Veliche Gourmet

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België
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Veliche Gourmet

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!

06/08/2026

The holiday season waits for no one.

Displays to fill, orders to fulfil, and guests expecting you to pull out your most exquisite surprises for their holiday tables. When the pressure is on, the last thing you need is chocolate that doesn't perform.

Discover our range of products that deliver consistent workability and distinctive flavor every time so you can focus on the creativity, not the troubleshooting.

Get ahead of the season and get your order in before the rush: https://www.veliche.com/find-a-distributor

28/07/2026

🍦Languid and indulgent, caramel is the perfect flavor for long summer afternoons.

It's a flavor with depth, inviting guests to linger at the table as they're reminded of sun-drenched childhood memories. For a pastry chef, that's a powerful thing to have on the menu.

Veliche Euphoria Caramel was created for exactly that reason -- to empower chefs to tap into flavor memories and push the boundaries of their creativity with easy-to-use white chocolate caramel buttons. Bring that same golden richness to your kitchen with its rich caramel flavor, velvety texture and cookie notes that end with just a touch of saltiness.

To get started, with this nostalgic flavor why not try Chef Peter Remmelzwaal's Euphoric Plated Dessert, which layers caramel in a cream, a glaze, a sauce and a mousse atop a hazelnut sponge and pastry choux. It's crowned with a bright passionfruit cremeux. Or there's Chef David Redon's I Scream Bun which sandwiches caramel ice cream, raspberry caramel and caramel pistachios between pillowy brioche buns for an instant summer classic.

The season is short. Make it memorable. Discover Euphoria Caramel with our recipe collection: https://www.veliche.com/recipe-collections

21/07/2026

Belgium doesn't grow a single cacao bean. And yet it became the chocolate capital of the world.

How did it get here? By setting uncompromising standards and regulating the industry since 1894. From defining the purity of the cocoa butter, to the fineness of the chocolate and requiring cocoa beans to be conched over days instead of hours, because that's where depth of flavor and workability come from.

These national chocolate standards are the same ones that Veliche is built on. Every couverture in our range is produced in Belgium, to Belgian specifications, with the consistency and performance that professional chefs rely on. Because our chocolate is relied on in professional kitchens where precision matters every time.

When the quality of the chocolate is this good, there are no limits to what you can create with it. That's what drives us - providing chefs with the quality and confidence to push further, create bolder, and put something truly unforgettable on the plate.

Happy National Day to a country that takes its chocolate as seriously as you and we do. 🍫

16/07/2026

🚨 Trend Alert! 🚨
Savory has officially crossed the line into dessert and it's not going back.

Umami flavors have been a key influence in the dessert world for some time but this year, kokumi enters the story. That’s the long-lasting, depth of mouthfeel… the kind that keeps you coming back for one more bite. It’s now arriving in desserts through olive oil, animal fats, and the slow, complex alchemy of fermentation.

The Japanese pantry is naturally influential in bringing this trend to life with ingredients like shoyu, kombu, miso and black sesame being layered with intention to build flavor that lingers. Taking it a step further, seaweed, truffle, aged cheese and yeast extract are now finding their way into ice creams, flans, tarts and chocolate ganaches. And when you pair that umami depth with caramel, white chocolate, coffee or banana, something addictive happens. Think miso caramels, fish sauce toffee, black sesame creams, and koji-aged chocolate.

Fire is fueling the trend too, with elements like burnt honey, BBQ strawberries and smoked salt. Char and heat add a new dimension of complexity to sweet dishes that’s hard to place and entirely delicious. That’s what happens in Chef Francois Galtier's Sweet Burger recipe where a patty crafted from Veliche Emotion 58 Belgian couverture dark chocolate, hazelnuts, and Veliche Crispy Crunchies is burned with a blow torch to intensify the savoriness and crunchiness of the nuts.

Explore the recipe for Sweet Burger and click through for the full trend insights to let your savory instincts lead: https://www.veliche.com/discover-inspirations/recipes/sweet-burger

07/07/2026

This World Chocolate Day, take a journey with us to discover the origins of chocolate...

It all begins with a tiny, waxy flower that blossoms in clusters from the trunk of the cocoa tree for a mere 48 hours. Only a very small number of these delicate flowers are pollinated and eventually transform into cocoa pods.

Once ripe, cocoa pods are carefully harvested and split open to extract the precious cocoa beans within. After fermentation and drying, nearly 10 cocoa pods are required to create just half a kilo of chocolate. No wonder chocolate was once considered so valuable that it was used as a form of currency.

Beans from different types of cooca pods have their own identities and differ in color, taste, aroma and texture. From the Criollo with a mild nutty flavor, to the widely cultivated Forastero with its intense chocolatey flavor and Trinitario which is an aromatic hybrid of both.

Whether it's for our dark, milk, white or single origin chocolates, at Veliche our commitment to the highest standards lead the way. Sourcing the best beans is the first important step in delivering distinctive, unique, high-quality gourmet chocolate that can inspire you to create magic in the kitchen. ✨

To celebrate this special day, why not explore the recipe for Chef Peter Remmelzwaal's elegant ode to the humble cocoa pod? It's a sweet reminder that the most stunning chocolate creations all rely on the best chocolate: https://www.veliche.com/discover-inspirations/recipes/world-chocolate-day

03/07/2026

Central Asia's pastry scene is growing fast and Veliche is growing with it. 🍫

In June, we returned to the region for another masterclass with our exclusive Central Asia distributor , this time hosted at their brand-new headquarters and R&D studio in Tashkent, Uzbekistan. A fitting setting for what turned out to be a landmark moment in our partnership.

Chef Peter Remmelzwaal led around 25 food service and bakery professionals through an immersive demonstration of the depth, versatility, and workability that define Veliche Belgian chocolate, bringing the range to life through some of his most beloved signature creations such as the Valentine for Two cake and his iconic pistachio pastry.

The response said everything, with chefs who had previously worked with other suppliers leaving the room ready to make the switch. That's the power of letting the chocolate speak for itself.

Beyond the masterclass, we had the opportunity to sit down with Eurosnab's leadership to align on the road ahead for all five markets under their remit — Uzbekistan, Kazakhstan, Turkmenistan, Tajikistan, and Kyrgyzstan — and the ambition is real. We're building something meaningful here together.

A heartfelt thank you to owner Bagiev Alexander and the entire Eurosnab Uzbekistan team for the exceptional organisation, warm hospitality, and genuine partnership.

More to come from Central Asia. Watch this space. ✨

30/06/2026

After years of creativity and collaboration, we celebrate Chef David Redon as he concludes this chapter of his journey as a Veliche ambassador.

As he returns to France to focus on family and explore new creative horizons, we want to thank him for the passion, generosity and expertise he shared with our community.

Throughout his time with us, David has consistently pushed the boundaries of what’s possible with Veliche chocolate, bringing together technique, flavour and a strong point of view through his masterclasses and the inspiring recipes he created.

But beyond the creations, it’s his curiosity, his drive to refine, and his commitment to evolving his craft that we’ll remember most.

We’re confident his creativity will continue to take shape in exciting ways and inspire others along the way.

Thank you, David.

25/06/2026

🚨 Trend Alert! 🚨
French patisserie has long been a benchmark of craft, but right now it's having a moment of reinvention. Gen Z's hunger for affordable, bite-sized, 'little luxuries' is putting classic French pastries in the spotlight, with a fresh and global twist.

Think madeleines in mocha and Earl Grey, canelés made of hojicha and elderflower, and crème brûlée reimagined as truffle bonbons and mille crêpe towers. These are the formats that have always rewarded precision and technique, and now they're asking for creativity too.

Provenance is back in focus as well, from Isigny butter to Périgord walnuts and Montélimar nougat. Trendy East and Southeast Asian flavour profiles are also finding a natural home inside choux bites, éclair fillings and madeleine batters, proving that French technique has never been more of a canvas than it is right now.

Whether you're filling profiteroles with malt cream and sorbet, layering chocolate mousse between mille-feuille, or dropping banana into a tarte tatin, you can put that French patisserie training to work alongside the new flavors and creative techniques you’re exploring in your modern kitchen.

Click through to discover the trend and give David Redon's Millefeuille Minute recipe a try: https://www.veliche.com/discover-inspirations/recipes/millefeuille-minute

23/06/2026

Do you want to be inspired to create festive ice cream creations with precision?

Then join our exclusive Winter Ice Cream Demonstration, which brings together two experts -- global gelato consultant, Bas van Haaren and our in-house Veliche brand chef and Coupe du Monde de la Pâtisserie finalist, Peter Remmelzwaal. Each of them brings tips, tricks and techniques from their respective fields to guide you through a range of festive, high-end ice cream creations crafted for the holiday season.

WHEN: Tuesday, 6 October 2026
WHERE: House of Chocolate in Mouscron, Belgium
WHAT: The 5.5 hour session includes lunch, a tasting of all the creations and the opportunity to meet, mingle, and share a drink with other creative pastry professionals

Learn more about our Winter Ice Cream Demonstration and secure your space now: https://houseofchocolate.eu/product/winter-ice-cream-demonstration/

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18/06/2026

With World Environment Day falling in June, we're shining a light on food waste by giving a delicious creation a unique twist.

Chef Francois Galtier's Sustainable Travelling Cake takes a common item that goes to waste every day in bakeries - the day-old croissant - and makes it a key recipe component.

They're transformed into a rich cake base that's layered with a chocolate croissant crispy and a caramel cappuccino ganache for a contrast in textures. The most surprising part? A hyper-realistic travelling bag crafted from Veliche Euphoria Caramel, lifted off for the "big reveal".

Consumers are increasingly conscious of spending their money with businesses that match their values, but that doesn't mean they want predictable!

Discover the recipe and explore new ways to surprise and delight with sustainable recipes: https://www.veliche.com/discover-inspirations/recipes/sustainable-travelling-cake�

Adres

Drève Gustave Fache 13
Mouscron
7700

Website

http://www.veliche.com/

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