Cocoa and Nut-based Fillings
To help your products stand out from those of your competitors, we can offer you a whole range of complementary fillings.
Some fillings are ready to use. Others can serve as an excellent basis for you to combine with some of our chocolate, or with other ingredients, colourings or flavours. The characteristics of these fillings are specifically adapted to your application requirements for texture, fluidity, bake stability and freeze stability.
Flavours and colour types available include:
- cocoa based (darker colour)
- milk type (light colour)
- milk type (white colour)
- praliné paste (hazelnut based)
- almond paste
- combinations of hazelnut and almond
- gianduja chocolate or gianduja milk chocolate
- creams
- no sugar added: praliné, neutral and milk.
These fillings can be supplied in different packaging:
- liquid (tanker loads)
- plastic buckets
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CRYST-O-FIL DARK
An ideal basis for chocolate fillings, containing a minimum of 50% real Belcolade chocolate. Cryst-o-fil® allows you to express your creativity in an easy way. -Personalise your filling by adding ingredients like: invert sugar syrup, glucose syrup, fondant sugar, spirits, fruit concentrates, marzipan... and all kinds of flavours and colours. The absence of water in Cryst-o-fil® allows you to guarantee a crispy texture when incorporating dry ingredients: dried fruits, nuts, biscuits, spices puffed rice and cereals... - It is also possible to aerate the filling while maintaining a stable structure. - Afterwards the filling can be used for moulding , extruding, depositing or cutting. - A resting time of only 1 hour at 14 -18°C is sufficient to allow enrobing. read more -
CRYST-O-FIL MILK
An ideal basis for chocolate fillings, containing a minimum of 50% real Belcolade chocolate. Cryst-o-fil® allows you to express your creativity in an easy way. -Personalise your filling by adding ingredients like: invert sugar syrup, glucose syrup, fondant sugar, spirits, fruit concentrates, marzipan... and all kinds of flavours and colours. The absence of water in Cryst-o-fil® allows you to guarantee a crispy texture when incorporating dry ingredients: dried fruits, nuts, biscuits, spices puffed rice and cereals... - It is also possible to aerate the filling while maintaining a stable structure. - Afterwards the filling can be used for moulding , extruding, depositing or cutting. - A resting time of only 1 hour at 14 -18°C is sufficient to allow enrobing. read more -
CRYST-O-FIL WHITE
An ideal basis for chocolate fillings, containing a minimum of 50% real Belcolade chocolate. Cryst-o-fil® allows you to express your creativity in an easy way. -Personalise your filling by adding ingredients like: invert sugar syrup, glucose syrup, fondant sugar, spirits, fruit concentrates, marzipan... and all kinds of flavours and colours. The absence of water in Cryst-o-fil® allows you to guarantee a crispy texture when incorporating dry ingredients: dried fruits, nuts, biscuits, spices puffed rice and cereals... - It is also possible to aerate the filling while maintaining a stable structure. - Afterwards the filling can be used for moulding , extruding, depositing or cutting. - A resting time of only 1 hour at 14 -18°C is sufficient to allow enrobing. read more