Callebaut create desserts ready for the banqueting season

The  Staff Canteen
The idea of banqueting was originally about gathering people for a feast, in the 16th century a banquet was very different from our modern perception. During the early years guests were seated at the tables arranged in the shape of a horseshoe but today long tables are required, with the table of honour placed at the centre or at the head of the banquet hall.royal banquet Credit to the telegraph The menus started with hors d’oeuvres, translating to English as ‘outside the work’, but nowadays the expression refers to the cold and hot appetisers or snacks preceding the meal. The main courses back then included white and red meats, desserts usually consisted of ice-creams followed by platter of fruits with dry champagne being served during the meal. After dinner, the guests would stand and drink sweet wine whilst the table was cleared. Nowadays however banquets serve many purposes from training sessions to formal business dinners to weddings. Business banquets can be seen as a popular way to strengthen bonds between businessmen and their partners but they are more commonly seen as an integral part of a wedding; we all know that as soon as food is announced as ready people flock to grab a mini quiche or a profiterole for their paper plates. cheesecakeHowever this is a perception that is changing, people are no longer wanting low quality mains and desserts just because they’re easy to produce. They want high standard desserts that you would easily find on the tables of Ascot or in a stately home – they want great taste and great quality, making banqueting a chance to showcase your skills. As the wedding season is now upon us Callebaut have featured their very best desserts which could comfortably sit next to the chocolate fountain or mini tarts. Of course people look forward to seeing their friends and family tie the knot but you can’t deny that you look forward to the reception and buffet just as much; as a good dessert is the perfect finale to a great experience. Callebaut therefore have very smartly targeted the wedding season with its two famous banquet desserts: the white chocolate, raspberry and lime cheesecake and the chocolate dessert with their triple chocolate brownie. These are surely the most commonly loved desserts in the entire world because they cater for two different sets of people: the diehard chocolate lovers and the fruit based dessert lovers. These two may be less complicated than some others, in terms of prep, but they are high on delivering quality, making them the best options for a large crowd as people want freshness prepared in the least amount of time possible.triple_chocolate_brownie_edited-1 Not only are these are tapping into the most popular desserts of all time, they have also reinvented these by adding subtle yet prominent enhancements to the desserts which makes them highly recommended and desirable at banquets. Callebaut knows its strengths lie in the sweet treats and they are mastering the art with their venture into the banquet desserts. Whether it’s at a wedding or taking part in a medieval feast at a stately home people want their desserts the talk of the table but for all the right reasons. See more of Callebaut's recipes on their profile
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The  Staff Canteen

The Staff Canteen

Editor 24th June 2015

Callebaut create desserts ready for the banqueting season