Veliche Gourmet, Drève Gustave Fache 13, Mouscron (2026)

09/06/2026

Don't get caught in the trap of creating the same desserts every summer.

Just because it's vacation season, it doesn't mean your creativity should take a break. Instead, count on us for all kinds of unique summer recipes to help you push your creativity to its limits and surprise and delight your guests.

Why not start with Chef Francois Galtier's interactive plated dessert that invites your guests to "crack open" the sea shore to reveal the refreshing flavors, textures and colors below the sea? Then move on to Chef Jeroen Goosens' brilliant pink, life-size dahlia cake, built with layer upon layer of intricate chocolate petals on top of a crunchy nut base and with an Amarena cherry compote at its core.

If you haven't already tried Chef Peter Remmelzwaal's Frappuccino pastry, it's a fun and timely interpretation of the Gen Z drink of the moment, bringing together textures of jelly, mousse and more, all with a caffeine kick!

Click through to discover all our recipes, make them your own and have a summer full of creativity and experimentation!��

https://www.veliche.com/discover-inspirations/recipes/summertime
https://www.veliche.com/discover-inspirations/recipes/sweet-burger
https://www.veliche.com/discover-inspirations/recipes/frappuccino-pastry
https://www.veliche.com/discover-inspirations/recipes/g%C3%A2teau-dahlia
https://www.veliche.com/discover-inspirations/recipes/ice-cream-tacos

03/06/2026

A chocolate burger? Why not!

BBQ season is the perfect moment to push your summer menu beyond the usual warm weather favorites and give your guests and customers something to think about long after their meal.

‘s hyper-realistic pastry patty, built from the bittersweet depth of Veliche Emotion 58 dark chocolate, the snap of Veliche Crispy Crunchies and Veliche Hazelnut Praline, is the showpiece to turn your summer menu into a talking point.

It’s finished with a passionfruit and mango tropical « cheese », an exotic chocolate ketchup and even a chocolate mayo. It’s the perfect playful twist on a summer recipe!

Explore the full recipe via the link in bio and push your creativity to unexpected places this summer

21/05/2026

You know when to rest your dough. But do you know when YOU need to rest?

May is Mental Health Awareness Month, and recent TV series' and high-profile media stories have put the issue of mental health in the food service industry in the spotlight - for good reason.

Data reported by the nonprofit, The Burnt Chef Project shows that:
👉69% of chefs regularly consider leaving their jobs due to toxic leadership, work-family conflict, and unsustainable working conditions
👉 While 1 out of 4 people will experience a period of poor mental health in their lifetime, within hospitality and food service, the numbers are closer to 4 out of 5.

There are important structural issues that need to be addressed by the industry as a whole so that professionals in this demanding and stressful industry can sustain long and fulfilling careers, but on a personal level chefs can also develop their own practices to maintain their mental health. Pastry and chocolate work is a labour of love, but that love needs tending too.

So for some inspiration, we turned to our Veliche Brand Chefs to ask them what keeps them grounded in the heat of the kitchen. Swipe through to find out their answers – from the rituals that bookend a long shift, to the mindset shifts that changed how they work.

We'd love to hear from you too. Share your own tips for staying balanced in the comments below. Your insight might be exactly what someone else needs to hear right now.

19/05/2026

🚨 Trend Alert! 🚨
The café counter and the pastry display have never been closer.

As Gen Z’s love for café culture takes hold of social media, these drinks are spilling into the world of desserts and inspiring pastry chefs with the flavors of hot chocolates, coffees and frappuccinos.

Think mocha glazes, espresso soaks, and bon bons that explode with the richest Mexican hot chocolate. As the summer rolls around, you could also take your inspiration from iced barista-inspired drinks like Chef Peter Remmelzwaal’s latest recipe, the lifelike Frappuccino.

Borrow the distinct flavor profiles of Turkish and Vietnamese coffees to add some vibrant variation, and for your most discerning guests, don’t forget to pay close attention to the provenance of your beans – collaborations with local roasteries or cafes could give your creations extra street cred and a community angle.

So how will you bring your café order to life on the plate? Click through to get caffeinated with inspiration and try out our recipe here: https://bit.ly/4tNsL3Y

18/05/2026

Rich in cultural heritage and culinary tradition, Central Asia is alive with modern pastry innovation and we couldn’t be more excited to be part of it. 🍫
That’s why our partnership with exclusive Central Asia distributor means so much to us. Together, we’re championing the dynamic local pastry chefs who are redefining what’s possible in dessert.
We recently had the privilege of seeing this firsthand when Eurosnab invited us to meet their customers in Astana, Kazakhstan. Chef led an immersive, hands-on masterclass — guiding 22 passionate food service and bakery professionals through the depth, versatility, and workability that make Veliche Belgian chocolate truly exceptional, while showcasing some of his exquisite signature creations along the way.
The energy in the room said it all. Chefs who had never worked with Veliche before left buzzing with excitement, full of questions, and eager to get the chocolate into their hands. That enthusiasm is everything to us. It’s the moment a masterclass becomes the first chapter of a lasting relationship between a chef and a chocolate they can trust to push their creativity further.
A heartfelt thank you to the entire team and our regional account manager , whose professionalism and genuine care made this experience as meaningful as it was delicious for customers across both the Kazakh and Kyrgyz markets.
New orders are already on their way. Mission accomplished. ✨

18/05/2026

Rich in cultural heritage and culinary tradition, Central Asia is alive with modern pastry innovation and we couldn't be more excited to be part of it. 🍫

That's why our partnership with exclusive Central Asia distributor Eurosnab means so much to us. Together, we're championing the dynamic local pastry chefs who are redefining what's possible in dessert.

We recently had the privilege of seeing this firsthand when Eurosnab invited us to meet their customers in Astana, Kazakhstan. Chef Peter Remmelzwaal led an immersive, hands-on masterclass -- guiding 22 passionate food service and bakery professionals through the depth, versatility, and workability that make Veliche Belgian chocolate truly exceptional, while showcasing some of his exquisite signature creations along the way.

The energy in the room said it all. Chefs who had never worked with Veliche before left buzzing with excitement, full of questions, and eager to get the chocolate into their hands. That enthusiasm is everything to us. It's the moment a masterclass becomes the first chapter of a lasting relationship between a chef and a chocolate they can trust to push their creativity further.

A heartfelt thank you to the entire Eurosnab team and our regional account manager Stanislaw Borysenko, whose professionalism and genuine care made this experience as meaningful as it was delicious for customers across both the Kazakh and Kyrgyz markets.

New orders are already on their way. Mission accomplished. ✨

12/05/2026

Does your summer menu need a caffeine buzz?

Chef Peter Remmelzwaal's latest recipe, the 'Frappuccino' takes the season's most-ordered café drink and transforms it into a refreshing pastry that'll add a fun, summery vibe to any dessert menu.

A hand-molded chocolate mug crafted from Veliche Intense 35 milk chocolate and Veliche Obsession 30 white chocolate houses layers of coffee liqueur-soaked almond sponge, Euphoria 31 caramel mousse, and a soft sea-salt caramel, all crowned with a billowing mascarpone cream and coffee jelly cubes.

If you're finalizing your summer menu now, this is the showpiece that earns the double-take.

Explore the full recipe, make it your own and don't forget to tag us in your creations! 👉 https://bit.ly/4u1QZIv

10/05/2026

Being a chef is demanding. Being a mother is too. Doing both and pouring your whole heart into each takes a kind of strength that doesn't often get talked about.

For Chef Valeriya Paganutstsi, motherhood didn't just shape her, it called her to this profession. "Motherhood led me to this profession and taught me to create desserts with special care so that each one brings joy." Through her business, Endorfine by Fruzzi in Karaganda, Kazakhstan, she channels that same fierce love and dedication into every creation. The same hands that craft each dessert with intention are the same hands that show up for her two young sons every day.

This Mother's Day we're dedicating Chef Peter Remmelzwaal's exquisite dessert to all the strong, passionate chefpreneurs in the Veliche community who balance the demands of motherhood with the demands of the kitchen and do it with so much grace.

This refined, nostalgic pastry, based on his own cherished childhood memories of his mother, layers the vibrant brightness of blackcurrant with the soft floral notes of violet and the rich indulgence of Veliche Temptation 64 dark chocolate. Contrasting flavors that represent the beautiful highs and lows of motherhood.

Happy Mother's Day! 🌸💐

Discover the recipe 👉 https://bit.ly/4u3QkXh

05/05/2026

How do you celebrate other cultures with your creations?

Cinco de Mayo is one of Mexico's most spirited celebrations. For pastry professionals outside Latin America, it's a compelling invitation to give the vibrant culinary tradition your own unique spin!

Why not start with beloved street foods – the taco and the churro? We have recipes for both that take the iconic formats and push them somewhere refined and unexpected.

From a crisp, cocoa-laced taco shell cradling a frozen parfait with a red fruit compote, to the classic choux churro filled with a silky Veliche Euphoria Caramel dulce creamy, then layered with a whipped ganache made with Veliche Usulután 65 dark chocolate… These are street foods elevated to pastry counter theatre.

Explore our recipes and be inspired to bring the fiesta to your restaurant or bakery!

https://bit.ly/4d76Luy
https://bit.ly/4ncBZ8j

30/04/2026

Belgium has always been home to the world’s finest chocolate. Last week, we opened a new chapter in that story!

Across two unforgettable days in Mouscron, Belgium, we celebrated the grand opening of our new state-of-the-art gourmet chocolate production facility, a milestone that not only brings our ambitions to life but also doubles our capacity to produce gourmet chocolate. It was a celebration filled with inspiration, indulgence, and the people who make it all possible.

The first day belonged to the people who built it, as over 80 employees and contractors walked through the halls they had worked so hard to create. We then began the reception with speeches, had a walking dinner, and ended with a layered dessert of Veliche El Salvador dark chocolate, passion fruit cremeux, Veliche Obsession white chocolate ganache with lime leaf, and Leman Decorations.

The following day, customers and distributors of Veliche and Leman arrived from across the globe. They explored our House of Chocolate and its brand-new Sound of Chocolate experience, before making their way to tour the facility themselves. Following speeches that shared our vision for the future of our gourmet business, the afternoon unfolded as only a day in the world of gourmet chocolate can, with an extended dessert buffet crafted by our chefs , .vandevelde.82 , and Bas van Haaren, showcasing the full range of chocolates produced on site. There was even a gelato stand featuring a Veliche El Salvador dark chocolate sorbet and a Veliche Euphoria caramel & coffee ice cream.

This new facility is home to two couverture and inclusion lines, alongside our beloved , and is a statement of confidence in Belgium’s chocolate heritage, in our partners, and in the future of gourmet. Veliche, the couverture crafted for demanding and entrepreneurial chefs, will now be produced here at greater scale with the same exceptional consistency, depth of flavor and workability, and the capacity to grow alongside the chefs and customers we serve.

HouseOfChocolate Patisserie Foodservice

Veliche Gourmet

09/06/2026

03/06/2026

21/05/2026

19/05/2026

18/05/2026

18/05/2026

12/05/2026

10/05/2026

05/05/2026

30/04/2026

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