Easter: how to choose the right chocolate decorations
Easter is a great opportunity for pastry chefs to wow their customers. Could chocolate decorations hold the key to captivating foodies?
How to choose the perfect chocolate decorations for Christmas?
How to choose the perfect chocolate decorations for Christmas? Christmas is a big moment for pastry chefs, a time when every creation needs to be spectacularly eye-catching and indulgent. Chocolate decorations add that elegant festive touch that draws the eye and entices the palate. But how do you choose the right chocolate decorations for the festive season? Here are our tips to help you truly elevate your creations. Get the most out of the wide variety of decors There are huge possibilities in terms of Christmas chocolate decorations so you have an almost infinite choice to adorn your Yule logs, cookies, and other festive treats. Elegant Yule log ends, available in dark, white or milk chocolate, add a sophisticated finish to your classic creations. Meanwhile, chocolate sprays let you play with texture – spray a thin layer of chocolate onto your cakes to give them a matte or glossy effect, depending on the chocolate chosen. If you’re looking to craft some truly memorable pastry creations, chocolate gold leaf will add a touch of luxury. Used sparingly, it will make your desserts shine and impress even your most discerning customers. Discover Christmas chocolate decorations by Chocolatree Adapt your decor to the Christmas spirit Christmas conjures up images of fir trees, stars and snowflakes. Opt for festive shapes that immediately recall all the magic of this time of year. For example, delicately sprinkle chocolate snowflakes over individual desserts, or plant chocolate fir trees on a log to add volume and relief to your creations. Don’t neglect the practical side Beyond aesthetics, consider the practicality of chocolate decorations. Some, like sprays or Yule log ends, are quick and easy to apply, which is a definite bonus during a busy production period. What’s more, Chocolatree offers sustainable, high-quality decors that stand up to handling while retaining all their flavor. Inspire your customers’ sense of wonder Finally, don’t forget that Christmas is a time when your window displays need to catch the eye of passers-by. Beautifully decorated creations adorned with finely crafted chocolate pieces will not only appeal to your loyal customers, but also win over new visitors to your store. Themed decorations such as reindeer and chocolate snowmen add a playful, festive touch that will delight chocolate lovers of every age. Choose the right chocolate decorations for Christmas and you will take your creations to the next level, while reinforcing your brand image. When you play with a variety of textures, shapes and colors, you can truly elevate each dessert to make this time of year even more magical for your customers.
#chocolatreeaster instagram contest
This year, at Chocolatree we want you to have fun with our decorations, for the greatest happiness of your customers! And Easter is the perfect holiday for that: a weekend of playing around egg hunts and treats!!! Yum! And we like playing games! Come and play with us! As creators of molds and chocolate decorations, we offer you solutions to stand out, differentiate yourself, sign and animate your recipes and your windows… in short: GET REMARKED! And today that also means BEING INSTAGRAMMABLE! Yes, because everyone is connected and emotions are shared in images. Win a professional photo shoot worth €1000 for your next recipes! Really!!! It’s the perfect way to take pictures of your 2022 Christmas recipes for example. And it’s really easy! Find below the rules in summary and in detail! We can’t wait to see your creations! In a nutshell You have 1 month before Easter, from March 17 to April 17, 2022 to : make an Easter creation with at least one decoration from the Chocolatree catalog take a picture of it and post it on your instagram account using the hashtag #chocolatreeaster and identifying the account @chocolatree_decor take the opportunity to subscribe to @chocolatree_decor April 17 and 18, 2022: Happy Easter to you and your customers !!! Just after Easter, on April 19, 2022 : a jury composed of Chocolatree employees, who create your decorations every day with passion and happiness (that is to say, a selection of great foodies) will elect the most outstanding creation among all the participants’ photos! The winner will be announced in a story on the instagram account @chocolatree_decor and will be contacted to organize his or her future recipe shooting worth 1000€ by a professional photographer. Have fun! Surprise your customers! Get noticed! #chocolatreeaster contest Rules and Regulations Article 1 – Organizer and Duration of the Contest CHOCOLATREE SASU with a capital of 3 200 000€, whose registered office is Zone Industrielle les Bracots 74890 Bons-en-Chablais (hereinafter the “Organizer”) organizes a Contest entitled “#chocolatreeaster” (hereinafter the “Contest”) which will take place from March 17 to April 19, 2022 (hereinafter the “Contest Duration”) according to the terms and conditions described in the present rules and regulations (hereinafter the “Rules”). Article 2 – Acceptance of and compliance with the Rules Participation in the Contest implies irrevocable and unconditional acceptance of the Rules in their entirety as well as the laws, regulations and other texts applicable to promotional contests in France. These Rules are available on the Site at the following address: Rules and Regulations #chocolatreeaster Any person who contravenes the conditions of participation or any other provision set out in the Rules will be deprived of the opportunity to participate in the Contest and, if applicable, to claim the prize won, the Organizer reserves the right to take legal action against him. Similarly, if it is found that the Contest is disrupted by third parties, and the participant is accomplice in such actions, his/her participation will also be considered void and the Organizer reserves the right to take legal action. The Organizer reserves the right to carry out, at any time and by any means, all necessary verifications in order to control the respect of the Rules. Article 3 – Announcement of the contest The Contest is announced on the following media: The Organizer’s website: www.chocolatree.fr Newsletter sent to all Chocolatree customers eligible to participate in the Contest Chocolatree’s social networks: Instagram, Facebook Article 4 – Participation 4.1. Conditions of participation Participation in the competition is open to professional craftsman customers (bakers, pastry chefs, chocolate makers, restaurateurs, ice cream makers, etc.) of Chocolatree throughout the world. Minors, members of the Organizer’s management and members of their families (spouse, partner, direct ascendants and descendants) are excluded from participation in the competition. 4.2 How to participate To take part in the Contest, the Participant must, between 17 March and 17 April: Make a sweet Easter creation (pastry, chocolate, restaurant dessert…) decorated with at least one decoration from the Chocolatree catalog (standard range) Take a photo of your creation Post the photo on your own Instagram account using the hashtag #chocolatreeaster and tagging Chocolatree on the photo (@chocolatree_decor) Be subscribed to the account @chocolatree_decor The post of participation in the Contest published on the participant’s Instagram must be public in order to be able to verify the conditions of participation (which implies for Instagram to switch the account to “public” for the period of participation in the Contest). The participation’s post must not contain any denigrating, violent, defamatory, insulting, hateful or more generally illegal elements. The photographs are published by the Participants on their personal space under their sole and entire responsibility. The participant may publish several photos of achievements respecting these rules. Only one photo will win the prize. Full compliance with the participation process described above validates the Participant’s participation and entails unreserved acceptance of these rules which are available on the Site. Any participation not complying exactly with the participation process as described above or containing missing, false, incomplete, illegible or inaccurate information, as well as any participation registered after the Contest Duration or interrupted during its validation (including due to the Internet connection) will be considered void and will not be taken into account. Any use of different addresses or different identification elements for the same participation will be considered as an attempt at fraud resulting in the definitive elimination of the Participant. All participation fees are the sole responsibility of the Participant. Article 5 – Prize at stake A vote will be held on April 19, 2022, by a jury composed of members of the Chocolatree team, to determine the winner of the Contest. The selection criteria will be aesthetic and visual: to determine the photo of the most remarkable sweet creation. The prize to be won: a photographic service (photo shooting) of several recipes/sweet creations of the artisan to animate his menu and his social networks, worth 1000€. The Organizer may, if the artisan wishes, assist the
Christmas Special: Holiday essentials at low prices
In the pastry industry, the issues of cost price and cost are not negligible in all structures. Sometimes, because it is thought to be unnecessary, the decoration can be put aside to reduce the overall cost of the finished product. This is a pity because, as we mentioned in our article entitled “Why consumers prefer decorated pastries“, the visual aspect of a pastry can increase sales, especially at Christmas. So how do you go about it? How about some low-cost Christmas chocolate decoration? Here’s our selection from Chocolatree, which you can find in the catalog under the bubbles “Chocolatree’s favorite !“, bringing together the must-haves and must-haves of Christmas, at super affordable prices ! The prices of the decorations presented here do not include a discount! The opportunity to decorate at low prices for the holidays. The settingHappy Holidays The chocolate message is a reference in the end of year decoration. On the logs, you can’t avoid “Happy Holidays“, “Merry Christmas“, “Best wishes“! It also adds an extra touch of deliciousness. Simply placed, this easy-to-use Christmas chocolate decoration saves precious time and allows you to decorate your logs at an affordable price! In our catalogue you will find no less than :45 text decorations for the holidays22 at less than 20 cents each! The Christmas assortment Would you like to add small Christmas shapes to your log along with the “Happy Holidays” decoration? Nothing could be easier! Choose from our assortment of Christmas shapes! Little stars, little saws, Christmas balls, little mushrooms and little fir trees, everything is done to give your log that Christmas forest touch! The assortments: really the ideal way to have all the useful decorations that go together harmoniously on your end of year desserts! You can’t go wrong! In our Christmas offer:7 different assortments 6 assortments at 0,17€/piece or less3 assortments at only 0,11€/piece !Treat yourself and your friends! The tree to plant Among the Christmas essentials, there is one decoration that should not be underestimated: the tree! Chocolatree offers you a few examples of trees to plant on your festive desserts, to give them volume and deliciousness! The choice we offer you: 16 different designs 14 at 0,17€/piece maximum5 at 0,11€/piece or less ! The big stars Want to add some colour to your Christmas creations? Would you rather have a few large, elegant decorations than lots of small pieces? Then the star garland set is for you. These professional chocolate decorations are both delicious and beautiful. Each star will find its place and shine! 2 sizes and 2 colours, red and golden yellow, which will look great on your logs or on our Christmas trees at home.At a price of only 0,22€/piece. Log ends To ensure that the finish of your creations is impeccable and that their contents are a real surprise for your guests, the end of the log is essential. Your desserts will be delicious, crisp and refined. Finally, once on the table, young and old will ask for these delicious decorations that will blend in perfectly with the flavours of the log! The must-haves, essential for not missing out? The ultra-thin all-chocolate square tips with clean cuts in dark, white or milk chocolate at 0.42€/pieceor the star embossed version at 0,46€/piece ! “Thanks to them, you take care of the visual of your delicacies and sell more at Christmas time.” It’s up to you!And we want pictures of your creations! It’s here > #Chocolatree_decor
How to find inspiration for your creations?
Finding inspiration is not always easy. And yet, you have to know how to constantly renew yourself if you want your business to last. Even if you specialise in a particular theme, like Pierre Hermé and his macaroons, you have to adapt to new trends while maintaining your brand and your originality. Here are some tips for finding inspiration. Listen to your customers Your customers are precious. They buy your designs and they generate your company’s turnover at the same time. It’s a good idea to listen to their feedback and opinions. For example, if one of your creations is a hit, you should definitely keep it. The recipe can then be adapted to the season or to events such as Valentine’s Day, Mother’s Day or Christmas. Don’t hesitate to ask customers what they thought of a recipe or what they would like to see in your shop window. This approach often holds many surprises that can be a very interesting source of inspiration. Get informed about new trends To find inspiration, you should also take the time to find out about current trends. These trends are often very revealing of the expectations of customers. To find out about them, you can sometimes just leaf through a specialised magazine such as Journal du Pâtissier, Hôtellerie Restauration, Fou de Pâtisserie, Thuries or even La Toque. Paper version or online version, the articles are the same! Your suppliers’ catalogues are also very useful! At Chocolatree, we offer you a complete and rich catalogue with many references as well as displays to give you ideas. Our products are available online (you can add them to a basket and place an order) and to find inspiration, our Instagram account will accompany you. Visit us at @chocolatree_decor! See what’s out there Of course, you should also get out and see what’s being done elsewhere. Take the time to discover the pastry shops in your neighbourhood, town or village. Test your competitors’ products, treat yourself to a top chef’s dessert. All these actions will allow you to take stock of the competition and of course to get ideas for new recipes and new visuals. If you don’t live in Paris, go and visit the artisans of influence. Pierre Hermé, Christophe Michalak and even the media-friendly Cyril Lignac all have shops in the heart of the capital. There are also must-see establishments such as Des Gâteaux et du Pain run by Claire Damon, La Pâtisserie des Rêves created by Philippe Conticini and now run by Daniel Mercier, and Angelina. Sometimes you have to go further afield to find inspiration. A trip abroad, an exhibition, a film, a book… Gastronomy is everywhere. Take the famous novel Tokyo Delights, which inspired the film of the same name. It has brought Dorayakis back into fashion, a Japanese pastry that is the pride of the Franco-Japanese pastry shop Tomo in Paris. It’s up to you to imagine your own creations by bringing a little of your life and your discoveries into it.
Discover the latest Chocolatree catalog!
The new catalogue is available! We are pleased to announce the release of our new Chocolatree catalogue, for the period 2021 – 2022.It can be viewed and downloaded by clicking here. Discover the catalogue Are you wondering what’s new? The addition of more than 200 references to satisfy all our customers! And yes, it’s huge! New and more user-friendly categories to meet all your needs:– Hollow beads– Christmas assortments– Christmas leaves– Medium eggs and ducksin volume– Disguises– School and holidays– Shavings– baking paper transfers… to be discovered soon !!! Here are a few explanations about the pictograms you will find The carrot: These decorations are printed with ingredients with colouring properties, therefore without any E additives and for the other references they are always composed of 100% natural colourings! The flake: To help you know which decorations are best suited to the freezer and for the other decorations we always recommend that you put them on once your creations have defrosted for a better result! The “Chocolatree loves!” bubble. :With a yellow background to find the essential decorations by season, with a super attractive price! The 24h:For decorations available in express shipment (24h, amazing!), for Valrhona Selection customers only. What?! I’m told that there are more than 100 references concerned! Discover the catalog All our teams welcome youand invite you to imagine Christmas already with our collections!
1 Transfert : 8 Uses
The transfer is a multi-purpose product based on the principle of decalcomania which allows the printing of many culinary creations.It is created using the screen printing technique with coloured patterns printed on a plastic sheet. The colouring mass used is composed of cocoa butter, natural colours and sometimes white chocolate.Easy to use, the professional chocolate transfer can be adapted in an infinite number of ways to best meet your needs and the expectations of your customers. Discover 8 uses of transfert! 1. Chocolate decorations You can of course use your transfers to make your own printed decorations. You can use your transfers to make your own printed decorations, in the form of cookie cutters or simply pieces of broken chocolate. Make the design you want with Chocolatree transfer sheets! Tips for using chocolate decorations Spread an even layer of tempered chocolate on a transfer sheet. When the chocolate starts to crystallise, use a cookie cutter to cut out the shapes that you will use as decorations (if not, you can cut out the shapes after crystallisation with a heated cookie cutter). For best results, it is advisable to press the shapes into a flat surface. Then place in the fridge at 4°C to 6°C for 30 minutes or leave to crystallize overnight at 16°C. Remove the sheet from 2. Chocolate sweets Your transfers can also be used to illustrate your chocolate sweets. In order to stand out from the competition by offering attractive sweets not only by their taste but also by their visual aspect. With transfers you can also indicate the taste of your sweets, with a motif or a simple evocative colour. Tips for using chocolate sweets Place the transfer sheet at the outlet of the enrober. You can also use your transfer sheet to seal your moulded sweets. Leave to crystallise at 16°C and remove the transfer sheet. Attention, it’s ready! 3. Iced eskimos Transfers can also add a fun and quirky touch to your ice creams! Be sure to stand out from the competition by choosing to decorate your creations with our transfers! Tips for using your ice cream Dip the iced eskimos in the coating mixture (chocolate coating, neutral oil and cocoa butter if necessary) and place it immediately on a transfer sheet. Return to -18°C for about twenty minutes then peel off the transfer sheet.It’s cold, so watch your teeth! https://www.youtube.com/watch?v=BgLDpnI_zwE 4. Mousses or creamy desserts We don’t think of decorating a mousse directly. However, transferring is the original solution to make your recipes more enchanting with a wave of your magic wand! Advice on how to use it for your mousses or creams Place the transfer sheet on a plate and then place the stainless steel ring (or other mould). It is also possible to cut the transfer sheet and slide it along the wall of your mould. Pour your mousse or cream. Place in the freezer for 2 hours. Remove the foil from the freezer and allow to thaw. If necessary, spray a thin layer of neutral topping such as Absolu Cristal. < See the video demonstration! Decorative idea: create small discs of printed creamy to put on your desserts. To do this, pour drops of creamy on a transfer sheet, press to form circles, freeze and peel off the printed discs. Place them on your recipe and let them defrost. If necessary, spray a thin layer of neutral topping such as Absolu Cristal. 5. Shortbread dough How do you make your shortbread look attractive and quirky? With a transfer sheet of course! The transfer sheet can be used on the shortcrust pastry of a dessert and on cupcakes for children. Tips for using your shortcrust pastry Roll out your shortbread dough, place a transfer sheet on your dough, make sure the sheet is in contact with the dough using a roller. Place in the freezer for about 25 minutes. Once out of the freezer, peel off the transfer sheet. It’s printed! You can use a biscuit cutter to cut out your biscuits and then bake them. demonstration video > https://www.youtube.com/watch?v=Z0cH76G_VVg&t=2s 6. The soft caramel How can you make your customers want to buy your little caramels that stick to their teeth? Reinvent your caramels with our transfer sheets. This will bring the visual and offbeat side that customers like so much! Tips for using your soft caramels: Pour the caramel in a frame. Once at room temperature, place a transfer sheet on top. Use a roller to avoid air bubbles. Leave at 4°C for two hours before peeling off the transfer. 7. The marshmallow Between you and me, the marshmallow is pretty basic, all in white… But we have a solution to give it a makeover! Yes, another new application idea! But where do we stop? Tips for using your marshmallows : Once the marshmallow maker is finished, pour at about 35°C on the transfer. Leave to crystallise overnight then cut out. 8. Meringue How do you combine the crunchiness of meringue with an extraordinary visual appearance? Thanks to our super transfers, you can transform your meringues with a wave of your magic wand! How to do it? We explain! Tips for using your meringues : For meringues, poach your device directly onto the transfer sheet and then place in a dry oven (45°C) for 12 hours. Easy, isn’t it? “At Chocolatree, we offer a full range of transfers to enhance your desserts.” To discover the colours and patterns, simply browse our online catalogue!
1 relief sheet: 6 uses
The relief sheet is a thermoformed recyclable PET sheet that allows you to change the look of a dessert or a delicacy without changing the recipe. Indeed, the relief sheet changes the structure of a pastry but also the texture or the relief of a chocolate candy. Thanks to it, the decoration of your pastries is subtile and delicate, naturally and without added colour. You will thus be able to offer trendy and very chic creations. There is a whole range at Chocolatree and you can use them in different ways. It’s up to you to choose the model or models that will give you the most inspiration! Discover 6 uses for the relief sheet! 1. Pretty logs for the holidays At the end of the year, the log is the dessert to have on the table. Are you looking for an alternative to overloaded logs? You want to stand out from the crowd? … We have the solution! Thanks to our relief sheets specially sized for the log mould, give a subtle and elegant touch to your Christmas desserts! Of course, you can also add a few chocolate decorations, log tips, pearly pearls, or chocolate plates to give them a bit of colour and wish your customers the best. Tips for using your logs: Place the relief sheet inside the U-shaped log mould, along its wall. Pour your mousse, cream or ice cream. Place in the freezer for 2 hours. Remove the sheet from the freezer and admire the result! You can leave to defrost. If necessary, spray a thin layer of topping or velvet spray. Result in video > 2. Beautiful desserts How to give volume and a touch of originality to your desserts? Thanks to our relief sheets, you will be sure to attract your customers: relief ears, bark, pearls, bubbles or even quilted… there are many choices to suit your tastes! Creativity will be the order of the day! It’s up to you to complete the decoration with sobriety! Tips for using your desserts: Place the relief sheet under your stainless steel ring or mould. Pour your mousse, cream or ice cream. Place in the freezer for 2 hours. Remove the sheet from the freezer and admire the result! You can leave to defrost. If necessary, spray with a thin layer of topping or velvet spray. 3. Candy or chocolate bars It’s not only pastry chefs who can benefit from our relief sheets! These textured sheets will also delight chocolate makers who can stand out by offering decorated sweets without colouring! And why not on your shelves? Advice on how to use them for your chocolate bars and candies: Place the relief sheet on your candies when they come out of the coating machine. Leave to crystallise at 16°C and remove the relief sheet. Attention it is ready! 4. Chocolate plates and decorations Again with chocolate, the relief sheets will allow you to make plates to break or to create your own decorations for your pastries. In dark, milk, white, blond, fruity or coloured chocolate if you wish! The choice is yours! Tips for using your chocolate plates and decorations: Spread an even layer of tempered chocolate on a relief sheet. When the chocolate starts to crystallise, use a cookie cutter to cut out the shapes that you will use as decorations (if not, you can cut out the shapes after crystallisation with a heated cookie cutter). For best results, it is advisable to press the shapes into a flat surface. Then place in the fridge at 4°C to 6°C for 30 minutes or leave to crystallise overnight at 16°C. Remove the relief sheet and you’re done! 5. A gourmet jelly Do you want to combine the intense taste of fruit with a sophisticated visual? Then why not opt for the Chocolatree relief sheets? This way you can give volume to your jellies and therefore to your desserts, which will attract the customer’s eye to your superb creations! Tips for using your jellies: Spread an even layer of cold jelly (about 4°C) on a relief sheet. For best results, it is advisable to press the jelly onto a flat surface. You can use a cookie cutter to cut out the shapes you want to use as decorations (or you can cut out the shapes after freezing with a cookie cutter). To ensure a neat cut, place your jelly in the freezer for a few minutes. Remove the relief sheet. 6. An original shortcrust pastry How can you innovate with shortcrust pastry? Thanks to the Chocolatree relief sheets, reinvent shortcrust pastry according to your desires! Small biscuits, decorations for your cakes, desserts in volume? everything is possible, give free rein to your imagination and the artist in you! Tips for using your shortbread dough: Roll out your shortbread dough, place a relief sheet on your dough, make sure the sheet is in contact with the dough with a roller. Place in the freezer for about 25 minutes. Once out of the freezer, peel off the relief sheet. You can use a biscuit cutter to cut out your biscuits and then bake them. Final tips for use To reduce the risk of air bubbles, prefer smooth, fluid appliances that will fit the sheet better. If you use a mould, remember to run it under cold water. This will make it easier to remove from the mould. It’s up to you!
Decorations for chocolate makers
At Chocolatree, we are the specialists in chocolate decorations but also in decorations for working with chocolate. Pure cocoa butter transfers, sprinkles or colouring products, our products are aimed at all creators of desserts and sweet delights, including of course: chocolatiers. At Easter, Christmas and even throughout the year, you can count on our know-how to offer personalised and trendy chocolates or mouldings to delight your customers! As a Chocolatier, your speciality is chocolate (obvious after all!), but how can you make your creations even better? We have some ideas! Do you create chocolate sweets? Thanks to our wide range of products, which you can discover in our online catalogue, you can personalise your creations and change the decor according to the season and the events that accompany it. 1. Transfers They allow you to print your sweets with various designs! They can be used in an infinite number of ways and can even be personalised on request with your logo or the name of your establishment. With us, they are printed with 100% pure cocoa butter and natural colours! 2. Embossed sheets This is an original colourless solution to enhance your creations and differentiate yourself a little more from the competition. They give an original design to the chocolate candies but also texture and volume. Super elegant, this highlighting of the material! 3. Sprinkles You don’t think about it much, but in order to attract the curiosity of your customers, you can also count on the sprinkles which will also bring relief to your chocolates! This element is generous and greedy. Do you create bars, lollipops or moulds? Are chocolate sweets not the only products you offer? Don’t worry, we can offer you decoration solutions for all your creations. Easter is an important time for chocolate makers, just like Christmas. At these times of the year, customers are looking for products with a shape that reminds them of the event. This is what we can offer you: 1. Moulds With them you can make eggs, characters of all kinds or candy boxes, 100% chocolate! Ours are made of recyclable APET! 2. Printed blisters For moulding with colour and design! Eggs, lollipops, tablets… there’s a choice and it’s also customisable! So contact us to make your own custom printed moulds! Like our transfers, they are made of cocoa butter and natural colours. Do you need to colour your creations naturally? At Chocolatree, we have been advocating natural colour for many years. Natural dyes and ingredients with colouring properties are used for our decorations and we also offer them to you to make your own. 1. Cocoa butter-based colour preparations Cocoa butter and colour ingredients – to create your own transfers – to dilute before moulding – to be sprayed or applied with a brush in a mould before moulding – to be sprayed on a moulding or very cold dessert taken out of the freezer to obtain the velvet effect 2. Ingredients with colouring properties So-called “natural” colouring powders created from plant materials. Also known as “colouring foodstuff”, they are easy to use because they do not require precise regulated dosage. You can go ahead! 3. Sprays For a velvet effect in the blink of an eye. On cakes or chocolate mouldings. Spray directly onto very cold creations, as soon as they come out of the freezer. It’s up to you! And we want pictures of your creations! It’s here > #Chocolatree_decor
Decorations for pastry chefs
The decoration allows you to differentiate yourself, to bring your personal touch and even to sign your creations. It brings as much refinement as surprise and generates a greedy desire. Decorations for pastries allow you to get off the beaten track by creating new shapes, adding colour, playing with textures, giving volume… In short, to sublimate your creations. Pastry decorations for sublime creations The pastry chef has a wide range of decorations at his disposal to transform a simple dessert into one of the most seductive creations. He can play on the visual aspect as much as on the texture, create unique products and personalise his creations. Whether simply decorated or totally revamped, each pastry creation has its own identity, which can be adapted according to the season and the trends of the moment. Discover the different decorations adapted to the pastry-making profession in our online catalogue! Play with the shape with the moulds and the relief sheets Simple or more original, the entremets are truly elegant. It is the apotheosis of a successful meal and the star of a festive snack. The mould is the accessory with multiple shapes that allows you to create pastries for every occasion: Birthday, Valentine’s Day, Easter, Christmas, etc. Thanks to our relief sheets, you can for example create a quilted relief on your logs and cakes. Refined and stylish, it is an asset for the texture and to obtain a successful visual! Create designs with transfers and plates Your gourmet creations become a real artist’s palette thanks to the numerous plates and transfers. Let’s bring in some colour! Natural, of course. These elements allow you to create unique desserts that respond to your customers’ demands in a gourmet way. It’s the ideal way to, in the blink of an eye : Liven up the seasons Sign your logo Create your style Go for the crunch of sprinkles Parsley adds crunch, crispness and volume to your desserts. This pastry decor adds texture to light mousses and melts the palate with pleasure. Colour your creations and make your desserts shine The use of sprays allows you to give your desserts the colour you want, with an added velvet effect. Thus, a coloured cake can hide a chocolate delight and create a surprise effect. The sprays are like velvet clothes. They magnify the reliefs, help to perfect the finishes and bring the visual to the fore. The choice of colours is wide and allows you to personalise all your creations. Thanks to them, the desserts are delicate, refined and their visual is enhanced by the light. These products are an opportunity to differentiate yourself. You can also colour with our ingredient-based powders! 100% natural and without reduction of dosage! Decorations that awaken the senses All the decorating solutions represent a real arsenal that the passionate pastry chef enjoys using. They offer all the possibilities to play with the visual aspect as well as with the textures. Used alone or in combination, pastry decorating is a must. By offering elegant creations, thanks to pastry decorations, you multiply your sales and positively impact your company’s activity! It’s up to you! And we want pictures of your creations! It’s here > #Chocolatree_decor