Tip: Easy Dessert Solutions without a Pastry Chef
No pastry chef? No problem! Check out our choices for the best products and easy dessert solutions in catering.
Chocolate Covered Everything, Please
Chocolate fountains are a fan favorite. Therefore, you should be equipped with the highest-quality chocolate. Our recommendations:
Grand Marque 58% (GM5822). This chocolate is a workhorse. It can be used for enrobing, dipping, chocolate writing, and of course, chocolate fountains.
- Grand Marque’s Chocolate Compounds (GM WCOAT22, GM MCOAT22) are amazing coating chocolates with excellent taste, consistency, and fluidity. They also work tremendously well in chocolate fountains and there is no need to add extra fat.
Your favorite thing to hear: pre-baked. Now that you’ve gained some extra time, use our ready-to-fill shells and tarts for custom creations that are perfectly sized for hor d’ouvres or appetizers.
Mini éclairs- buttery and flaky heaven. Fill éclair shells with cream or mousse and top them with chocolate and voila: you’ve got dessert.
Mini tarts- a crunchy base for your creative thoughts. Fill these tart shells with mousse, ganache, mascarpone, or fresh fruit. Their size makes them easy to fill and serve as a mini collection/assortment.
Easy as 1... step
Our 1 step Mousse Mixes are really easy for any in-house team to use- simply add whipping cream. That’s it! Use our White Chocolate (56136) or Chocolate (56134) mousse mixes for an already flavored cream, or use our Neutral Mousse Mix (56000) and customize it with Dreidoppel’s huge assortment of flavor pastes!
Dessert Sauces are a must-have chef’s ingredient for plating designs, gelato toppings, and adding top-notch flavors to your desserts. These sauces don’t run and their colors are vibrant, making them easily visible, easy to use, and delicious to taste.