Model: SK-315

Maraschino Kirsebær m. stilk, 500 g./280 g. Gode til desserter, chokolade og drinks

79,96
Model: TM-LSMOKE

Adds real hickory smoke flavor to food.

47,96
Model: SK-2185

velegnet til konfekt, kagecremé og desserter.

kan bl.a. blandes med flødeskum og bruges til fyld i lagkager.

45,56
Model: SK-310

Full Cream Sweetened Condensed Milk

28,00
23,96
Model: SK-315

Maraschino Kirsebær m. stilk, Gode til desserter, chokolade eller drinks

39,96
Model: MO-74422
Developed to fulfil demand in Germany for a very spicy syrup, MONIN Hot Spicy has natural extracts of cinnamon and hot chilli pepper which will turn up the heat in both hot and cold drinks. In bygone times, spices were used as a preservative or additive to prevent bacteria from thriving, nowadays, they are primarily used to flavour dishes. The strong, pungent flavour of Hot Spicy will give your cocktails, chocolate drinks and fruit punches a kick and impart a taste of the ‘hot stuff’
31,96
Model: SK-2188
Varedeklaration: kastanjer 80%, vand. produceret i Frankrig.  
34,36
Model: SK-2187

drænet vægt 283 g.

47,96
Model: MO-74454

One of Olivier Monin’s personal favourites, MONIN Macadamia syrup was created to fulfil the demand for a roasted buttery nut flavour. Originating from Australia, the macadamia nut is named after the scientist Dr John McAdam, who first described it, but it is also known as the ‘Queensland nut’, ‘bush nut’ and ‘Queen of nuts’, among others. Of course, the Aboriginals had already discovered the fine taste of the macadamia thousands of years before Europeans settled there. Considered by some as ‘the nut lover’s nut’, macadamias are used in puddings, cakes and biscuits as well as savoury dishes. They go particularly well with white chocolate. Try mixing MONIN Macadamia syrup with MONIN Chocolate sauce to create an indulgent nutty chocolate latte.

31,96
Model: MO-74467

Create indulgent confectionery and dessert-themed drinks with the comforting, sweet nuttiness of MONIN Praline syrup. A French confection made of almonds and caramelized sugar, praline takes its name from the French 17th century sugar industrialist Marshal du Plessis-Pralin, whose cook was inspired at the Chateau of Vaux-le-Vicomte. Early pralines were whole almonds individually coated in caramelized sugar. Today in Europe, praline is used to describe chocolates with a filling based on the ground powder of sugar-coated nuts. In America, the original praline recipe has been adapted by substituting almonds for pecans and adding cream to create a thicker, creamier texture. Let your imagination run wild and create luxurious dessert coffees or tempting martinis.

31,96
Model: SK-375

smoked chillies in sauce

24,00
476,00
Model: MO-74453

MONIN Amaretto syrup is based on the classic Italian sweet, almond-flavoured liqueur. Characterised by the distinctive flavour of the ‘mandoria-amara’ or bitter almond, the name Amaretto means ‘a little bitter’ in Italian.

31,96