Fillings and flavourings are the ingredients that give chocolates, bakes, desserts and gelato their centre and their character. This range brings together nut pastes, pralines, gianduja and marzipan, ready-to-use spreads and caramels, flavour oils, drops and compounds, fruit purees, concentrated alcohols and topping sauces for chocolatiers, chefs, bakers and ice cream makers.
Where Should I Start?
Start with the job in hand. To fill a bonbon or bar, look at Fillings & Spreads, home to pralines, gianduja, Tintoretto and caramels. To flavour a ganache, mass or gelato base, head to Flavourings for oils, spice drops, Colac flavour compounds and Ravifruit purees. To finish a dessert once it is made, browse Toppings.
What Else Sits Under Fillings & Flavourings?
Sugars and gelling agents such as glucose syrup, invert sugar, sorbitol, pectin and gelatine help you control texture and shelf life. You'll also find Norohy vanilla, concentrated alcohols including Cointreau and Mount Gay Rum, and Colac topping sauces, with a pump dispenser for serving them at the counter.
Short-dated stock available.