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A creamy, full flavoured white chocolate sauce that becomes thick and fudge-like when frozen. -
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Containing a mixture of pistachios all from the Mediterranean region, this green-brown paste is 100% pistachios with no added colour or flavours. -
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An intensely chocolate-y cacao powder with 10-12% cacao butter content, this powder will dissolve easily even in cold temperatures which makes it ideal for cold-process gelato. This lower-fat cacao powder is also great in all pastry applications. -
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This choco-hazelnut cream is designed to be used directly from the package and is the perfect addition piped to doughnuts, croissants, panettones, or crepes. -
Designed to use straight from the package, this delicious spread can be piped into doughnuts, croissants, or panettones, and can also be used as a glaze for cakes. -
With the single-use plastics ban in Canada, we have made the move to paper-based products for take out containers. Using an innovative and patented technology, Alcas has studied all aspects of this product to create a take out container with great thermal properties, very similar to Styrofoam, and are highly resistant to negative temperatures. -
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This thick, slightly tart sour cherry jam is full of pieces of Amarena cherries. It is bake stable but can also be used as is to fill products post baking. -
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Finally, the irresistible fudgey-ness of the Leagel Loveria line is available in a plant-based Pistachio version! This product is perfect for making "cremino" style layered gelati. It is liquid at room temperature, but turns to a thick fudgey consistency when frozen. -
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***NOTE: THERE IS A NEW SIZE AND BUYING FORMAT FOR THIS PRODUCT; BUCKET IS NOW 5KG RATHER THAN 6KG AND IS ONLY AVAILBLE BY SINGLE UNIT*** This pistachio cream is designed to be used directly from the package and is the perfect addition piped to doughnuts, croissants, panettones, or crepes. It is made with a high percentage of roasted pistachios and will add a delightfully rich and nutty component to your favourite desserts. - New
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This strawberry paste is made with much less citric acid than its gelato counterparts. The decrease in acid allows for much easier mixing into pastry creams and other pastry applications and it will not seize up the creams.
