Whip up a masterpiece
01 November 2000
A chocolate mousse can be whipped up in just three minutes using Callebaut's Chocolate Mousse Powder.
With a 70 per cent pure Callebaut chocolate content, the mousse powder can be used to make a wide variety of desserts such as eclairs, profiteroles, chocolate bavarois and chocolate cake.
Available in 1.5kg bags (each containing around 65 portions), the powder has a shelf life of at least 12 months.
Creme a la Carte is a blend of white chocolate, cream (22 per cent) and alcohol (about 8.5 per cent) and can be kept unrefrigerated for up to a year.
Available in five flavours - Basic (with neutral alcohol), Cointreau, Marc de Champagne, Amaretto and Tia Coffee. Supplied in resealable 2.5kg tubs.
Barry Callebaut
