Pierre Marcolini cooking chocolate, bara brith ice-cream and organic soft-serve: The best new dessert ingredients

The trend for sweet indulgence out of home is showing no signs of slowing, so hospitality operators need to keep abreast of dessert trends.

 

From nostalgic baked bites to viral cakes, there’s a major opportunity to capture consumer spend from those keen to try out new twists on favourites.

 

We have brought together the latest and greatest dessert ingredients to ensure hospitality operators can meet demands for sweet treats.

 

Find new dessert menu options below.

 

Quality cooking chocolate

Chocolate house Pierre Marcolini is launching a range of cooking chocolate from September. Eight varieties will be available in 2kg boxes, in 77% cocoa Midnight Smoke, 82% Cocoa Fusion, 80% African Bloom and 81% Intense Ember. Grand crus include the 77% Peru Whisper and 81% Congo Myst, while milk chocolate varieties are the 45% Origin Meadow and 45% Silk Rêverie.

 

Price 2kg pack, from £45

 

Bara brith ice-cream

 

Three Welsh companies have teamed up to launch a twist on the country’s tea time favourite: a bara brith ice-cream. The collaboration between ice-cream maker Sidoli’s from Ebbw Vale, Denbigh-based Henllan Bread and Criccieth-headquartered wholesaler Harlech Foodservice, uses Henllan’s bara brith cake and is part of Sidoli’s Proudly Welsh range. The range also includes a coffee ice-cream made with ingredients from Bridgend-based Ferrari’s Coffee and a salted caramel flavour using Halen Môn sea salt from Anglesey.

 

Price 4.7 litres, £19.99

 

Quick-serve cheesecakes

 

The Wholesale Group has expanded its Chef Approved desserts offer with a 12-strong cheesecake range. The frozen thaw-and-serve cheesecake range includes four gluten-free options: blackcurrant and prosecco, strawberry, black cherry and dark chocolate, and vegan raspberry and gin. The range also includes white chocolate and raspberry, Sicilian lemon, caramelised biscuit, and toffee and honeycomb. Four uncut fruit-topped classic cheesecakes – strawberry, mandarin, blackcurrant and fruits of the forest – are the value options within the range.

 

Price 1.2kg classic cheesecakes, £10.99 

 

Flexible chocolate entremet

 

Symphonie Pasquier has added Le Trio de Chocolats Entremets Half-Frame. The dessert is designed to be flexible and can be served simply plated as a single portion or cut into a smaller bite-sized portions to serve with other entremets within the range. The entremet, delivered frozen, consists of a sponge base with a layer of crunchy dark chocolate with white chocolate and milk chocolate mousse, finished with a chocolate velvet decoration.

 

Price From £1.10 per portion

 

Reformulated sugar pastes

 

Squires Kitchen has unveiled a rebranded and reformulated range of sugar pastes following the company’s acquisition by Rainbow Dust. The pastes now have a vanilla aroma and are more malleable, which means they can be rolled extra thin and create sharper edges. The pastes have an 18-month shelf life and are available in six colours: Bridal White (in 2.5kg, 1kg and 250g quantities), Vintage Ivory, Tuxedo Black and Glamour Red (1kg and 250g packets), and Cosmic Blue, Delicate Lemon and Leaf Green (250g). All of the colours are vegan and Bridal White is also kosher.

 

Price 2.5kg block, £8

 

Domori makes its debut

Italian chocolate producer Domori is to debut its professional couverture chocolate in the UK in an exclusive agreement with CFW Ingredients & Equipment, the distribution division of Sephra Europe. The five-drop fluidity range features varieties of single origin milk and dark chocolates sourced from Peru, Venezuela, Madagascar and Tanzania. Product lines include three varieties of Criollo Cocoa Chocolate: Chuao at 75%, Ocumare at 72% and Canobo at 62%, and the Domori Essence Chocolate range, a blend of high-quality cocoa from Ivory Coast and Ecuador, in 70% dark, 56% dark, 37% milk and white chocolate grades.

 

Price 1kg bag Criollo Single Origin Canoaba (Venezuela) 62% drops, £36.31 

 

British organic soft-serve

 

Mister Twist soft-serve ice-cream is moving from festival trading into wholesale distribution. The brand’s chilled desserts are made with 68% organic British milk per pot, sourced in small batches from British dairy farmers operating to organic standards. They are available in six flavours: Raspberry Ripple Screwball, Chocolate Nut Sundae, Classic 99, Dubai Chocolate, Coconut Oyster and vegan and dairy-free Lemon Ice and Strawberry Ripple. The pots are made of fully recyclable PET material and the labels are produced from agricultural waste materials, such as leaves and stems, with compostable adhesive and a sustainable kraft paper liner.

 

Price 200ml pot, £2.50