“Attendees at the Winter Fancy Food Show loved the completely balanced, floral tone of this couverture that wasn’t overly sweet or bitter. “Our Grand Marque 65% dark chocolate couverture continues the tradition of Marque Foods offering fine imported Belgium chocolate couverture at a great price,” said Mr. This high quality imported Belgium product contains only the finest cacao beans from Columbia. This dark chocolate couverture has extraordinary floral tasting notes that are elegantly balanced and not bitter, with a long lasting flavor that stays in your palate long after the chocolate has melted. Grand Marque 65% Dark Chocolate Couverture with 100% Columbian Cacao Beans We believe that this world renowned dessert gel will be a favorite among top US pastry chefs, much as it is the industry standard favorite among top European pastry chefs.”ī. “Attendees at the show were extremely excited to learn about its availability for professional chefs in the United States. “We were very excited to showcase the Grand Marnier concentrate gel at the Winter Fancy Food Show,” said Ramon Canova, president and CEO of Marque Foods. Grand Marnier concentrate gel is now provided by Marque Foods for distribution in the United States. Due to its concentrated nature, professional chefs can cost effectively use this gel for their desserts. It is a "must have" flavoring in every pastry kitchen. This concentrate is an imported flavoring gel from France that is ideal for a variety of desserts, including pastry cream, cakes, crème brûlées and soufflés. The feedback from customers and attendees at the Fancy Food Show was that each of these European dessert ingredients and products had certain features, flavors or styles that would make them a success in the United States.The four dessert ingredients and products are:Īfter an eight year absence from the US marketplace, the original Grand Marnier for professional chefs is back in a gelified form. Marque Foods, Inc., a leading distributor of import chocolates, pastries and dessert ingredients, recently exhibited at the 38th Winter Fancy Food Show and spotted four European inspired dessert ingredients and products that will be in high demand by American professional chefs in 2013. San Francisco, CA (PRWEB) January 29, 2013
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