About Belco Asia
Importers of Gourmet Chocolates /Canides /Dry Fruits/Nuts/Desset Premixers/Cake Glazings/Fruit Fillings/Chocolate Fillings/Couvature Chocolates/Bread Mixes
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Belco Asia is about endless possibilities
Inspiring chefs around the country, with innovative ingredients that help them perform better and create top quality end products. that is the everyday goal of each employee at Belco Asia. Belco Asia is a privately owned , international trading and distribution company, and the local sole agents for Sri Lanka and Maldives for the following brands.
We are highly and aggressively leading the patisserie, chocolate ice cream, and the dessert and bakery industry of Sri Lanka and Maldives by providing the world's newest patisserie ingredients to uplift the local industry's which the gourmet world showcases . we are well established in Sri Lanka with a highly professional sales and marketing, manufacturing and distribution operation with a fleet of skilled employees and vehicles.
Anynomous
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Master Martini USA 😍 using Master Martini products for a sales presentation....
" 09 June 2018Anynomous
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Mirror Cakes using Master Martini
" 07 June 2018Anynomous
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Chocolate makes everything better... use our Master Martini Chocolates for an amazing cake.
" 05 June 2018Anynomous
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LOOKY HERE.... a childhood treat now doable at home ...
" 21 May 2018Anynomous
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For all you dessert fanatics, here are some insights as to what the royal wedding cake was like :)
" 21 May 2018Anynomous
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Bread Inspiration 😍😍😍
" 18 May 2018Anynomous
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Simple Cake Inspiration... don't slave over various kinda of cake.. use our Bisca Vanilla Mix and get creative....
" 17 May 2018Anynomous
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Matcha Green Tea....
" 17 May 2018Anynomous
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get inspired and use our Mirror Glazes..... 😋
" 16 May 2018Anynomous
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Nuts have gotten mixed reviews over the years but finally we have established that NUTS ARE GOOD FOR YOU.... consuming just a handful of some varieties will give you all the protein, magnesium and potassium you need for a day... don't believe us?? check it out
" 15 May 2018Anynomous
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"Which pan do i use?" use this simple infographic in order to bake the perfect cake...
" 11 May 2018Anynomous
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"How much cake do i need" is a question almost every novice or home baker asks when feeding a crowd... Here are some simple guides to help you out.
" 11 May 2018Anynomous
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Meringue inspiration :)
" 09 May 2018Anynomous
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Some Desserts are too pretty to eat.... Rubik's Cube inspired Desserts
" 03 May 2018Anynomous
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A simple French meringue, flavoured with matcha powder, dipped in dark chocolate. Light and lovely.
What you need:
2 egg whites, 125 g caster sugar, 1 tablepsoon of matcha (green tea) powder (more if you love the stuff), 1/4 teaspoon of cream of tartar, and a little green food colouring paste if you want a more vibrant colour (the matcha colour pales a lot during baking). You'll also want an electric whisk,a piping bag and a star tip, along with the usual kitchen paraphenali...a.
What you do: Preheat the oven to 150 C (300 F/Gas 2). Line a baking tray with baking parchment. First, whip your egg whites until they get foamy. At this stage add the cream of tartar and continue whipping until you get stiff peaks, where the whites remain standing tall when you take the whisk away. Now you can begin slowly adding the sugar, a spoonful at a time. Make sure that each new spoonful is incorporated before you add the next. Continue beating until the mixture turns smooth and glossy. This takes a while, up to ten minutes, but it's worth for a light, delicate meringue. Once the sugar has dissolved, add the matcha and beat until combined. If you' re using extra foiod colouring, add this too. Spoon the meringue into a piping bag and pipe small stars onto the baking tray. Put the tray in the oven and bake for 20 minutes, until dry. Turn off the oven, crack the door open & leave the meringues in there to cool. When cool remove from the oven. For an extra touch dip the bases of the meringues in melted chocolate. Handle them carefully, as the shells are very fragile. Store in an air tight container for up to a week.
See More " 03 May 2018Anynomous
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When art meets food and mathematics
" 26 April 2018Anynomous
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Matcha cheese cake 😍
" 24 April 2018Anynomous
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Three simple recipies 1. Chocolate Crepe- use our high quality Master Martini Cocoa Powder, and Aldia Strawberry Pie Fillings for a superior flavour 2. Caramel Filled Crepe - Use our Presta Toffee Filling for a smooth caramel Flavoured Treat 3. Nutella Filed Crepe - Use our delicious Hazelnut and chocolate praline cream for a superior flavour.
" 23 April 2018Anynomous
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RASPBERRY FRANGIPANE TARTS
INGREDIENTS Pastry... 110 g butter 100 g castor sugar 1 egg 250 g cake our Frangipane lling 60 g butter, diced 60 g castor sugar 1 egg 50 g ground almonds 200 g fresh raspberries Flaked almonds
METHOD Pastry Combine the butter and sugar in a blender and, while it is still running, add the egg. Add the our and blend into a dough. Refrigerate for at least 1 hour before using. Preheat the oven to 180 °C. Press the pastry into 6 loose-bottomed tart tins measuring 10 cm in diameter, and refrigerate for 45 minutes. Bake the tart shells for 10 minutes. Frangipanes Mix the butter and castor sugar together in a food processor. Add the egg while the motor is still running and then nally add the ground almonds and blend well. Spoon a dollop of frangipane into each tart shell and gently place 5 raspberries in each shell. Sprinkle with aked almonds and bake for 25–30 minutes at 180 °C, turning the tarts around halfway through the baking time. Allow them to cool and serve with clotted cream.
See More " 21 April 2018