Carma is part of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa, chocolate and confectionery products.

Carma was created in 1931 by Carl Maentler (Carma) who decided to launch high quality ready-to-use products in order to facilitate the work of pastry chefs.

The Carma couvertures’ superior quality is due to rigorous standards for ingredients: quality cocoa beans, a unique cocoa butter that provides slower crystallization and longer workability as well as only natural vanilla.

Carma - Welcome to Our Sweet World

 

 

Apple & Walnut Dessert

product:

20 June, 2014

 
 

 

Verrine with White Chocolate, Peppered Plums & Lime

product:

20 June, 2014

 
 

 
GLA2037
GLA2037 - view more
 

Swiss Glaze Coins White 2kg

No tempering needed., Melt to a temperature of 40°C. Stir frequently during the melting process. For coating or dipping. For enrobing of cakes, pastries and cookies. For brushing tart shells

DSA6022
DSA6022 - view more
 

CARMA Topping Chocolate 1kg

"Slightly viscous, dark brown chocolate topping for caramel puddings or flans, ice cream, milkshakes, yoghurts, gateaux and other desserts. May be served hot or cold. Suitable for freezing., 8% cocoa content. Dark brown topping for chocolate puddings & desserts"

DSA6085
DSA6085 - view more
 

CARMA Topping Mango 1kg

"Slightly viscous, yellow-orange topping for puddings, flans, ice cream, milkshakes, yoghurts, gateaux and other desserts. May be served hot or cold. Suitable for freezing., 27% fruit content"

GEL4011S
GEL4011S - view more
 

CARMA Apricot Gel 6kg

"Apricot glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g water to a smooth consistency and bring briefly to the boil. Apply using brush"

FON62127
FON62127 - view more
 

CARMA Fondant

Fondant White, Heat up to 35°C and adjust the consistency required with sugar syrup. Easy to use, For icing of cakes, pastries, petits fours, eclairs or for production of buttercreams

GEL4021S
GEL4021S - view more
 

CARMA Capoma (Strawberry) Gel Hard 6kg

"Strawberry glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g water to a smooth consistency and bring briefly to the boil. Apply using brush"

GEL40073
GEL40073 - view more
 

CARMA Clear Gel 2.5kg

"Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g of water to a smooth consistency and bring briefly to the boil. Apply using brush or glaze sprayer"

DSA6042
DSA6042 - view more
 

CARMA Topping Caramel 1kg

"Viscous, light brown topping for caramel puddings or flans, ice cream, milkshakes, yoghurts, gateaux and other desserts. May be served hot or cold. Suitable for freezing., Light brown topping for caramel puddings & desserts"

GEL4007S
GEL4007S - view more
 

CARMA Clear Gel 6kg

"Clear glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g of water to a smooth consistency and bring briefly to the boil. Apply using brush or glaze sprayer"

DSA6062
DSA6062 - view more
 

CARMA Topping Raspberry 1kg

"Viscous, dark red topping for puddings, flans, ice cream, milkshakes, yoghurts, gateaux and other desserts. May be served hot or cold. Suitable for freezing., 28% fruit content"

GLA2035
GLA2035 - view more
 

Swiss Glaze Coins Dark 2kg

Dark Compound-coating, coins, soft, No tempering needed. Melt to a temperature of 45°C. Stir frequently during the melting process. For coating or dipping. For enrobing of cakes, pastries and cookies. For brushing tart shells

COC6250
COC6250 - view more
 

CARMA Swiss Cocoa Powder

Top quality 100% cocoa powder for dusting, flavouring, decorating etc.