellvell del camp was built (2000 m)


New caramelization processes were introduced (sugar introduction)
New lines on chocolate coatings, filling creams , pralines , etc.
Specialization on confectionery started

COMPANY HISTORY
2000
A new plant investment in Reus (8000 m)
Capacity of lines was increased
Improvement of quality requirements and food safety

2005

R&D investments on a highly equipped laboratory and


fundamentel R&D personnel
Newtechnologies have been achieved

2012

Acquisition by Barry Callebaut, a perfect pair for nuts &


chocolate
The Barriach family culture with strong nut expertise

The BARRIACH Family


The believer and founder since 1986
Heritage: Family of hazelnut growers
Passion: Continuation of a family tradition to
do even better
Dedication: Doing things differently together
with the family and the la Morella team
Excellence: Education to uplift the nuts
experience

DOING THINGS DIFFERENTLY


Taste
Light, natural
Detail for fruitiness, sweetness, freshness

Excellence in
1.
2.
3.
4.

Sourcing
Freshness
Roasting
Caramelization

Wide range of nuts


. From hazelnuts to pecan
. From pure pastes to decorations

1. SOURCING THE BEST NUTS


First selection on

Freshness
Taste
Color
Size

Local and worldwide selection


Fine Spanish varieties: Marcona almonds & la Morella hazelnuts
Other regions: Italy, California, Iran,
Audits of nut plantations to check superiority

Types
Hazelnuts, almonds, pistachio, walnut, pecan, pine nut & macadamia

2. ULTIMATE FRESHNESS
Nut farmers bring harvest to collection centers
and nut crackers
Storage for maximum one season in perfect
conditions
No stock at la Morella nuts
At every customer order, nuts are deshelled just before
shipment
Immediately, nuts are processed , packed and sealed
All finalized products leave Reus in 24h

3. THE FINE ART OF ROASTING


Important step for final color and optimal
flavors
The best roasting parameter per nut variety
Temperature and time are well defined

4. SWEET SECRETS of
CARAMELIZATION
A mild sweetness combined with a natural
fruitiness from fresh nuts
Different degrees of caramelization
From light to heavy

WELCOME TO THIS WONDERFUL


WORLD
Different textures for a wide range of applications
1.
2.
3.
4.
5.
6.
7.

Pure chopped nuts


Crocants
Sablages
Nougatine
Pure nut pastes
Pralins
Nut creams

General overview

Application grid

Tastings available on the booth

Exploration box

White Crystal
Name
White
Crystal

Ruby

Jade

Carmelian

Chocolat
Filling
Inclusion
e
GIA &
White chocolate praline with gianduja,
FMWNAN-SUWNV
creamy filling and almond sticks
G0046NHC AL67
R
Description

Ruby

Square white chocolate praline with


nut cream and paillet feuilletine,
decorated with a transfersheet

WNV

Jade

Squarette filled with crme la carte


(champagne), white chocolate and
splitters

Carmelian

Milk praline with caramel filling

DecoShape
ration
-

manon

M-7pail

Transfer
square
sheet

Squarette CHAMP& WNV


KREM

CHDSP-1

squaret
te (cup)

CHMFWFS42TERR
Z5cara
A

square

NCD

Tastings available on the booth

Exploration box

Agate

Amber

Onyx

Black Pearl
Inclusion

DecoShape
ration

GIA

CEMCCsquare
minimi
x

Pale milk chocolate praline with a


dark Dsir chocolate filling and
665NVCAM
nougatine inclusions

FMDM4540NV

NAN-NGAL3015

turtle

Onyx

Oval dark chocolate praline with


Tintoretto coconut filling

CHDO67TERRA

FNFL0040CO

oval

Black
Pearl

Dark chocolate praline with white CHDchocolate Dsir filling and nibs
O67TERRA

FMWM3440NV

NIBS-XS

diamon
d

Name

Description

Chocolate

Agate

Pale milk chocolate praline with a


gianduja and tricolore mini
665NVCAM
Crispearls

Amber

Filling

Tastings available on the booth

Dsir box

Mystre

Liaison

Amour

Passion

Name

Description

Chocolate

Filling

Inclusion

Decoration

Mystre

Milk chocolate praline with a white


Dsir chocolate filling and nibs
inside, covered by milk blossoms

CHMS42TERRA

FMWM3440NV

NIBS-XS

CHM-BS14079

Liaison

Dark chocolate praline with a mocha


CHDchocolate filling, decorated with
P55TERRA
coffee splitters

FMWM3440NV &
mocha paste

M-7PC

Amour

Milk chocolate praline with a dark


Dsir chocolate filling, covered with
pistachio croquant

CHMS42TERRA

FMDM4540NV

519495

Passion

Dark chocolate praline with a milk


chocolate filling, covered by white
vermicelli

CHDP55TERRA

FMWM3440NV
FMDM4540NV

CHK-W