Products

Kondima Engelhardt Almond macaroon paste oven-ready is an excellent macaroon paste, ready for piping, which guarantees perfect results. It is supplied in buckets and should not be stored too long before use.

Kondima Engelhardt Cocoa powder, low fat, dark is slightly alkalized, dark cocoa powder, very fine, easily soluble, and with a rich flavor.

Kondima Engelhardt Hazelnut compound coating coating with a strong taste of first-class, highly refined roasted hazelnuts. It contains no cocoa and is slightly softer than cocoa coatings because hazelnuts contain a high percentage of oil. The color is similar to NNh, and it produces a nice glaze.

Kondima Engelhardt Rough-grated plain chocolate 55 % cocoa solids min. for use as chocolate chips in cakes, gateaus, and biscuits and as decoration and flavoring for "Stracciatella" ice-cream and other specialties as well as for flammeries creams and confectionery.

Kondima Engelhardt "Rhine" couverture 60/40/38 for these dark couverture high-quality cocoa beans have been added to give them a more delicate flavor. The degrees of fat content is geared to the various applications and techniques in high-class confiserie.

Kondima Engelhardt Block chocolate 55/45/30 is plain block chocolate that can be used for various purposes and is favorably priced. Mainly used for solid blocks, decoration, and for grating.

Kondima Engelhardt Praline pastes consist of a maximum of 50 % of sugar and roasted, refined hazelnuts or almonds, either with or without the addition of cocoa solids. Dark praline pastes contain cocoa mass and cocoa butter, light praline pastes contain cocoa butter only. The water content is practically nil. (Moisture and contact with water spoil the quality). No fats are added apart from cocoa butter.

Kondima Engelhardt Imitation chocolate coating Super grade is a dark brown, due to the very high cocoa content, with a full cocoa taste and very attractive glaze.

Kondima Engelhardt Fine grated plain chocolate 55 % cocoa solids min.. for use as chocolate chips in cakes, gateaus, and biscuits and as decoration and flavoring for "Stracciatella" ice-cream and other specialties as well as for flammeries creams and confectionery.