THE STORY THAT STARTED WITH A CUP

TRENDS HOW CHEFS DIG INSPIRATION FROM BUZZING CITIES AND ART THE STORY THAT STARTED WITH A CUP CELEBRATE THE SEASON #SHAPEIT #TEXTUREIT #COLOURIT #SEASONALS Creative Guide

content What Mona Lisa can do for you WHO IS MONA LISA p. 04-05 TRENDS p. 06-29 Raw and refined through the lens of Martin Diez p. 06-11 SHAPES, COLOURS AND TEXTURES TO DELIGHT YOUR CUSTOMER S DAY Mona Lisa brings you a great choice of shapes, textures and colours to easily turn your everyday creations into extraordinary delights. Even the BIG 5 such as the éclair, brownie, ice cream, mœlleux and many more now become stars in your shop window or on the menu. HAPPIER CUSTOMERS AND LOYAL FANS ARE WILLING TO SPEND MORE Turning any pastry, chocolate or dessert into a remarkable showstopper not only makes your customers happier. It also makes them spend more at your shop or restaurant Mood food through the lens of Seung Yun Lee p. 12-19 Instant luxury through the lens of Mark Seaman p. 20-29 #SHAPEIT p. 30-45 THE FUTURE STARTS NOW: WHAT WILL CONSUMERS WANT TOMORROW? Mona Lisa works together with leading trend agencies and influential chefs to get a grip on tomorrow s consumer expectations. Together we translate them into a source of inspiration for you. Definitely check out the trend section in this book to catch a glimpse of the near future today: page 6-29. #TEXTUREIT p. 46-49 #COLOURIT p. 50-57 WE RE OBSESSED WITH CHOCOLATE TO MAKE YOUR BLOSSOMS, CURLS, CUPS OR STICKS JUST PERFECT We're quite picky about the chocolate we use for every type of decoration. Only by choosing the right chocolate recipe and adhering to the highest standards, we can obtain the excellent taste, the right colour and the beautiful gloss artisan chefs are after. #CREATEIT p. 58-59 CELEBRATE THE SEASON p. 60-91 AND WE RE CRAZY ABOUT THE DETAIL Your intricate attention to detail drives us to apply the same attention to the design, production and finishing of our decorations. And of course we pack and ship them with the same great care. #SEASONALS p. 92-99 COCOA HORIZONS p. 100-101 YES TO COLOURS. WITH NO LEGAL WORRIES For our coloured decorations, coloured prints, etc. we strive to select only non-azo colours and use colourings from natural origin as much as we can. Download the Power Flowers app and its easy to find out if your recipes comply with legal concentration restrictions in their application. 2

Who is THE STORY STARTED IN THE USA WITH A CHEF... AND HIS CUP Wouldn t it be great if chefs could buy readymade chocolate shavings?, pastry chef Peter thought one early morning. It would become the start of a bigger idea. Because a few years later, after having moved to Hendersonville (NC), he started dreaming about the ultimate chocolate cup: beautifully crafted, with multiple petals and in different chocolate colours LEONARDO DA VINCI BROUGHT THE ANSWER One night, Peter woke up dreaming about Leonardo Da Vinci. Just like Da Vinci, Peter realised he had to combine art, science and technology to create his cup and bring it to other chefs in the world. And so, the Tulip Cup was born. READY TO MAKE IT EXTRAORDINARY? Today, Mona Lisa takes the next steps and creates a full palette of decorations for you to add colour, flavour, texture and shape to your chocolates, pastries, desserts and bakes. Using new technologies, we ll bring you new shapes to make them extraordinary. MONA LISA - TO BRING OUT THE ARTIST IN EVERY CHEF As a tribute to Da Vinci and his world renowned painting, Mona Lisa is all about being your source of inspiration to bring extraordinary detail into desserts and pastries. MONA LISA, YOUR MUSE Like an artist's muse, Mona Lisa will be your pulse in trends on colour, art, design and so much more. We ll regularly update you on everything that can inspire you to bring out the artist in you. 04

RAW and REFINED Through the Lens of Martin Diez Pastry chef paris I ve always loved extreme contrasts. A rave today. A fine dining experience tomorrow. Contrast is enriching. It inspires me. Graffiti tags, skaters, trashy billboards on a wall They contrast beautifully with the refined Parisian architectural scene. They balance out And exploring that balance between raw and refined in desserts gives me a kick. It s finding a match between truly refined flavours, while still giving it a brutal character. It s really cool to look up those contrasts and create your own language. 06

Ta rti g ie us e Blending pastry icons into one, is really hot now. It creates a whole new shape and idea of pastry. Like this Tartigieuse, blending a classic tartlet with the famous religieuse. Mix 1 or 2 Power Flowers of your choice into choux pastry dough (portion the dough in several parts and colour each part differently), before piping and baking them. Fill the choux pastries after baking with some typical réligieuse creams, then top off with a chocolate crémeux of your choice and arrange Vita Spheres on top. Pipe a ribbon of chocolate ganache onto a plate. Arrange 2 small tartigieuses with contrasting flavours onto the plate and finish with cided pate de fruit. POWER FLOWERS NON AZO a -Maze The grid is everywhere in Paris. In the Louvre. In the texture of the Eiffel Tower. In the glass roof of Les Tuileries. So I wanted to pay tribute to it, while giving it a raw edge. Cut out Dark Chocolate Lattices in the desired shape (using a heated pastry mould or heated knife). Mix tempered cocoa butter or chocolate with Power Flowers White. Roughly sprinkle and splash the Dark Chocolate Lattices with the cocoa butter. Compose the pastry and finish with the Dark Chocolate Lattices and some raw Chocolate Spring Shavings, sprinkled with cocoa powder. DARK CHOCOLATE LATTICES CHD-GD-19838E0-999 VITA BRONZE SPHERES CHW-3D-19033E0-999 VITA GOLD SPHERES CHD-3D-19027E0-999 MILK CHOCOLATE SPRING SHAVINGS CHM-SV-19959E0-999 POWER FLOWERS WHITE NON AZO CLR-19428-999 / CLR-19433-999 08

MARZIPAN CRUNCH BRONZE MAW-DE-19913E0-999 L o l l ify th e wor ld I love to experiment with funny new shapes for desserts and mignardises. With chocolate cups as a base, you can combine a variety of textures. Chocopollock Artist Jackson Pollock revolutionised art with his carefully composed splashes of paint. His mad and raw energy inspired me for this dessert presentation. The nice thing is that no two desserts will ever be the same. Each one is unique. DARK CHOCOLATE LARGE PENCILS CHD-PC-19938E0-999 MARZIPAN CRUNCH SILVER MAW-DE-19912E0-999 COOLING SPRAY CHOCO COOL ACC-19417-999 DARK CHOCOLATE ASSORTMENT CUPS CHD-CP-90416E0-A99 / CHD-CP-90411E0-A99 Freely drizzle and splash a chocolate glaze onto a plate. Pipe textures like chocolate mousses, crémeux and gels onto a plate. Arrange ganache cubes powdered with cocoa powder onto the main splash. Roughen up the surface of Dark Chocolate Large Pencils and Chocolate Tagliatelli. Dust them with cocoa powder. Arrange them on top of the dessert. Make a little hole in the bottom of each cup to fit in a lollipop stick. Fix with tempered chocolate and Choco Cool. Fill the cups with a mix of creamy and crunchy textures. Sprinkle with Marzipan Crunch bronze and silver. DARK CHOCOLATE TAGLIATELLI CHD-ND-19956E0-999 10

Mood food Through the Lens of Seung Yun LEE Pastry chef singapore Originally I'm from South Korea, now living and working in Singapore. The city's really vibrant and every part of it sets a different mood. Sometimes crazy and colourful. Other times rational and austere. I love to integrate that in my pastries. I love to play with flavours that work like mood enhancers. And the way a pastry looks and tastes should express that mood. It helps customers to pick a pastry based on how they feel or want to feel. 12

FLOWER BOMBS SCRIBBLE TRANSFER SHEETS TRS-19604-999 There's this really positive vibe about Singapore that makes you feel happy, and almost instantly fall in love with the city. The city architecture inspired me to create these pastries with fruity flavours and floral notes like rose, violets or hibiscus. These flower bombs should make you feel happy or feel like falling in love... After assembling round mousse cakes print the Scribble or Dizzy Daisy Transfer Sheet into the top and sides of the cakes separately. You can create any shape or size mousse cakes when printing with transfer sheets. Once the transfer sheet has been successfully printed, cover with a clear glaze to conceal the mousse cakes. Top the cakes of your choice with a small half-sphere and contrasting glazing, coloured with Power Flowers. Nicely arrange Marzipan Flowers to finish them off. YELLOW MARZIPAN FLOWERS MAW-PS-19909-999 WHITE MARZIPAN FLOWERS MAW-PS-19910-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 RED MARZIPAN FLOWERS MAW-PS-19911-999 DIZZY DAISY TRANSFER SHEETS TRS-19444-E0-999 14

Spring TulipS Nature, plants and flowers are all around you in Singapore, especially in the Gardens by the Bay. They inspired me to create a small edible flower garden. PASTEL MARBLED PETITS FOURS ASSORTMENT CUPS CHX-CP-90367E0-A99 CHX-CP-90368E0-A99 Create a base of crumbly chocolate dough or chocolate sablé. Mix tempered white chocolate with Power Flowers (use the yellow and blue to create green colour). Spread a thin layer of the chocolate onto a plastic sheet. When half set, cut out little shapes and a cocorrugated base (for the cups) dip a few White Chocolate X-Large Pencils in the same green coloured chocolate. Assemble all the elements to form the stems of the flowers and stick them in the chocolate dough. Then fix Pastel Marbled Petits Fours Cups to the stem base and fill them with any filling or colourful panned chocolate dragée. HOW TO FIX A BROKEN HEART Use a broken heart dessert mould to assemble a dessert in different layers. Freeze. After freezing and unmoulding: fill a spray gun with pink coloured cocoa butter, using Power Flowers. Spray the frozen cake with the mixture to create a velvet finish. Create a thin slab of chocolate using the Snake Structure Sheets, and leave to set. Cut off the thinner end of some small Dark Chocolate Pencils to create the nails. Then assemble small round discs from the thin slab of chocolate and attach the small pencils using melted chocolate and Choco Cool to create a solid structure. Dust with Creative Copper Metallic Powder. Using the picture as an example, assemble the nails to fix the broken heart. Roughly drizzle a red coloured glazing in the dessert plate, using Power Flowers Red and White. SNAKE STRUCTURE SHEETS SSH-19425-999 DARK CHOCOLATE ASSORTMENT CUPS CHD-CP-90416E0-A99 CHD-CP-90411E0-A99 COOLING SPRAY CHOCO COOL ACC-19417-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 POWER FLOWERS WHITE NON AZO CLR-19428-999 / CLR-19433-999 POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 POWER FLOWERS BLUE NON AZO CLR-19429-999 / CLR-19434-999 Seeing Singapore is falling in love with it. The city is the best remedy for a broken heart. So this pastry just nails it... literally. It mends every broken heart... DARK CHOCOLATE SMALL PENCILS CHD-PC-19937E0-999 16

BRICK TOYS POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 Brick toys take me back to my childhood and make me feel intensely happy. So their shapes and colours inspired me to create different cake flavours. Each a different colour. Each a different mood. Red with red fruits and a dash of chili gives you energy. Blue is made with blueberries and makes you feel zen. And the yellow cake is made with pineapple, mango and banana... That one is pure happiness. DARK CHOCOLATE ASSORTMENT CUPS CHD-CP-90416E0-A99 / CHD-CP-90411E0-A99 Build up different cakes in a frame, layer per layer, and freeze them. After freezing, unmould from the frame and immediately cut in desired shapes: small squares, big squares and rectangles. Store in the freezer. Spray the frozen cakes with different coloured cocoa butter mixtures, using Power Flowers of your choice to create a velvet effect. Fill the round cups of Dark Chocolate Assortment Cups with a cream or mousse and finish with a thin layer of coloured glazing in the same colour. Arrange the cups in 'Brick Toys' style on top of the cakes. POWER FLOWERS BLUE NON AZO CLR-19429-999 / CLR-19434-999 POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 18

Instant Luxury Through the Lens of Mark SeamAn Pastry chef chicago Even though I travel a lot, Chicago is my grounding place. I mostly love the unwound atmosphere of the city. Think street style and street food. I used that as my main source of inspiration to create unpolished, luxury concepts. Affordable to everyone who loves good food. Yet with a twist or an edge that makes them interesting and stand out on a menu. 20

S 'more WHITE CHOCOLATE X-LARGE PENCILS CHW-PC-19939E0-999 waffles " S'mores are definitely a popular sweet snack in Chicago. I wanted to give them a twist by using a waffle instead of the typical sablé cookie. And the decorations give them a luxurious sense of sophistication. CREATIVE GOLD METALLIC POWDER CLR-19165-999 CARAMEL BLOSSOMS CHF-BS-19847E4-999 CHF-BS-19851E0-999 WHITE CHOCOLATE BLOSSOMS CHW-BS-19849E0-999 / CHW-BS-19854E0-999 Bake fresh, crunchy and thin waffles (diameter of about ø 10 cm) Insert a marshmallow between 2 waffle halves. Dip one side of the waffle in tempered chocolate of your choice and immediately sprinkle with Caramel Blossoms and White Chocolate Blossoms dusted with Creative Gold Metallic Powder. Also sprinkle with Marzipan Crunch Gold for an extra dimension of taste and texture. To finish, add the chocolate coated macaron and a broken White Chocolate Pencil. 22 MARZIPAN CRUNCH GOLD MAW-DE-19914E0-999

Do'bro and Do'sis " Do'sis and Do'bro are hybrids between a donut and a brownie, both equally popular in the USA and with tonnes of street credibility. With this hybrid, I wanted to give the classic brownie an amazing makeover, with bold, masculine looks versus a very pretty and girly version. DARK CHOCOLATE JURA GIRAFFE POINTS CHD-PS-19811E0-999 MARZIPAN CRUNCH GOLD MAW-DE-19914E0-999 PINK X-LARGE PENCILS CHX-PC-19954E0-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 DO'BRO (CHOCOLATE & GOLD): Use a pastry ring to cut donut shapes out of a brownie (preferably use brownie on a big tray of 40 x 60 cm). Keep the leftovers in an airtight container: you can use them to serve as crumble in other desserts. Dip the top of the brownie in dark chocolate. While the chocolate is still wet, sprinkle with gold dusted Caramel Blossoms, Creative Gold Metallic Powder, Dark Chocolate Jura Giraffe Points and a gold dusted raspberry. DO'SIS (WHITE CHOCOLATE & PINK): Use smaller pastry rings to cut donut shapes out of a brownie. Prepare 'pink' chocolate by mixing white chocolate with Power Flowers Red to the desired colour. Dip the top of the brownie in white chocolate. Drizzle roughly with the pink chocolate. While the chocolate is still wet, sprinkle with Strawberry Blossoms, and finish with a Pink X-Large Pencil (cut in half). CARAMEL BLOSSOMS CHF-BS-19847E4-999 CHF-BS-19851E0-999 CREATIVE GOLD METALLIC POWDER CLR-19165-999 STRAWBERRY BLOSSOMS CHF-BS-19852E0-999 24

Rebel Sundaes Sundaes are another widely popular dessert. They inspired me to create a raw, rebellious, yet luxurious iteration to the theme using Mona Lisa's tulip cups. Prepare gold macarons: dip them half in dark chocolate and immediately in contrasting Chocolate Blossoms. Leave to set on parchment paper. Scoop any ice cream of your choice in Pastel Marbled Tulip Cups. Top with chocolate sauce and sprinkle with Marzipan Crunch. Finally decorate with the macaron and a Chocolate Pencil of your choice. DARK CHOCOLATE BLOSSOMS CHD-BS-19846E0-999 / CHD-BS-19850E0-999 C hillshake Prepare a variation of cakepops or delights on a stick. For instance macarons, rice-crisps-chocolates, cream puffs, etc... Finish each stick to taste: e.g. dip them (half) in chocolate and sprinkle immediately with Marzipan Crunch or Chocolate Blossoms. Serve a milkshake with matching cake-pops, a Chocolate Pencil and a curl of Marzipan Collar. MARBLED CHOCOLATE X-LARGE PENCILS CHX-PC-19943E0-999 WHITE CHOCOLATE BLOSSOMS CHW-BS-19849E0-999 CHW-BS-19854E0-999 PASTEL MARBLED TULIP CUPS CHX-CP-90374E0-A99 WHITE CHOCOLATE X-LARGE PENCILS CHW-PC-19939E0-999 MARZIPAN CRUNCH GOLD MAW-DE-19914E0-999 YELLOW MARZIPAN COLLARS MAW-CL-19919E4-999 (4 cm) MAW-CL-19916E4-999 (5 cm) WHITE CHOCOLATE BLOSSOMS CHW-BS-19849E0-999 / CHW-BS-19854E0-999 MILK CHOCOLATE BLOSSOMS CHM-BS-19848E0-999 / CHM-BS-19853E0-999 WHITE CHOCOLATE X-LARGE PENCILS CHW-PC-19939E0-999 MARZIPAN CRUNCH GOLD MAW-DE-19914E0-999 MARZIPAN CRUNCH BRONZE MAW-DE-19913E0-999 PINK X-LARGE PENCILS CHX-PC-19954E0-999 RED DOTS MARZIPAN COLLARS MAW-CL-19921E4-999 26

DECADENT ECLAIRS WHITE CHOCOLATE BUTTERCURLIES CHW-DE-19932E0-999 " Eclairs are the new craze. They're the perfect pastry to really go wild and create flavours and looks that stand out in the pastry display. MARBLED CHOCOLATE SPOON CHX-DC-90203E0-A99 MARZIPAN CRUNCH BRONZE MAW-DE-19913E0-999 GREEN TOPPED ÉCLAIR: Mix white chocolate with Power Flowers Yellow and Blue to the desired colour. Cut the éclairs horizontally through and fill the bottom with a dark chocolate ganache. Dip the top in the green chocolate and sprinkle immediately with Marzipan Crunch Bronze, Milk Chocolate Blossoms and arrange White Chocolate Buttercurlies on top. WHITE TOPPED ÉCLAIR: Cut the éclairs halfway through and fill the bottom with a dark chocolate ganache. Dip the top in white chocolate and sprinkle immediately with Caramel Blossoms and a few Dark Chocolate Mocha Beans. STRAWBERRY BLOSSOMS CHF-BS-19852E0-999 CARAMEL BLOSSOMS CHF-BS-19847E4-999 / CHF-BS-19851E0-999 MILK CHOCOLATE BLOSSOMS CHM-BS-19848E0-999 / CHM-BS-19853E0-999 WHITE CHOCOLATE JURA WAVE CHW-PS-19831E0-999 PINK TOPPED ÉCLAIR: Mix white chocolate with Power Flowers Red to the desired colour. Immediately sprinkle with Strawberry Blossoms and finish with a White Chocolate Jura Wave. DARK CHOCOLATE MOCHA BEANS CHF-3D-19953-999 POWER FLOWERS BLUE NON AZO CLR-19429-999 / CLR-19434-999 POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 28

#SHAPEIT How about bringing your desserts to life by using 'shape' as your artistic medium? Enhance the tactile experience for your guests and customers. Shape definitely gives stopping power to your creations. 30 KATSUYO AOKI, PREDICTIVE DREAM XLV, JP, 2013

PASTEL MARBLED TULIP CUPS ORDER CODE: CHX-CP-90374E0-A99 UNIT: 36 PCS. 1.26 KG 65 mm ø 70 mm 85 g CHOCOLATE CUPS & SHELLS S N O B I N ETTES MARBLED CHOCOLATE PETITS FOURS CUPS ORDER CODE: CHX-CP-90359E0-A99 UNIT: 38 PCS. 0.32 KG ORDER CODE: CHX-CP-90360E0-A99 UNIT: 152 PCS. 1.28 KG 34 mm ø 37.5 mm 14.5 g DARK CHOCOLATE SNOBINETTES ORDER CODE: CHD-CV-19927E0-999 UNIT: 90 PCS. 0.43 KG DARK CHOCOLATE MINI SNOBINETTES ORDER CODE: CHD-CV-19926E0-999 UNIT: 90 PCS. 0.33 KG 26 mm 21 mm ø 27 mm 13 ml ø 27 mm 9 ml PASTEL MARBLED PETITS FOURS ASSORTMENT CUPS ORDER CODE: CHX-CP-90367E0-A99 UNIT: 38 PCS. 0.33 KG ORDER CODE: CHX-CP-90368E0-A99 UNIT: 152 PCS. 1.32 KG 34 mm ø 37.5 mm 14.5 g PINK SNOBINETTES ORDER CODE: CHX-CV-19924E0-999 UNIT: 90 PCS. 0.22 KG 22 mm ø 28 mm 9 ml MARBLED ESPRESSO CUPS ORDER CODE: CHX-CM-19843E0-999 UNIT: 312 PCS. 2.18 KG 21 mm ø 56 mm 20 ml GREEN SNOBINETTES ORDER CODE: CHX-CV-19925E0-999 UNIT: 90 PCS. 0.22 KG 21 mm ø 27 mm 9 ml S I G N ATURE C UPS MARBLED CUPS DARK AND WHITE ATHENA CUPS ORDER CODE: CHX-CV-19929E0-999 UNIT: 36 PCS. 0.71 KG 50 mm ø 71 mm 111 ml MARBLED CHOCOLATE CROCUS CUPS ORDER CODE: CHX-CP-90112E0-A99 UNIT: 24 PCS. 0.38 KG ORDER CODE: CHX-CP-90113E0-A99 UNIT: 72 PCS. 1.14 KG 42 mm ø 50 mm 29 g DARK AND WHITE IRIS CUPS ORDER CODE: CHX-CV-19928E0-999 UNIT: 192 PCS. 0.96 KG 26 mm ø 41 mm 14 ml MARBLED CHOCOLATE TULIP CUPS ORDER CODE: CHX-CP-90489E0-A99 UNIT: 12 PCS. 0.42 KG ORDER CODE: CHX-CP-90483E0-A99 UNIT: 36 PCS. 1.26 KG 65 mm ø 70 mm 85 g DARK CHOCOLATE MARIE-CHARLOTTE CUPS ORDER CODE: CHD-CV-19930E0-999 UNIT: 135 PCS. 2.40 KG 35 mm ø 63 mm 83 ml 32

DARK CHOCOLATE VICTORIA CUPS ORDER CODE: CHD-CM-19840E0-999 UNIT: 42 PCS. 0.50 KG 30 mm ø 65 mm 60 ml TRUFFLE S HELLS DARK CHOCOLATE TRUFFLE SHELLS ORDER CODE: CHD-TS-19950E0-999 UNIT: 504 PCS. 1.36 KG ø 25 mm 6 ml DARK CHOCOLATE RECTANGLE CUPS ORDER CODE: CHD-CP-90782E0-A99 UNIT: 20 PCS. 0.35 KG 25 mm 30 mm x 105 mm 37 g MILK CHOCOLATE TRUFFLE SHELLS ORDER CODE: CHM-TS-19951E0-999 UNIT: 504 PCS. 1.36 KG ø 25 mm 6 ml DARK CHOCOLATE ANGELO CUPS ORDER CODE: CHD-CP-90384E0-A99 UNIT: 60 PCS. 1.05 KG 35 mm ø 64 mm 49.5 g WHITE CHOCOLATE TRUFFLE SHELLS ORDER CODE: CHW-TS-19952E0-999 UNIT: 504 PCS. 1.36 KG ø 25 mm 6 ml DARK CHOCOLATE ESPRESSO CUPS ORDER CODE: CHD-CM-19839E0-999 UNIT: 312 PCS. 2.18 KG 21 mm ø 56 mm 20 ml CHOCOLATE DECORATIONS DARK CHOCOLATE MINI COFFEE CUPS ORDER CODE: CHD-CP-90104E0-A99 UNIT: 15 PCS. 0.27 KG ORDER CODE: CHD-CP-90105E0-A99 UNIT: 45 PCS. 0.81 KG DARK CHOCOLATE MINI TART CUPS ORDER CODE: CHD-CM-19842E0-999 UNIT: 90 PCS. 0.36 KG ORDER CODE: CHD-CM-19841E0-999 UNIT: 390 PCS. 1.56 KG 45 mm 13 mm ø 50 mm 40.5 g ø 45 mm 12 ml 2.5 / 3 D DECORATIONS MARBLED CHOCOLATE SMALL LILIES ORDER CODE: CHX-DC-90168E0-A99 UNIT: 38 PCS. 0.15 KG MARBLED CHOCOLATE SPOONS ORDER CODE: CHX-DC-90203E0-A99 UNIT: 108 PCS. 0.53 KG ± 34 mm ± 29 mm 19 mm x 95 mm DARK CHOCOLATE MINI CUPS ORDER CODE: CHD-CP-90419E0-A99 UNIT: 210 PCS. 0.72 KG 14 mm 41 mm DARK CHOCOLATE MOCHA BEANS ORDER CODE: CHF-3D-19953-999 UNIT: 1 KG 12 mm x 18 mm DARK CHOCOLATE ASSORTMENT CUPS ORDER CODE: CHD-CP-90416E0-A99 UNIT: 40 PCS. 0.24 KG ORDER CODE: CHD-CP-90411E0-A99 UNIT: 200 PCS. 1.20 KG 22 mm 38 mm 34

SPHERES NEW VITA GOLD SPHERES ORDER CODE: CHD-3D-19027E0-999 UNIT: 63 PCS. 0.30 KG ø 25 mm MARBLED CHOCOLATE BUTTERCURLIES ORDER CODE: CHX-DE-19931E0-999 UNIT: 200 PCS. 0.40 KG ø 16 mm NEW VITA SILVER SPHERES ORDER CODE: CHD-3D-19030E0-999 UNIT: 63 PCS. 0.30 KG NEW VITA BRONZE SPHERES ORDER CODE: CHW-3D-19033E0-999 UNIT: 63 PCS. 0.22 KG GLITTER SPHERES ORDER CODE: CHD-3D-19170E0-999 UNIT: 54 PCS. 0.30 KG ø 25 mm ø 25 mm ø 30 mm SIG NATURE DECORATIONS DARK CHOCOLATE SQUIRRELS ORDER CODE: CHD-DE-19809E0-999 UNIT: 330 PCS. 0.48 KG DARK CHOCOLATE POINTS ORDER CODE: CHD-DE-19823E0-999 UNIT: 235 PCS. 0.62 KG ORDER CODE: CHD-DE-19806E0-999 UNIT: 650 PCS. 1.70 KG 38 mm x 30 mm 32 mm x 75 mm ENITA SPHERES ORDER CODE: CHD-3D-19168E0-999 UNIT: 63 PCS. 0.30 KG ø 25 mm DARK CHOCOLATE MOONS ORDER CODE: CHD-DE-19791E0-999 UNIT: 500 PCS. 0.72 KG 55 mm x 25 mm FIRENZE SPHERES ORDER CODE: CHD-3D-19169E0-999 UNIT: 54 PCS. 0.30 KG ø 30 mm DARK CHOCOLATE ROUNDS ORDER CODE: CHD-DE-19801E0-999 UNIT: 1050 PCS. 0.95 KG ø 30 mm WINTER BUBBLE SPHERES ORDER CODE: CHD-3D-19171E0-999 UNIT: 54 PCS. 0.31 KG ø 30 mm DARK CHOCOLATE GALETTES ROUNDS ORDER CODE: CHD-DE-19957E0-999 UNIT: 1025 PCS. 1.03 KG ø 30 mm BUTTERCURLIES DARK CHOCOLATE JURA GIRAFFE POINTS ORDER CODE: CHD-PS-19811E0-999 UNIT: 490 PCS. 0.90 KG 35 mm x 55 mm DARK CHOCOLATE BUTTERCURLIES ORDER CODE: CHD-DE-19933E0-999 UNIT: 200 PCS. 0.40 KG ø 16 mm DARK CHOCOLATE JURA WAVES ORDER CODE: CHD-PS-19830E0-999 UNIT: 150 PCS. 0.25 KG 30 mm x 30 mm WHITE CHOCOLATE BUTTERCURLIES ORDER CODE: CHW-DE-19932E0-999 UNIT: 200 PCS. 0.40 KG ø 16 mm WHITE CHOCOLATE JURA WAVES ORDER CODE: CHW-PS-19831E0-999 UNIT: 150 PCS. 0.25 KG 30 mm x 30 mm 36

DARK CHOCOLATE STANDARD ASSORTMENT ORDER CODE: CHD-DE-19798E0-999 UNIT: 800 PCS. 1 KG 50 mm MARBLED CHOCOLATE JURA SQUARES ORDER CODE: CHX-PS-19817E0-999 UNIT: 360 PCS. 1.14 KG 40 mm x 40 mm DARK CHOCOLATE ASSORTI ASSORTMENT ORDER CODE: CHD-DE-19833E0-999 UNIT: 1500 PCS. 1.50 KG 40 mm x 34 mm MARBLED CHOCOLATE JURA ASSORTMENT ORDER CODE: CHX-PS-19835E0-999 UNIT: 340 PCS. 0.96 KG 55 x 35 mm / 40 x 40 mm ø 50 mm / 45 x 30 mm JURA ZEBRA RECTANGLES ORDER CODE: CHW-PS-19814E0-999 UNIT: 330 PCS. 0.85 KG JURA ZEBRA ROUNDS ORDER CODE: CHW-PS-19815E0-999 UNIT: 570 PCS. 1 KG 30 mm x 45 mm ø 35 mm PINK JURA RHOMBS ORDER CODE: CHX-PS-19822E0-999 UNIT: 360 PCS. 0.77 KG 40 mm x 60 mm WHITE AND DARK DECOSTRIPES ORDER CODE: CHX-PS-19821E0-999 UNIT: 348 PCS. 0.68 KG 25 mm x 40 mm COLOURED GALETTES ROUNDS ORDER CODE: CHK-PR-19805E0-999 UNIT: 1025 PCS. 1.03 KG ø 30 mm MARBLED CHOCOLATE JURA RHOMBS ORDER CODE: CHX-PS-19819E0-999 UNIT: 360 PCS. 0.77 KG 40 mm x 60 mm DARK AND WHITE SERPENTINES ORDER CODE: CHX-DE-19961E4-999 UNIT: 0.80 KG 20-24 mm FRU IT DEC ORATIO NS MARBLED CHOCOLATE JURA RECTANGLES ORDER CODE: CHX-PS-19816E0-999 UNIT: 330 PCS. 0.85 KG 30 mm x 45 mm FLAVOURED CHERRIES ORDER CODE: CHF-25-19862E0-999 UNIT: 140 PCS. 0.28 KG 27 mm x 34 mm MARBLED CHOCOLATE JURA POINTS ORDER CODE: CHX-PS-19818E0-999 UNIT: 490 PCS. 0.90 KG 35 mm x 55 mm FLAVOURED BANANAS ORDER CODE: CHF-25-19860E0-999 UNIT: 80 PCS. 0.21 KG 18 mm x 40 mm MARBLED CHOCOLATE JURA ROUNDS ORDER CODE: CHX-PS-19820E0-999 UNIT: 570 PCS. 1 KG ø 35 mm FLAVOURED STRAWBERRIES ORDER CODE: CHF-25-19861E0-999 UNIT: 105 PCS. 0.36 KG 30 mm x 32 mm FLAVOURED APPLES ORDER CODE: CHF-25-19864E0-999 UNIT: 105 PCS. 0.36 KG 30 mm x 32 mm NOTE: Coloured chocolate is generally falling within the "cocoa-based confectionery" category. 38

FLAVOURED RASPBERRIES ORDER CODE: CHF-25-19859E0-999 UNIT: 108 PCS. 0.25 KG FLAVOURED PINEAPPLES ORDER CODE: CHF-25-19863E0-999 UNIT: 108 PCS. 0.44 KG 31 mm x 25 mm 39 mm x 21 mm OPEN DEC ORATIO NS DARK CHOCOLATE FEATHERS ORDER CODE: CHD-OD-19826E0-999 UNIT: 150 PCS. 0.24 KG ORDER CODE: CHD-OD-19793E0-999 UNIT: 500 PCS. 0.65 KG 60 mm LEMONS ORDER CODE: CHK-25-19865E0-999 UNIT: 126 PCS. 0.38 KG CARROTS ORDER CODE: CHK-25-19866E0-999 UNIT: 48 PCS. 0.28 KG 24 mm x 35 mm 19 mm x 74 mm DARK CHOCOLATE LEAVES ORDER CODE: CHD-OD-19827E0-999 UNIT: 175 PCS. 0.25 KG ORDER CODE: CHD-OD-19794E0-999 UNIT: 550 PCS. 0.73 KG DARK CHOCOLATE WAVES ORDER CODE: CHD-OD-19795E0-999 UNIT: 510 PCS. 0.63 KG 60 mm 34 mm x 55 mm GRIDS DARK CHOCOLATE HEARTS ORDER CODE: CHD-GD-19844E0-999 UNIT: 130 PCS. 0.34 KG 48 mm x 51 mm DARK CHOCOLATE FAN DECOR ORDER CODE: CHD-OD-19807E0-999 UNIT: 475 PCS. 0.85 KG 60 mm DARK CHOCOLATE LATTICES ORDER CODE: CHD-GD-19838E0-999 UNIT: 11 PCS. 1.49 KG 250 mm x 360 mm DARK CHOCOLATE ORIENTALS ORDER CODE: CHD-OD-19796E0-999 UNIT: 400 PCS. 0.93 KG 35 mm x 59 mm DARK CHOCOLATE CAKE TOPS ORDER CODE: CHD-GD-19836E0-999 UNIT: 18 PCS. 0.45 KG ø 160 mm DARK CHOCOLATE FIGURETTES ASSORTMENT ORDER CODE: CHD-OD-19828E0-999 UNIT: 150 PCS. 0.17 KG ORDER CODE: CHD-OD-19803E0-999 UNIT: 475 PCS. 0.70 KG ø 35 mm DARK CHOCOLATE MINI CAKE TOPS ORDER CODE: CHD-GD-19837E0-999 UNIT: 195 PCS. 0.44 KG ø 50 mm DARK CHOCOLATE GALERETTE ASSORTMENT ORDER CODE: CHD-OD-19802E0-999 UNIT: 600 PCS. 0.80 KG ø 35 mm 40

DARK CHOCOLATE TOP DECOR ASSORTMENT ORDER CODE: CHD-OD-19829E0-999 UNIT: 130 PCS. 0.23 KG ORDER CODE: CHD-OD-19808E0-999 UNIT: 450 PCS. 0.88 KG DARK CHOCOLATE SPECIAL ASSORTMENT ORDER CODE: CHD-OD-19824E0-999 UNIT: 195 PCS. 0.24 KG ORDER CODE: CHD-OD-19792E0-999 UNIT: 575 PCS. 0.68 KG 50 mm 60 mm MARZIPAN DECORATIONS FLOWERS YELLOW MARZIPAN FLOWERS ORDER CODE: MAW-PS-19909-999 UNIT: 200 PCS. 0.11 KG RED MARZIPAN FLOWERS ORDER CODE: MAW-PS-19911-999 UNIT: 200 PCS. 0.11 KG ø 22 mm ø 22 mm DARK CHOCOLATE SOIREE ASSORTMENT ORDER CODE: CHD-OD-19799E0-999 UNIT: 650 PCS. 0.50 KG ORDER CODE: CHD-OD-19825E0-999 UNIT: 175 PCS. 0.16 KG 40 mm WHITE MARZIPAN FLOWERS ORDER CODE: MAW-PS-19910-999 UNIT: 200 PCS. 0.11 KG CHOCOLATE PENCILS & ROLLS ø 22 mm DARK CHOCOLATE FIGUROLAS ASSORTMENT ORDER CODE: CHD-OD-19800E0-999 UNIT: 700 PCS. 0.50 KG 45 mm CANDLES CHOCOLATE FILIGRANS ORDER CODE: CHD-OD-20687E0-999 UNIT: 550 PCS. 0.70 KG 45 mm DARK & WHITE CANDLES ORDER CODE: CHX-PC-19935E0-999 UNIT: 100 PCS. 0.40 KG ORANGE CANDLES ORDER CODE: CHX-PC-19934E0-999 UNIT: 100 PCS. 0.40 KG 100 mm 100 mm SUGAR FREE CHOCOLATE FILIGRANS ORDER CODE: CSD-OD-20689E0-999 UNIT: 550 PCS. 0.70 KG 45 mm PENCILS DARK CHOCOLATE X-LARGE PENCILS ORDER CODE: CHD-PC-19940E0-999 UNIT: 115 PCS. 0.90 KG 200 mm YELLOW FEATHERS ORDER CODE: CHX-OD-19797E0-999 UNIT: 500 PCS. 0.65 KG 60 mm DARK CHOCOLATE LARGE PENCILS ORDER CODE: CHD-PC-19938E0-999 UNIT: 215 PCS. 0.90 KG 100 mm DARK CHOCOLATE SMALL PENCILS ORDER CODE: CHD-PC-19937E0-999 UNIT: 400 PCS. 0.70 KG 45 mm 42

WHITE CHOCOLATE X-LARGE PENCILS ORDER CODE: CHW-PC-19939E0-999 UNIT: 115 PCS. 0.90 KG MARBLED CHOCOLATE X-LARGE PENCILS ORDER CODE: CHX-PC-19943E0-999 UNIT: 115 PCS. 0.90 KG MARBLED CHOCOLATE LARGE PENCILS ORDER CODE: CHX-PC-19941E0-999 UNIT: 225 PCS. 0.90 KG MARBLED CHOCOLATE SMALL PENCILS ORDER CODE: CHX-PC-19936E0-999 UNIT: 400 PCS. 0.70 KG 200 mm 200 mm 100 mm 45 mm C H O C O L ATTO S DARK CHOCOLATE CHOCOLATTOS ORDER CODE: CHD-RO-90054E0-A99 UNIT: ± 100 PCS. 0.40 KG WHITE CHOCOLATE CHOCOLATTOS ORDER CODE: CHW-RO-90049E0-A99 UNIT: ± 100 PCS. 0.40 KG DARK AND WHITE CHOCOLATE DUO CHOCOLATTOS ORDER CODE: CHX-RO-90060E4-A99 UNIT: ± 100 PCS. 0.40 KG 107 mm 107 mm 107 mm DARK AND WHITE X-LARGE PENCILS ORDER CODE: CHX-PC-19944E0-999 UNIT: 115 PCS. 0.90 KG WHITE AND DARK X-LARGE PENCILS ORDER CODE: CHX-PC-19945E0-999 UNIT: 115 PCS. 0.90 KG ORANGE X-LARGE PENCILS ORDER CODE: CHX-PC-19942E0-999 UNIT: 115 PCS. 0.90 KG 200 mm 200 mm 200 mm WANDS NEW GOLD WANDS ORDER CODE: CHD-ST-18970E0-999 UNIT: 126 PCS. 0.29 KG NEW RED WANDS ORDER CODE: CHW-ST-18973E0-999 UNIT: 126 PCS. 0.29 KG 160 mm 160 mm GREEN X-LARGE PENCILS ORDER CODE: CHX-PC-19955E0-999 UNIT: 115 PCS. 0.90 KG 200 mm PINK X-LARGE PENCILS ORDER CODE: CHX-PC-19954E0-999 UNIT: 115 PCS. 0.90 KG 200 mm CREAMY PENCILS CARAMEL CREAMY PENCILS ORDER CODE: CHF-PC-19946E4-999 UNIT: 210 PCS. 0.90 KG 100 mm VANILLA CREAMY PENCILS ORDER CODE: CHF-PC-19947E4-999 UNIT: 210 PCS. 0.90 KG 100 mm NOTE: Coloured chocolate is generally falling within the "cocoa-based confectionery" category. 44

#TEXTUREIT Rough. Raw. Refined. Polished. Porous. Brutal. Glossy. Texture does say a lot. Whether it stands alone or in contrast with other textures texture appeals to the imagination of consumers and enhances the taste sensation of any dessert. Ready to play with these Mona Lisa textures? 46 OUR CHANGING SEAS III by courtney mattison Photo Arthur Evans

TAGLIATELLI DARK CHOCOLATE TAGLIATELLI ORDER CODE: CHD-ND-19956E0-999 UNIT: 2 KG SHAVINGS DARK CHOCOLATE SPRING SHAVINGS ORDER CODE: CHD-SV-19958E0-999 UNIT: 2.50 KG CHOCOLATE SPRINKLES BLOSSOMS DARK CHOCOLATE BLOSSOMS ORDER CODE: CHD-BS-19846E0-999 BUCKET: 1 KG ORDER CODE: CHD-BS-19850E0-999 UNIT: 2.50 KG MILK CHOCOLATE BLOSSOMS ORDER CODE: CHM-BS-19848E0-999 BUCKET: 1 KG ORDER CODE: CHM-BS-19853E0-999 UNIT: 2.50 KG WHITE CHOCOLATE BLOSSOMS ORDER CODE: CHW-BS-19849E0-999 BUCKET: 1 KG ORDER CODE: CHW-BS-19854E0-999 UNIT: 2.50 KG CARAMEL BLOSSOMS ORDER CODE: CHF-BS-19847E4-999 BUCKET: 1 KG ORDER CODE: CHF-BS-19851E0-999 UNIT: 2.50 KG STRAWBERRY BLOSSOMS ORDER CODE: CHF-BS-19852E0-999 UNIT: 2.50 KG ± 5 mm x ± 9 mm ± 5 mm x ± 9 mm ± 5 mm x ± 9 mm ± 5 mm x ± 9 mm ± 5 mm x ± 9 mm MILK CHOCOLATE SPRING SHAVINGS ORDER CODE: CHM-SV-19959E0-999 UNIT: 2.50 KG WHITE CHOCOLATE SPRING SHAVINGS ORDER CODE: CHW-SV-19960E0-999 UNIT: 2.50 KG MARZIPAN DECORATIONS CRUNCHES MARZIPAN CRUNCH GOLD ORDER CODE: MAW-DE-19914E0-999 UNIT: 0.50 KG MARZIPAN CRUNCH SILVER ORDER CODE: MAW-DE-19912E0-999 UNIT: 0.50 KG MARZIPAN CRUNCH BRONZE ORDER CODE: MAW-DE-19913E0-999 UNIT: 0.50 KG NOTE: Coloured chocolate is generally falling within the "cocoa-based confectionery" category. 48

#COLOURIT What's your current mood? Red for energy? Blue for antioxidants and chill? Consumers love life in colours, especially in pastry, desserts and confectionery. Even more so when colours are used to express a flavour, a mood, a season... What's your colour of the day? 50

TM POWER FLOWERS Food Colouring System What are Power Flowers? Power Flowers are a revolutionary method to colour your chocolate and cocoa butter. Colouring has never been easier! From now on, you can create every colour imaginable simply by combining different Power Flowers. With the app as your guide, you can create every colour of the rainbow for any fat based product of your choice. The only boundary is your fantasy! POWER FLOWERS POWER FLOWERS WHITE NON AZO ORDER CODE: CLR-19428-999 UNIT: 0.05 KG ORDER CODE: CLR-19433-999 UNIT: 0.50 KG NEW Download the Power Flowers app on Google Play or itunes POWER TM FLOWERS The Power Flowers app is a library of colours. One that inspires you and helps to pick your favorite shades. There s more too: it even checks and double-checks the permitted colour concentration of your recipe. It s a simple and safe recipe check that helps you with all your doubts about rules or restrictions. The Power Flowers assortment comes in the 3 primary colours and white: YELLOWREDBLUEWHITE Each Power Flower is solely made from tempered cocoa butter and colouring. POWER FLOWERS BLUE NON AZO ORDER CODE: CLR-19429-999 UNIT: 0.05 KG ORDER CODE: CLR-19434-999 UNIT: 0.50 KG POWER FLOWERS RED NON AZO ORDER CODE: CLR-19430-999 UNIT: 0.05 KG ORDER CODE: CLR-19435-999 UNIT: 0.50 KG Because you are the only one boosting your creations! Mix your desired personalised colour within seconds. To obtain the right colour or tone, each Power Flower can be broken or cut into separate pieces. POWER FLOWERS YELLOW NON AZO ORDER CODE: CLR-19431-999 UNIT: 0.05 KG ORDER CODE: CLR-19436-999 UNIT: 0.50 KG 52

GREEN WAVES TRANSFER SHEETS ORDER CODE: TRS-19443-999 UNIT: 45 PCS. META LL I C POW DERS DIZZY DAISY TRANSFER SHEETS CREATIVE GOLD METALLIC POWDER ORDER CODE: TRS-19444-E0-999 UNIT: 45 PCS. ORDER CODE: CLR-19165-999 UNIT: 0.025 KG BUTTERFLY NOTES TRANSFER SHEETS CREATIVE SILVER METALLIC POWDER ORDER CODE: TRS-19445-999 UNIT: 45 PCS. ORDER CODE: CLR-19167-999 UNIT: 0.025 KG FLOWER WALL TRANSFER SHEETS CREATIVE COPPER METALLIC POWDER ORDER CODE: TRS-19446-999 UNIT: 45 PCS. ORDER CODE: CLR-19166-999 UNIT: 0.025 KG TIGER TRANSFER SHEETS TRA NSFER S HEETS ORBITAL TRANSFER SHEETS 12.3 cm x 26.3 cm SPOT MY LEOPARD TRANSFER SHEETS ORDER CODE: TRS-19603-E0-999 UNIT: 45 PCS. ORDER CODE: TRS-19448-E0-999 UNIT: 45 PCS. MARBLE TRANSFER SHEETS COLOUR MY LOVE TRANSFER SHEETS ORDER CODE: TRS-19384-E0-999 UNIT: 45 PCS. ORDER CODE: TRS-19602-999 UNIT: 45 PCS. BAMBUSA TRANSFER SHEETS SCRIBBLE TRANSFER SHEETS ORDER CODE: TRS-19440-999 UNIT: 45 PCS. ORDER CODE: TRS-19604-999 UNIT: 45 PCS. GOLDEN GATE TRANSFER SHEETS GET IN LINE TRANSFER SHEETS ORDER CODE: TRS-19441-999 UNIT: 45 PCS. ORDER CODE: TRS-19605-999 UNIT: 45 PCS. SNOWFLAKES TRANSFER SHEETS SPRING DRESS TRANSFER SHEETS ORDER CODE: TRS-19442-E0-999 UNIT: 45 PCS. 54 COLOURS MAY DEVIATE ORDER CODE: TRS-19447-E0-999 UNIT: 45 PCS. ORDER CODE: TRS-19606-999 UNIT: 45 PCS.

VICHY RED MARZIPAN COLLARS DAY BREAK TRANSFER SHEETS O RDER CODE: MAW-CL-19917E4-999 UNIT: 16 PCS. 40mm 0.72 KG O RDER CODE: MAW-CL-19922E4-999 UNIT: 16 PCS. 50mm 0.85 KG ORDER CODE: TRS-19611-999 UNIT: 45 PCS. 100% COCOA POWDER ROMANTIC TRANSFER SHEETS VICHY GREEN MARZIPAN COLLARS ORDER CODE: TRS-19607-E0-999 UNIT: 45 PCS. ORDER CODE: MAW-CL-19918E4-999 UNIT: 16 PCS. 0.72 KG 100% COCOA POWDER BIG LOVE TRANSFER SHEETS RED DOTS MARZIPAN COLLARS ORDER CODE: TRS-19608-E0-999 UNIT: 45 PCS. ORDER CODE: MAW-CL-19921E4-999 UNIT: 16 PCS. 0.85 KG 100% COCOA POWDER FLYING HEARTS TRANSFER SHEETS ORDER CODE: TRS-19609-E0-999 UNIT: 45 PCS. 100% COCOA POWDER PAISLEY PARK TRANSFER SHEETS ORDER CODE: TRS-19610-E0-999 UNIT: 45 PCS. MARZIPAN DECORATIONS MARZ IPA N C O LLARS GOLD MARZIPAN COLLARS ORDER CODE: MAW-CL-19923E4-999 UNIT: 16 PCS. 0.72 KG 40 mm x 900 mm PINK MARZIPAN COLLARS ORDER CODE: MAW-CL-19920E4-999 UNIT: 16 PCS. 40mm 0.72 KG ORDER CODE: MAW-CL-19915E4-999 UNIT: 16 PCS. 50mm 0.85 KG 40 mm x 900 mm 50 mm x 900 mm YELLOW MARZIPAN COLLARS ORDER CODE: MAW-CL-19919E4-999 UNIT: 16 PCS. 40mm 0.72 KG ORDER CODE: MAW-CL-19916E4-999 UNIT: 16 PCS. 50mm 0.85 KG 56 40 mm x 900 mm 50 mm x 900 mm 40 mm x 900 mm 50 mm x 900 mm 40 mm x 900 mm 50 mm x 900 mm

#CREATEIT Drizzle. Spray. Shape. Bend. Fix. Cool. Repeat. Thinking about creating your own chocolate decorations from scratch? With Mona Lisa's creative tools, you can create a world of possibilities. STRU CTURE S HEETS LINEA STRUCTURE SHEETS ORDER CODE: SSH-19424-999 UNIT: 15 PCS. 0.54 KG SNAKE STRUCTURE SHEETS ORDER CODE: SSH-19425-999 UNIT: 15 PCS. 0.54 KG 29.3 cm x 38.5 cm G U I TAR S HEETS COOLING SPRAYS OSTRICH STRUCTURE SHEETS ORDER CODE: SSH-19426-999 UNIT: 15 PCS. 0.54 KG GUITAR SHEETS ORDER CODE: ACC-20022-999 UNIT: 60 PCS. 0.86 KG 30 cm x 40 cm COOLING SPRAY CHOCO COOL ORDER CODE: ACC-19417-999 UNIT: 0.47 KG WOOD STRUCTURE SHEETS ORDER CODE: SSH-19427-999 UNIT: 15 PCS. 0.54 KG 58

CELEBRATE THE SEASON Make it extraordinary by Christa Muyldermans Pastry chef at Marijn Coertjens Patissier/Chocolatier - Ghent, Belgium CHRISTMAS VALENTINE SPRING EASTER 60

SWEET SPLASH OF GOLD DARK CHOCOLATE MINI COFFEE CUPS CHD-CP-90104E0-A99 / CHD-CP-90105E0-A99 The holiday season for 2017/18 will be drenched in affordable luxury. And which better colours than chocolate and gold, to give your desserts and pastry an extraordinary presentation? Break the sides of Dark Chocolate Mini Coffee Cups and fix them onto the dessert plate. Dress the plate with sponges, meringues, crunches and creams of your choice in coffee, caramel and cream colours. Decorate with Dark Chocolate Mocha Beans and Vita Gold Spheres. VITA GOLD SPHERES CHD-3D-19027E0-999 DARK CHOCOLATE MOCHA BEANS CHF-3D-19953-999 CREATIVE GOLD METALLIC POWDER CLR-19165-999 62 SHADES OF GOLD - XMAS

GOLD WANDS CHD-ST-18970E0-999 COOLING SPRAY CHOCO COOL ACC-19417-999 BLACK and G OLD CREATIVE GOLD METALLIC POWDER CLR-19165-999 MARZIPAN CRUNCH GOLD MAW-DE-19914E0-999 Prepare a 'golden glaze' using white chocolate and Creative Gold Metallic Powder. Glaze your Xmas yule logs with gold and dust with some gold powder. Decorate with Glitter Log Plaques, Gold Wands and Glitter Spheres. GLITTER SPHERES CHD-3D-19170E-0999 GLITTER LOG PLAQUES CHD-PS-19623E0-999 64 SHADES OF GOLD - XMAS

S a nta ' s CAROL ASSORTMENT CHD-PR-19908E0-999 dream How to turn the most iconic Xmas colours into an extraordinary eye catcher on your pastries and desserts? Using 50 shades of red and white definitely is the nostalgic Xmas trend to go! POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 Prepare a set of different red coloured cocoa butter mixes, using Power Flowers Yellow and Red. The idea is to create variations of lighter and deeper red. Use the Power Flowers App to help you determine the colour you want. Keep them warm in a heating cabinet (50 C). Also create a white cocoa butter mix. Prepare one deep dark red glaze made with white chocolate and Power Flowers Yellow and Red. Glaze a frozen yule log with the red glaze. Create a mix of different sizes of mousse and crémeux quenelles, using quenelle moulds of different sizes. Freeze. Unmould the quenelles fast and spray them with different red and white colours. Store in the freezer. Top the yule log with a rectangle in sablé or shortcrust dough. Arrange the frozen quenelles on top, playing with shape, size and colour. Finish with Carol Assortment decorations. POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 POWER FLOWERS WHITE NON AZO CLR-19428-999 / CLR-19433-999 66 Shades of red - XMAS

RED POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 FROST STAR ASSORTMENT CHX-PR-19906E0-999 Prepare a red colourd cocoa butter mix for the spray gun using Power Flowers Red. Decorate a yule log with White Chocolate Blossoms and store in the freezer. Spray the log with the coloured cocoa butter mixture. Decorate with Lare Log Plaque and red stars from the Star Assortment. LARA LOG PLAQUE CHD-PS-19613E0-999 WHITE CHOCOLATE BLOSSOMS CHW-BS-19849E0-999 CHW-BS-19854E0-999 68 Shades of red - XMAS

DARK CHOCOLATE RECTANGLE CUPS CHD-CP-90782E0-A99 SNOWY SANTA ASSORTMENT CHD-PR-19897E0-999 B A C K TO THE (BEET) RO OTS Prepare a red coloured cocoa butter mix using Power Flowers Red. Store the cups in the blast freezer for 15 minutes. Spray Dark Chocolate Rectangle Cups with the cocoa butter mix to create a red, velvet effect. Fill with beetroot flavoured chocolate sponge and crème chantilly. Finish with Snowy Santa Assortment decorations. POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 70 Shades of red - XMAS

POWER FLOWERS WHITE NON AZO CLR-19428-999 / CLR-19433-999 I-glow RED FALLING STARS CHX-PR-19904E0-999 Build up your pastries in moulds (use for example the shape of half Xmas balls, since they resemble iglos) and freeze. Prepare a white coloured spray gun mix, using white chocolate, cocoa butter and Power Flowers White. Create a thin slab of white chocolate and cut out geometrical shapes. They will serve as base for the iglo. Store in the freezer for about 15 minutes. Mount the frozen iglo-pastries onto the geometrical base and immediately store again in the freezer. Before serving/selling: spray the ice-cold iglos with the white chocolate/cocoa butter mix. Sprinkle with Marzipan Crunch Silver and decorate with a Red Falling Star. MARZIPAN CRUNCH SILVER MAW-DE-19912E0-999 72 SHADES OF WHITE - XMAS

christmas W h ite WHITE CHOCOLATE SNOWFLAKES SMALL CHW-PR-19903E0-999 WHITE CHOCOLATE SNOWFLAKES LARGE CHW-PR-19902E0-999 Forest POWER FLOWERS WHITE NON AZO CLR-19428-999 / CLR-19433-999 Create a variation on blackforest cake, yet in a white rendition: use almond sponge, white chocolate mousse and a cherry crémeux. Finish with a white glaze coloured with Power Flowers White. Finish the bottom edge with Marzipan Crunch Silver. Pipe dots of chantilly on top, using a piping bag with corrugated piping nozzle. Finish with different sizes of White Chocolate Snowflakes: Large and Small. MARZIPAN CRUNCH SILVER MAW-DE-19912E0-999 74 SHADES OF WHITE - XMAS

STRAWBERRY BLOSSOMS CHF-BS-19852E0-999 Pound of love cake Prepare you standard cake dough and mix with melted Power Flowers Red to give the cake a warm red hue. Prepare 2 glazes, using a white soft baker's coating, and mix them with Power Flowers Red. Use 1 Power Flower Red to create a pink glaze. For the second glaze, use 3 Power Flowers or more until you obtain a deep red colour. After baking, glaze the cake in different steps with the 2 glazes: see page 84 on how to apply them. Immediately (when the glaze is still wet) finish with Strawberry Blossoms and Flower Hearts. FLOWER HEARTS CHD-PS-20330E0-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 76 valentine

Love. Play. M ix. BIG LOVE TRANSFER SHEETS TRS-19608-E0-999 Use magnetic moulds with triangle praline shapes to create a variety of dark, milk and chocolate pralines, with different fillings and textures. Insert a different transfer sheet for each type of praline in the mould. Then mould the praline shells, fill them with the desired ganache, caramel or any other filling and seal the bottom of the pralines. Collect different pralines in one box (in this case 8) to form a circle and pack them in round boxes. ROMANTIC TRANSFER SHEETS TRS-19607-E0-999 BUTTERFLY NOTES TRANSFER SHEETS TRS-19445-999 CHOCOLATE WORLD MOULD 1000L26 www.chocolateworld.be 78 valentine

<3 cookies POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 Prepare a cookie dough and colour the dough by mixing in melted Power Flowers Red until you obtain the desired warm, red colour. Roll out the dough at ±2 mm thickness and cut out heart shapes (using cookie cutters) and bake until done. Pipe a dark chocolate ganache onto one heart and stick a second heart on top. Finish with Dark Chocolate Hearts: you can either place them on lukewarm cookies to slightly melt onto the cookies, or stick them with some tempered chocolate. DARK CHOCOLATE HEARTS CHD-GD-19844E0-999 80 valentine

Easter Egg Pis ta cch i o C ake Prepare your cake dough and mix with broken roasted pistachios. Bake the cake and leave to cool. Prepare 2 glazes with different colours and textures: use white soft baker's coating as a base and colour with Power Flowers Yellow and Blue to create hues of bright yellow and darker green. Mix broken pistachios in the yellow glaze. Glaze the cake with different colours: see next page on how to apply step by step. Finish with broken pistachios, Chickens in Shell and Mini Eggs. CHICKENS IN SHELL CHX-PR-19888E0-999 POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 POWER FLOWERS BLUE NON AZO CLR-19429-999 / CLR-19434-999 MINI EGGS CHX-PR-19887E0-999 82 SPRING

STEP BY STEP 1 2 3 4 DOSE POWER FLOWERS Melt soft white baker's coating in a high recipient (±45 C). Use the Power Flowers app to determine the colour you want to create. Dose the Power Flowers and add to the coating. MIX UNTIL HOMOGENOUS Use the immersion blender to mix well. Keep the mixer head below the surface of the liquid to avoid air bubbles. ADD TEXTURE Mix in broken roasted pistachios for example. You can also use other crunchy or contrasting textures, such as Marzipan Crunch, rice crisps, etc. MIX WELL Mix in the broken nuts thoroughly, until they're well immersed and distributed in the glaze. 5 6 7 8 APPLY THE 1 th GLAZE: YELLOW Place a tray underneath a grill rack. Put the cake on the rack. Then pour the warm glaze (±35 C) onto the cake until APPLY 2 ND GLAZE: GREEN Prepare a 2 nd glaze in exactly the same way as step 1 + 2, yet using Power Flowers Blue and Yellow to create a fresh green colour PREPARE THE 3 rd GLAZE: YELLOW (NO TEXTURE) Create the same yellow glaze as in step 1 and 2 (without adding pistachios or any texture). APPLY THE 3 rd GLAZE: YELLOW Use the knife again to lift the cake and dip it into the 3 rd glaze. Leave to set on parchment paper. Once the glaze has set, decorate top and sides are well covered. (check the Power Flowers app to and finish. Leave to drip out for a few determine the right proportion). minutes. Then place the cake on Pour the glaze in a shallow tray parchment paper for the glaze (big enough for the cake to fit in). to set. Use a knife to lift the cake and dip it for 2/3 in the green glaze. Leave to set on parchment paper. 84 SPRING

BAMBUSA TRANSFER SHEETS TRS-19440-999 Spring and swirl macarons SCRIBBLE TRANSFER SHEETS TRS-19604-999 Spread out a thin layer of tempered white chocolate onto the print side of a transfer sheet of your choice. When the chocolate is half set, cut out circular shapes with a round cake cutter (diameter slightly smaller than the size of the macarons). Leave to set entirely. When the chocolate is set, remove the circles from the transfer sheets and keep apart. Finish each different macaron type with another chocolate: simply pipe a dot of tempered chocolate onto the macaron top. Gently press a circle on top. Leave to set. GREEN WAVES TRANSFER SHEETS TRS-19443-999 86 SPRING

B u tte rfly spring FLOWER BUTTERFLIES CHD-PS-19439E0-999 cakes Prepare a white chocolate and raspberry/strawberry bavarian into flexible moulds and freeze. Prepare a crunchy sablé and colour the dough with melted Power Flowers (Red and Yellow in this case). Use the Power Flowers App to help you determine the colour you want. Bake the sablé in cup shaped baking tins (with a diameter slightly bigger than the one of the bavarois). Sprinkle the sablé cups with Callebaut Mycryo as soon as they come out the oven: this will create an impermeable layer preventing them from becoming soggy. Once cooled, fill the sablé cups with chantilly, some diced red fruits and top off with the frozen bavarois. Finish with red fruits, gold leaf and Flower Butterflies. POWER FLOWERS YELLOW NON AZO CLR-19431-999 / CLR-19436-999 POWER FLOWERS RED NON AZO CLR-19430-999 / CLR-19435-999 88 SPRING

YELLOW MARZIPAN COLLARS MAW-CL-19919E4-999 MAW-CL-19916E4-999 Mr. and Mrs. B unny GOLD MARZIPAN COLLARS MAW-CL-19923E4-999 VICHY GREEN MARZIPAN COLLARS MAW-CL-19918E4-999 DARK CHOCOLATE BUNNIES CHD-PR-19882E0-999 PINK MARZIPAN COLLARS MAW-CL-19920E4-999 MAW-CL-19915E4-999 CREATIVE GOLD METALLIC POWDER CLR-19165-999 Brush half of the Dark Chocolate Bunnies with Creative Gold Metallic Powder. Cut small bowties out of Marzipan Collars using a fondant plunger cutter. Pipe some white ganache onto the flat side of one bunny head. Insert a lollipop stick and top with another bunny head. Leave to set at room temperature for a few hours. Fix the bowties: for Mrs. Bunny: attach it to the bunny ears, using tempered dark chocolate. for Mr. Bunny: attach it to the lolly stick using some white tempered chocolate. Leave to set. Present on a lollipop display. 90 SPRING

#SEASONALS From Xmas to spring and summer, consumers expect your creations to evolve not only in flavours but also in shape, colour and texture. In this section you'll find Mona Lisa's seasonal collection. 92

SUNNY FLOWERS ORDER CODE: CHD-PR-19881E0-999 UNIT: 240 PCS. 0.80 KG 36 mm x 36 mm VA L E NTI NE NEW FLOWER HEARTS ORDER CODE: CHD-PS-20330E0-999 UNIT: 308 PCS. 0.29 KG 22 mm x 25 mm PINK TRIANGLES ORDER CODE: CHD-PR-19879E0-999 UNIT: 336 PCS. 0.88 KG 47 mm x 35 mm KISSING HEARTS ORDER CODE: CHD-PR-19876E0-999 UNIT: 120 PCS. 0.68 KG 45 mm x 50 mm E A S TER KISSING HEARTS 2D ORDER CODE: CHD-25-19874E0-999 UNIT: 192 PCS. 0.58 KG 26.5 mm x 30 mm MINI EGGS ORDER CODE: CHX-PR-19887E0-999 UNIT: 198 PCS. 0.38 KG 28 mm x 21 mm LOVE RECTANGLES ORDER CODE: CHD-PR-19875E0-999 UNIT: 162 PCS. 0.77 KG 29 mm x 60 mm EGG ARTS ORDER CODE: CHD-25-19883E0-999 UNIT: 200 PCS. 0.54 KG 30 mm x 24 mm EGG FLOWERS ORDER CODE: CHW-25-19884E0-999 UNIT: 200 PCS. 0.54 KG 30 mm x 24 mm SPRI NG NEW FLOWER BUTTERFLIES ORDER CODE: CHD-PS-19439E0-999 UNIT: 196 PCS. 0.33 KG 28 mm x 40 mm DARK CHOCOLATE BUNNIES ORDER CODE: CHD-PR-19882E0-999 UNIT: 216 PCS. 0.51 KG 56 mm x 30 mm ART DECO FLOWERS ORDER CODE: CHD-PR-19877E0-999 UNIT: 176 PCS. 0.56 KG 32 mm x 82 mm EASTER POP ARTS ORDER CODE: CHD-PR-19886E0-999 UNIT: 288 PCS. 0.65 KG ø 30 mm POINT GREEN LEAVES ORDER CODE: CHD-PR-19880E0-999 UNIT: 360 PCS. 0.64 KG 25 mm x 47 mm EASTER FIGURETTES ORDER CODE: CHK-OD-19834E0-999 UNIT: 875 PCS. 1.20 KG 40 mm x 29 mm 94

CHICKENS IN SHELL ORDER CODE: CHX-PR-19888E0-999 UNIT: 120 PCS. 0.37 KG 32 mm x 35 mm GLITTER LOG PLAQUES ORDER CODE: CHD-PS-19623E0-999 UNIT: 48 PCS. 0.46 KG 77 mm x 80 mm DARK CHOCOLATE CHICKENS ORDER CODE: CHD-PR-19885E0-999 UNIT: 360 PCS. 0.38 KG 23 mm x 26 mm REINDEER SQUARE ASSORTMENT ORDER CODE: CHD-PS-19619E0-999 UNIT: 252 PCS. 0.53 KG 30 mm x 30 mm HALLOWEEN HALLOWEEN PLAQUES ORDER CODE: CHD-PR-19889E0-999 UNIT: 216 PCS. 0.61 KG 19 mm x 65 mm LARA LOG PLAQUES ORDER CODE: CHD-PS-19613E0-999 UNIT: 60 PCS. 0.58 KG 65 mm x 80 mm PUMPKINS ORDER CODE: CHD-PR-19890E0-999 UNIT: 210 PCS. 0.63 KG ø 36 mm CHRISTMAS TREES ORDER CODE: CHM-25-19891E0-999 UNIT: 210 PCS. 0.42 KG 36 mm x 29 mm C HR ISTM AS DARK CHOCOLATE PINE FIGURETTES ORDER CODE: CHD-OD-19810E0-999 UNIT: 350 PCS. 0.84 KG 45 mm GLITTER STAR ASSORTMENT ORDER CODE: CHD-PS-19621E0-999 UNIT: 180 PCS. 0.19 KG SPHERICAL STARS ORDER CODE: CHW-PS-19615E0-999 UNIT: 180 PCS. 0.20 KG Stars come in 3 different sizes. 28/34/44 mm Stars come in 3 different sizes. 28/34/44 mm CAROL ASSORTMENT ORDER CODE: CHD-PR-19908E0-999 UNIT: 200 PCS. 0.37 KG GREEN HOLLY LEAVES ORDER CODE: CHK-PR-19899E0-999 UNIT: 240 PCS. 0.42 KG 40 mm 29 mm x 40 mm GREEN CHRISTMAS TREES ORDER CODE: CHD-PS-19617E0-999 UNIT: 96 PCS. 0.27 KG 52 mm x 51 mm HOLLY LEAVES ORDER CODE: CHX-PR-19900E0-999 UNIT: 240 PCS. 0.42 KG 29 mm x 40 mm 96

DARK CHOCOLATE SNOWFLAKES LARGE ORDER CODE: CHD-PR-19892E0-999 UNIT: 75 PCS. 0.44 KG 60 mm MOVING STARS ORDER CODE: CHD-PR-19895E0-999 UNIT: 320 PCS. 0.55 KG 32 mm x 36 mm WHITE CHOCOLATE SNOWFLAKES LARGE ORDER CODE: CHW-PR-19902E0-999 UNIT: 75 PCS. 0.44 KG 60 mm RED FALLING STARS ORDER CODE: CHX-PR-19904E0-999 UNIT: 264 PCS. 0.66 KG 27 mm x 51 mm DARK CHOCOLATE SNOWFLAKES SMALL ORDER CODE: CHD-PR-19893E0-999 UNIT: 270 PCS. 0.41 KG 30 mm WHITE FALLING STARS ORDER CODE: CHX-PR-19905E0-999 UNIT: 264 PCS. 0.66 KG 27 mm x 51 mm WHITE CHOCOLATE SNOWFLAKES SMALL ORDER CODE: CHW-PR-19903E0-999 UNIT: 270 PCS. 0.42 KG 30 mm CHRISTMAS TREE WITH STARS ORDER CODE: CHD-PR-19894E0-999 UNIT: 352 PCS. 0.68 KG 42 mm x 30 mm MERRY CHRISTMAS LEAVES ORDER CODE: CHD-PR-19901E0-999 UNIT: 270 PCS. 0.49 KG 28 mm x 49 mm SNOWY SANTA ASSORTMENT ORDER CODE: CHD-PR-19897E0-999 UNIT: 294 PCS. 0.54 KG 34 mm x 24 mm SANTA TREE ASSORTMENT ORDER CODE: CHD-PR-19898E0-999 UNIT: 264 PCS. 0.51 KG 42 mm x 30 mm MILK AND WHITE CHOCOLATE TREE & SNOWFLAKE ASSORTMENT ORDER CODE: CHX-PR-19907E0-999 UNIT: 324 PCS. 0.60 KG ø 30 mm JURA SNOW POINTS ORDER CODE: CHD-PS-19812E0-999 UNIT: 490 PCS. 0.90 KG 45 mm x 55 mm HAPPY STAR ASSORTMENT ORDER CODE: CHD-PR-19896E0-999 UNIT: 210 PCS. 0.63 KG ø 36 mm JURA SNOW ROUNDS ORDER CODE: CHD-PS-19813E0-999 UNIT: 570 PCS. 1 KG ø 35mm STAR ASSORTMENT ORDER CODE: CHX-PR-19906E0-999 UNIT: 324 PCS. 0.65 KG 34 mm x 35 mm JURA SQUARE STARS ORDER CODE: CHW-PS-19832E0-999 UNIT: 175 PCS. 0.32 KG 30 mm x 30 mm NOTE: Coloured chocolate is generally falling within the "cocoa-based confectionery" category. 98

Extraordinary detail starts at the source: with a sustainable cocoa growing programme Turning your everyday creations into extraordinary delights may start with a small, creative gesture: the addition of your carefully picked chocolate decorations. Yet with Mona Lisa, each of your small gestures can make a big difference. Since our story starts at the source, with support to the cocoa farming communities who provide us with their best beans. We work closely together with the Cocoa Horizons Foundation to monitor, coach and support the cocoa farming communities in improving their livelihoods. TRAINING FARMERS To grow cocoa sustainably and responsibly, increase their yields and improve farmer family livelihood. PAYING A FARMER PREMIUM This premium directly increases their income from cocoa farming and enables farmers to invest in their farms and communities. ED U C ATI O N In addition to promoting school enrollment and attendance, the Cocoa Horizons Foundation contributes to infrastructure when communities lack adequate primary and secondary school facilities. C HILD PROTECTIO N The foundation promotes the importance of schooling in our farmer training, and works with communities to raise awareness about child labour, to better understand its causes, and to develop constructive solutions. WOMEN S EMPOWERMENT The Cocoa Horizons Foundation supports literacy and business skills training, and works with community-based women s groups to create income generation opportunities. HEA LTH The foundation works with communities to provide boreholes and water filters in schools and households in remote areas. We also improve farmer access to basic health care services, including a health insurance program, vaccination campaigns, and free medical check-ups. 100 Discover more at www.cocoahorizons.org