Recipes: Chocolate Raspberry Frozen Yogurt

Chocolate Raspberry Gelato

Directions: In a large mix container place the 1% milk, yogurt, PreGel Prontociocc Traditional Paste (Chocolate) and PreGel Raspberry Fortefrutto®. Mix together all of the dry ingredients to ensure the powder disseminates completely. With an immersion blender blend the milk and yogurt while slowly adding the latter. Mix well for 2-3 minutes. Place the latter… Read more »

Top Ten: Chocolate Gelato Recipes

Top Ten Chocolate Gelato

You’ll love this collection of our finest chocolate gelato recipes! From one-of-a kind to classic chocolate flavors, these recipes are the top-ranked chocolate gelato creations produced by the PreGel Professional Training Center staff. These creations were selected as the best for their uniqueness and/or simplicity by customers, clients and the PreGel Staff. 10.  Chocolate Arrabbiata… Read more »

What’s Blooming: Chocolate Architecture

Chocolate Architecture

Sublime curves, brilliant, eye-popping colors, artisan-crafted elements that defy the logics of physics – all of these and more are among the elements of well-crafted chocolate sculptures. Chocolate architecture is as popular as ever today, and it is finding its way into everything from simple cake adornments to complex structures presented at the most trendy… Read more »

Customer Q&A: Four Businesses. One Common Goal.

Gelato Business

America has proven to be a melting pot of different nationalities, cultures and backgrounds, resulting in an assortment of diverse flavors, spices and exotic taste experiences across the nation. Some of the most delightful and pleasing food experiences herald from the family of European specialty desserts made up of gelato, sorbetto, fine chocolates and sophisticated… Read more »

Branching Out: Tuxedos: A Truly Formal Dessert


Directions: Chocolate Mousse Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage. Whip heavy cream to soft peaks. Melt the dark chocolate. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base– Gelatin Replacement), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and dark chocolate. Fold in the whipped PreGel Ovissimo (Pasteurized Egg… Read more »

Back to Our Roots: Marketing PreGel Around the World – An Interview with Manuel Sirgiovanni and Jillian Hillard

Manuel Sirgiovanni

Manuel Sirgiovanni (MS) What’s your position/title at PreGel and how long have you been with the company? MS: PreGel Marketing Manager for both the Italian and international markets since 2008. Briefly describe your position and what you handle in your position, and/or describe a typical day for you? MS: I plan and define in accordance… Read more »

Berry Healthy: Delicious and Nutritious: Doctors Say “Yes” to Chocolate

Yes To Chocolate

“Take a piece of chocolate twice a day while symptoms persist.” Isn’t that what you wish you’d hear during visits to the doctor? Well, good news for those of us who have been self-medicating with chocolate all along: There are actually valid reasons to follow this advice while maintaining your healthy lifestyle. Many recent studies… Read more »

Berry Healthy: Basics 101: Chocolate

Chocolate Process

Chocolate: The word alone invokes pleasure for most of us. Its crisp, smooth texture with rich and bold flavor creates an always-satisfying experience. “Simple Magnificence: The Cacao Bean”  walks us through the origins of chocolate’s fundamental ingredient – the cacao bean. The process flow diagram ( below) provides an overview of how cacao beans are… Read more »

Sweet Reinvention

Sweet Reinvention

A closer look at the BIG trend of reinventing classic desserts As a professional marketer in the food industry, researching and reviewing the major trends in the industry and evaluating their staying power is a part of the everyday job. There are many trends that come and go like the seasons, while others are staples… Read more »

What Makes You a Dessert Expert?

Dessert Education

The value of formal education continues to be a widely debated topic among culinary professionals. Some of the industry’s most revered chefs have risen through the ranks of a family-owned bakery or restaurant, while others studied at some of the best culinary institutions around the world. So what is it that makes chefs and culinary… Read more »

Tree Talk: Ron Paprocki Named First International Pastry Competition Winner

Ron Paprocki

The pastry chefs of New York City continue to thrive and make headlines, and such was case the moment Ron Paprocki of Gordon Ramsay at the London, NY, was named the 2010 International Pastry Competition winner. Presenting the final round elements that included a chocolate showpiece, bonbons and an entremet, Chef Paprocki found himself… Read more »

From the Top of the Tree

Marco Casol

This past September was a typical “on the road” month for me. I had the opportunity to revisit two of the most unique and interesting cities in the country: New York City and Las Vegas. In New York, I attended the first International Pastry Competition, which was presented by PreGel. Our team worked diligently… Read more »