Why do we give chocolate for Valentine’s Day? Three reasons…
How does your customer experience help you stand out?
Veliche shares its passion for chocolate at Sirha 2019
Johanna Le Pape, queen of healthy pastries!
The importance of bake stable chocolate
Three tips for chocolates with the perfect shine and texture
Horecava 2019: experience, recipes and pictures
Ambassador chef Peter Remmelzwaal’s favourite flavour combinations
Tasty pastries from our UK launch event
Cool ice cream tips from ambassador chef Maarten Jordaens
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
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