Nut, coffee & caramel flavours

A good nut flavouring, a dash of mocha or a hint of caramel can turn a simple buttercream into a filling that tastes like it came from a confectioner. In this category you will find 13 flavourings and flavour pastes with warm, roasted notes: hazelnut, pistachio, bitter almond, coconut, mocha, cappuccino, caramel, dulce de leche and chocolate.

What we stock

• Nuts: hazelnut flavouring 50 ml and hazelnut paste 100 g, pistachio flavouring 50 ml and pistachio paste in 80 g and 100 g, bitter almond flavouring 50 g, coconut flavouring 50 g and coconut paste 100 g.
• Coffee: mocha paste 100 g and cappuccino flavouring 50 g.
• Caramel and chocolate: caramel paste 100 g, dulce de leche paste 100 g and chocolate flavouring 50 ml.

How to use nut, coffee and caramel flavourings

Liquid flavourings are highly concentrated and added drop by drop. They are the right choice when you want to flavour a dough, an ice cream or a ganache without changing its texture. The pastes are creamier, often add colour as well, and work well in buttercream, mousse and macaron fillings. A tip from our bakery: flavouring supports real ingredients but does not replace them. A hazelnut cream becomes rounder if you add a little nougat or gianduja to the paste; you will find both under Nougat, gianduja & nut creams. Caramel and mocha go well with a touch of vanilla or cinnamon from Vanilla & spices. Bitter almond is particularly strong, so start with very little.

Frequently asked questions

Flavouring or paste for a pistachio buttercream?

Go for the paste. It gives an intense taste and usually a lovely colour without making the cream runnier. The liquid pistachio flavouring is the one for doughs and ice cream.

How do I get a caramel taste without cooking caramel?

The caramel and dulce de leche pastes bring caramel notes straight into creams and ganache. If you prefer working with real caramel, follow our recipe for hazelnut caramel parfait.

Does coffee flavouring go with chocolate?

Very well. Mocha and cappuccino pair nicely with dark and milk couverture chocolate, for example in a ganache for chocolates. For inspiration, see our coffee and chocolate capsules. At Christmas, coffee also suits speculoos and rum from the festive & rum flavours; you will find every flavour under Flavourings.