Fruit Inclusions & Decorations

Fruit and chocolate are a classic pairing - think chocolate-dipped strawberries, fruit and nut bars and chocolate-coated candied orange slices. Fruit inclusions and decorations bring that colour, flavour and texture to your own work, with freeze dried and spray dried fruit, candied peel, dried fruit, fruit crunches and Griottines cherries in liqueur.

Which Fruit Format Should I Use?

Freeze dried fruit, whole, sliced, diced or as crumble, keeps a crisp bite in chocolate and bakery. Fruit powders dust truffles and add colour to meringues or buttercream. SOC Chef candied orange and lemon come as strips, slices, cubes and shavings for enrobing and decorating, while raisins, sultanas, cranberries, apricots and dates go into bars and bakes.

What If I Want Something With a Kick?

Reach for Griottines, Morello cherries steeped in kirsch, or Cassis, blackcurrants in liqueur, to decorate a gateau or fill a bonbon. For crunch on top of a hot chocolate or inside a bar, try the strawberry or cappuccino crunches.

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Fruit Inclusions & Decorations

Which Fruit Format Should I Use?

What If I Want Something With a Kick?

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