BLOG | THE AALST JOURNEY

September 26, 2016

Have you ever wonder what the “% cocoa” meant on chocolate labels? That number actually refers to the total percentage of cocoa solids in that product (including the chocolate liquor (chocolate mass), cocoa butter and also cocoa powder).


Pe...

September 21, 2016

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 to Bangalore, India and supported the local team of Jus Trufs to create beautiful and delicate pralines...

September 19, 2016

Welcome back to the journey of cacao beans! Let’s continue. 

Step 4: Roasting

Image Credit Source: Bühler Barth GmbH

There are two types of Roasting; Bean Roasting and Nib Roasting:

Bean Roasting
The actual roasting time depends on whether the...

September 16, 2016

Our Corporate Chef & Vice President of Aalst Chocolate Food Service, Jacques Poulain recently travelled to France and Netherlands with our Research & Development (R&D) team to visit our prospective suppliers. These sourcing trips are essent...

September 12, 2016

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 every chocolates. Several processes go into creating a top quality chocolate product.

Types of Cacao Pod...

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