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aalstchocolate
Sep 19, 20163 min read
Part 2: From Cacao Beans to Chocolate
Welcome back to the journey of cacao beans! Let’s continue. Step 4: Roasting Image Credit Source: Bühler Barth GmbH There are two types...
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aalstchocolate
Sep 16, 20161 min read
Sourcing Trip to France and Netherlands on 5th to 7th September 2016
Our Corporate Chef & Vice President of Aalst Chocolate Food Service, Jacques Poulain recently travelled to France and Netherlands with...
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aalstchocolate
Sep 12, 20163 min read
Part 1: From Cacao Beans to Chocolate
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...
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aalstchocolate
Aug 29, 20161 min read
Pâtissier Demonstrations in Taichung and Kaohsiung,Taiwan
Jacques Poulain, our Corporate Chef & Vice President of Pâtissier did 2 demonstrations in Taiwan to showcase our Pâtissier range ; one...
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aalstchocolate
Aug 23, 20162 min read
Chocolate Lesson 101: Signs of Spoiled Chocolate
Chocolates oh chocolates; comes in plenty of sizes, shapes and types. You never know when you will misplace one of these chocolate...
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aalstchocolate
Aug 19, 20161 min read
Pâtissier Chocolate Workshop For KCG Corporation
Jacques Poulain, our Corporate Chef & Vice President of Pâtissier flew to Thailand and conducted a workshop for our local distributor,...
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aalstchocolate
Aug 15, 20161 min read
Pâtissier Launch in Shenzhen,China
In collaboration with our distributor Angliss Shenzhen Food Service Limited, Aalst Chocolate launched our range of Pâtissier products in...
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aalstchocolate
Aug 15, 20162 min read
Chocolate Lesson 101: Storing Chocolate
In this new Chocolate 101 series, I would like to bring some interesting know-hows and facts to the Chefs’ table. Being a Master...
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aalstchocolate
Jul 27, 20162 min read
Part 6: Choosing the Right Chocolate - Types of Dessert
Good morning! We have come to the last blog for Choosing the Right Chocolate. This week, I will tell you more about choosing chocolate...
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aalstchocolate
Jul 20, 20162 min read
Part 5: Choosing the Right Chocolate - Chocolate Pairing
We have come to the last second factor to consider when choosing the right chocolate for your creations: Chocolate Pairing. Unless your...
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aalstchocolate
Jul 15, 20162 min read
Part 4: Choosing the Right Chocolate - Taste Profile & Cocoa Origin
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...
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aalstchocolate
Jul 11, 20161 min read
Part 3: Choosing the Right Chocolate - Cocoa Percentage
Have you ever wonder what does the cocoa percentage on chocolate represents? The cocoa percentage refers to the amount of cocoa mass (or...
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aalstchocolate
Jul 2, 20162 min read
Part 2: Choosing the Right Chocolate - Types of Chocolate
This week, we are looking into the basic of choosing the right type of chocolate for desserts. When choosing chocolate as an ingredient...
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aalstchocolate
Jun 30, 20161 min read
Pâtissier Corporate Photoshoot
We concluded our annual photoshoot for Pâtissier last Saturday, It was a long and tiring day for all staffs involved. However, all the...
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aalstchocolate
Jun 24, 20162 min read
Part 1: Choosing the Right Chocolate
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...
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aalstchocolate
Jun 24, 20161 min read
Annual Chocolate Training
This week, we welcome two of our chefs from Aalst Chocolate Shanghai for their annual chocolate training at our facility. This training...
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aalstchocolate
Jun 16, 20163 min read
Jacques Poulain: The Man with Two Hats
Having joined Aalst Chocolate in March 2016, many of you might not know Chef Jacques Poulain, an experienced French Pastry Chef and...
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