Catering trends for lovers of sweet treats

In tune with indulgence at Christmas, Event lists three catering options for those with a sweet tooth.

Great British Bake Off winner tucks into a Zafferano dessert
Great British Bake Off winner tucks into a Zafferano dessert


Jo Moody, creative director at Zafferano, stresses the importance of social media platforms, like Instagram and Twitter, and feels these should be accounted for when thinking about catering. Show-stopping, picture-perfect desserts which get guests reaching for their phones are going to have an impact. Zafferano catered The Beauty Awards with OK! and Debenhams Beauty Club, and created a 'Kiss 'n' Tell' dessert specifically for the event. The dessert consisted of a luscious pair of raspberry and vanilla opera-cake lips with an edible chocolate lipstick, and its visual impact caused it to be shared across the client's social media channels. 

Healthy desserts 

Steve Connell, executive chef at The Brewery, notes that, while desserts aren't a problem in moderation, too many sweet treats are obviously not good for one's health. This has sparked a trend in healthy desserts, designed for those who would like to have their cake and eat it, and not have to worry about the guilt afterward. But healthy doesn't mean losing out on the tasty, fun and inspirational side to food. In fact, Connell believes the added health angle allows more opportunity to experiment and be creative. As a means of combining health, taste and creativity, the chef recommends dishes such as flavoured sorbet with avocado and beetroot or mini frozen sweetcorn parfait with miso and popcorn powder. In addition, with the rise of vegan and vegetarianism, Connell states that it's important to take into account other peoples' tastes and beliefs when thinking about catering. To cater for these dietary trends, The Brewery has created desserts using vegan chocolate - such as chocolate ganache with honeycomb and raspberry.

Desserts for dinner

The Dolce by Ferrero Rocher pop-up, held in London in December, invited guests to enjoy five mini dessert courses. Each dessert represented a different layer of the Ferrero Rocher chocolate. Guests were treated to cocoa-roasted whole hazelnut wrapped in light praline mousse, hazelnut and chocolate ganache, a chocolate ganache sprinkled with wafer, a solid chocolate case covering a silky ganache and wisps of soft spun sugar dusted with edible gold glitter.

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