Veliche Gourmet

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Veliche Gourmet

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Veliche is a premium chocolate brand for professionals offering a rich taste and complex cacao notes.

The perfect ingredient for chocolate professionals looking to give their customers a sublime chocolate experience!

08/10/2026

What if a winter spice didn’t just flavor the dessert - but shaped it? ✨

In Chef David Redon ’s Winter Spice, star anise moves from ingredient to inspiration. Its unmistakable shape becomes the blueprint for the entire creation, with sculpted chocolate elements arranged into a striking interpretation of the spice itself.

Inside, the flavour story follows the same idea: orange, star anise, coffee and warming spices are layered with Veliche chocolate, while crisp chocolate, silky crémeux, mousse, marmalade and cocoa spice crumble bring contrast throughout the dessert.

A familiar winter flavour, reimagined from the outside in.

👉 Discover the full recipe: https://www.veliche.com/discover-inspirations/recipes/winter-spice

06/10/2026

Christmas is the season to make pastry impossible to ignore. 🎄✨
Glossy finishes, sculpted chocolate and bold festive colors - the details that make a creation stand out before the first bite.

�Last month, Peter Remmelzwaal led a hands-on Christmas Pastry workshop in our partner Békás Kft ’ new kitchen, bringing together 15 chefs from across Hungary to explore festive creations with Veliche chocolate.�

From glossy red entremets with playful Santa details to holly-topped petits gâteaux, gingerbread finishes and chocolate scenes built with fir trees, logs and pinecones, the workshop showed just how far a Christmas concept can be taken - from playful and character-led to polished and elegant.

�Under Peter’s guidance, the chefs worked with glazing, airbrushing and a range of decorative techniques, from chocolate décor to seasonal finishing touches.

The result? A collection of festive ideas to take back to the pastry kitchen - and make your own.�

29/09/2026

What some might see as yesterday's leftovers, a chefpreneur can see as tomorrow's inspiration. ♻️✨

For the International Day of Awareness of Food Loss and Waste, we're celebrating the creativity that can give surplus ingredients a new life.

Cake offcuts can be crumbled, shaped and coated in chocolate or ganache to create indulgent bites, while smaller crumbs can add texture to coatings, garnishes and dessert finishes. Ripe fruit can find new life in compotes, gels and fillings, and peels or zest can become candied garnishes or flavour-packed infusions. Even day-old viennoiserie can become the starting point of something completely new.

That spirit of reinvention is at the heart of Chef François Galtier ’s Sustainable Travelling Cake, where day-old croissants become a key ingredient in an unexpected creation.

Discover the recipe and see what it might inspire next 👉 https://www.veliche.com/discover-inspirations/recipes/sustainable-travelling-cake

23/09/2026

🍂 Autumn has officially arrived and inspiration is taking a wilder turn. Explore our trove of Autumn recipes inspired by the earthy, layered flavors of the forest floor and mysterious pull of autumn's darker, shorter days.

Wild & Woody brings genuine forest character with porcini chips and a pine meringue containing a chestnut cream balanced against the bittersweet complexity of a Veliche Temptation 64 dark chocolate cloud. Meanwhile, Beneath the Oak layers chestnut mousse, mandarin marmalade and a walnut crémeux acorn into a beautifully technical entremet.

For something more indulgent, Black Truffle pairs truffle olive oil with mango and vanilla to create a lifelike truffle designed to intrigue and surprise. And above it all, our dark chocolate Owl watches over the season, a striking showpiece with bronze-dusted eyes and a crunchy chocolate surprise hidden inside.

Discover more autumn recipes, make them your own and find your next showstopper!
👉 Wild & Woody: https://www.veliche.com/nl/discover-inspirations/recipes/wild-woody
👉 Beneath the Oak: https://www.veliche.com/discover-inspirations/recipes/beneath-the-oak-autumn-pastry
👉 Black Truffle: https://www.veliche.com/discover-inspirations/recipes/black-truffle
👉 Owl: https://www.veliche.com/discover-inspirations/recipes/owl

17/09/2026

🚨 Trend Alert! 🚨� Heat is having its moment in the pastry kitchen and it's not going anywhere.

What started with hot honey drizzled over everything has evolved into something far more considered. Chefs are now layering heat with intention, building flavour profiles that move from warm and aromatic to truly fiery, sometimes within the same bite. The result is desserts that linger, surprise, and keep guests coming back to figure out exactly what just happened.

There are two distinct registers to work with. You're already familiar with the warming flavors of speculoos, chai, cinnamon buns and hot cross buns, all of which invite comfort and familiarity. Hot heat is a little more novel, with chipotle, gochujang, habanero, Sichuan peppercorn, chilli crisp bringing edge, contrast and the kind of slow burn that makes a dessert genuinely memorable. The most interesting territory right now is where both meet: chilli and cinnamon in a single chocolate, a peach habanero bonbon that balances fruit sweetness against real heat, a baharat-spiced tres leches that shouldn't work but absolutely does.

The natural sweetness of fruits like peach, mango or citrus also play a starring role, softening the blow of those hot flavors without blunting the excitement.

While hot honey has already gone mainstream, the specificity of regional chillies, date and maple syrups and caramels can all be swapped in to bring both heat and provenance.

Chef Peter Remmelzwaal brings that sweet-heat balance to life in his new Volcanic Guava chocolate bar, pairing guava and chipotle with almond praline and Veliche Intense 35 milk chocolate.

Discover the recipe 👉 https://www.veliche.com/discover-inspirations/recipes/volcanic-guava

With the colder seasons on the horizon, the timing couldn't be better to bring a little fire to your menu. So how hot are you willing to go?

10/09/2026

Halloween is creeping closer and something's already watching from the shop window. 🦉🕯️

As the nights draw in, Chef David Redon 's dark chocolate owl, crafted with Veliche Emotion 58, feels right at home among the season's most theatrical displays, with its wide, bronze-dusted eyes and sharp geometric silhouette.

But the real magic happens when it's cracked open. Inside, Veliche Intense 35 milk chocolate treats with puffed quinoa, spelt, sesame and roasted pumpkin seeds wait to be discovered... a satisfying, textured surprise that turns this from a showpiece into a moment of delight for your customers.

Few creations command a Halloween window display quite like this one. Ready to bring a little mystery to your shelves? 👉 https://www.veliche.com/discover-inspirations/recipes/owl

08/09/2026

Now is the time to prepare for the most demanding stretch of the year. Not just your mise en place, but your headspace too.

Research has found that hospitality staff can clock up an average of 28 hours overtime over the Christmas period, while 84% of hospitality professionals surveyed by The Burnt Chef Project had experienced mental health issues during their careers. And 46% said they would not feel comfortable talking about their stresses and anxieties with colleagues. Those pressures can become even harder to manage when the orders stack up and the pace peaks.

But how you go into the season makes a real difference to how you come out of it.

Check our practical tips on protecting your wellbeing before the rush begins and share your own in the comments below. Someone reading this will need to hear it.

02/09/2026

Sold out and now the countdown is on! ✨🍨 Next month, together with Leman Decorations , we're excited to welcome a full house to the House of Chocolate in Mouscron for our Winter Season Ice Cream Demonstration.

On 6 October, global gelato consultant Bas van Haaren and Veliche Brand Chef and Coupe du Monde de la Pâtisserie finalist Peter Remmelzwaal will come together for a 5.5-hour session focused on festive, high-end ice cream creations.

Together, they'll share ice cream and pastry techniques, creative insights and expert tips ahead of the busy holiday season.

Missed out this time? You can still dig into plenty of ice cream inspiration in the Veliche Ice Cream Playbook: https://bit.ly/4xwCxdg

31/08/2026

For us, a distributor is not just someone at the other end of an order. The best partnerships are built by sharing knowledge, spending time together and getting to know the chocolate inside out. 🍫

Last week we welcomed Nergis Gıda, one of Cargill's top-selling distributors in Turkiye, to the House of Chocolate in Mouscron. With Veliche only recently launched in the Turkish market, the timing couldn’t have been better to spend a day together and go deeper into the range - from the chocolate itself to its applications and the expertise behind it.

The team followed the journey from bean to chocolate, tasted their way through the Veliche range with Chef Peter Remmelzwaal, and saw first-hand its workability and performance in finished applications. The visit also took them behind the scenes at Leman Decorations, for a closer look at its expertise and production.

Days like this give us the chance to exchange ideas, learn from each other and keep building the partnership as Veliche grows in Turkiye.

Thank you to the Nergis Gida team for making the trip. We’re excited to see where the Veliche journey in Turkiye takes us next.

27/08/2026

There's always something to gain from brushing up on the fundamentals.👨‍🍳👩‍🍳📚

As summer winds down, it could be a good moment to return to the techniques that sit at the heart of your craft. By constantly refining your skills, you can approach the season ahead with fresh eyes and renewed confidence. At Veliche, we're proud to support that with a range of inspiration and resources for curious, ambitious chefs.

Start with the foundations. The Veliche Chocolate Fundamentals page was developed for professionals who want to deepen their chocolate knowledge and refine their techniques. Whether you're revisiting tempering, troubleshooting bloom, or perfecting a ganache, our resource brings together step-by-step video tutorials, solutions to common challenges and chef-approved technical recipes that you can put to work straight away.

And there's plenty more inspiration ahead. Our Winter Ice Cream Demonstration on 6 October is now fully booked! We're looking forward to welcoming a group of chefs to the House of Chocolate in Mouscron, where global gelato consultant Bas van Haaren and Veliche Brand Chef and Coupe du Monde de la Pâtisserie finalist Peter Remmelzwaal will explore high-end ice cream creations.

Missed out this time? Keep an eye on our channels for future demonstrations, inspiration and opportunities to keep developing your craft.

In the meantime, brush up on your chocolate knowledge and get ready for the season ahead.

🍫 Chocolate Fundamentals: https://www.veliche.com/chocolate-fundamentals�

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