What is Patissier Chocolate and how is it positioned within Cargill’s chocolate portfolio?
Patissier Chocolate is a professional-grade chocolate range positioned for pastry, bakery, and confectionery applications, offering consistent performance, balanced flavor profiles, and reliable processing characteristics for foodservice and artisanal customers.
Selling cue: Use when customers ask where this fits versus other Cargill chocolates. Position as versatile and reliable for daily professional use.
Who is the target customer for Patissier Chocolate?
Patissier Chocolate is intended for professional users such as pastry chefs, bakers, chocolatiers, hotels, restaurants, and foodservice operators seeking dependable chocolate for daily production and premium finished products.
Selling cue: Use to qualify customers focused on consistency and repeatable results.
What chocolate types are available in the Patissier range?
The range typically includes dark, milk, and white chocolate variants, each formulated with specific cocoa and dairy balances to meet technical requirements across multiple applications.
Selling cue: Use to introduce cross-selling or portfolio consolidation opportunities.
What are the key technical benefits of Patissier Chocolate?
Patissier Chocolate is designed to deliver controlled viscosity, consistent melting behavior, stable flavor, and predictable results across batches—supporting both manual and semi-industrial processing.
Selling cue: Ideal when customers report inconsistency or processing issues with other chocolates.
Which applications does Patissier Chocolate perform best in?
It is suitable for a broad range of applications including ganache, mousse, fillings, baking, coatings, decorations, and general pastry work.
Selling cue: Position as a multi-application solution to reduce SKU complexity.
How does Patissier Chocolate behave during processing?
The chocolate is formulated to provide smooth melting, good workability, and consistent setting, helping reduce variability during tempering, mixing, and baking processes.
Selling cue: Strong talking point for hand-tempering or high-volume kitchens.
How should Patissier Chocolate be stored and handled?
Recommended storage is in a cool, dry environment between 16–18°C with low humidity. Proper storage helps preserve flavor integrity, texture, and tempering performance.
Selling cue: Use for troubleshooting bloom or texture complaints.
Where is the cocoa used in Patissier Chocolate sourced from?
Cocoa is sourced through Cargill’s global supply chain, leveraging responsible sourcing practices and long-term relationships with cocoa-growing communities.
Selling cue: Best used for supply reliability and transparency discussions.
How does Patissier Chocolate support sustainability goals?
Patissier Chocolate aligns with Cargill’s broader sustainability and responsible sourcing initiatives, supporting traceability, farmer programs, and environmental stewardship.
Selling cue: Useful for tenders, corporate accounts, and hospitality groups.
What technical or application support is available?
Sales teams and distributors can access technical documentation, application advice, and recipe guidance through Cargill’s local technical and commercial teams.
Selling cue: Differentiator versus suppliers that offer product without technical support.