Whether you're looking for a practical demonstration of modern culinary techniques and ingredients, or help to develop your menus or a new product range, our chefs have years of experience at the highest level of the industry.
We are proud to be working with an ever-growing number of further education colleges around the UK as part of our MSK Academies programme, where we offer inspirational days for both catering students and chef lecturers.
A chocolate typical of the trinatario bean. Exquisite character with a defined aroma, typical of Colombian cocoa. Strong cocoa flavour throughout building to a deep fruit finish. Notes of vanilla and pepper combine with a bitter tone and a subtle sweetness to give the ultimate expression in dark chocolate.Applications: Enrobing, Decorative Figures, Moulding, Decorating, Desserts, Fillings & Ganaches
We are sharing a classic for today’s culinary inspiration - a Black Forest Gateau.The leaf garnish on this dessert is made using the Silikomart Bosca leaf mould. We use MSK Tuile Sugar (MSK-8136) to m..
Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
This unique origin chocolate from the tropical forests of the Colombian coast has notes of vanilla and pepper with deep fruity tones to create a stunning dish with a blend of bitter, sweet and a hint ..