Welcome to our online store. This online store is primarily a place where you can buy all the ingredients and equipment that you will find in the cookbook Modern Vegan Desserts. Our offer is thus not very wide, it´s just a selection of our favourite ingredients and equipment from the cookbook, so you can easily get…
Gelling agent, thickening agent and stabilizer in food. It works similarly as Pectin NH, but you generally need a smaller quantity - about 30 to 50 % less!
Extra white chocolate, perfect for chocolate decorations For your desserts, use the White Almond Couverture.
Extra white chocolate, perfect for chocolate decorations For your desserts, use the White Almond Couverture.
Fine high-quality vanilla powder from Bali, 10 grams.
Aquafaba is a liquid, plant-based extract, obtained from the cooking of chickpeas. It copies the function of egg whites when making sweet and savoury products.
Vegan alternative to double cream by Oatly! Palm oil free. Delivery information - please see below
42% min. cocoa, 0% milk Rich in cocoa, and as creamy and delicious as traditional milk chocolate – with no detectable traces of milk at all.
Pearled and crunchy non-melting sugar, especially suitable for decorating and finishing brioches, profiteroles, cookies Packaging: 1 kg
100% natural, lactose-free, gluten-free, vegan, ogm-free, trans-fat free
A vegan alternative to egg whites Type: Solanic 300 - this potato protein was used in the recipes in my cookbook Modern Vegan Desserts
A vegan alternative to egg whites Type: Solanic 300 - this potato protein was used in the recipes in my cookbook Modern Vegan Desserts
A vegan alternative to egg whites Type: Solanic 300 - this potato protein was used in the recipes in my cookbook Modern Vegan Desserts
Cacao Robust Red - from Cameroon The original dutched cocoa, with deep dark red colour.
Dark couverture chocolate, min cocoa: 70,5 % Total fat: 39 % Packaging: 2,5 kg
Chocolate for fine moulding and enrobing Min cocoa solids 57,9 %, total fat 39 %
