5 More Medals for Nicholson Fine Foods - Wholesale Desserts Supplier
Nicholson Fine Foods were thrilled to be awarded not one, not two but five medals at the recent 2015 Royal Queensland Dairy Awards. The acknowledgment means a boost in visibility and sales for the company who take great pride in the quality of their products.
Their Belgian Chocolate Mousse was recognised with the following medals:
- Classic Chocolate Mousse – Gold Medal Champion Dairy Dessert/Yoghurt
- White Chocolate Mousse – Gold Medal
- Australian Bush Lemon & White Chocolate – Gold Medal
- Swiss Dark – Silver Medal
- White Christmas – Silver Medal
Proud owner and Managing Director Peter Nicholson was chuffed to accept the accolades at the event and says that the products are highly deserving. “Not only do customers enjoy them because of the exceptional flavours and textures, but our foodservice clients appreciate the ease of preparation and the excellent results. And our retailers report that our Mousses attract very positive attention in store, leading to strong sales.”
Created to provide a simple to prepare dessert option with sumptuous ingredients, the Mousse mixes only require the addition of water, cream or milk. Or, if yoghurt is used instead, the result is similar to a wickedly flavoured mascarpone cheese.
Not only can the mousses be served as a dessert in their own right, garnished with whipped cream or other accompaniments, they can also be used as fillings for pastries, cakes and profiteroles.
Home users can whip up a professional-style Belgian Chocolate Mousse in no time at all. The mixes are beautifully packaged in 150g packs that, when made up, serve 6. For foodservice, Nicholson Fine Foods provides Belgian Chocolate Premium Dessert Formula in 3kg and 5kg bags. Food manufacturers can purchase the same formula in 15kg bags.
These top notch Mousse mixes deliver amazing quality, flexibility and cost-effective results every time. Catering for 6, 60 or 600 becomes a simple matter and there is no compromise on flavour, texture or presentation.