Image courtesy of ifiGOURMET
Chocolate manufacturers push the industry forward with new products that enable bakers and pastry chefs to elevate their cakes and cupcakes, enabling your operation to command a premium price. Ready-made products certainly can increase your productivity.

Barry Callebaut offers the Mona Lisa line of premium chocolate cups and cake/cupcake decorations, and Mona Lisa is excited to announce the launch of their newest cup, the heart bonbon. This premium 63% dark chocolate cup is perfect for Mother’s Day or any other special time of the year.

Typically, consumers are willing to spend more on customized chocolate treats. Recent trends are shifting away from the traditional Valentine’s dinner at a restaurant and more toward a personalized celebration at home. Special sweet products can help spur higher purchases, according to the National Retail Federation.

All new Cannolo Wafers from ifiGOURMET are ready to fill and decorate. Exceptional ingredients and time-tested recipes ensure that your customers will appreciate the quality of the products.

Dobla features new innovative ways to turn concepts into reality. One creative idea involves using new Dobla Mooncake Cups, which can be filled with unique flavors like mandarin yuzu filling — very on-trend.

Available from Puratos, bakers can use Carat Compound Chips to add a chocolaty surprise inside of finished products, or use delicious Carat Hard & Soft Compound Coatings, available in dark, milk and white. Bakers and pastry chefs alike can flavor dough or mousse with Carat for a rich chocolate taste. Carat is Puratos’ premium line of compound coatings and chips. Products in this easy-to-use, rich and delicious range are made with 100% sustainable and great tasting ingredients.

In2food offers a wide variety of decorative toppings and even printed chocolates. Adding toppings such as cocoa nibs can add to the gourmet appeal of your product lines, and is a sure way to boost profitability.

Chef Marc Seaman of Barry Callebaut suggests creative ways to use Callebaut Crispearls that enable you to add a “remarkably seductive chocolate touch” to your pastries, desserts and pralines, according to Callebaut. “Pipe a series of beads to resemble a string of pearls or fill a mini chocolate bowl with mousse and top with crunchy texture. These are ways you can make your products look upscale without having to worry about adding new labor.”