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When winter menus start taking shape, chefs don’t always need a new ingredient to create something new. Sometimes, the opportunity lies in showing a familiar ingredient from a completely different perspective. In Chef David Redon’s Winter Spice, star anise does more than flavor the dessert. Its distinctive shape becomes the inspiration for the entire creation, transformed into a sculpted chocolate composition built around orange, coffee, warming spices and Veliche chocolate. For distributors, inspiration like this can be a valuable way to help customers look again at ingredients and flavors they already know - and see new possibilities for seasonal applications. It’s a reminder that innovation doesn’t always mean introducing something unfamiliar. Sometimes it means taking something recognisable and giving chefs a new way to work with it. Discover more inspiration, recipes and solutions for pastry professionals: https://lnkd.in/eSD2h7qz #EmpoweringYouToDelight #WinterFlavours #PremiumBelgianChocolate #ProfessionalPastry

Wil je inspiratie opdoen voor het creëren van verfijnde en feestelijke ijscreaties? Schrijf je dan in voor onze exclusieve Winterse Ijscreaties Demonstratie in het Nederlands. Tijdens deze sessie bundelen twee experts hun kennis: wereldwijd gelatoconsultant Bas van Haaren en onze eigen Veliche brand chef én finalist van de Coupe du Monde de la Pâtisserie, Peter Remmelzwaal. Samen delen ze hun beste tips, technieken en inzichten om je te begeleiden in de creatie van een reeks hoogwaardige, feestelijke ijsdesserts speciaal ontwikkeld voor het eindejaarsseizoen. WANNEER: Dinsdag 6 oktober 2026 WAAR: House of Chocolate in Moeskroen, België WAT: Een sessie van 5,5 uur (in het Nederlands), inclusief lunch, een tasting van alle creaties en de kans om andere creatieve patisserieprofessionals te ontmoeten, te netwerken en samen iets te drinken. Ontdek meer over onze Winterijsdemonstratie en reserveer vandaag nog je plaats.

Do you want to be inspired to create festive ice cream creations with precision? Then join our exclusive Winter Ice Cream Demonstration, which brings together two experts - global gelato consultant, Bas van Haaren and our in-house Veliche brand chef and Coupe du Monde de la Pâtisserie finalist, Peter Remmelzwaal. Each of them brings tips, tricks and techniques from their respective fields to guide you through a range of festive, high-end ice cream creations crafted for the holiday season. 📆 WHEN: Tuesday, 6 October 2026 🏨 WHERE: House of Chocolate in Mouscron, Belgium 🍧 WHAT: The 5.5 hour session includes lunch, a tasting of all the creations and the opportunity to meet, mingle, and share a drink with other creative pastry professionals Learn more about our Winter Ice Cream Demonstration and secure your space now: https://lnkd.in/e25HUPUj

Don't get caught in the trap of creating the same desserts every summer. Just because it's vacation season, it doesn't mean your creativity should take a break. Instead, count on us for all kinds of unique summer recipes to help you push your creativity to its limits and surprise and delight your guests. Why not start with Chef Francois Galtier's interactive plated dessert that invites your guests to "crack open" the sea shore to reveal the refreshing flavors, textures and colors below the sea? Then move on to Chef Jeroen Goosens' brilliant pink, life-size dahlia cake, built with layer upon layer of intricate chocolate petals on top of a crunchy nut base and with an Amarena cherry compote at its core. If you haven't already tried Chef Peter Remmelzwaal's Frappuccino pastry, it's a fun and timely interpretation of the Gen Z drink of the moment, bringing together textures of jelly, mousse and more, all with a caffeine kick! Click through to discover all our recipes, make them your own and have a summer full of creativity and experimentation!

Does your summer menu need a caffeine buzz? Chef Peter Remmelzwaal's latest recipe, the 'Frappuccino' takes the season's most-ordered café drink and transforms it into a refreshing pastry that'll add a fun, summery vibe to any dessert menu. A hand-molded chocolate mug crafted from Veliche Intense 35 milk chocolate and Veliche Obsession 30 white chocolate houses layers of coffee liqueur-soaked almond sponge, Euphoria 31 caramel mousse, and a soft sea-salt caramel, all crowned with a billowing mascarpone cream and coffee jelly cubes. If you're finalizing your summer menu now, this is the showpiece that earns the double-take. Explore the full recipe, make it your own and don't forget to tag us in your creations! 👉 https://bit.ly/3RzLYZf #EmpoweringYouToDelight #PremiumBelgianChocolate #SummerMenu #SeasonalMenu

Which flavors remind you of mom? Chef Peter Remmelzwaal was brought back to memories of picking berries with his mom in the dunes of Katwijk in the Netherlands. He weaves the flavors and nostalgia of those fond moments into his Mother's Day pastry which taps on the deep intensity of Veliche Temptation 64 dark chocolate and delicate violet notes to highlight the vibrant acidity of blackcurrant. At its base, a crunchy chocolate crumble and airy cocoa sponge create structure and contrast. Within, layers of blackcurrant compote and a silky blackcurrant crèmeux add brightness and depth while a smooth dark chocolate mousse envelops the entire dessert in rich cocoa flavor. A blackcurrant-violet gel and berries bring freshness and an inviting mauve color while delicate chocolate hearts finish the piece with the sentiment of the day. Explore this Mother's Day creation or dive into your own memories of mom to get creative ahead of the important day! 👉 https://lnkd.in/egsvYgXX #EmpoweringYouToDelight #PremiumBelgianChocolate #MothersDay #FlavorMemory