Just in time for the easter season you will learn how to make your own beautiful easter bunnies....
We are adding more christmas shells to our x-mas assortment....
... the most difficult part of the production of broken chocolate is the choice of the best couverture. Because your time is the most precious and only the noblest couvertures justify your work effort in your spare time....
In addition to the two BIO Grand Cru couvertures Elvesia now available in a white organic version. Also from the Dominican Republic the BIO Dominicana 36%....
The ideal support for pre-crystallizing couverture. No more disappointing results due to bad tempering....
For x-mas season we have added lovely chocolate stars to our product range....
New to our product range for home confiseurs...
With the REHMANN Cocoa - Separator winnowing cocoa beans becomes a matter of a blink of an eye....
Spring brings us the first domestic fruit. Strawberries make for a perfect base for a fine praline....
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