YOUR

MASTERPIECE,
OUR PRIDE
It’s all about fulfilling your ideas, and what you can accomplish with
your creativity. Aalst Chocolate proudly presents the new Pâtissier,
a premier range that offers chefs and gourmet artisans the power to
inspire and delight even the most demanding food lover.

From meticulous selection of the best cocoa worldwide, to an over

150-years old process and state-of-the-art technology, Pâtissier
provides consistent yet creative blends in all its chocolate ingredients
fulfilling your desire to create the most irresistible masterpiece.

By bringing pride and joy to those who appreciate uniqueness and

reliability in all forms of chocolate creation, Pâtissier fills the gourmet
world with confidence and success.
OUR
MISSION
Our mission is to grow our long-standing relationship with gourmet experts and
lovers worldwide. It is our commitment, an ambition we share to bring out the
artist in you, to help you achieve success.

We possess unwavering passion for chocolate making and hold ourselves to

the highest standard in quality control. We pledge premium quality ingredients
from bean selection to production. We work hand-in-hand with chefs to craft
distinctive flavors and we are constantly expanding and perfecting tastes to meet
your needs.

We believe in sharing knowledge, creating inspired blends, and working

together with you to produce the best recipes. We understand the
challenges you face and seek to support you as the prime solution
provider, creatively and technically, in your quest for excellence.

We believe the finest creation is born from reliable source of cocoa, state-of-the-
art technology, to skilled human capital. With this in mind we are invested and
have the utmost trust and respect for our team.

We empower the individual with leadership, and the dedication reflected by our
team is the true passion of our company.
OUR
SOURCE
The cocoa beans and mass are imported mainly from Madagascar, Venezuela,
Ghana, Dominican Republic, Peru and Sao Tome. The beans are meticulously
selected and they are of the freshest and highest grade in quality.

Cocoa beans from different sources are blended according to the recipes.
The mixture of cocoa beans from the different regions determines the
characteristic flavour and intensity of each chocolate.

Recipes produced using single origin beans typically brings out the distinctive
characteristic of the region. West African beans such as the ones from Ghana are
well known for their full bodied flavours, the basic smoky aroma that gives the
chocolate its distinctive signature. Caribbean beans from Dominican Republic
possess earthy, tobacco notes akin to wine. Alternatively, Latin American beans
produce chocolate with a more floral and fruity accent. Madagascar, Sao Tome,
Venezuela and Peru’s beans offer exotic flavors and unique tastes that are
refreshing and awake your senses.
 COUVERTURE
ARTISAN
ARTISAN
COUVERTURE
The Artisan Couverture range allows you to create the absolute
taste sensation. Containing a minimum 31% of cocoa butter,
ranging from strong, full bodied cocoa note to mid-range
savor, the richness offers the precision to design the highly
specific flavors and textures that impress and delight.
ARTI SAN
COU VE RTU RE DA R K C O U V E RT U R E

61%
DARK COCOA
This 61% Dark Couverture is produced from
DA R K C O U V E RT U R E a blend of African and South American beans.
This combination gives a robust and nutty note
74% to the chocolate. The aftertaste unveils a mild
fruity accent.
COCOA
This 74% Dark Couverture is produced from a
blend of beans from Africa, and tempts the palate
with fragrant hints of fruitiness and roasted nuts. FAT COCOA FLUIDITY
39% 61% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED

FAT COCOA FLUIDITY

44% 74% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED

DA R K C O U V E RT U R E

DA R K C O U V E RT U R E 57%
64% COCOA
COCOA
DISCO
Fruity and acidic, the 57% Dark Couverture made
from single-origin African Beans is sure to please.
This 64% Dark Couverture produced from
Carribean and African beans, has a deliciously
NTINU
strong cocoa flavour, topped with a hint of roasted
nuts and mild fruity floral notes.
ED
FAT COCOA FLUIDITY
37% 57% - +
FAT COCOA FLUIDITY
40% 64% - +
PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
PACKAGING SIZE • 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED
 MILK
DA R K C O U V E RT U R E M I L K C O U V E RT U R E

53% 40%
COCOA COCOA
This robust 53% Dark Couverture is complemented The delicious, strong milky, creamy flavour
by a strong roasted nutty flavour and a bitter note. of this 40% Milk Couverture is topped by a
It is produced from a blend of African and South tangy fruity note.
America beans.

FAT COCOA FLUIDITY FAT COCOA FLUIDITY

36% 53% - + 38% 40% - +
PACKAGING SIZE PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10 • 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box • 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL

M I L K C O U V E RT U R E

34.6%
COCOA
This 34.6% Milk Couverture has a balanced
milky, creamy flavour topped with a mild
nutty note.

FAT COCOA FLUIDITY

37% 34.6% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL
WHITE

W H I T E C O U V E RT U R E

32%
COCOA
This 32% White Couverture has a balanced,
creamy milk taste, perfect for every occasion.

FAT COCOA FLUIDITY

38% 32% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
SWEET MILKY CREAMY CARAMEL VANILLA

W H I T E C O U V E RT U R E

31%
COCOA
DISCO
This 31% White Couverture has a rounded
and creamy milk taste for those who prefer

NTINU
their chocolate sweet.

ED
FAT COCOA FLUIDITY
37% 31% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
SWEET MILKY CREAMY CARAMEL VANILLA
 ARTISAN COUVERTURE
(NO ADDED SUGAR)
ARTISAN
COUVERTURE
(NO ADDED SUGAR)
The Artisan Couverture (No Added Sugar) range offers you the
opportunity to create desserts suitable for the health conscious
and diabetic consumers without compromising on taste.
ARTI SAN WHITE
COU VE RTU RE (NO ADDED SUGAR) W H I T E C O U V E RT U R E

34%
DARK COCOA (NO ADDED SUGAR)
This 34% White Couverture (No Added Sugar) is
DA R K C O U V E RT U R E produced with milk solids from Europe and the
Oceanic region. The intense creamy milk flavour of

55% the chocolate gives way to a delightful aftertaste of

natural vanilla.
COCOA (NO ADDED SUGAR)
This 55% Dark Couverture (No Added Sugar) is
produced from a blend of African and South American
beans. Using a sweetener suitable for diabetics, it helps
FAT COCOA FLUIDITY
to lower calorie intake. Its robust chocolatey flavour is
balanced by a delectable nutty aroma. 37% 34% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL

FAT COCOA FLUIDITY

35% 55% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED

MILK
M I L K C O U V E RT U R E

38%
COCOA (NO ADDED SUGAR)
This 38% Milk Couverture (No Added Sugar) is
produced using a sweetener that is suitable for
diabetics, helping to lower calorie intake. The creamy
milk chocolate flavour is balanced by a delectable
nutty aroma.

FAT COCOA FLUIDITY

40% 38% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL
 ARTISAN
CHOCOLATE
The Artisan Chocolate range provides you with the perfect chocolates
to customize specific flavours and textures in your creations.
Your creations is sure to satisfy the most demanding of taste buds.
ARTI SAN
C HOCOL ATE DA R K C H O C O L AT E

50%
DARK COCOA
DISCO
This 50% Dark Chocolate reveals a moderate
DA R K C H O C O L AT E roasted nutty note, and is enhanced with mild

NTINU
fruity and floral profile.
70%
COCOA
Intense and strong, the 70% Dark Chocolate
unveils a moderate fruity note, before giving way
ED
to hints of aromatic roasted coffee. FAT COCOA FLUIDITY
33% 50% - +

PACKAGING SIZE
• 2.5 kg Block x 10 • 25 kg Carton Box
• 5 kg Carton Box
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED

FAT COCOA FLUIDITY

39% 70% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED

DA R K C H O C O L AT E

45%
COCOA
DA R K C H O C O L AT E

58%
DISCO
This 45% Dark Chocolate reveals a moderate nutty
COCOA and cocoa profile that ends off with a smoky note.

This 58% Dark Chocolate reveals a moderate

NTINU
ED
cocoa and mild fruity note, which is enhanced
with a nutty profile.

FAT COCOA FLUIDITY

27% 45% - +
FAT COCOA FLUIDITY
39% 58% - +
• 2.5 kg Block x 10
PACKAGING SIZE
• 25 kg Carton Box
PACKAGING SIZE • 5 kg Carton Box
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY NUTTY BITTER SWEET FLORAL ROASTED
MILK WHITE

M I L K C H O C O L AT E W H I T E C H O C O L AT E

36% 31%
COCOA COCOA
This 36% Milk Chocolate enchants with its This 31% White Chocolate has a strong creamy
perfect balance of milkiness and creaminess, and milky profile that rounds off with a fragrant
topped with a mild nutty cocoa profile that vanilla taste.
ends with a smoky note.

FAT COCOA FLUIDITY FAT COCOA FLUIDITY

37% 36% - + 38% 31% - +

PACKAGING SIZE PACKAGING SIZE

• 1 kg Standing Pouch x 12 • 5 kg Carton Box • 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6 • 2.5 kg Standing Pouch x 6
COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL SWEET MILKY CREAMY CARAMEL VANILLA

M I L K C H O C O L AT E

32%
COCOA
This 32% Milk Chocolate delights with its
milky, creamy taste, balanced with a mellow
nutty cocoa profile.

FAT COCOA FLUIDITY

36% 32% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL
 ARTISAN
COCOA POWDER

COCOA POWDER
The Artisan Cocoa Powder range is ideal for customizing your recipes
with different hues of brown and fat content.

ARTISAN
ARTI SAN
COCOA P OWDE R

Alkalised Cocoa
Powder 10-12%
This low-fat Alkalised Cocoa Powder (10 - 12%) has
a brownish tone and is suitable for delicious cocoa
drinks or baking recipes.

FAT COCOA
10-12% 100%
PACKAGING SIZE
• 25 Kg Carton Box

Alkalised Cocoa
Powder 22-24%
This high-fat, Alkalised Cocoa Powder (22 - 24%) has
a warm chestnut colour and is suitable for dusting
and coating.

FAT COCOA
22-24% 100%
PACKAGING SIZE
• 1 kg Standing Pouch x 12
 ARTISAN
SERVICE
The Pâtissier Artisan Service offers a range of bake-stable
chips and batons, which make for a delicious way of decorating
and enhancing the taste of your baked goods.

ARTISAN
SERVICE
ARTI SAN WHITE
S E RVIC E - INCLUSION (CHIPS) W H I T E C H O C O L AT E

21%
DARK COCOA
This bake stable White Chocolate Chips have a
DA R K C H O C O L AT E strong creamy, milky profile with a rounded vanilla

44%
note. It is able to withstand baking temperatures of
170 - 180°C.

COCOA
This bake stable Dark Chocolate Chips reveal hints of FAT BAKING TEMPERATURE FLUIDITY
fruits and roasted nuts and is able to withstand baking
temperatures of 200 - 220°C.
26% 170-180°C - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6

FAT BAKING TEMPERATURE FLUIDITY

26% 200-220°C - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6

MILK
M I L K C H O C O L AT E

33%
COCOA
DISCO This bake stable Milk Chocolate Chips have a perfect

NTINU
balance of milkiness and creaminess, with a mild
nutty and fruity profile. It is able to withstand baking

ED
temperatures of 180 - 200°C.

FAT BAKING TEMPERATURE FLUIDITY

25% 180-200°C - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
ARTI SAN ARTI SAN
S E RVIC E - INCLUSION (BATONS) S E RVIC E - CHOCOLATE FOUNTAIN
DARK DARK
DA R K C H O C O L AT E

57%
DA R K C H O C O L AT E

44% COCOA
COCOA (30cm) This Dark Chocolate Fountain has an intense,
This 30cm Dark Chocolate Batons with hints of fruits bitter cocoa profile with aromatic notes of roasted
and roasted nuts, melts at 200 - 220°C. This baton nuts. The chocolate has a viscosity that melts into the
allows you to cut the chocolate into different length. perfect chocolate fountain for all occasions.

FAT BAKING TEMPERATURE FLUIDITY

26% 200-220°C - +
FAT COCOA FLUIDITY
PACKAGING SIZE
45% 57% - +
• 1.6 kg Carton x 12
PACKAGING SIZE
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box

COCOA FRUITY SWEET ROASTED MILKY CREAMY CARAMEL

DA R K C H O C O L AT E

44%
COCOA (8cm)
This 8cm Dark Chocolate Batons with hints of fruits
and roasted nuts, melts at 200 - 220°C.

FAT BAKING TEMPERATURE FLUIDITY

26% 200-220°C - +

PACKAGING SIZE
• 1.6 kg Carton x 12
 GOURMAND
COMPOUND
The Gourmand Compound range is designed specifically to offer you ease
and flexibility. There is no need for tempering, making it easy to use and
helps you save time so that you can focus on creating the most delectable
desserts and confections.

COMPOUND
GOURMAND
GOU R M AN D MILK
COM P OU N D MILK COMPOUND

MILK
DARK COMPOUND
This deliciously creamy Milk Compound has a
chocolatey note. It has a snap and melting profile
DA R K C O M P O U N D
similar to chocolate.

VERY DARK
COMPOUND
This Dark Compound has a strong chocolatey FAT FLUIDITY
profile rounded off with a milky note. It has a snap 32% - +
and melting profile similar to chocolate.
PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box

FAT FLUIDITY
37% - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12
• 2.5 kg Standing Pouch x 6
• 2.5 kg Block x 10
• 5 kg Carton Box
WHITE

WHITE COMPOUND

DA R K C O M P O U N D WHITE
DARK COMPOUND
COMPOUND This White Compound has a strong milky,
creamy note. It has a snap and melting profile
similar to chocolate.
This Dark Compound has a strong chocolatey note
rounded off with a hint of vanilla. It has a snap and
melting profile similar to chocolate.

FAT FLUIDITY
36% - +
FAT FLUIDITY PACKAGING SIZE
34% - + • 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 2.5 kg Block x 10
• 2.5 kg Standing Pouch x 6 • 5 kg Carton Box
 GOURMAND
SERVICE
The Pâtissier Gourmand Service offers a range of bake-stable chips, batons,
chunks, fillings and coatings, which make for a delicious way of decorating
and enhancing the taste of your creations.

GOURMAND
SERVICE
GOU R M AN D WHITE
S E RVIC E - INCLUSION (CHIPS) WHITE COMPOUND

WHITE
DARK COMPOUND
This White Compound Chips are deliciously milky,
DA R K C O M P O U N D with a melting profile similar to chocolate. It is able

DARK
to withstand baking temperatures of 170 - 180°C.

COMPOUND
This Dark Compound Chips have a delicious strong FAT BAKING TEMPERATURE FLUIDITY
chocolatey flavour, and a melting profile similar to
chocolate. It is able to withstand baking temperatures
24% 170-180°C - +

of 200 - 220°C. PACKAGING SIZE

• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6

FAT BAKING TEMPERATURE FLUIDITY

24% 200-220°C - +

PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6

MILK WHITE COMPOUND

MILK COMPOUND WHITE

MILK COMPOUND
COMPOUND (BAKE STABLE)
DISCO This Milk Compound Chips have a delectable blend This White Compound Chips have a delicious strong

NTINU
of milky and creamy chocolatey note. It is able to milky aroma, and can withstand baking temperatures
withstand baking temperatures of 170 - 180°C. of up to 200 - 220°C.

FAT
ED
BAKING TEMPERATURE FLUIDITY
FAT
27%
BAKING TEMPERATURE
200-220°C -
FLUIDITY
+

24% 170-180°C - +
PACKAGING SIZE
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
PACKAGING SIZE • 2.5 kg Standing Pouch x 6
• 1 kg Standing Pouch x 12 • 5 kg Carton Box
• 2.5 kg Standing Pouch x 6
TWIN GOU RMAN D
T WIN COMPOUND
S E RVIC E - INCLUSION (BATONS)
TWIN CHIPS
COMPOUND DARK
This patented Twin Chips Compound combine the
best of both white and dark compound. The mellow
DA R K C O M P O U N D
milky creamy chips are able to withstand baking
temperatures of 170 - 180°C.
DARK
FAT BAKING TEMPERATURE FLUIDITY
COMPOUND (30cm)
This 30cm Dark Compound Batons have a delicious
24% 170-180°C - + chocolatey flavour, and a melting profile similar to
PACKAGING SIZE chocolate. It is able to withstand baking temperatures of
• 1 kg Standing Pouch x 12 • 5 kg Carton Box 200 - 220°C. This baton allows you to cut the chocolate
• 2.5 kg Standing Pouch x 6 into different lengths.

FAT BAKING TEMPERATURE FLUIDITY

24% 200-220°C - +

PACKAGING SIZE
• 1.6 kg Carton x 12

DA R K C O M P O U N D

DARK
COMPOUND (8cm)
This 8cm Dark Compound Batons have a delicious
chocolatey flavour, and a melting profile similar to
chocolate. It is able to withstand baking temperatures
of 200 - 220°C.

FAT BAKING TEMPERATURE FLUIDITY

24% 200-220°C - +

PACKAGING SIZE
• 1.6 kg Carton x 12
GOU R M AN D GOU RMAN D
S E RVIC E - INCLUSION (CHUNKS) S E RVIC E - COATINGS
DARK DARK
DA R K C O M P O U N D DA R K C O M P O U N D

DARK DARK
DISCO COMPOUND COATING
NTINU
This Dark Compound Chunks have a delicious This Dark Compound Coating has a bittersweet

ED
chocolatey flavour, and a melting profile similar to chocolatey profile. This coating has a perfect shine to
chocolate. It is able to withstand baking temperatures decorate your creations.
of 200 - 220°C.

FAT BAKING TEMPERATURE FLUIDITY FAT FLUIDITY

24% 200-220°C - + 42% - +

PACKAGING SIZE PACKAGING SIZE

• 5 kg Carton Box • 5 kg Pail x 4

WHITE
WHITE COMPOUND

WHITE
COATING
This White Compound Coating has a strong milky
creamy profile. This coating has a perfect shine to
decorate your creations.

FAT FLUIDITY
43% - +

PACKAGING SIZE
• 5 kg Pail x 4
GOU R M AN D
S E RVIC E - FILLINGS A PPLIC ATION
ICON S
DARK
DA R K C O M P O U N D

DARK
FILLING
This Dark Compound Filling has a bittersweet profile.
The filling is perfect for making delicious pralines.
MOULDING ENROBING MOUSSE

FAT FLUIDITY
35% - +

PACKAGING SIZE
• 5 kg Pail x 4 COATING INCLUSION FILLING

WHITE
WHITE COMPOUND
G LOS SARY
WHITE
FILLING ALKALINISATION CACAO
This White Compound Filling has a strong milky, In the early 19th century, the Dutchman Coenraad Johannes van Houten A term used for cacao plant but also for the unprocessed product (pods)
creamy profile. The filling is perfect for making discovered that the acid taste of cocoa could be neutralized if he added of the cacao plant.
alkali-potash to the nibs before they were roasted. Ever since the end
delicious pralines. of the 19th century, all industrial chocolate makers have adhered to CHOCOLATE LIQUOR
this alkalization process to modify the flavor and the color of the final Chocolate liquor is made up of the finely ground nibs of the cocoa bean.
product. Another technical term for alkalization still used today is the This is technically not yet chocolate.This type of chocolate is also known
‘Dutch process’ or ‘Dutching’. as unsweetened chocolate and referred to as cocoa mass or cocoa liquor.
FAT FLUIDITY

BITTERSWEET
36% - + Bittersweet chocolate, not to be confused with unsweetened or
COCOA BEANS
Source of all chocolate and cocoa, cocoa beans are found in the pods
PACKAGING SIZE
semisweet chocolate, is primarily used for baking.The slightly sweetened (fruit) of the cocoa tree, an evergreen tree cultivated mainly within
dark chocolate, has many uses such as making shiny chocolate curls as twenty degrees north or south of the equator.
• 5 kg Pail x 4 garnishes or rich, dense chocolate cakes. Both bittersweet and semisweet
chocolate are required by the U.S. FDA to contain at least 35%
chocolate liquor.
COCOA BUTTER GANACHE
Cocoa butter is a complex, hard fat made up of mostly triglycerides. A Ganache is a rich, silky chocolate mixture made by combining
It remains firm at room temperature, but contracts as it cools and chopped semisweet chocolate and boiling cream, and stirring until
solidifies. It is ideal for molding. smooth. (Sometimes butter can also be added.) The proportions of
chocolate to cream vary, depending on the use of the ganache and
COCOA MASS can be flavoured with fruits, spices and different liquors. The result is
Same as Chocolate liquor. a harmonious balance between the smoothness of the flavor and the
intensity of the chocolate.
COCOA PODS Aalst Chocolate is the first Singaporean brand that can
Between the blossoms of the permanently flowering cocoa tree, we can LOW FAT COCOA produce both chocolate couvertures and compounds.
see fruit at various stages of development. The egg-shaped cocoa pods Cocoa powder containing less than ten percent cocoa butter.
With 5 brands under its wing, Aalst Chocolate exports 98%
measure between 15 and 30 centimeters (between 6 and 12 inches)
and hang from the trunk and the largest branches. Each fruit contains MEDIUM FAT COCOA of its product to over 45 countries all over the world.
between 30 to 40 beans of about 1 cm (about 0.5 inch) in length. Cocoa powder containing between ten to twenty-two percent
cocoa butter. In the pursuit of chocolate perfection, and to keep up
COCOA POWDER with our own demanding expectations for ourselves, we
The result of extracting cocoa butter from cocoa paste. Cocoa powder is MILK CHOCOLATE incorporate our values into every stage of our growth so
used to prepare chocolate drinks or to sprinkle on truffles and chocolate The best known kind of eating chocolate. Milk chocolate is made by hat we can continue to take pride in our products for many
tarts. combining the chocolate liquid, extra cocoa butter, milk or cream,
sweetening, and flavorings.
more decades to come.
COMPOUND COATINGS
In chocolate flavored coatings and compounds, part of the cocoa butter MOULDING
may be vegetable fat. Also a whole range of whey powders, whey Another technique for making chocolate which consists of placing
derivatives and dairy blends are permitted whereas milk powder is chocolate in molds to obtain a molded chocolate “shell”.This shell is then
prescribed in milk chocolate. However, there is hardly any difference filled with one or several unique fillings before being sealed with another
between the production process of ‘genuine’ chocolate, and ‘chocolate layer of chocolate. The typical Belgian Praline is produced by pouring a
flavoured’ coatings and compounds. Some ingredients not used in hazelnut praline filling into molded chocolate shapes.
chocolate may require adjustments in the production processes.
For chocolate flavored products containing sorbitol orxylitol, the NIBS
mixing, refining and conching temperature settings will need The kernels of cocoa beans are usually called ‘nibs’ and are the basic
to be adjusted. ingredient from which chocolate is made. Sometimes, the original
dark and rich nibs are used to add texture to chocolate bars or
CONCHING chocolate desserts.
The processing step called ‘conching’ reduces the moistness of the cocoa
mass and removes the volatile acids. At the same time, this step allows PODS
for specific aromas and smoothness to be developed in the chocolate. Between the blossoms of the permanently flowering cocoa tree, we can
Conching is the process where the chocolate is “plowed” back and forth see pods (fruit) at various stages of development. The egg-shaped cocoa
through liquid chocolate, which smoothes the chocolate and rounds the pods measure between 15 and 30 centimeters (between 6 and 12 inches)
flavor. This is essential for the flavor, the texture and the overall quality and hang from the trunk and the largest branches. Each fruit contains
of the chocolate. between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.

COUVERTURE PRALINÉ
Praliné is composed of richly flavored chocolate to which caramelized
Couverture is a term used to describe professional-quality coating chocolate
sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds)
with a high percentage of cocoa butter, with at least 32%, and as high as 39%
and vanilla have been added.The praliné flavor is typical in many Belgian
for good quality couverture.The extra cocoa butter allows the chocolate to
chocolates or “pralines”.
form a thinner coating shell than non-couverture chocolate.

DARK CHOCOLATE TEMPERING

Tempering is the process of bringing the chocolate to a certain
Dark chocolate must contain a minimum of 43% cocoa to be called
temperature whereby the cocoa butter reaches its most stable crystal
“dark” according to European norms. A “70%”cocoa chocolate” is
form. There are several forms in which the butter can crystallize,
considered quite dark while 85% and even 88% cocoa dark chocolates
only one of which ensures the hardness, shrinking force and gloss
have become quite popular with dark chocolate lovers. of the finished product after it has cooled. If the chocolate is melted
in the normal way (between 40 and 45°C) and then left to cool to
DUTCH PROCESSED COCOA working temperature, the finished product will not be glossy. Proper
Cocoa powder which has been treated with alkali to neutralize the tempering, followed by proper cooling produces a nice shine and good
natural acids; darker in color and slightly different in flavor from eating properties.
natural cocoa. 26 Tuas Avenue 7
WHITE CHOCOLATE Singapore 639273
ENROBING White chocolate is not considered real chocolate, because although it has
One of two chocolate-making techniques where the center of a cocoa butter (at least 32% to be considered of good quality), it does not www. aalstchocolate.com
chocolate or praline is covered by a layer of outer chocolate by either have chocolate liquor.White chocolate is made from cocoa butter, milk, [email protected]
pouring liquid chocolate over it or dipping the chocolate center by hand sugar and vanilla.
in liquid chocolate. (contrasts with “molded” chocolates) Tel: +65-6863 2626
Fax: +65-6863 6262
26 Tuas Avenue 7 Singapore 639273 www.aalstchocolate.com [email protected] Tel: +65-6863 2626 Fax: +65-6863 6262