When Peter Remmelzwaal meets our new Signature Origins chocolate : OKAPI 65

Peter is an enthusiastic and very passionate pastry chef : Member of the Dutch Pastry Team, on-call pastry chef for the Royal Family, he’s also the winner of the Dutch Pastry award in 2013. To celebrate our new Signature Origins chocolate range, he worked with OKAPI...

David Redon refines the new Usulután 65, from our Signature Origin chocolates

Veliche™ has just presented, through an exclusive launch, its first range of Signature Origin chocolates.  This includes two dark couverture chocolates, Usulután 65, from El Salvador, and Okapi 65, from the Democratic Republic of Congo. Pastry chef, David Redon,...

Creating the perfect Halloween bonbon

Ever wondered why pumpkins are associated with Halloween? Centuries ago, Irish people would carve scary faces into turnips to frighten away a wandering ghost named Jack. Irish immigrants in the U.S. continued the tradition, but using pumpkins instead to carve their...

Ambassador chef Peter Remmelzwaal’s favourite flavour combinations

When combining flavours, less is more. Too many flavours obscure each other, but mutual reinforcement makes them clearer. Add a little salt to caramel to remove the bitterness of the sugar and make the caramel flavour clearer and deeper. Salt also brings out the...

Cool ice cream tips from ambassador chef Maarten Jordaens

Maarten works at Jordà® (Catalan for Jordaens), a producer of crispy, savory and sweet crumbles, sunflower oil-puffed grains and seeds, and sweet crispy crunches with chocolate and vinegar powders. Jordà®’s vinegar flakes concept won the ‘Grand Prix Sirha Innovation’...