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Fillings and spreads give chocolates and bakes their centre. Some are ready to use straight from the tub, such as gianduja, Tintoretto and the bakestable spreads; others, such as nut pastes and pralines, can be used to flavour a mass, so you can build a filling of your own around them.
Which Filling Is Right for My Chocolates?
For bonbons and bars, choose a praline or gianduja for a soft, nutty centre, Lubeca marzipan for a classic almond filling, or Tintoretto, which keeps its texture next to crisp inclusions. For crunch without the work, Cacao Barry Cara Crakine and Pralin Feuilletine arrive ready-made.
What Can Bakers Use?
The bakestable spreads - lemon cream, dark chocolatey, and pistachio at 10% or 15% - hold up in the oven, and the Dulce de Leche Mardel is bakestable too, so you can bake bulbs of toffee flavour into traybakes. Lotus Biscoff Spread, Nigay salted butter caramel and the chocolatey hazelnut spreads fill and finish bakes after they come out.
_6kg tub.webp)
_6kg tub.webp)
_6kg tub.webp)
_2.5kg box.webp)
