Guajillo chilies are one of the most commonly used chilies in Mexican cuisine. Their moderate heat level, 3-4 on a scale of 1 - 10, makes them a good choice for family-friendly cooking. With a bright, tangy flavor and a moderate fruity heat, these versatile chilies are a great addition to marinade, moles, salsas, sauces, and soups.

Pralinأ© with toasted almond and 50% sugar. P perfect to apply in confectionery as a base for fillings and toppings and in the elaborations of chocolate sweets.

Freeze dried crunchy granules of pomegranate that resist moisture. Coated with cocoa butter, this makes them perfect to use as dأ©cor or insert, specially in ice creams !

Freeze dried crunchy granules of mango that resist moisture. Coated with cocoa butter, this makes them perfect to use as dأ©cor or insert, specially in ice creams !

3.5G to 10G/KG To NATURALLY color waterbased cream, dough, pastes, beverages and such, you need hydrosoluble pigments such as these.

Freeze dried whole raspberries. Raspberry freeze dried is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc. RECIPE CORNER Pistachio with raspberry

Freeze dried whole blueberries. Blueberry freeze dried is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Alkalized cocoa powder is characterized by its dark brown color and its slightly alkaline chocolate flavor. Cocoa powder is a product that has an intense, fresh, natural flavor that widens the scope for creativity in confectionery, bread products, desserts, ice creams, fillings... Cocoa: 100%. Fat: 10 -12%. Can also be sued as NATURAL COLOR on sponge, croissant, meringue, macaron, royal icing, jelly, chocolate, cocoa butter, ice cream, custard, pasta. RECIPE CORNER Chocolate souffle After Eight truffles Chocolate caviar

Almond marzipan 50% almond, 50% sugar, perfect for fillings all your favourite chocolate sweets and cakes

Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying / Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products. Apply directly to hot or cold prepration and stir while incorporating.

Reconstructed essence suitable to flavor chocolate as well as other mediums like beverages, cake batters and more.

Reconstructed essence suitable to flavor chocolate as well as other mediums like beverages, cake batters and more.

Reconstructed essence suitable to flavor chocolate as well as other mediums like beverages, cake batters and more.

Reconstructed essence suitable to flavor chocolate as well as other mediums like beverages, cake batters and more.

Mini purple and blue thought flowers and the perfect dأ©cor for all your plated desserts, joyful salads, chocolate sweets, cakes and so on !

Mini blue thought flowers and the perfect dأ©cor for all your plated desserts, joyful salads, chocolate sweets, cakes and so on !

Edible black wafer flowers made and the perfect final touch dأ©cor for all your coffee sweets, cakes or cupcakes!

Ready made small chocolate dأ©cor to animate all your sweet confections and chocolates

Made from natural fermentation of corn, this sugar contains NO calorie and NO sugar and yet again it possesses the same flavor as conventional sugar ! It is the champion of DIABETIC alternative, as it is not metabolized by the body and thus it does not have any impact on the glycemic index. It is therefore an excellent alternative for all your preparations that require sugar and it is also stable in cooking!

Konjac is mainly composed of glucomannan which contributes to weight loss as well as the maintaining of a normal cholesterol level. Konjac is a healthy substitute to rice and semolina and can easily be added in desserts or even drinks as well as in salad, risotto and soups !