Trablit, the ideal liquid coffee extract, is the essential ingredient for pastry, chocolate factory and ice-cream professionals. It contains a minimum of 28% of dry matter from roasted coffee. It is the secret of its production which assures, since 1845, this softly caramelized and robust coffee inimitable flavour that brings a subtle, balanced and without bitterness taste to classic pastries or contemporary creations. Used by professional pastry chefs across the globe (both Pierre Hermé and David Lebovitz say it’s the best, to only name a few!), Trablit coffee extract is a premium pastry flavoring to give an extra flavor to cake, macaron, ice-creams, pastry cream, fondant... and many other treats. This unique extract's intense coffee flavor balances the sweetness of most coffee desserts. It can be used in a variety of preparations, including custards, creams, ice creams, mousse, ganache, fondant, and tiramisu.