The importance of bake stable chocolate

by Veliche™

Three tips for chocolates with the perfect shine and texture

by Veliche™

Horecava 2019: experience, recipes and pictures

by Veliche™

Ambassador chef Peter Remmelzwaal’s favourite flavour combinations

by Peter Remmelzwaal

Tasty pastries from our UK launch event

by Veliche™

Cool ice cream tips from ambassador chef Maarten Jordaens

by Maarten Jordeans

Sensation 72 and Essential 54 chocolate: the differences

by Veliche™

A closer look at Veliche™ Fundamental with François Galtier

by François Galtier

Thailand demo: training experience and inspiring recipes

by Veliche™

Creating the perfect Halloween bonbon

by Veliche™

Veliche™ for perfect workability

by Veliche™

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

by Veliche™ Gourmet

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

by Veliche™

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

by Veliche™ Gourmet

Join the Rainforest Alliance™ – demonstrate sustainability and support cocoa farmers

by Veliche™

David redon wins the 3rd place of the Belgium chocolate awards

by Veliche™ Gourmet

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

by Veliche™

Anne Gerbaud returns to childhood with our new chocolates signature origins

by Veliche™ Gourmet

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

by Veliche™

Anne Gerbaud, the free spirit of pastry.

by Veliche™ Gourmet

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