The saying ‘you eat with your eyes’ rings true, as new research from Callebaut shows 87% of customers would order a decorated dessert after seeing it served at another table*.
Chocolate curls
Consumers take notice of what others are eating when choosing what to order and the latest findings show that this can lead to more sales – especially when it’s a beautifully decorated dessert. As the final course, it can sometimes be difficult to upsell to diners, but the findings show us that this is where a dish with the wow-factor can make all the difference.
Spectacular desserts will also drive bigger profit margins, with 83% of consumers willing to pay a higher price bracket for a dessert that is well decorated versus a simpler version of the same dish*. To help chefs and caterers update their puddings, Callebaut has produced a range of chocolate decorations that make it easy to appeal to those who prefer a decorated dessert.
Callebaut share three decoration ideas this will ensure your desserts stand out:
Chocolate curls
Whether for a cupcake, a chocolate torte or even a doughnut, chocolate curls have the ability to make desserts look special. Simply add white, milk or dark curls – or even all three – to the top of any bake to see it transformed.
Chocolate cups
Curls lend themselves beautifully to creating roses. Try rolling up small curls for mini roses to finish off your cupcakes. For a showstopper that will leave your customers in awe carefully attach larger curls together to create a stunning full rose. Starting with tight curls for the bud and moving to more open ones for the petals, the finished rose is a centrepiece fit for any celebration.
Simple and fun to make the options are endless when it comes to using chocolate curls to enhance your dessert offerings.
Chocolate cups
We know that consumers love chocolate, in fact if you make it a chocolate dessert two-thirds of people are more likely to order it**. Even more reason to make the cup edible for an indulgent treat consumers will enjoy.
Simple to make, chocolate cups can be filled with chocolate mousse, ice cream or fruit for a luxurious offering. Another great thing about them is that they can be made in advance taking the strain off the kitchen during service and safe in the knowledge they have beautiful desserts ready to serve.
Chocolate pencils
The elegance of chocolate pencils is their true charm. Whether you choose to use them for dessert canapés or as the focal point of a three-tier celebration cake, there is no denying that chocolate pencils make any offering look extra special.
They are also easier to make than you may think. All you need is a palate knife and two chocolate scarpers to create hand-crafted chocolate pencils that will turn heads.
Whether for a plated dessert, afternoon tea or a special celebration, chocolate pencils are an excellent way to create memorable desserts.
Chocolate pencils
To help get the most out of the range, Callebaut has produced a series of new videos available to view on www.fortheloveofchoc.com where Development Chef, Julie Sharp shares top tips and techniques for making the decorations to help chefs enhance their desserts.
Don’t forget your drinks It’s not only beautifully decorated desserts that can turn heads. With winter approaching, desserts are not the only way to use decorations to increase sales. 60% of consumers would order a hot chocolate that was decorated over one that wasn’t*.
A decadent hot chocolate with luxurious decorations will appeal to consumers looking for an opportunity to treat themselves this winter and similar to desserts can demand a premium price tag.
Tempering is key
When it comes to making decorations, tempering your chocolate is important to success. Whichever method you prefer, tempering or pre-crystallising your chocolate will ensure you have a glossy finished product that will keep its shape.
For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. From cocoa bean to chocolate, Callebaut’s finest Belgian chocolates are produced with 100% Belgian craftsmanship, making it the chocolate of choice for confectioners, pastry chefs and chocolatiers all over the world.
*Toluna/Callebaut July 2016 **Toluna/Callebaut August 2014
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