Sour Cherry & Chocolate Cookies 2 kg (Raw Frozen)
The biggest problem for a counter selling loose cookies is that the products look alike. Eight of the ten varieties on the tray are shades of pale brown; the customer learns which is which only by asking, which costs staff time and customer patience.
Sour cherry and chocolate cookies are among the few on that counter that can be found by eye. Dark pieces of chocolate and the red of dried cherry contrast with each other and with the pale ground of the dough. On taste, the sourness of the cherry cuts the density of the chocolate — a pairing used in pastry for more than a century.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Dark chocolate pieces and the red of dried cherry contrast with the pale ground of the dough.
- One of the few cookies on a loose counter that can be found by eye.
- The sourness of the cherry cuts the density of the chocolate, a classic pairing in pastry.
- Visual distinction reduces how much staff must describe the product.
Where To Use It
- Patisserie and bakery trays
- Tea and coffee plates
- Gift and box presentation
- Office and meeting catering
- Catering and event service
- Household use
Wholesale Ordering & Storage
In loose selling, visually distinct products speed the sale of the whole tray; seeing one familiar line leads the shopper to consider the others. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why is it easy to identify on a tray?
Dark chocolate and red cherry contrast with the pale ground of the dough, while most products on a loose counter are shades of pale brown.
Why are cherry and chocolate used together?
The sourness of the cherry cuts the density of the chocolate — a balance long used in pastry.
Is dried cherry used?
Yes. Dried fruit does not disturb the moisture balance of the dough and keeps its colour during baking.
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