Chocolate

Product

Category

Brands

Specials

Kosher

Storage Conditions

Diabetic

Guittard Batons Boulanger Non GMO

600 · pc · Box D

Valrhona Feves Passion Fruit

3/3 · kg · Bag D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Pistoles Lactee Caramel 31.4%

4/5 · kg · Bag D

Ruby Chocolate

4/2.5 · kg · Bag

Drops White

10 · kg · Case

Drops 70-73%

10 · kg · Case

Drops Dark 64%

10 · kg · Case

Drops Milk 34%

10 · kg · Case

Drops Semi Sweet 53-55%

10 · kg · Case

Pistoles White Zephyr Caramel 35%

4/2.5 · kg · Bag D

Buttons Dark Grand 58% Bulk

25 · kg · Bag

Buttons Dark Royale 64% Bulk

25 · kg · Bag

Choc Truffle #42 Assortment Round

168 · pc · Case

Choc BonBon #42 Assortment

168 · pc · Case

Choc BonBon #35 Assortment

140 · pc · Case

Guittard Chips Milk 1000ct

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Valrhona Cocoa Poudre Powder 21%

6/3 · kg · Box P Dry (68 – 77ºF · 20 – 25ºC)

Cacao Barry Dark Coating Pate A Glacer Brune

4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC)

Guittard Dark Coating A’Peels

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel Dark Coating Buttons

5 · kg · Case Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Milk Coating Pate A Glacer Blonde

4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC)

Guittard Milk Coating A’Peels

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry White Coating Pate A Glacer Ivory

4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC)

Guittard Vanilla Coating A’Peels

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel White Coating Buttons

5 · kg · Case Cool & Dry (68 – 72ºF · 20 – 22ºC)

Signature Dark Fountain Chocolate

Signature Dark Fountain Chocolate

17.5 · lb · Case Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Baton Boulanger 300ct 44%

15/300 · pc · Box D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel Batons Chocolat 300ct 40%

15/300 · pc · Box Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel Batons Chocolat 500ct 40%

15/500 · pc · Box Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Block Dark Coating Prima Glazing

5/5 · kg · Block D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chips White Ultimate 4000ct

30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chips White Ultimate 1000ct

30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Van Leer Chunks White 600ct

30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Guittard Chips Butterscotch 1000ct

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Cocoa Nibs Grue

4/1 · kg · Box P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel Cocoa Nibs Roasted Fine

6/2.2 · lb · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC)

Callebaut Block Coco Mass Liquor 100%

5/5 · kg · Block P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chunks Dark Liquor 100%

45 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Guittard Wafers Oban Unsweeten 100%

25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chips Dark 10000ct

30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chips Dark Sugar Free 4000ct

50 · lb · Case D Dry (68 – 77ºF · 20 – 25ºC)

Barry Callebaut Chips Dark 4000ct Parve

30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Barry Callebaut Chips Dark 1000ct Parve

30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Van Leer Chunks Dark Gourmet 600ct

30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Cocoa Butter Mycryo Powder

8/550 · gr · Each Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Noel Cocoa Butter Buttons

6/3 · lb · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Gianduja Plaisir Lenotre

8/2.5 · kg · Pail D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Callebaut Block Gianduja

5/5 · kg · Block D Cool & Dry (68 – 72ºF · 20 – 22ºC)

Cacao Barry Cocoa Powder Brut 22-24%

6/1 · kg · Bag P Dry (68 – 77ºF · 20 – 25ºC)

Cacao Barry Cocoa Powder Plein 22-24%

6/1 · kg · Bag P Dry (68 – 77ºF · 20 – 25ºC)

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