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CRAFTING A SALTED CARAMEL BISCUIT WITH BELCOLADE AMBER CHOCOLATE

  1. Belcolade
  2. News & events
  3. Crafting a salted caramel biscuit with Belcolade Amber chocolate

How do you truly stand out in today's competitive pastry market? The secret lies in finding the right balance between creative innovation and practical workability in your daily production.

Belcolade Selection Amber Cacao-Trace brings a completely new colour and flavour profile to your workshop, without compromising workability. Known as the fourth chocolate type, this versatile ingredient provides a reliable foundation to develop your own signature products. Ready to explore how this versatile ingredient can elevate your craft?

CREATING THE ‘AMBER BISCUIT MOELLEUX’ WITH MARCO ANTONIAZZI AND ALESSANDRO NIRCHIO

Watch Italian pastry chef Marco Antoniazzi, Owner of Pasticceria Antoniazzi, and Belcolade Technical Advisor Alessandro Nirchio craft an Amber Biscuit Moelleux: a multi-layered caramel, coffee and almond experience.

The creation highlights the versatility of Belcolade Amber chocolate by incorporating it into almost every single layer: from the soft biscuit to the coffee cremeux and the crunchy almond coating. This shows how seamlessly Amber chocolate adapts to any technical requirement in a modern pastry shop.

HOW AMBER CHOCOLATE HELPS PASTRY CHEFS AND CHOCOLATIERS STAND OUT?

How do you differentiate yourself today as a chocolatier or pastry chef? Belcolade Selection Amber Cacao-Trace combines a distinctive taste and colour with exceptional versatility, helping professionals create signature products that stand out in a competitive market. Marco Antoniazzi and Alessandro Nirchio go deeper into how this versatile chocolate makes the difference.

- Owner of Pasticceria Antoniazzi, together with his brother Davide
- Antoniazzi has ten stores and 240 employees throughout Italy
- Has maintained a successful partnership with the prestigious Ferrari brand since 2001
- Named Italy’s Pastry Shop of the Year in 2025 and World Pastry Star in 2016

Marco Antoniazzi

- Belcolade Technical Advisor, Demonstrator & Italian Ambassador
- Worked for years in Italian Michelin-starred establishments, such as the world-famous Palazzo Sasso on the Amalfi Coast
- Won in 2017 The Ultimate Chococake Award op de prestigieuze internationale beurs SIGEP World

Alessandro Nirchio

How important is it that chocolate is widely applicable in a modern pastry shop?

Marco Antoniazzi: “It is essential. At Antoniazzi, we work for a broad spectrum of customers: from an exclusive dinner for Ferrari guests to tourists visiting one of our ten stores. Then you do not want to work with ten different ingredients, but with one base product that always delivers that constant top quality. Regardless of the application.”

Alessandro Nirchio: “The technical challenge was finding the right balance: creating a distinct taste without compromising on workability. Many producers add caramel flavour artificially afterward. With Belcolade Selection Amber Cacao-Trace, that flavour develops during the production process itself. We give the chocolate the time to develop its full character and complex flavour profile: starting with a powerful note of salted butter caramel and evolving into a refined, long-lasting finish with cooked milk and vanilla notes.”

Marco, how does the versatility of the Belcolade Amber chocolate influence your creative process?

Marco Antoniazzi: “It opens doors to all kinds of sensory experiences. You can combine the Belcolade Amber chocolate with fresh, acidic notes such as lime to cut through the sweetness, but it works just as well with hazelnut or coffee. I can also use it in all kinds of applications: from ice cream and bonbons to our famous panettone and the glaze on top. Moreover, you notice from the customers that caramel has acquired a certain status. As soon as the word is mentioned, people are sold.”

Alessandro Nirchio: “It’s the balance of the unique flavor profile that makes it so versatile in pairings. With our Belcolade Amber chocolate, we are truly filling a gap in the market. It is not just another variant. We see it as the fourth chocolate type alongside dark, milk, and white.”

What makes the collaboration with Belcolade so special?

Marco Antoniazzi: “In addition to the quality? The technical support. Belcolade supports us in how we can make a product, but also in how we can grow as a company. Over the years, we have evolved from a local pastry shop into a large-scale company with multiple stores. During that growth, it was essential to preserve and monitor the quality of the chocolate. Belcolade was the ideal partner in this.”

Alessandro Nirchio: “We continuously listen to our customers. In addition, we pick up signals from the market and translate them into new applications in the workshop. Ultimately, it is all about that shared passion: for the craft, for the quality, and for the chocolate.”

DISCOVER BELCOLADE SELECTION AMBER CACAO-TRACE

Belcolade Selection Amber Cacao-Trace is an authentic Belgian chocolate crafted to inspire signature creations. It combines a distinct colour with a complex flavour profile. The taste opens with a clear note of salted butter caramel and transitions into a long-lasting finish of cooked milk and vanilla.

Why it inspires chocolate magic:

  • Offers an immediate visual and sensory point of differentiation
  • The flavour profile is a direct result of our specialised production process – no artificial flavours added afterward
  • All-round technical versatility
  • Part of the Cacao-Trace sustainability programme, supporting local cocoa farming communities

Interested in more details about this recipe or the Belcolade Technical Advisor team and our services? Contact us

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