Chocolate dressings and decorations | Le Delas Rungis
Chocolate dressings and cocoa
Cocoa beans come from cocoa trees in the Ivory Coast and are usually grated or crushed to spice up savoury or sweet dishes. They can also be roasted and then chopped to obtain cocoa nibs.
Bitter and full-bodied, cocoa bean nibs are very popular in pastries, on a biscuit or a tile for example. They can also be sprinkled on a salad or used to coat meat or fish with cocoa bean nibs.
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.
