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...

Do you know? Before a chocolate dessert is presented to you, a lot of thought processes are put into the crafting of the recipes. During...

This week, we welcome two of our chefs from Aalst Chocolate Shanghai for their annual chocolate training at our facility. This training...

Having joined Aalst Chocolate in March 2016, many of you might not know Chef Jacques Poulain, an experienced French Pastry Chef and...

Enjoy the Lemon Chocolate Brownie Cake, a clash of flavours of tangy lemon mousse with the rich dark chocolate brownie this June,...

It had been a busy month of May for Aalst Chocolate as our Food Service Team attended the last event of May: Thaifex 2016 – World of Food...

Aalst Chocolate is ecstatic to be presented at The Bakery China 2016 on the 11th – 14th May held in Shanghai at the New International...

Aalst Chocolate is proud to participate in the Food and Hotel Asia 2016 (FHA2016), Asia’s leading international food and hospitality...

Discover your inner talent by getting a glimpse of tips from our in-house head chef. Whether it is the secret ingredients he use or the...