Appealing presentation and quality ingredients are key ingredients in delivering distinctive desserts
Virtual Chocolate Masterclass proves a sweet success
With desserts among the most eye-catching and enticing items on the foodservice menu, it comes as no surprise when dessert masterclasses make up a key component of foodservice trade shows, exhibitions and in-person events.
What’s a little more unusual – but likely to become a lot more common in our ‘new normal’ environment – is virtual masterclasses, delivered online to provide inspiration and a creative spark of stimulation for foodservice professionals as business begins to pick up again and they look at freshening up the menu for the summer months.
Nestlé Professional is one of the suppliers which has taken the lead in this regard, running its first Virtual Chocolate Masterclass hosted by renowned patissier Gunawan Wu. Wu is an international pastry chef who has worked under Darren Purchese in Burch & Purchese Sweet Studio, Melbourne and instructs at Le Cordon Bleu, and is a keen advocate for the Nestlé Docello desserts range.
“The Virtual Chocolate Masterclass was developed as a means of helping support foodservice businesses as they were preparing to re-open once the extended Melbourne lockdown came to an end. The focus was on generating inspiration through some fresh approaches to the dessert menu.”
“Gunawan Wu was the ideal host as he has a wealth of knowledge, having been in the industry for over 10 years, and has built a strong reputation for developing innovative and creative desserts.”
While in-person masterclasses hosted by Nestlé Professional are ordinarily kept to 20 or so attendees due to space restrictions, the Virtual Masterclass provided them with the opportunity to reach a wider audience, with Brigitte reporting very positive feedback.
“We had great attendance with customers logging in, not only from all over Australia but also from multiple countries overseas! The end-users were very engaged during the session and asked questions during the Q&A in relation to the products used in the recipes that Gunawan had created.”
In his recipes Gunawan not only utilised well known products like Nestlé Docello Calypso Chocolate and Nestlé Panna Cotta Dessert Mix but others which you might not have considered would have a dessert application, such as CHEF Black Garlic Paste. However, according to Nestlé Professional Executive Chef Mark Clayton, this was an inspired choice: “It’s thinking outside the box but it worked so well in this example. Black garlic paste has an earthiness which is an ideal complement to chocolate, so Gunawan was able to create a Black Garlic Chocolate Ganache in which all the ingredients worked together beautifully.”
For more chocolate recipe inspiration visit https://www.nestleprofessional.com.au/thechocolaterange
Retro desserts and individually packaged product on the rise for ‘grab and go’ market
While the months of lockdown and working from home may have encouraged consumers to get back into their own kitchens and dig out their favourite desserts – we’ve seen reports of people cooking their grandmother’s sticky date pudding recipe, or homemade apple pie – foodservice is set to ride this nostalgia wave, with demand for retro desserts on the rise.
Another key focus in today’s desserts is the need for eye-catching presentation. Colourful desserts are sure to appeal and anything which is ‘instantly Instagrammable’ will help to promote your menu and encourage repeat business. So perhaps it’s time to dig out your own family recipes or talk to relatives to find those retro delights to which you can then add a unique spin to entice customers.
“A lot of our research shows that the lockdowns got people thinking about their traditional favourites, and our staff have been reporting a growing demand for more rustic-looking presentation as a result.”
“The other important point to note is that desserts have to deliver not only on presentation and taste but also texture,” Tracie adds. “Textural eating is on trend right now – people want contrasts, like something which is soft and creamy but also has some crunch. Your dessert has to tick all the boxes for the consumer to come back.”
Tracie says one of the aftereffects of lockdown has been a soaring demand for individually packaged product. “These used to be primarily for the petrol and convenience market but they’re fast becoming mainstream, due primarily to the growing awareness around food handling and the push for contactless transactions. Food packaging is something everyone is aware of right now. The big demand we’ve seen is coming from consumers who haven’t the opportunity to dine in but want to grab an individually wrapped cookie or slice to take away with their coffee.”
As a result, Priestley’s has expanded its ‘grab and go’ range and introduced appealing new packaging which has been well received in the market. “We’ve got six cookies now – Smartypants, White Chocolate Macadamia and Triple Choc in new improved formulas, all three of which are gluten free; a Melting Moment and a Gingerbread Man; and our latest addition is the Power Your Day cookie, which ticks all the boxes because it delivers protein, it’s vegan and it’s gluten free. It’s packed with cranberries, sultanas, hemp seeds and more.”
In developing the new recipes, Priestley’s has also reduced the free water content of its cookies, which has extended their ambient packaged shelf life to six months. Two new slices have also been added to the range – gluten free caramel and a protein, vegan and gluten free super slice. It’s also introduced a Cheeky Convenience range which encompasses a Bad Ass Brownie, Cheeky Cherry and Mad Muffins to accompany its existing products of Bent Banana Bread and Crazy Caramel Slice, launched back in February.
