tips | aalst 5/5

Proud Sponsor of The Chef Post ‘s Men in White event on 9th September 2016

aalstchocolate

Sep 21, 20161 min read

Proud Sponsor of The Chef Post ‘s Men in White event on 9th September 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...

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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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Sourcing Trip to France and Netherlands on 5th to 7th September 2016

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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Pâtissier Demonstrations in Taichung and Kaohsiung,Taiwan

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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Chocolate Lesson 101: Signs of Spoiled Chocolate

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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Pâtissier Chocolate Workshop For KCG Corporation

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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Part 6: Choosing the Right Chocolate - Types of Dessert

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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Part 5: Choosing the Right Chocolate - Chocolate Pairing

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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Part 3: Choosing the Right Chocolate - Cocoa Percentage

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

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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Sylla Mahamou

Feb 18, 20151 min read

Explore & discover your baking talents

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...

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