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CHOCOLATE PRODUCTS FOR MOLDING IN CONFECTIONERY

Tulip Chocolate has a wide range of versatile products that you can use for molding in confectionery. Our compound and couverture chocolate are suitable for making pralines/bonbons and chocolate bars.

Compound Chocolate

No need to temper

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Dark Compound Chocolate
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Milk Compound Chocolate
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White Compound Chocolate
 
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Strawberry Flavoured Compound Chocolate
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Masterbaker Dark Compound Chocolate
 
 

Couverture Chocolate

Need to temper

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Dark Chocolate 62
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Chocolatier Bittersweet Chocolate Couverture

Do you have any questions about our products or their applications?

Click the button below to get in touch with us. Our technical team will be ready to help you.Contact A Tulip Consultant