Cacao Barry Hazelnut Praline 50% praline paste is silky-smooth, deliciously sweet, and has a unique golden color.

Cacao Barry Lactee Barry Equilibre 36% milk chocolate 11 lb has creamy dairy flavor with delightful biscuit notes and four-drop fluidity.

Cacao Barry Lactee Barry Equilibre 36% (box of 4) milk chocolate 11 lb has creamy dairy flavor with delightful biscuit notes and four-drop fluidity.

Cacao Barry Lactee Superieure 38% milk chocolate 1 lb has four-drop fluidity with powerful roasted cocoa taste and a bouquet of caramel and fruit notes.

Cacao Barry Lactee Superieure 38% milk chocolate 11 lb has four-drop fluidity with powerful roasted cocoa taste and a bouquet of caramel and fruit notes.

Cacao Barry Lactee Superieure 38% milk chocolate (box of 4) 11 lb has four-drop fluidity with powerful roasted cocoa taste and a bouquet of caramel and fruit notes.

Cacao Barry Mi-Amère 58% dark couverture has roasted cocoa, fruity notes & medium fluidity. Ideal for ganache, moulding & enrobing.

Cacao Barry Mi-Amere 58% (box of 4) dark chocolate 11 lb has delicately roasted cocoa taste, subtle sour and vegetal hints , and three-drop fluidity.

Cacao Barry Polycarbonate Mini Egg professional-grade chocolate mold has 25 cavities for making beautiful bonbons, components for plated desserts, and more.

Cacao Barry Mycryo Powdered Cocoa Butter is 100% cocoa butter is ideally used for tempering chocolate and for salted applications.

Cacao Barry Ocoa 70% dark chocolate 11 lb is distinctive with four-drop fludity, robust cocoa taste, and a hint of acidity.

Cacao Barry Ocoa 70% dark couverture, 11lb (box of 4). Intense cocoa, 4-drop fluidity & high cocoa butter. Ideal for ganache, molding & enrobing.

Cacao Barry Paillete Feuilletine (5.5lb) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.

Cacao Barry Paillete Feuilletine (8oz) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.

Cacao Barry Blonde Pâte à Glacer Milk compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Brune Pâte à Glacer dark compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Ivoire Pâte à Glacer white compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Pistachio Praline 70% paste is deliciously unique, with authentic and nutty taste and a vibrant, beautiful green appearance.

Cacao Barry Praline Feuilletine (box of 4) is a delicious and crunchy spread composed of crushed crepe dentelle biscuit, almond-hazelnut praline, and milk chocolate.

Cacao Barry Zephyr Caramel 35% white chocolate has five-drop fluidity and the fruity sweetness of Zephyr 34% with caramel flavor and mesmerizing salty notes.

Cacao Barry Zephyr 34% white chocolate 1 lb has five-drop fluidity and slightly sweet, milky flavor with smooth texture and hints of fruit.

Cacao Barry Zephyr 34% white chocolate 11 lb has five-drop fluidity and slightly sweet, milky flavor with smooth texture and hints of fruit.

Cacao Barry Zephyr 34% (box of 4) white chocolate 11 lb has five-drop fluidity and slightly sweet, milky flavor with smooth texture and hints of fruit.

Callebaut Extra Brute Cocoa Powder with 22-24% fat is a deep, rich alkalized cocoa that mixes well with cold products and develops flavor while cooking.