Watch how chefs bring the trends to life with Callebaut
Helen Vass, Head Pastry Chef at Number 16 restaurant in Glasgow, shares why she believes it’s so important to offer special occasion desserts on menus, and how she ‘makes it special’ for diners using Callebaut chocolate as a key ingredient.
Lee Gaskins, Head Chef at The Terrace Restaurant, Highgate House, discusses the importance of including chocolate on dessert menus.
Lee Gaskins, Head Chef at The Terrace Restaurant, Highgate House, discusses the importance of Afternoon Tea.
Loren Coote, Head Pastry Chef at Sandbanks Hotel, discusses why it’s important to go beyond dessert and introduce sweet treats throughout the day, plus explains how a sharing platter helps her with this.