The Source for The Superior Ingredients Needed to Produce Professional Pastries, Candies, Desserts and Chocolates
For over 20 years, the culinary world has kept some of their best ingredients a secret. But not any more. Now you can have these superior ingredients shipped directly to you.
So many recipes, so little time
Rather than give you an exhaustive list of recipes, here are a few simple recipes and links to sites that offer a wide variety:
White Chocolate Bark
Temper 2 pounds of Cacoa Noel, White Chocolate Couverture
Combine 3/4 cup dried cherries, 3/4 cup dried cranberries and 1 1/2 cup shelled pistachios and 1/4 tsp salt. Mix into the tempered chocolate. Spread the mixture onto a parchment lined 11 X 17 in pan. Chill for 20 minutes, break into pieces.
Chocolate Dipped Coconut Macaroons
Beat 8 ounces of 50% Almond Paste with 6 egg whites until smooth. Mix in 1cup of sugar. Heat gently over low/medium heat until thick (about 6 to 8 minutes). Remoe from heat. Add 14 ounces flaked coconut. Mix well. Using small scoop, place mounds onto parchment lined cookie sheet. Bake for 30 minutes at 300 degrees. Cool thoroughly. Temper 1 pound of your favorite Cacao Noel Chocolate Couverture and dip the top, side or bottom of each Macaroon into the chocolate. Let set. Enjoy. For easier coating use Cacoa Noel Dark Coating Chocolate.
Bring 1 up of heavy cream to a boil. Pour into 1 pound of Cacao Noel Royale Chocolate Couverture (in a stainless steel bowl), flavor as desired (2 tablespoons flavored liquor or extract). Whisk until smooth. Cover and refrigerate until firm. Roll into teaspoon sized balls; chill until hard. Roll in Cacao Noel Cocoa Powder or finely chopped toasted nuts.