Chocolate is divided into two distinct categories: real chocolate and compound chocolate. Both real chocolate and compound chocolate are...

Have you ever wonder what cocoa powder is and whether there are variations available? Fret no, I am here to give you an in-depth lesson!...

In partnership with our distributor Ahmad A Abed (AAA) Trading Est (Bakemate), Aalst Chocolate launched our range of Pâtissier products...

Pâtissier, our premier Food Service range has launched their very own Facebook and Instagram! You can now connect with...

Ganache is French in origin and it refers to a luscious paste made from heavy cream and chocolate. The versatility of ganache is what...

Pâtissier was the proud sponsor of The Chef Post ‘s Men in White event on 9th September 2016. Our Assistant Corporate Chef Ian Wong flew...

Welcome back to the journey of cacao beans! Let’s continue. Step 4: Roasting Image Credit Source: Bühler Barth GmbH There are two types...

Our Corporate Chef & Vice President of Aalst Chocolate Food Service, Jacques Poulain recently travelled to France and Netherlands with...

Ready-to-Eat Chocolates does not fall from the cacao trees! Well…technically it’s the lovely cacao fruit which is the core ingredient in...

Jacques Poulain, our Corporate Chef & Vice President of Pâtissier did 2 demonstrations in Taiwan to showcase our Pâtissier range ; one...

Chocolates oh chocolates; comes in plenty of sizes, shapes and types. You never know when you will misplace one of these chocolate...

Jacques Poulain, our Corporate Chef & Vice President of Pâtissier flew to Thailand and conducted a workshop for our local distributor,...

In collaboration with our distributor Angliss Shenzhen Food Service Limited, Aalst Chocolate launched our range of Pâtissier products in...

In this new Chocolate 101 series, I would like to bring some interesting know-hows and facts to the Chefs’ table. Being a Master...

Good morning! We have come to the last blog for Choosing the Right Chocolate. This week, I will tell you more about choosing chocolate...

We have come to the last second factor to consider when choosing the right chocolate for your creations: Chocolate Pairing. Unless your...

Continuing from last week’s blog post, I am here to share with you how different cocoa origins and its breeds decide a chocolate’s taste...

Have you ever wonder what does the cocoa percentage on chocolate represents? The cocoa percentage refers to the amount of cocoa mass (or...

This week, we are looking into the basic of choosing the right type of chocolate for desserts. When choosing chocolate as an ingredient...

We concluded our annual photoshoot for Pâtissier last Saturday, It was a long and tiring day for all staffs involved. However, all the...