Crunchy textures
Nothing beats a crunchy accent in chocolate confectionery! With this selection of Callebaut products, you will be able to create tasty crunchiness. What’s more, these ingredients remain perfectly crunchy when mixed in chocolate and in liquid-free interiors. Explore the naturalness and the possibilities!
Crunchy textures
| Description | Name | Ref. | % Cocoa solids % Nuts |
Packaging |
|---|---|---|---|---|
| Crushed cocoa kernels | Nibs | NIBS-S502 |
100 % - |
800 g bag |
| Crushed roasted and caramelised hazelnuts | Brésilienne | NAN-CR-HA3714 |
- 37 % |
1 kg and 5 kg bag |
| Broken and roasted hazelnuts | Hazelnuts | NUN-PI-HA213 |
- 100 % |
1 kg bag |
| The original French biscuit crunch | Pailleté Feuilletine | M-7PAIL |
- - |
2.5 kg box |
Shelf life: Nibs 24 months after production date / Pailleté Feuilletine 12 months after production date / Brésilienne in 800 g bags 10 months / Brésilienne in 4 kg bags 6 months / Broken and roasted hazelnuts 6 months after production date | ||||
Recipes
