In the chocolate factory, the ingredients are the centrepiece of a chocolate-based recipe. The right selection of ingredients, shape, a percentage of cocoa and its taste will determine the final success of your preparation. Chocolate exists in many different shapes to meet all your needs.
In partnership with Cacao Barry, MeilleurduChef.com is proposing a wide range of ingredients. Cocoa butter or cocoa mass, pistol or chocolate bar... find your happiness at MeilleurduChef.com.
These bake-stable chocolate sticks are perfect for your pastries.
100% vegetable, cocoa butter is obtained by pressing cocoa beans. It is very useful for tempering chocolate. As it is a fat, it will can be used in cooking.
For your drinks and pastries, cocoa powder is ideal for coating your truffles and sprinkling your desserts.
The chocolate paste is a good alternative to the fondant, allowing you to create roses and small chocolate decorations.
Nuggets, sequins, shavings, pearls, sprinkles. In gold, silver or white. Choose the decoration that will suit your imagination.
In spray or paste, make your pastries shine. Velvet or mirror, perfect icing for your desserts.
When the beans are roasted and crushed, splinters remain. These splinters, called cocoa nibs, can be used in pastries or to boost a salty dish.
The cocoa paste is ideal for your fondants. Stronger taste, deeper colour and more flavour for mousse, ganache and ice cream.
Meilleur du Chef offers a wide selection of chocolate pistoles for any taste and desire. With its adapted size, the chocolate pistoles allow for a more precise dosage and melt faster.
The chocolate bar or Chocolate couverture is perfect for cakes and desserts.