NEWS

5 February 2009

Last year Belcolade celebrated its 20th birthday, and it was no coincidence that this year we attended the ISM show (International Sweets and Biscuits Fair) for the 20th year in succession.

The spotlight was on Belcolade's Cryst-o-fil® patented innovation - a long shelf-life, easy-to-use, real Belgian chocolate base for creating great tasting fillings. Launched a couple of years back, this innovation continues to grow in popularity around the world due to its unique properties and characteristics it can bring to any chocolatier and patissiers creative product developments. This year we presented a wide range of new application ideas, from pralines, to patisserie and snacking ideas, all made using the 3 base products (Cryst-o-fil® Noir, Lait and Blanc), but adding a whole host of ingredients to make some truly delightful fillings - rum and banana, rice cripsy puffs, right through to a slight twist on the classic English short-bread snack. For the very latest Cryst-o-fil® snacking recipe brochure which is packed full of ideas please email us.

A new range of creative praline recipes was also unveiled, to show the diversity of the flavours present in the Belcolade Collection origin chocolates. Each recipe has been developed by the Belcolade chocolatiers, taking into account the traditional ingredients used in local sweet cuisines - for example, pistachios in Uganda, passion fruits in Ecuador, and coconut in Vanuatu. All these ideas brought together to bring inspiration to the true professionals, our customers. For your personal copy of our new recipe book, please email us.

This year the Belcolade booth was brought to life by two of our professional demonstrators, Stéphane Leroux (MOF Pâtisserie 2004), and Stef Aerts, both attracting a lot of attention as they demonstrated working with a wide range of Belcolade products.