Professional Ingredients 2014 - 2015

La Maison Weiss

For 130 years, Weiss has maintained a heady passion for chocolate with We select and blend beans from different regions in a single country a team of professionals that demonstrates the utmost enthusiasm in order to capture the authenticity, enhance the aromatic profile, for this complex yet natural product. The rigor of founder, Eugène and reveal the individual potential of each origin. In addition to Weiss, continues to this day, as we continue to innovate and inventing Le Haut Chocolat®, Weiss has also established itself ensure we develop close and trusting partnerships with as the international benchmark for praliné, with its inimitable committed artisans like you. signature flavor of lightly toasted fresh hazelnuts and As the first confectioner to blend beans from different almonds with balanced caramel notes. All Weiss pralinés origins, Eugène Weiss redefined chocolate, creating unique are made exclusively from Valencia and Marcona almonds flavors and inventing the brand’s hallmark, Le Haut from Spain, and Roman and Piedmont PDO* hazelnuts Chocolat®. And his spirit continues today in everything from Italy. Our high standards and constant quest for we do. It is thanks to our expertise in chocolate creation excellence recently achieved national recognition, and our in-depth knowledge of each terroir that we are when Chocolat Weiss was awarded the “Entreprise du able to define the perfect combinations and thus create Patrimoine Vivant” (Living Heritage Company) label by unique chocolate couvertures that respond to your the French state, which recognizes French companies needs. Weiss is constantly seeking exceptional and original for their traditional expertise and craftsmanship. This aromas, and has become an expert in blending different catalogue presents the whole range of Chocolat Weiss cocoa beans from the same country. laboratory products – take a look, and give free rein to your creativity.

The Chocolat Weiss team

* PDO : Protected Designation of Origin.

3 Selecting the very best ingredients

Weiss aims to keep its ingredients as natural as possible, and never adds any vegetable fat other than cocoa butter. The quality of our products depends on this as well as where these ingredients are sourced. Weiss has selected the best terroirs around the world to source its fruits, nuts, spices, and cocoa beans, for their unrivaled flavors and textures.

4 Cocoa Beans African Beans for tannin and intense aromas Equatorial Beans for bitterness and floral notes Venezuelan Beans for rounded, honeyed, and nutty flavors Madagascan Beans for subtle acidity and hints of red berries Cocoa from Trinidad & Tobago Beans for spicy notes and a powerful cocoa taste Papua New Guinea Beans for intensity and raw, smoky notes

Spices

Madagascan Black Bourbon Vanilla for its powerful aroma and rounded flavor Indian White Sesame for its time-honored smoky intensity

Flowers Chinese Tea with delicate jasmine notes Forez Honey with its heady mountain wildflower aromas

Fruit and nuts Spanish Lemons & Navel Oranges for concentrated fruitiness and sweetness Chinese Ginger for intense spicy flavors and unrivalled quality Italian Chestnuts with a richness and color so typical of the Turin region Whole Marcona and Valencia Almonds from Spain, with their rounded shape and unique fragrance Whole Piedmont* or Roman hazelnuts from Italy, large nuts with an intense flavor for optimum cooking

*Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European Community guaranteeing the geographical origin of a foodstuff, the qualities and characteristics of which depend on this origin.

5 Contents Technical information

Temperature curves/High-quality packaging ...... p. 8 Potential applications ...... p. 9 Professional chocolates

Dark Chocolates Blended origins ...... p. 11 Single Origin ...... p. 16 Milk Chocolates Blended origins ...... p. 18 Single Origin ...... p. 19 White Chocolate ...... p. 21 Aromatic Chocolates ...... p. 22 Pralinés

Hazelnut pralinés ...... p. 24 Almond pralinés ...... p. 25 Almond Hazelnut pralinés ...... p. 26 Praliné powder ...... p. 27 Specialty nut products ...... p. 28 Additional products

Cocoa-based products ...... p. 30 Glazes ...... p. 31 Baking products ...... p. 32 Hot chocolate products ...... p. 34

6 Technical information

Temperature curves / High-quality packaging

Potential applications

7 Temperature curves/High-quality packaging

Theoretical temperature Curves

°C °F °C °F °C °F 45°C 113°F 45°C 113°F 45°C 113°F

31/32°C 87.8/89.6°F 29/30°C 84.2/86°F 28/29°C 82.4/84.2°F 29°C +/- 84.2°F +/- 27°C +/- 80.6°F +/- 25°C +/- 77°F +/- Technical Information 0 FONTE CRISTALLISATION TRAVAIL 0 FONTE CRISTALLISATION TRAVAIL 0 FONTE CRISTALLISATION TRAVAIL MELTING POINT CRYSTALLISATION WORKING MELTING POINT CRYSTALLISATION WORKING MELTING POINT CRYSTALLISATION WORKING

High-Quality Packaging

Weiss Buckets Block Bags • Airtight and lightproof • Airtight and lightproof • Ergonomic shape, security seal, • Ergonomic shape, security seal, perfect for storage perfect for storage • Recyclable • Attractive and unique

8 Technical Information Potential applications

Single origin Blended origins Not very fluid Not very Dark Milk Dark Milk White Madalait 35%PureMadagascar Kacinkoa 85% Ébène 72% 70% Acarigua 67% Ibaria Galaxie 67% Ativao 67% Santarém 65% Ganache 64% Tribago 64% 63% Altara Sokoto 62% 58% Oricao Noir57% Grand Adzopé 55% Récolta 55% Galaxie Lait41% Lait Suprême38% Lait Entier37% Névéa 29% Organic &Fairtrade Organic Ceïba 64%PureDominicanRepublic Li Chu64%Pure Vietnam Bassam 69% Pure Ivory Coast Bassam 69%PureIvory Manatee Noir64%Pure Trinidad & Tobago Manatee Lait42%Pure Trinidad & Tobago Name Fluid % cocoafat 39% 40% 38% 34% 39% 30% 39% 49% 44% 42% 41% 44% 44% 40% 40% 39% 39% 38% 38% 37% 37% 35% 34% 34% 30% Very fluid Sugar 30% 34% 35% 35% 34% 35% 43% 14% 27% 29% 32% 32% 32% 34% 35% 36% 36% 38% 42% 44% 44% 36% 41% 41% 42% 9 % dairy fat % dairy 6% 6% 6% 5% 5% 7% Fluidity Pastry √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ Molding √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ Coating √ √ √ √ √ √ √ √ √ √ √ Professional chocolates

Dark Chocolates

Milk Chocolates

White Chocolate

Aromatic Chocolates

10 Dark Chocolates - Blended origins

Adzopé 55% Grand Noir 57% Intense and delicious Floral and vanillary The characteristic taste of African cocoa beans with an intense An intense floral taste due to the origin of the beans. This is our chocolate flavor and warm spicy notes in this indulgent chocolate. most vanilla-tasting couverture.

Country of origin: Africa. Countries of origin: Venezuela, Madagascar, Ecuador, Trinidad & Tobago. Professional chocolates

Récolta 55% % cocoa fat Sugar 3kg - 6.6Lb 5kg - 11Lb 5x1kg - 5x2.2Lb bucket ref. bucket ref. block ref. Sweet and honeyed Adzopé 55% 37% 44% 1 022 042 1 022 036 - A smooth, honey-flavored chocolate with sweet notes of vanilla and lightly-roasted nuts. Récolta 55% 37% 44% - - 1 020 014

Countries of origin: Africa, Madagascar, Ecuador, Venezuela. Grand Noir 57% 38% 42% - 1 022 010 -

11 Dark Chocolates - Blended origins

Oricao 58% Altara 63% Weiss quality for everyday use Pure and intense An essential dark chocolate with an intense flavor that is adapted A single-origin bean gives this chocolate its unique taste, balanced to all applications. At first, Oricao is sweet, offering different aroma flavor and velvety tannins. combinations. Then it releases a burst of typical chocolate notes with an intensely chocolaty finish. Country of origin: Africa.

Country of origin: Africa.

Professional chocolates Ganache 64% An intense chocolate taste with a touch of acidity A couverture with an intense chocolate taste that is counterbalanced by a touch of acidity. Ideal for ganaches and Sokoto 62% Palets Or. Sweet and floral Countries of origin: Africa, Ecuador, Venezuela. A sophisticated, classic chocolate with spicy, floral notes and a lovely sweet taste.

Countries of origin: Africa, Ecuador, Venezuela. 3kg - 6.6Lb 5kg - 11Lb 10kg - 22Lb 5x1kg - 5x2.2Lb % cocoa fat Sugar bucket ref. bucket ref. bucket ref. block ref.

Oricao 58% 38% 38% - 1 022 063 - -

Sokoto 62% 39% 36% - 1 022 019 1 024 019 1 020 000

Altara 63% 39% 36% 1 022 043 1 022 035 1 024 023 -

Ganache 64% 39% 34% - 1 022 013 - -

12 Tribago 64% Ibaria 67% Subtle and sophisticated Intense and fruity A chocolate with touches of fruit and acidity married with subtle oaky, floral notes Intense, woody chocolate. Very fruity with a good balance of cocoa butter and an intense chocolate finish thanks to its African roots. This is a classic Weiss and cocoa mass with a lingering acid taste. Perfect for a natural ganache couverture that is perfect for combining with nuts, coffee or spicy flavors. or with candied fruits.

Countries of origin: Africa, Ecuador, Venezuela. Countries of origin: Trinidad & Tobago, Ecuador, Africa.

Santarém 65% Smoky and untamed This surprising and unique chocolate features strong smoky notes, with dark tobacco flavors blending with botanic hints, reminiscent of certain powerful green teas. This couverture is recommended for red fruit ganaches but also for savory chocolate recipes such as sauces to serve with game.

Countries of origin: Papua New Guinea, Ghana.

5kg - 11Lb 10kg - 22Lb % cocoa fat Sugar bucket ref. bucket ref.

Tribago 64% 40% 35% 1 022 020 1 024 022

Santarém 65% 40% 34% 1 022 015 -

Ibaria 67% 41% 32% 1 022 014 1 024 020

13 Dark Chocolates - Blended origins

Ativao 67% Acarigua 70% Balanced and chocolaty Velvety and fruity An exceptional couverture created from a subtle blend of beans from A very sweet chocolate couverture, with fruity red berry notes. three different sources. The attack is balanced with rounded, fresh A Weiss standard. aromas. It then grows in stature, offering a lovely intensity. Its chocolaty flavor, with warm and toasted notes, blossoms into a deliciously long Countries of origin: Africa, Ecuador, Trinidad & Tobago, finish. Ativao 67% is used in our kitchens for coating our bonbons. Venezuela. Countries of origin: Madagascar, Trinidad & Tobago, Venezuela. Professional chocolates

3kg - 6.6Lb 5kg - 11Lb 10kg - 22Lb 5x1kg - 5x2.2Lb Galaxie 67% % cocoa fat Sugar bucket ref. bucket ref. bucket ref. block ref.

Balanced with toasted notes Ativao 67% 44% 32% - 1 022 046 - -

An exceptional couverture made from the best beans from four Galaxie 67% 44% 32% 1 022 040 1 024 033 - - terroirs. The attack offers slightly acidic, oaky notes, giving way to a pronounced bittersweet taste balanced out by toasted nutty aromas Acarigua 70% 42% 29% - 1 022 016 1 024 021 1 020 001 and a characteristic long finish. Its perfect texture, both fluid and full- bodied, makes it ideal for a wide range of applications. Countries of origin: Africa, Trinidad & Tobago, Ecuador, Papua New Guinea, Ghana.

14 Ébène 72% Powerful and rounded The rounded, sweet taste of Ecuadorean beans makes for a harmonious combination with strong-tasting African beans. This couverture is guaranteed lecithin-free and won a Ruban Bleu at the Intersuc trade show. Countries of origin: Africa, Ecuador, Venezuela, Trinidad & Tobago.

Kacinkoa 85% Strong cocoa taste Kacinkoa offers a pronounced bittersweet taste with no acidity, and toasted, grilled notes on the finish.

Countries of origin: Africa, Trinidad & Tobago, Venezuela. % cocoa fat Sugar 5kg - 11Lb 10kg - 22Lb 5x1kg - 5x2.2Lb bucket ref. bucket ref. block ref.

Ébène 72% 44% 27% 1 022 018 1 024 032 1 020 002

Kacinkoa 85% 49% 14% 1 022 017 - -

15 Dark Chocolates - Single Origin

Cocoa beans have been grown on the island of Trinidad since 1780, and the main plantations are found to the north of the island. Trinidad is known for producing high quality cocoa beans with a distinctive and fruity taste. Weiss has spent more than two decades perfecting its blends of cocoa beans from Trinidad and Tobago, and with these new single-origin couvertures, is seeking to underline the individual potential of this source and reveal the power of the cacao grown here.

Manatee NEW Noir 64% Professional chocolates Single Origin Trinidad & Tobago

A warm and rounded chocolaty taste

An immediately powerful cacao taste that gives way to more botanical spiced notes with a hint of bitterness. The aromas of spice and cacao return in a smooth and warm finish.

5kg - 11Lb % cocoa fat Sugar bucket ref.

Manatee Noir 64% 40% 34% 1 022 084

16 Ceïba 64% Bassam 69% Single Origin Dominican Republic Single Origin Ivory Coast Organic & Fairtrade Strong and pure Powerful and oaky A smooth, dark chocolate with a light and balanced bittersweet taste. It This not-too-sweet couverture opens with a surprisingly powerful attack offers pronounced flavors of cacao that is typical of African beans, with spicy thanks to a combination of intense bitterness and good acidity. It then and vanilla notes, a hint of coconut, and nutty aromas that give it good length takes on more rounded flavor with oaky notes and marked aromas of on the tongue. yellow fruit, leading to a satisfyingly long bittersweet finish.

Li Chu 64% Single Origin Vietnam Fresh and spicy Li Chu reveals light reddish tints that make it stand out from other couvertures. Its forthright chocolate taste offers notes of vanilla and nut with a touch of licorice. These then give way to fresh and acidulated notes ensuring length in the mouth.

5kg - 11Lb 10kg - 22Lb % cocoa fat Sugar bucket ref. bucket ref.

Ceïba 64% 39% 35% 1 022 052 -

Li Chu 64% 38% 35% 1 022 062 -

Bassam 69% 39% 30% 1 022 034 1 024 024

17 Milk Chocolates - Blended origins

Lait Entier 37% Galaxie Lait 41% Creamy with a touch of honey Creamy and chocolaty Delicate creamy aromas and notes of honey giving way to a finish An exceptional milk-chocolate couverture made from a blend with a touch of spice. of beans of four different origins. On the tongue, its fresh dairy notes combine with a pronounced cacao flavor and just a hint of Countries of origin: Africa, Venezuela, Madagascar, bitterness before giving way to warm, biscuit aromas. Exceptionally Ecuador. long in the mouth. Professional chocolates Countries of origin: Venezuela, Ecuador, Madagascar, Africa.

Lait Suprême 38% % cocoa fat Sugar Milk fat mass 3kg - 6.6Lb 5kg - 11Lb 10kg - 22Lb 5x1kg - 5x2.2Lb A balanced dairy flavor bucket ref. bucket ref. bucket ref. block ref. Lait Entier 37% 34% 41% 5% - 1 022 011 1 024 027 - A classic couverture with a pronounced cacao taste enhanced by touches of vanilla and hints of caramel. A Weiss standard. Lait Suprême 38% 34% 41% 5% 1 022 044 1 022 037 1 024 028 1 020 009 Galaxie Lait 41% 35% 36% 6% 1 022 041 1 024 034 - -

Countries of origin: Africa, Madagascar, Ecuador, Venezuela.

18 Milk Chocolates - Single origin

The island of Trinidad or “Hummingbird Island” is a paradise for birds, and the Republic of Trinidad and Tobago is home to many protected species. As such, our two newest couvertures take their name from a local marine mammal, the manatee. Manatees are native to the warm waters of the Caribbean, and just like their namesake couvertures, are rare creatures that are associated with authenticity and nature, and which cannot fail to inspire emotion.

Manatee NEW Lait 42% Single origin Trinidad & Tobago Professional chocolates

Where milk chocolate meets dark

A surprising chocolate that falls midway between the sweetness of milk chocolate and the power of dark. This milk-chocolate couverture is not too sweet and offers pronounced creamy flavors combined with powerful notes of cacao. This perfect blend caresses the palate offering lovely toasted notes guaranteeing surprising length on the tongue. Manatee Lait 42% is perfect for fans of milk chocolate who are keen to explore the delights of dark chocolate – and vice versa!

5kg - 11Lb % cocoa fat Sugar % dairy fat bucket ref.

Manatee Lait 42% 34% 35% 6% 1 022 085

19 Milk Chocolates - Single origin

Madalait 35% Single Origin Madagascar

Professional chocolates Subtle and caramelized This milk-chocolate couverture offers a rounded, sweet profile with vanilla notes topped off with a hint of acidity.

% cocoa fat Sugar % dairy fat 5kg - 11Lb bucket ref.

Madalait 35% 30% 43% 6% 1 022 039

20 White Chocolate

Névéa 29% Sweet with a hint of vanilla

Professional Chocolate With a good balance of milk, sugar and vanilla notes, this chocolate offers lingering notes of creamy caramel on the tongue. A very fluid couverture that is easy to work with, thanks to its high cocoa butter content.

Country of origin: Africa.

3kg - 6.6Lb 5kg - 11Lb 10kg - 22Lb 5x1kg - 5x2.2Lb % cocoa fat Sugar % dairy fat bucket ref. bucket ref. bucket ref. block ref.

Névéa 29% 30% 42% 7% 1 022 045 1 022 012 1 024 030 1 020 012

21 Aromatic Chocolates

Lait Caramel 37% Récolta Café 55% Notes of childhood A dark-chocolate couverture with 3% Colombian pure Arabica Subtle aromas of caramel and vanilla on the nose, while on the coffee beans from a coffee paste made in our workshops. palate, one is delighted to rediscover the intense natural flavors Countries of origin: Madagascar, Africa, Ecuador, of old-fashioned caramel, underscored by a milk chocolate flavor Venezuela. and a vanilla finish.

Countries of origin: Africa, Madagascar, Ecuador, Venezuela. Professional Chocolates Récolta Orange 55% A dark-chocolate couverture with 55% cocoa and natural orange flavor (0.6%) .

Countries of origin: Madagascar, Africa, Ecuador, Venezuela.

5kg - 11Lb 5x1kg - 5x2.2Lb % cocoa fat Sugar % dairy fat bucket ref. block ref.

Lait Caramel 37% 31% 42% 5% 1 022 038 -

Récolta Orange 55% 34% 41% 5% - 1 020 006

Récolta Café 55% 35% 36% 6% - 1 020 007

22 Pralinés

Hazelnut Pralinés

Almond Pralinés

Almond-Hazelnut Pralinés

Praliné powder

Specialty nut products

23 Pralinés Hazelnut Pralinés We only useItalianhazelnuts, whicharerenowned for theirexcellentquality. OurPiedmonthazelnuts have status(PDO). ProtectedDesignationofOrigin Ingredients: Piedmonthazelnuts, sugar, vanilla. Our finesthazelnut praliné. Ingredients: Romanhazelnuts, sugar, vanilla. emulsifier (GMO-freesoya lecithin, vanilla). Ingredients: Romanhazelnuts, sugar, Ingredients: ItalianRomanhazelnuts, sugar, vanilla. with Piedmont Hazelnuts with Roman Hazelnuts with Roman Hazelnuts with Roman Hazelnuts Crunchy Praliné50/50 Smooth Praliné50/50 Smooth Praliné60-40 Smooth Praliné 60-40 24 Crunchy Praliné50/50 withRomanHazelnuts Smooth Praliné60-40withRoman Hazelnuts Smooth Praliné60-40withPiedmont Hazelnuts Smooth Praliné50/50withRoman Hazelnuts 2.5kg -5.5Lb bucket ref. 1 026043 1 026047 1 026049 - 5kg -11Lb bucket ref. 1 026031 1 026024 1 026003 - Almond Pralinés

We only use Spanish almonds, which are renowned for their excellent quality.

Pralinés Crunchy Praliné 50-50 with Valencia Almonds Ingredients: Spanish Valencia almonds, sugar, vanilla.

Smooth Praliné 50-50 with Valencia Almonds Ingredients: Valencia almonds, sugar, emulsifier (GMO-free soya lecithin, vanilla).

Smooth Praliné 60-40 with Valencia Almonds Ingredients: Valencia almonds, sugar, emulsifier (GMO-free soya lecithin, vanilla).

2.5kg - 5.5Lb 5kg - 11Lb Smooth Praliné 60-40 bucket ref. bucket ref. with Marcona Almonds Crunchy Praliné 50-50 with Valencia Almonds 1 026 044 1 026 004 Our finest almond praliné. Smooth Praliné 50-50 with Valencia Almonds 1 026 050 1 026 025 Ingredients: Spanish Marcona almonds, sugar, Smooth Praliné 60-40 with Valencia Almonds - 1 026 030 emulsifier (GMO-free soya lecithin, vanilla). Smooth Praliné 60-40 with Marcona Almonds 1 026 046 1 026 008

25 Almond-Hazelnut Pralinés

Crunchy Praliné 50-50 with Valencia Almonds pralinés and Roman Hazelnuts Ingredients: Sugar, Valencia almonds, Roman hazelnuts, vanilla.

Smooth Praliné 50-50 with Valencia Almonds and Roman Hazelnuts Ingredients: Sugar, Valencia almonds, Roman hazelnuts, emulsifier (GMO-free soya lecithin, vanilla).

Smooth Praliné 60-40 with Valencia Almonds 2.5kg - 5.5Lb 5kg - 11Lb and Roman Hazelnuts bucket ref. bucket ref.

Ingredients: Sugar, Valencia almonds, Roman hazelnuts, Crunchy Praliné 50-50 with Valencia Almonds and Roman Hazelnuts 1 026 045 1 026 005 emulsifier (GMO-free soya lecithin, vanilla). Smooth Praliné 50-50 with Valencia Almonds and Roman Hazelnuts 1 026 051 1 026 026

Smooth Praliné 60-40 with Valencia Almonds and Roman Hazelnuts 1 026 052 1 026 033

26 Praliné Powder

An addition to our collection of pralinés made with 50% Valencia almonds and Roman hazelnuts, Weiss’s new Praliné Powder offers some unique technical advantages to professional chefs through greater user-friendliness with no compromise on quality. Our Praliné powder has that same roasted nut flavor that is the hallmark of a praliné

pralinés from Weiss, but the powder format makes life easier for gourmet food professionals and opens up new creative horizons overlooked by traditional praliné pastes. Perfect for both classic dishes and original creations.

Technical advantages : Weiss Praliné Powder is easy to measure out, and can be used for any praliné-based desserts and other gourmet creations, with no need to adjust the quantity. It ensures better volumes for whipped mixtures compared to an equal amount of praliné paste. Sensorial qualities : A rich, roasted nutty taste that is the hallmark of a Weiss praliné. A blend of exceptional nuts from the very best sources. Clearly visible pieces of praliné and a light caramel color for an even more tempting appearance. Not too sweet or fatty in taste.

1.5kg - 3.3Lb bucket ref.

Praliné Powder 1 026 056

27 Specialty nut products

Sesamy Praliné Style

pralinés Rich & smooth With a blond color and smooth texture, Weiss’s praliné-style sesame offers intense aromas of toasted sesame seed, with notes of roasted nuts on the palate, and a long finish with hints of coffee and vanilla. It is perfect for mousses, creams, ganaches, fillings and ice-creams and is also an excellent sauce base. It combines beautifully with savory dishes, bringing a surprising and exotic touch, but also great value both nutritionally and for those watching what they eat. Ingredients: sesame seeds, sugar, emulsifier (GMO-free soya lecithin, vanilla).

Gianduja Intense & smooth A veritable Gianduja made using Madalait 35% couverture and Italian roman hazelnut praliné.

Pure Hazelnut Paste 2.5kg - 5.5Lb 5kg - 11Lb 5x1kg - 5x2.2Lb Perfect for ice-creams bucket ref. bucket ref. block ref. Sesamy Praliné Style 1 026 035 - - Ingredient : Italian Roman hazelnuts, pure vanilla extract. Gianduja - - 1 020 011

Pure Hazelnut Paste - 1 026 048 -

28 Additional products

Cocoa-based products

Glazes

Baking products

Hot chocolate products

29 Cocoa-based products

Cocoa Butter

Perfect for letting down chocolate couvertures. Odor-free African cocoa butter.

Additional products Pure Cocoa Paste A pure cocoa-bean flavor. Use to boost the cocoa content of your chocolates. Country of origin: Africa.

Cocoa Nibs

Carefully roasted and crushed cocoa nibs. Ready to use for molding and pastry applications.

500g - 1.1Lb 5x1kg - 5x2.2Lb 2.3kg - 5.06Lb 5kg - 11Lb 25kg - 55Lb bag ref. block ref. bucket ref. bucket ref. bucket ref.

Cocoa butter - - - 1 028 053 1 028 004

Pure Cocoa Paste - 1 020 013 - - -

Cocoa Nibs 1 028 072 - 1 028 034 - -

30 Glazes

L’obsidien Dark Chocolate Glaze

Created by James Berthier (Sucrécacao – Paris) in collaboration

Additional products with Weiss. 3% dark chocolate.

Brown Glazing Paste

A classic glazing paste that is easy to work with, for all your glazing needs. 18% cocoa powder.

5kg - 11Lb bucket ref.

Dark Chocolate Glaze 1 028 002

Brown Glazing Paste 1 028 028

31 Baking products

Les Sublimes NEW Dark chocolate Chips 55%

Weiss’s range of baking chocolates has been widened out with the introduction of Les Sublimes, delicious dark chocolate chips developed to suit your needs and created in partnership with artisan baker and pastry chef Raoul Maeder. Additional products

Technical advantages : Chocolate chips that retain good structure when melted and do not merge into the dough A bigger size than existing market standards for chocolate chips Rounded edges guaranteeing perfect adhesion without cutting into the dough during preparation Sensorial qualities : A chocolate recipe specially developed for Les Sublimes with 55% dark chocolate minimum A chocolate intensity that is superior to market standards and allows the chips to be combined with other ingredients Good length on the tongue for a smooth chocolate taste

12kg - 26.4Lb A creation by Raoul Maeder, Artisan Baker and Pâtissier who partnered with bucket ref. Weiss to develop Dark Chocolate Sublimes. Les Sublimes Dark Chocolate Chips 55% 1 028 085

32 Chocolate Batons 64% 3,3g

All the intensity and lasting flavors of Weiss Ganache 64% captured in individual batons for delicious chocolate pastries. A premium quality product that makes all the difference.

Chocolate Drops 45%*

Perfect for giving a warm, chocolaty flavor to brioches, cookies, and brownies.

* Subject to availability.

5kg - 11Lb 1.65kg - 3.63Lb bucket ref. box ref.

Chocolate Batons 64% - 1 028 055

Chocolate Drops 45% 1 028 056 -

33 Hot chocolate products

Cocoa Powder

Cocoa powder from African cocoa beans (20-22% fat) for beverages, truffles or pâtisserie applications.

Additional products Milk Chocolate Breakfast Drink Powder 41% A deliciously creamy milk chocolate powder – just add milk or water, according to taste. (200g/liter).

Chocolate Breakfast Drink powder 52%

Chocolate powder with added sugar and natural vanilla flavoring (150g/liter).

4kg - 8.8Lb 8kg - 17.6Lb bucket ref. bucket ref.

Cocoa powder 1 028 050 -

Milk Chocolate Breakfast Drink Powder 41% - 1 028 052

Chocolate Breakfast Drink Powder 52% - 1 028 051

34

Crédit photo : FredDurantet, Studio Caterin, Studio Image et Associés. Studio Image et Studio Caterin, FredDurantet, Crédit photo : Chocolaterie Weiss 1, rue Eugène Weiss - BP 242 42006 Saint-Étienne Cedex 1 - France France sales department : +33 (0)4 77 49 41 49 Export sales department : +33 (0)4 77 49 38 93 Fax : +33 (0)4 77 37 99 54 [email protected] - www.weiss.fr