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 |
| Medium roasted hazelnut pieces | Roasted Hazelnut pieces | NUN-PI-HA213-U11 |
- 100% hazelnuts |
1 kg bag |
| Caramelised and medium roasted hazelnut pieces | Hazelnut Bresilienne | NAN-CR-HA3714-U11 |
- 37% hazelnuts |
1 kg bag |
| NAN-CR-HA3714-T64 |
- 37% hazelnuts |
5 kg bag | ||
| Medium roasted and blanched almond pieces (without skin) | Roasted almond pieces | NUN-PI-AL2B24-T64 |
- 100% almonds |
5 kg vacuum 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 10 months after production date / Broken and roasted hazelnuts 6 months after production date / Almond pieces 9 months after production date | ||||
