Pushing The Limits
A La Carte
All chefs’want to serve dishes that will give the diner a memorable
experience. However due to the pressures of daily production, cost
control, staff technical ability and shelf life, compromises take place.
Now you have a dessert mousse that can out perform
all other easy option premixes by a country mile.
This will give you a solution to production, cost control,
shelf life and technical issues that are a challenge every day.
Your chocolate desserts will be memorable for diners and
importantly profitable for the business.
This product will give you Belgian coverture chocolate
texture, aroma and flavour without compromise.
Other Advantages Include:
• Belgian chocolate
• Quality ingredients that give a full texture and flavour
• Gluten free
• Egg free
• Two Standard recipes depending on strength of flavour
• Easy to make. Apprentice Proof!
• Can be piped or formed
• Fridge stable up to 10 days in cool room
• Can be frozen and thawed without damage or loss
• Can be used as a component in dessert presentations.
E.g. Chocolate basket with mousse and berries.
• Powder can be used to make cakes, truffles and
ice creams as well as mousse.
Nicholson’s Belgian chocolate mousse is available in 3kg
and 5kg high density, vapour proof, re sealable gold foil bags.
Available in five beautiful flavours that show true quality.
It comes to you as a dry powder. Blended from the finest
Belgian chocolate, natural vanilla and Australian sugar.
The powder has fine pieces of grated Callebaut chocolate
There are two standard recipes for formulation, one rich and
full flavoured, the other lighter and more delicate. This allows
for flexibility when blending or matching with other ingredients.
Blended under HACCP, conditions all product is identifiable
by batch coding.
Because of its long shelf life after