News
Texture mats
With little effort you may give your pralines and chocolates a special look....
Book Bean to Bar
The book by Fabian Rehmann is a reference book for hobby chocolatiers and commercial manufacturers on all aspects of small-scale chocolate production....
NEW! Mini-Egg shells
We have added 3 seasonal products for easter to our range of chocolate shells. You can now broaden your easter creations with lovely mini-eggs....
Broken chocolates...
... the most difficult part of the production of broken chocolate is the choice of the best couverture. Because your time is the most precious and only the noblest couvertures justify your work effort in your spare time....
BIO couverture white...
In addition to the two BIO Grand Cru couvertures Elvesia now available in a white organic version. Also from the Dominican Republic the BIO Dominicana 36%....
MyCryo
The ideal support for pre-crystallizing couverture. No more disappointing results due to bad tempering....
Walnut half-shells
New to our product range for home confiseurs...
Cocoa - Separator
With the REHMANN Cocoa - Separator winnowing cocoa beans becomes a matter of a blink of an eye....
Spring emotions with strawberries
Spring brings us the first domestic fruit. Strawberries make for a perfect base for a fine praline....
