The latest edition of Inspire magazine, released by Callebaut this month, has all of the tips and tools to help hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to front of house service.
The recipes highlighted in Inspire can help operators elevate their desserts, realising an increased profit margin of up to 85 per cent.
New Callebaut recipes also include those suitable for vegans, such as Chocolate Beetroot Cake, Chocolate Banoffee Pie, Chocolate Flapjack Bites, and more.
Inspire is a bi-annual magazine part of Callebaut’s latest campaign, ‘Everyday Inspiration’. It takes a deep dive into recipe inspiration, latest trends, consumer insight and information on how to innovate a dessert menu.
