Sensation 72 and Essential 54 chocolate: the differences
A closer look at Veliche™ Fundamental with François Galtier
Thailand demo: training experience and inspiring recipes
Creating the perfect Halloween bonbon
Veliche™ for perfect workability
David Redon refines the new Usulután 65, from our Signature Origin chocolates
Workability, bite and snap: chef Peter Remmelzwaal explains why he chooses Veliche™
When Peter Remmelzwaal meets our new Signature Origins chocolate : OKAPI 65
Join the Rainforest Alliance™ – demonstrate sustainability and support cocoa farmers
David redon wins the 3rd place of the Belgium chocolate awards
Share the perfect taste of NEW Veliche™ Hazelnut Praliné 65%
Anne Gerbaud returns to childhood with our new chocolates signature origins
Veliche™ extends partnership with SV Zulte Waregem football G-team
Anne Gerbaud, the free spirit of pastry.
Especially for you: five inspirational Halloween recipes
A crispy moment with Maarten Jordaens
Chocolate production: A closer look at how chocolate is made
How to promote your creations on Instagram!
Our Veliche™ chefs
Christmas with ambassador chef Peter Remmelzwaal