News

August, 2025

When palm oil is produced right, it can protect forests, wildlife and communities. That’s the message the Malaysian Palm Oil Council (MPOC) brought to local chefs at a hands-on workshop on 31 July 2025 with support from Norte-Eurocao South Africa and the South African Chefs Association. From tackling deforestation myths to tasting world-class desserts, it was a day that blended sustainability with culinary inspiration.

Since 1990, MPOC has upheld a zero-deforestation policy, protecting natural habitats and endangered species while promoting palm oil that is responsibly, ethically and sustainably produced. The workshop gave chefs, chocolatiers and industry professionals a closer look at how these commitments translate into real-world food production and why responsible sourcing matters for both the environment and the economy.

Technical presentations explored the role of palm-based fats in the Norte-Eurocao range, including cocoa butter equivalents (CBE), replacers (CBR) and substitutes (CBS). These ingredients meet EU standards for chocolate production and deliver the same texture, melting profile and glossy finish as cocoa butter without compromising on quality.

Chef Karen Blanche and her team at Guvon turned these insights into a culinary showcase, preparing Dubai chocolate bonbons, wafer sticks coated with Zafiro, hazelnut cake with caramel glaze, croissants filled with Vela cream, Berliners and hazelnut mousse with Sacher Supreme mirror glaze. Each dessert highlighted the performance, flavour release and ease of use of palm-based fats, many of which require no tempering, making them practical and cost-effective for busy kitchens.

The event wrapped up with thanks to MPOC, the South African Chefs Association, Chef Karen Blanche and her team, and distributor The Cheff. For many, the experience reinforced that palm oil, when produced sustainably, can be a force for good, delivering ethical, high-quality ingredients that inspire chefs and protect the planet.