Personalised decoration

Barry Callebaut’s IBC brand, which specialises in colour and printing technology for food applications, has introduced a new Christmas product line.

Chefs Romaric Boilley of Délices des Sens and James Berthier of Sucré Cacao have developed Christmas and New Year creations that fit the latest trends in decorations. The range of ready made decorations and transfer sheets will be available from mid-August.

Christmas 2015 will be all about personalisation, 3D shapes and clean (E-number free) labels. Traditional desserts will be lushly decorated with 3D Christmas tree chocolate clips, romantic designs and geometric patterns. Sparkling copper, touches of gold and vibrant colours are in vogue.

“This Christmas diners except to be taken on a culinary adventure, from entrée till dessert,” says Sofie De Lathouwer, general manager, IBC Belgium. “They are looking for desserts and chocolates that showcase a unique design with 3D objects and bold colours and are E-number free. With our new Christmas offering we cater to all of those demands for both patisserie and confectionery.”

“Personalisation is the talk of the town,” says Romaric Boilley, chef of Délices des Sens. “With this exciting line of wishes, chefs can easily produce products that are fit for the unique desires of their clients.”

“A dessert that is finished with a beautiful colour combination is the literal icing on the cake of a lovely family Christmas dinner,” says James Berthier, chef of Sucré Cacao. “Thanks to vast knowledge and range of IBC, I can achieve the most creative results while not having to worry about EU regulatory rules. Their collection continues to trigger my imagination and I can’t wait to start preparing special desserts for my clients.”