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Monthly Distributor Highlight (May): Classic Fine Foods China

Introducing Classic Fine Foods China ,our Pâtissier Chocolate's exclusive supplier in China.


Classic Fine Foods is always on the lookout for exceptional ingredients and unique gourmet products to offer to our customers. We achieve this by building strong relationships with producers, enabling us to offer high quality products to the best restaurants, hotels as well as selective retailers and food processors across China.

As a part of the Metro Group, the China branch of Classic Fine Foods was established in 2012. We have offices in Shanghai and Beijing, as well as a sales network that covers the entire China region.

With over 20 years of experience in the food service and retail sector, you can rely on our expertise and reputation of providing you the best products and service.

In the beginning of 2022, we have launched The Taste Lab China – a place to meet, share, and learn in a relaxed environment. This dedicated professional pastry kitchen offers exciting opportunities such as demonstrations, research & development, and workshops. Embark on culinary journeys led by the best chefs from around the world or under the guidance of our in-house Pastry Chef Alex He.

Why Pâtissier Chocolate?

We choose to collaborate with Pâtissier Chocolate because it’s a premium range of chocolates created by chefs for chefs. It's extensive range with very attractive pricing is also a key selling point. With the competitive market in China, Pâtissier Chocolate’s high quality chocolate and extensive support makes it stand out in this price range.


Shanghai Office:

Room 301, Building 6, Area C, No.8, Lane 449,

Nujiang North Road, Putuo District, Shanghai, China

Tel: +8621 52802783

Beijing Office:

Room 2-10, 2nd Floor, Building 20, Xinyuanli West,

Chaoyang District, Beijing, China

Tel: +8610 6327 6701

Monthly Distributor Chef Highlight: Chef Alex He

Chef Alex’s Instagram: @alex_heshenghan

  • What was your background and journey of growth?

Chef Alex is the Research & Development (R&D) Pastry Chef at Classic Fine Foods China, heading The Taste Lab. He worked for many famous establishments such as the Bvlgari Hotel, Lost Bakery, Duchesse, the central pastry kitchen of Hangzhou Yunzhongjing Resort Hotel as well as the Jinling Hotel Flagship Shop. Throughout his career, he took part in the Research & Development (R&D) processes and upgrades of many chain dessert shops. Alex is passionate about French desserts, matching flavors, and innovation. He strives to create desserts catering to the Chinese palate with premium ingredients.

  • Why did you choose to use Pâtissier Chocolate?

There are a variety of high quality chocolate products in the Pâtissier Chocolate's range. It’s easy to combine flavors and textures to bring my inspirations to life.

  • Recipe: Chocolate Cake Roll with Pâtissier Chocolate

Chocolate Cake


Milk 87g

Butter 44g

Pâtissier Chocolate Artisan Cocoa Powder 16.5g

Cake Flour 46g

Baking Powder 2g

Egg Yolks 112g

Egg Whites ① 60g

Sugar 123g

Cream of tartar 2.8g

Egg Whites ② 161g


1. Boil the Milk and Butter, then cool down to 90°C.

2. Pour into the mixing bowl with the mixed dry ingredients.

3. Mix well and add in the Egg Yolks and Egg Whites ①, mix again.

4. Whip the Egg Whites ② until soft peak.

5. Blend the mixtures, and spread onto the 40x60 baking tray.

6. Bake at 180/165°C for 12 minutes.

Chocolate Whipped Cream


Cream 374g

Gelatin Mass 13g

Pâtissier Chocolate Artisan Dark 70% Chocolate 90g

Sorbitol 12g

Inverted Sugar 20g


1. Boil the Cream, Inverted Sugar, and Sorbitol.

2. Add in Pâtissier Chocolate Artisan Dark 70% Chocolate and Gelatin Mass to mix. Refrigerate overnight and whip.

Chocolate Ganache


Cream 100g

Inverted Sugar 5g

Pâtissier Chocolate Artisan Dark 70% Chocolate 200g

Sorbitol 6g


1. Boil the Cream, Inverted Sugar, and Sorbitol.

2. Add in Pâtissier Chocolate Artisan Dark 70% Chocolate to mix. Pour onto the cake roll and spread to cool.



1. Bake the cake in a 40x60 tray, remove from mold.

2. After cooling down, spread one portion of chocolate ganache on the cake, wait until the ganache is cooled down, spread on the refrigerated chocolate whipped cream and roll.

3. Brush pectin on the exterior of the cake roll and coat with Pâtissier Chocolate Dark Chocolate Nibs. Can be stored frozen, defrost and cut when serving.

  • What is your inspiration behind creating the above recipe?

The cake roll is very popular in China. I wanted to create a chocolate cake roll with different textures, and using Pâtissier Chocolate Artisan Dark 70% Chocolate which is less sweet to cater to the Chinese palate.

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