Spark Your Creativity With Belcolade’s Triple Delight Chocolate Bars

For chocolatiers and pastry chefs, versatility is a must, not a luxury. Chocolate that you can process in different ways gives you more freedom, more efficiency and a more refined end result. In short, it takes your creation to the next level. Belcolade Technical Advisor Stef Aerts and Pastry Chef and Chocolatier Lindy De Rooij of Lindy's Patisserie share how the right chocolate makes all the difference in their craft.

How important is it that chocolate has multiple applications?

Lindy De Rooij: "It's crucial. You want to be able to use the chocolate in different ways. It opens up so many possibilities in terms of flavour, texture and decoration."

Stef Aerts: "Exactly. It's also something Belcolade is strongly committed to, for example with our Selection range. We give chocolatiers and pastry chefs the freedom to experiment and combine, without being limited to just one application."

How does that versatility play a role in your creative process?

Lindy De Rooij: "Whenever I start something new, I isolate myself in the kitchen and experiment with different combinations. I write everything down meticulously: every extra pinch, every nuance of flavour. That process is like a quest, really."

Stef Aerts: "We keep looking for new techniques and applications, precisely because we notice that our customers need them. We also do a lot of testing ourselves, trying new production methods and seeing how we can best support them."

Lindy De Rooij: "That's right, you don't learn everything from books. You need to see, feel and experience chocolate."

How does Belcolade's quality enhance your work?

Lindy De Rooij: "Quality is what matters most to me. Versatility and flavour are number one. That was clear to me from the start: if I was going to build my own business, I wanted to work with Belcolade.”

What makes working with Belcolade so special?

Lindy De Rooij: "Our communication with Belcolade is very direct. I can always call, and they are very approachable and committed. That has made a big difference.

Stef Aerts: "It really is a matter of collaboration: we learn from you, and you learn from us. We want to know who is using our chocolate, how they are applying it, and what challenges they are facing. It's about personal contact and finding innovations and solutions together with our customers."

Lindy De Rooij: "This approach really makes a difference. The nice thing is that it's not a one-way street. Belcolade asks how I use certain products or what percentages I like to stick to. That knowledge sharing works both ways. That shows how much we are involved as customers."

Stef Aerts: "It's how we create chocolate magic together."