Introducing KCG Corporation ,our Pâtissier Chocolate's exclusive supplier in Thailand
WHO WE ARE
“KCG Corporation” started its business in Thailand since 1958. A leading importer the tasteful, finest-quality and healthy bakery and food ingredients from overseas, including world-class butter and cheese, brought together two outstanding trademarks – Imperial and Allowrie – which not only gave the company its unique competitive advantages, but also made it the leading manufacturer, importer and distributor of world-class dairy products in Thailand. And our mission to provide a complete range of products that are distinguished by their high standards and quality, we have been able to create pleasure for the taste of consumers.
Why Pâtissier Chocolate?
Our mission is to source and bring the tasteful, finest-quality ingredients to the most demanding chefs and Pâtissier Chocolate fits our portfolio.
HOW TO REACH US:
Head Office:
3059, 3059/1-3 Sukhumvit Rd.,
Prakanong, Bangkok 10260
Tel: 0-2332-8040-9
Email: info@kcgcorporation.com
Website: https://kcgcorporation.com/en/
Instagram: @kcg_online
Facebook: @kcgcorporation
Past Events and Promotions with Pâtissier Chocolate:
Monthly Distributor Chef Highlight: Chef Raweekant Tukkinsathian (Chef Takkie)
What was your background and journey of growth?
Chef Takkie is the KCG Advisory Chef with an impressive 15 years experience in creating & developing application for both bakery and savory food.
Why did you choose to use Pâtissier Chocolate?
There are a variety of high quality chocolate products in Patissier Chocolate range and this range match most of the needs in our dairy products. Also the intense flavor and unique taste bring to the most demanding chefs and Thai people.
Recipe 1: Matcha Blondies with White Chocolate Lemon Mousse and Caramel Sauce with Pâtissier Chocolate
Matcha Blondies
Ingredients:
Salted Butter 125g
Vegetable Oil 50g
Sugar 350g
Matcha Powder 40g
All-purpose Flour 210g
Eggs 200g
Salt 2.5g
Pâtissier Chocolate Artisan White 32% Couverture (Melted) 70g
Pâtissier Chocolate Artisan White 32% Couverture 80g
Dried Cranberries 80g
Mixed Nuts (Walnut, Macadamia & Pistachio) 80g
Steps:
1. Warm the oven 180°C. Melt Butter and Pâtissier Chocolate Artisan White 32% Couverture, set aside.
2. Sift the Flour, Matcha Powder and Salt together, set aside.
3. Beat melted Butter, Vegetable Oil and Sugar.
4. Add the Eggs one at a time and melted Pâtissier Chocolate Artisan White 32% Couverture, then stir until well combined.
5. Add the mixture(2), then stir until well combined.
6. Add the Cranberries and Mixed Nuts, then stir until well combined.
7. Pour to the tray(8"x11"x2"), sprinkle Pâtissier Chocolate Artisan White 32% Couverture on top and bake in the oven 180°C for 30 minutes. Cut 4x4cm. = 30 pcs.
White Chocolate Coating
Ingredients:
Pâtissier Chocolate Gourmand White Compound 200g
Almond Stick (Roasted & chopped) 80g
Steps:
1. Chop the Almond Stick, set aside.
2. Melt Pâtissier Chocolate Gourmand White Compound and mix with chopped almond.
3. Bring the matcha blondie dip in the white chocolate, set aside.
White Chocolate Lemon Mousse
Ingredients:
Pâtissier Chocolate Artisan White 32% Couverture 100g
Whipping Cream 165ml
Lemon Syrup 90ml
Whipping Cream, soft peak 165ml
Steps:
1. Whisk the Whipping Cream(2) until soft peak, put in the fridge.
2. Boil the Whipping cream, then pour into Pâtissier Chocolate Artisan White 32% Couverture and stir until well combined.
3. Add Lemon Syrup, then stir until well combined.
4. Fold in the Whipping Cream(2).
Caramel Sauce
Ingredients:
Sugar 70g
Whipping Cream 90g
Salted Butter 10g
Steps:
1. Heat the Sugar until 170°C, then add Whipping Cream and stir until well combined.
2. Add Butter, then stir until well combined.
Recipe 2: Super Rich Fudgy Brownies with Hazelnut Praline and Raspberry Sauce with Pâtissier Chocolate
Super Rich Fudgy Brownies
Ingredients:
Salted Butter (Soft) 288g
Sugar 450g
Eggs 400g
Pâtissier Chocolate Artisan Cocoa Powder 28g
All-Purpose Flour 200g
Salt 5g
Vanilla Essence 12.5g
Pâtissier Chocolate Artisan Dark 61% Couverture 238g
Dried Cranberries 125g
Mixed Nuts(Walnut, Macadamia & Pistachio) 165g
Pâtissier Chocolate Artisan White 32% Couverture (Sprinkle) 80g
Steps:
1. Warm the oven 180°C.
2. Sift the Flour, Pâtissier Chocolate Artisan Cocoa Powder and Salt together, set aside.
3 .Beat the Butter and Sugar with medium speed for 3 minutes.
4. Add the Eggs one at a time and Vanilla Essence, then stir until well combined.
5. Add the mixture(2), then stir until well combined.
6. Add Pâtissier Chocolate Artisan Dark 61% Couverture, Cranberries and Mixed Nuts, then stir until well combined.
7. Scoop onto the muffin mould, sprinkle Pâtissier Chocolate Artisan White 32% Couverture on top and bake in the oven 180°C for 25-30 minutes.
Hazelnut Praline
Ingredients:
Pâtissier Chocolate Artisan Dark 61% Couverture 100g
Whipping Cream 165g
Hazelnut Paste 40g
Steps:
1. Boil the Whipping cream, then pour into Pâtissier Chocolate Artisan Dark 61% Couverture and stir until well combined. "
2. Add Hazelnut Paste, then stir until well combined and put in the fridge until set.
3. Pipe on top the brownies.
Raspberry Sauce
Ingredients:
Raspberry Puree 200g
Icing Sugar 40g
Steps:
1. Mix everything together, heat up until boiling.