Skip to navigation Skip to content

Full, smooth and superior taste

Easy to work with

100% sustainable sources

Newsletter
English

Our products
Inspiration
About Veliche™

Belgian chocolate and cocoa
Inspiration
About Veliche™

Inspiration

For chefs and artisans

Categories
- All
- Recipes(50)
- Stories(24)
- Techniques(26)
Occasion
- Chinese New Year(4)
- Christmas(15)
- Easter(15)
- Halloween(7)
- Hazelnut praliné(0)
- Mother's Day(6)
- Profession(14)
- Summer(7)
- Valentines Day(7)
Profession
- Bakkers(49)
- Chocolatiers(61)
- Chocolatiers(19)
- IJsmaker(27)
- Patissiers(55)
- Patissiers(24)
Applications
- Bakery products(9)
- Cakes(17)
- Chocolate tablets(5)
- Desserts(13)
- Enrobing(0)
- Ganache(10)
- Ice cream(5)
- Mousses(5)
- Pastries(11)
- Pralines(11)
- Sauce(0)
Reset

Close

All
Recipes
Stories
Techniques

filter

Creating the perfect Halloween bonbon

Story by Veliche™ Gourmet
A closer look at Veliche™ Gourmet Fundamental with François Galtier

Story by chef François Galtier
Cool ice cream tips from ambassador chef Maarten Jordaens

Story by chef Maarten Jordeans
Ambassador chef Peter Remmelzwaal’s favourite flavour combinations

Story by Peter Remmelzwaal

Three tips for chocolates with the perfect shine and texture

Story by Veliche™ Gourmet
Johanna Le Pape, queen of healthy pastries!

Story by Johanna le Pape
Perle de Tahiti

Recipe by Johanna le Pape
Baba

Recipe by Johanna le Pape

Eclat

Recipe by Johanna le Pape
Fundamental: Light Chocolate Mousses

Technique by Veliche™ Gourmet
How does your customer experience help you stand out?

Story by Veliche™ Gourmet
Fall in Love

Recipe by chef François Galtier

Shared Chocolate Love

Recipe by chef Peter Remmelzwaal
Cupid Arrow

Recipe by chef François Galtier
Red Valentine Heart

Recipe by chef Peter Remmelzwaal
Helping you be successful with 2020’s Top Trend: Storytelling

Story by Veliche™ Gourmet

Chinese Metal Rat

Recipe by chef François Galtier
Fundamental: Chocolate Creamy

Technique by Veliche™ Gourmet
Fundamental: Cremeux with Juicy Fruit Puree or Fruit Juice

Technique by Veliche™ Gourmet
Fundamental: Creamy with Fibrous Fruit Puree

Technique by Veliche™ Gourmet

Fundamental: Praliné Crispy for Bonbons

Technique by Veliche™ Gourmet
Fundamental: Ganaches for Bonbons

Technique by Veliche™ Gourmet
Fundamental: Microwave Sponge Cake

Technique by Veliche™ Gourmet
Fundamental: Natural or Cocoa Muffins

Technique by Veliche™ Gourmet

Chinese New Year 2020: Red Lampion Pastry

Recipe by chef Peter Remmelzwaal
Fundamentals: Crumbles

Technique by Veliche™ Gourmet
Fundamental: Brownies

Technique by Veliche™ Gourmet
Christmas with ambassador chef Peter Remmelzwaal

Story by Peter Remmelzwaal

Snow Flake

Recipe by chef François Galtier
Crispy Christmas Tree

Recipe by chef Peter Remmelzwaal
Hazelnut Praliné Christmas Party

Recipe by Peter Remmelzwaal
Xmas Candles

Recipe by chef François Galtier

Chocolate production: A closer look at how chocolate is made

Story by Veliche™ Gourmet
Especially for you: five inspirational Halloween recipes

Story by Veliche™ Gourmet
Magic Potion

Recipe by chef François Galtier
Spicy Pumpkin Bonbon

Recipe by chef Peter Remmelzwaal

Veliche™ Gourmet extends partnership with SV Zulte Waregem football G-team

Story by Veliche™ Gourmet
Share the perfect taste of NEW Veliche™ Gourmet Hazelnut Praliné 65%

Story by Veliche™ Gourmet
Hazelnut Praliné Bar

Recipe by chef Peter Remmelzwaal
Hazelnut Praliné Mousse

Recipe by chef Peter Remmelzwaal

Hazelnut Praliné Ice cream on a Stick

Recipe by Peter Remmelzwaal
Hazelnut Ganache Truffle

Recipe by chef Peter Remmelzwaal
Hazelnut Choux

Recipe by chef Peter Remmelzwaal
Join the Rainforest Alliance™ – demonstrate sustainability and support cocoa farmers

Story by Veliche™ Gourmet

Workability, bite and snap: chef Peter Remmelzwaal explains why he chooses Veliche™ Gourmet

Story by Veliche™ Gourmet
Veliche™ Gourmet for perfect workability

Story by Veliche Gourmet
Thailand demo: training experience and inspiring recipes

Story by Veliche Gourmet
Stump

Recipe by chef François Galtier

Sensibility

Recipe by chef François Galtier
Peach Pearl

Recipe by chef François Galtier
Peanuts Brownie

Recipe by chef François Galtier
Hazelnut See Salt Biscuits

Recipe by chef François Galtier

Mango

Recipe by chef François Galtier
Cocoa Pod

Recipe by chef François Galtier
Sensation 72 and Essential 54 chocolate: the differences

Story by Veliche Gourmet
Tasty pastries from our UK launch event

Story by Veliche Gourmet

Milk chocolate pastry

Recipe by chef Peter Remmelzwaal
Tropical petit four

Recipe by chef Peter Remmelzwaal
Moulded Bonbon ‘Azia’

Recipe by chef Peter Remmelzwaal
Chocolate choux

Recipe by chef Peter Remmelzwaal

Champagne chocolate truffle

Recipe by chef Peter Remmelzwaal
Dessert in glass

Recipe by chef Peter Remmelzwaal
Horecava 2019: experience, recipes and pictures

Story by Veliche Gourmet
Dark chocolate bombe with red fruit

Recipe by chef Peter Remmelzwaal

The importance of bake stable chocolate

Story by Veliche Gourmet
Veliche Gourmet shares its passion for chocolate at Sirha 2019

Story by Veliche Gourmet
Why do we give chocolate for Valentine’s Day? Three reasons…

Story by Veliche Gourmet
Easter Dessert 2019

Recipe by chef Peter Remmelzwaal

Clumsy Hen

Recipe by chef François Galtier
Filled Chocolate Egg

Recipe by chef Peter Remmelzwaal
Choco Nest

Recipe by chef François Galtier
Ginger Pumpkin, Milk Chocolate & Caramel Entremets

Recipe by chef Neil Ferguson

Cocoa Coffee Ice Cream

Technique by Veliche™ Gourmet
White chocolate Thai Tea Yule Log

Recipe by Veliche™ Gourmet
Chocolate Brioche

Technique by Veliche™ Gourmet
Cocoa coffee ice cream

Technique by Veliche Gourmet

Cocoa Sorbet

Technique by Veliche™ Gourmet
Bavarois

Technique by Veliche™ Gourmet
Chocolate sponge

Technique by Veliche™ Gourmet
Milk chocolate chantilly

Technique by Veliche™ Gourmet

Crispy crunchies base

Technique by Veliche™ Gourmet
Bonbons

Technique by Veliche™ Gourmet
Whipped white ganache

Technique by Veliche™ Gourmet
Chocolate brioche

Technique by Veliche Gourmet

American style cookies

Technique by Veliche™ Gourmet
White chocolate “crème anglaise”

Technique by Veliche™ Gourmet
Dark chocolate mousse

Technique by Veliche™ Gourmet
Chocolate Brownie

Technique by Veliche™ Gourmet

Basic Glaze Recipe

Technique by Veliche™ Gourmet
Cocoa Crumble

Technique by Veliche™ Gourmet
Rabbit egg

Recipe by chef Neil Ferguson
A rose for my love

Recipe by chef François Galtier

Christmas break

Recipe by chef François Galtier
Jack o’cheesecake

Recipe by chef François Galtier
Christmas truffle

Recipe by chef François Galtier
Tropical chocolate cake

Recipe by chef Gerard Blauw

Vampire’s opera

Recipe by chef François Galtier
Sweet Brioche

Recipe by chef Philippe Leleu
Santa-Clair

Recipe by chef François Galtier
Our Veliche™ gourmet chefs

Story by Veliche Gourmet

Our products

Belgian chocolate and cocoa
Belgian Couverture Chocolate
Cocoa Products
Inclusions

Inspiration

Inspiration
Recipes
Stories
Techniques

About Veliche™

About Veliche™
Vision of Veliche
About us
Sustainability

Search

Search for:

We purchase a volume of cocoa from Rainforest Alliance CertifiedTM farms equivalent to the volume used in this product.” For more, see: www.ra.org/mb.