Directions: Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Decorate with brownie pieces and PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) on the top of the gelato.
Recipes: Chocolate Raspberry Frozen Yogurt
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 »
What’s Blooming: Simple Magnificence: The Cacao Bean
Known as the “food of the gods” with a noted history of being fit only for royal consumption, the cacao bean is perhaps the most revered and treasured bean of all. The cacao bean’s early history includes serving as a common currency as well as a restorative, mood-enhancing cure-all by the ancient Mesoamerican Mayan civilization,… Read more »
What’s Blooming: 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.
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 (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
“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: 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
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?
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 »
HR Corner: The Dreaded Termination Conversation
HR Corner: The Dreaded Termination Conversation Laid-off, fired, terminated … just these words alone can invoke a panic attack in even the most laid-back person. But unfortunately termination is a fact of life, and sooner or later, every owner, manager and even CEO will be faced with having to release someone at some point in… Read more »
Tree Talk: Ron Paprocki Named First StarChefs.com International Pastry Competition Winner
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 StarChefs.com International Pastry Competition winner. Presenting the final round elements that included a chocolate showpiece, bonbons and an entremet, Chef Paprocki found himself… Read more »
Tree Talk: 5-Star Chef Pastry Select Line Features Six New Pastes
PreGel is expanding its dynamic 5-Star Chef Pastry Select line to encompass six new pastes. The six new pastes include: • Almond Paste Description: Thick and creamy with tiny pieces of almond, this is a classic almond paste. • Coconut Paste Description: A smooth and milky paste with an intense coconut flavor. • Donatella Paste… Read more »
From the Top of the Tree
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 StarChefs.com International Pastry Competition, which was presented by PreGel. Our team worked diligently… Read more »