Issue 8 : Fall 2010

  • The Chocolate Issue
  • Chocolate 101
  • Chocolate Architecture
  • Chocolate Gelato Recipes

Recipes: Triple Chocolate Brownie Explosion

Directions: Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Decorate with brownie pieces and PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) on the top of the gelato.

Recipes: Chocolate Raspberry Frozen Yogurt

Directions: In a large mix container place the 1% milk, yogurt, PreGel Prontociocc Traditional Paste (Chocolate) and PreGel Raspberry Fortefrutto®. Mix together all of the dry ingredients to ensure the powder disseminates completely. With an immersion blender blend the milk … Continue reading

Top Ten: Chocolate Gelato Recipes

You’ll love this collection of our finest chocolate gelato recipes! From one-of-a kind to classic chocolate flavors, these recipes are the top-ranked chocolate gelato creations produced by the PreGel Professional Training Center staff. These creations were selected as the best … Continue reading

What’s Blooming: Simple Magnificence: The Cacao Bean

Known as the “food of the gods” with a noted history of being fit only for royal consumption, the cacao bean is perhaps the most revered and treasured bean of all. The cacao bean’s early history includes serving as a … Continue reading

What’s Blooming: Chocolate Architecture

Sublime curves, brilliant, eye-popping colors, artisan-crafted elements that defy the logics of physics – all of these and more are among the elements of well-crafted chocolate sculptures. Chocolate architecture is as popular as ever today, and it is finding its … Continue reading

Customer Q&A: Four Businesses. One Common Goal.

America has proven to be a melting pot of different nationalities, cultures and backgrounds, resulting in an assortment of diverse flavors, spices and exotic taste experiences across the nation. Some of the most delightful and pleasing food experiences herald from … Continue reading

Branching Out: Tuxedos: A Truly Formal Dessert

Directions: Chocolate Mousse Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage. Whip heavy cream to soft peaks. Melt the dark chocolate. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base– Gelatin Replacement), PreGel Cacaopat Traditional … Continue reading

Back to Our Roots: Marketing PreGel Around the World – An Interview with Manuel Sirgiovanni and Jillian Hillard

Manuel Sirgiovanni (MS) What’s your position/title at PreGel and how long have you been with the company? MS: PreGel Marketing Manager for both the Italian and international markets since 2008. Briefly describe your position and what you handle in your … Continue reading

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Berry Healthy: Delicious and Nutritious: Doctors Say “Yes” to Chocolate

“Take a piece of chocolate twice a day while symptoms persist.” Isn’t that what you wish you’d hear during visits to the doctor? Well, good news for those of us who have been self-medicating with chocolate all along: There are … Continue reading

Berry Healthy: Basics 101: Chocolate

Chocolate: The word alone invokes pleasure for most of us. Its crisp, smooth texture with rich and bold flavor creates an always-satisfying experience. “Simple Magnificence: The Cacao Bean”  walks us through the origins of chocolate’s fundamental ingredient – the cacao … Continue reading

Sweet Reinvention

A closer look at the BIG trend of reinventing classic desserts As a professional marketer in the food industry, researching and reviewing the major trends in the industry and evaluating their staying power is a part of the everyday job. … Continue reading

What Makes You a Dessert Expert?

The value of formal education continues to be a widely debated topic among culinary professionals. Some of the industry’s most revered chefs have risen through the ranks of a family-owned bakery or restaurant, while others studied at some of the … Continue reading

HR Corner: The Dreaded Termination Conversation

HR Corner: The Dreaded Termination Conversation Laid-off, fired, terminated … just these words alone can invoke a panic attack in even the most laid-back person. But unfortunately termination is a fact of life, and sooner or later, every owner, manager … Continue reading

Tree Talk: Ron Paprocki Named First International Pastry Competition Winner

The pastry chefs of New York City continue to thrive and make headlines, and such was case the moment Ron Paprocki of Gordon Ramsay at the London, NY, was named the 2010 International Pastry Competition winner. Presenting the final … Continue reading

Tree Talk: 5-Star Chef Pastry Select Line Features Six New Pastes

PreGel is expanding its dynamic 5-Star Chef Pastry Select line to encompass six new pastes. The six new pastes include: • Almond Paste Description: Thick and creamy with tiny pieces of almond, this is a classic almond paste. • Coconut … Continue reading

From the Top of the Tree

This past September was a typical “on the road” month for me. I had the opportunity to revisit two of the most unique and interesting cities in the country: New York City and Las Vegas. In New York, I attended … Continue reading