Chocolate dressings and cocoa

Sourced from African cocoa trees and rigorously selected, these whole cocoa beans have undergone a complete process of fermentation, drying and roasting. They offer a rich, bitter intensity, revealing the full aromatic complexity of the original cocoa. Le Delas has chosen this product for its great technical versatility: chefs can use them whole for infusions, grate them, crush them or chop them finely to obtain a nib of great nobility. Culinary uses, preparation and storage: The cocoa bean is a distinctive ingredient that allows you to play with textures and contrasts: ► Pastries and desserts: Perfect for adding crunch and a depth of chocolate flavour to your biscuits, tuiles, ice creams or custards. They elegantly highlight the interplay of flavours. ► Savoury cuisine: Be bold and use them crushed over a salad, or to create unique breadcrumb coatings for meat and fish, adding a surprising, full-bodied, woody note. ► Technical use: Roasting them beforehand fully releases their aromas. They provide an ideal base for making your own personalised nibs. ► Storage: To maintain the quality and crunch of these beans, store them in a cool (below 20°C) and dry (humidity below 60%) place, away from light and moisture.

This cocoa velvet effect powder offers an exceptional hydrophobic property. Up to 3 weeks in the refrigerator, it keeps its colour, its flavor and its aspect of dry and matte powder much longer than a traditional powder and offers stability and elegance to your cocoa creations. This powder is made from sustainable cocoa beans from West Africa. Alkalized and high in fat, it reveals notes of chocolate biscuit, cereal and caramel, and a velvety reddish-brown color. It is sprinkled on preparations that are relatively humid or subject to condensation during storage (tiramisu, frozen desserts or truffles for example). It saves time and makes your production process more flexible.

Original and elegant, these bowls are perfect for preparing individual desserts. Used in the shape of a sphere or half-sphere, they can be filled with mousses, creams or any other preparation. Made from a powerful and long-lasting dark chocolate, composed of 72% cocoa, these cups are an integral part of the dessert recipe they underline.