Barry Callebaut has been cake hunting for you! Look back at Christmas 2017 with our summary of seasonal launches. Explore our European seasonal bakery review.
DESIGN AND FINISHES
Pastry chefs and food manufacturers have been particularly inspired for Christmas 2017, offering consumers both classic seasonal treats and truly stunning desserts.
Barry Callebaut has been cake hunting all over Europe to bring you a summary of Christmas 2017 directions and a selection of inspiring concepts.
Chocolate, caramel, and hazelnut (praliné) are still the biggest seasonal flavors for Christmas all over Europe, plain or in combination with other flavors (cranberry, orange, …). Chestnut and coffee were also very much favored this year for new launches.
Citrus and exotic fruits - clementine, passion fruit - have proved popular. Newly combined with pistachio or pecan, they add freshness to classic creations.
Decorations & finishing
Pastry chefs dreamt of a White Christmas too this year. Many creations featured a velvety white finishing.
Winter shapes were a hit again with many retailers - either playfully decorated with bright colors or gold dusted for more opulence. Beyond decorations, desserts all featured fillings or inclusions that brought them depth and indulgence.
As for every seasonal occasion, showstoppers bring excitement to the table, either with perfect design and flavor combinations or with a surprise element.
Quite the opposite to white purity, rough finishings are popular this year. The buche below made a rough-looking yule log - quite literally. Looking like a real piece of wood, playfully cut in individual pieces, it features a combination crunch and smoothness, chocolate and a ginger-banana compote. Stunning!
In the middle of next year’s Christmas brief?
For more Christmas inspiration: