Chocolates Chocolates, Truffles & Petits Fours
15 C H O C O L AT E S , T R U F F L E S , P E T I T S F O U R S F06.01.1 Cluizel Deluxe Chocolates 4 varieties: Michel Cluizel’s Palet a la feuille gold, palet a la feuille silver, palet ivoire and palet lait .75kg, 64pcs, Y ASC Mont Blanc Assorted Swiss Chocolates 7 varieties: Honeycomb, almond & nougat, cappuccino, dark truffle, almond & walnut, nougat, and amaretto & almond Swiss chocs 1.3kg, 112pcs, Y ASC85601 Matterhorn Assorted Swiss Chocolates 7 varieties: Cognac truffle, pistachio, hazelnut, raspberry heart, mocha, coconut and 3 hazelnuts Swiss chocs 1.3kg, 112pcs, Y ASC4281 Lugano Assorted Swiss Chocolates 8 varieties: Almond & hazelnut, pistachio, praline, cappuccino, hazelnut milk & dark, coconut and salty caramel Swiss chocs 1.3kg, 112pcs, Y U80.02 PWG T&CFFs Chocolate Selection Paul Wayne Gregory’s Award Winning chocolate in a selection designed for T&CFF. Ingots of raspberry, popping candy, vanilla and passion fruit 1kg, 96pcs, Y U80.03 PWG ‘Salted Caramel’ Chocolates Paul Wayne Gregory’s Award Winning chocolates. Ingots of Salted Caramel filled chocolates. 1kg, 96pcs, Y E02.01 Caramel Dome Selection Atelier Chocolate spheres from Cocoa Atelier: 5 varieties: Irish Pot Still Whiskey, salted caramel, mango/passion fruit, lemon, blackcurrant. 4 weeks shelf life .75kg, 125pcs, Y B25.17 Salted Caramel Chocolates Contemporary shaped chocolates. Soft salted caramel enrobed in milk chocolate. A warm sweet caramel with a subtle salty aftertaste 1.2kg, 140pcs, Y B25.11 Single Origin Choc Collection 5 varieties, each filled with a different single origin ganache (Cuba, Costa Rica, Equador, Vanuata and Venezuela) 1.2kg, 140pcs, Y B25.12 Azure Choc Collection 5 var: Peru & marmalade, Cuba & mint, lemon & rum, Guayaquil crunchy praline, Ghana & raspberry and Costa Rica, coconut & pineapple 1.2kg, 140pcs, Y E02.03 Kinsale Chocolate Selection 5 varieties: Dark choc (crisp praline & piedmont hazelnuts and blackcurrant and ginger), milk choc (sea salt caramel and almond rocher) 1kg, 125pcs, Y E02.02 Wexford Chocolate Selection 5 varieties: Dark choc (Ivory Coast/single origin and lime and chestnut & honey), milk choc (hazelnut crunch and mango) 1kg, 125pcs, Y U55.05 Sarah Rectangle Chocolate Selection 3 varieties of contemporary shaped chocolates: Milk, white and dark chocolate 1.09kg, 144pcs, Y U55.06 Sapphire Rectangle Chocolate Selection 6 varieties of contemporary shaped chocolates: Dark, banoffee, passion fruit, rhubarb, honey and cappuccino 1.11kg, 144pcs, Y B18.01 Amy’s Belgian Chocolate Selection 3 varieties: Caramel & walnuts in dark choc, praline centre in white choc and raspberry ganache in milk choc 1.62kg, 162pcs, Y B24.01 Assorted Chocolate Gallets 3 varieties: Two choc discs filled with <strong>fine</strong> hazelnut paste each in dark, milk or white choc 1.12kg, 112pcs, Y E01.01 Windsor Petits Fours Selection 4 varieties: Milk, plain, white choc and hazelnut 1.2kg, 140pcs, Y BOU905B Brussels Assorted Belgian Pralines 5 varieties: Vanilla, creamy dark ganache in dark choc, caramel, praline in milk and mocha in white choc 1.16kg, 105pcs, Y Y/N denotes VAT status TELEPHONE 0 8 45 672 8 0 0 0 SALES FA X 01753 691 7 74 EMAIL orders@tcf inefoods.co.uk
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- Page 3 and 4: Contents Finished 5-37 Biscuits (sw
- Page 5 and 6: Biscuits & Cakes Sweet, Wrapped & S
- Page 7 and 8: 7 B I S C U I T S , S W E E T U17.0
- Page 9 and 10: 9 B I S C U I T S , W R A P P E D U
- Page 11 and 12: 11 C A K E S L A B S U41.01 Rich Fr
- Page 13: 13 P R E M I U M G R A N O L A S U1
- Page 17 and 18: 17 C H O C O L AT E S , T R U F F L
- Page 19 and 20: 19 C H O C O L AT E S , T R U F F L
- Page 21 and 22: 21 I N D I V I D U A L W R A P P E
- Page 23 and 24: 23 S W E E T S H09.04 Mini Fruit Ro
- Page 25 and 26: 25 f r oz e n f i n i s h e d d e s
- Page 27 and 28: 27 Bespoke Products Discs, Wrapped
- Page 29 and 30: 29 C H O C O L AT E B OX E S I N F
- Page 31 and 32: 31 F O U R C H O C O L AT E B OX E
- Page 33 and 34: 33 C O F F E E U86.40 My Dado Coffe
- Page 35 and 36: 35 S P E C I A L I T Y T E A B AG S
- Page 37 and 38: 37 T W I N I N G S R I T U A L S -
- Page 39 and 40: 39 S E M I - P R E PA R E D , S AVO
- Page 41 and 42: 41 S E M I - P R E PA R E D , S AVO
- Page 43 and 44: 43 S E M I - P R E PA R E D , S AVO
- Page 45 and 46: 45 S E M I - P R E PA R E D , S W E
- Page 47 and 48: 47 S E M I - P R E PA R E D , S W E
- Page 49 and 50: 49 S E M I - P R E PA R E D , S W E
- Page 51 and 52: 51 S E M I - P R E PA R E D , S W E
- Page 53 and 54: 53 D E C O R AT I O N I T E M S Mik
- Page 55 and 56: 55 D E C O R AT I O N I T E M S DO7
- Page 57 and 58: 57 D E C O R AT I O N I T E M S DO7
- Page 59 and 60: Ingredients Couverture, Convenience
- Page 61 and 62: 61 - F R E N C H “We took 7 years
- Page 63 and 64: 63 - S W I S S % min. Cocoa % Sugar
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65 - S W I S S % min. Cocoa content
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67 C H O C O L AT E PA S T RY G L A
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69 F R U I T G L A Z I N G G E L S
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71 F R OZ E N P U R É E S & C O U
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73 A L A S K A E X P R E S S C R E
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75 C H E F ’ S S P E C I A L I T
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77 ACC E S S O R I E S & U T E N S
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79 L A R O S E N O I R E ACC E S S
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81 in cm Terms & Conditions Metric