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Description

Marguerite Croquant PralineAlmond praline paste with chocolate & pieces of crispy crepe flakes for confectionary & mousse cakes. The Marguerite Croquant range gives a crunchy texture to all your creations and ensures always the same quality by using only one product. Our Premium products allow you to focus on your creativity instead of weighing out individual ingredients or melting chocolate.

jammy character of blackcurrant and blueberry all present at once

floral ganaches

The cooling sensation registers clearly in frozen applications even at low temperatures

The Right Size for Home Bakers

lightly sweet flavour that works beautifully in virtually every baked and cold application a commercial bakery or pastry kitchen across Dubai and the Emirates could need

and the vast majority of everyday professional bread products across the region

Can be used to create vegetarian jellies

A: Felchlin Edelweiss is a Grand Cru couverture made with a higher cocoa butter content and intensively conched to develop a distinct cream caramel and vanilla flavour with a honey finish — significantly more complex and refined than commercial white chocolate

this is a premium cocoa powder built for bakers who care about what ends up in their finished product

Buttercream and cream-based fillings

and specifically designed for cake fillings and professional piping — and one of its most practical qualities is how far it stretches

entremets and mousse-based cakes

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