EN
NL
DE
EN
About us
About Didess
Quality
Inspirators
Products
Crème Brûlée
Butter biscuits and cakes Bags
Quiches 440g
Individually packed biscuits
Retro Collection
Frozen Elements
Mini Gaufrettes
Deluxe biscuits
Gastronomic biscuits
Cupcakes
Quiches 140g
Butter biscuits and cakes Big Bucket
Butter biscuits and cakes Small Bucket
Meringues
Granola
Dentelles
Grand Decor Sweet
Grand Decor Savoury
Crackers
Bordalou
Mini Quiches
Diamond collection
Biscuits to break
Inspiration
Crème Brûlée
Spring
Dentelles
Gastronomic Biscuits
Retro Collection
Mini Gaufrettes
Biscuits to break
Grand Decor Savoury
Granola
Quiches
Grand Decor Sweet
Crackers
Frozen Elements
Bordalou
Biscuits
News
Contact
Download brochure
×
Yes, I agree to the
privacy-statement
from Didess
Download
EN
NL
DE
EN
About us
About Didess
Quality
Inspirators
Products
Crème Brûlée
Butter biscuits and cakes Bags
Quiches 440g
Individually packed biscuits
Retro Collection
Frozen Elements
Mini Gaufrettes
Deluxe biscuits
Gastronomic biscuits
Cupcakes
Quiches 140g
Butter biscuits and cakes Big Bucket
Butter biscuits and cakes Small Bucket
Meringues
Granola
Dentelles
Grand Decor Sweet
Grand Decor Savoury
Crackers
Bordalou
Mini Quiches
Diamond collection
Biscuits to break
Inspiration
Crème Brûlée
Spring
Dentelles
Gastronomic Biscuits
Retro Collection
Mini Gaufrettes
Biscuits to break
Grand Decor Savoury
Granola
Quiches
Grand Decor Sweet
Crackers
Frozen Elements
Bordalou
Biscuits
News
Contact
Home
Inspiration
Inspiration and Tips
Alles
Crème Brûlée
Spring
Dentelles
Gastronomic Biscuits
Retro Collection
Mini Gaufrettes
Biscuits to break
Grand Decor Savoury
Granola
Quiches
Grand Decor Sweet
Crackers
Frozen Elements
Bordalou
Biscuits
Crème Brûlée Vanilla with Spongecake Almond.
Crème Brûlée Vanilla
Crème Brûlée Chocolate with Spongecake Chocolate and Choc-O-Crisp Praliné.
Crème Brûlée Chocolate
Crème Brûlée Hazelnut with Spongecake Chocolate and Choc-O-Crisp Feuilletine.
Crème Brûlée Hazelnut
Crème Brûlée Tea with Spongecake Almond and Choc-O-Crisp Feuilletine.
Crème Brûlée Tea
Crème Brûlée Coffee with Spongecake Almond and Choc-O-Crisp Praliné.
Crème Brûlée Coffee
Crème Brûlée Pistachio with Spongecake Pistachio, Choc-O-Crisp Praliné and a chocolate leaf.
Crème Brûlée Pistachio
Crème Brûlée Mango Passion Fruit with pieces mango, Mini Sfera Exotic and Decorette Coconut.
Crème Brûlée Mango Passion Fruit
Crème Brûlée Raspberry with strawberries and raspberries.
Crème Brûlée Raspberry
Delicious Misérable with textures of raspberry
Raspberry Misérable
Vanilla ice cream with Tulip Fantasy and Spongecake Almond.
Vanilla Ice Cream with Tulip Fantasy
Dame Blanche decorated with Carré Mocha Chocoflakes.
Dame Blanche with Carré Mocha Chocoflakes
Brownie finished with Vanilla Ice Cream and Trinité Pistachio Cornflakes.
Brownie finished with Trinité Pistachio Cornflakes
A delicious dessert from Roger Van Damme.
Lemon Squash
A delicious lemon pie with Bordalou Basic and Mini Sfera Exotic.
Lemon Pie
A Christmas bauble made of Sphere Jade Mascarpone.
Christmas Bauble
Serve your ice cream in our Assortment Petit Cornet.
Ice Cream with Assortment Petit Cornet
Serve the Mini Gaufrettes Maroilles Cheese in an original way on a piece of cheese.
Mini Gaufrettes with Maroilles Cheese
A Christmas dessert decorated with a Little Snowmen.
Little Snowmen in the snow
Chocolate mousse decorated with Little Snowmen.
Christmas Chocolate Mousse
Decorate your Pavlova during the holidays with our Little Snowmen.
Christmas Pavlova
Fill the Chocolate Cannelloni's with chocolate mousse.
Assortment Cannelloni filled with chocolate mousse
Pavlova decorated with Vanilla Noisette.
Pavlova with Vanilla Noisette
Chocolate mousse decorated with Dentelles Dessert and Pétale Chocolate Noisette.
Chocolate mousse with Dentelles Dessert and Pétale Chocolate Noisette
Chocolate mousse decorated with Dentelles Dessert and Chocolate Crispy.
Chocolate mousse with Dentelles Dessert and Chocolate Crispy
Pavlova decorated with a Vanilla Grid.
Pavlova with Vanilla Grid
Decorate your Pavlova with Dentelles Raspberry.
Pavlova with Dentelles Raspberry
Serve a tuna tartar in an original way and finish with Rastoria Seaweed.
Rastoria Seaweed with Tuna Tartar
Serve the Parmesan Decor in an original way with guacamole and sour cream.
Parmesan Decor with guacamole and sour cream
Serve the Mai Phai as crisps with guacamole.
Mai Phai with guacamole
Serve our Retro Collection on an original retro platter.
Retro biscuits served on a retro platter
Serve the Retro Cat's Tongue cookies in an original way in an old tin.
Retro Cat’s Tongue Cookies
Serve the Retro Crocq' Almond on a retro platter.
Retro Crocq' Almond
Serve the Chocolate Nougatines on a retro plate with a delicious cup of coffee.
Chocolate Nougatines
Serve the Retro Sprits in an old biscuit tin with a cup of coffee.
Retro Sprits in an old biscuit tin
Sundae decorated with coconut and Tulip Fantasy.
Sundae with coconut and Tulip Fantasy
Sundae Eggnog decorated with Tulip Fantasy.
Sundae Eggnog with Tulip Fantasy
Sundae Caramel decorated with Rastoria Almond.
Sundae Caramel with Rastoria Almond
Sundae Mocha decorated with Carré Cappuccino.
Sundae Mocha with Carré Cappuccino
Sundae Chocolate decorated with Tulip Fantasy.
Sundae Chocolate with Tulip Fantasy
Sundae decorated with strawberries and Rastoria Almond.
Sundae with strawberries and Rastoria Almond
Sundae decorated with cherries and Rastoria Almond.
Sundae with cherries and Rastoria Almond
Pêche Melba decorated with Rastoria Almond.
Pêche Melba with Rastoria Almond
Café Glacé decorated with Carré Cappuccino.
Café Glacé with Carré Cappuccino
Sundae Caramel decorated with Carré Cappuccino.
Sundae Caramel with Carré Cappuccino
Sundae Caramel decorated with Tulip Fantasy.
Sundae Caramel with Tulip Fantasy
Bordalou Basic decorated with different textures of raspberry.
Bordalou Basic with raspberry textures
Custard slice in a glass.
Tom'Almond
A delicious Tiramisu with a twist.
Crocq'Amisu
Bordalou Basic decorated with Decorette Meringue Passion.
Bordalou Basic with Decorette Meringue Passion
Bordalou decorated with Decorette Meringue Coffee.
Bordalou Basic with Decorette Meringue Coffee
A delicious and orginal dessert serverd on a balloon shaped plate.
Balloon
Serve pieces of biscuits to break with different dipping sauces.
Biscuits to break with a sweet dipping sauce
Make this delicious cake with our Biscuits to break.
Cake with Biscuits to break
Finish your dish with filet of deer with Rastoria Spinach.
Filet of deer with Rastoria Spinach
Serve the Mini Gaufrettes Tomato Basil in the box of Boursin with a dipping sauce of Boursin.
Mini Gaufrettes with Boursin
Serve the Mini Gaufrettes as a delicious and easy appetizer.
Appetizer with Mini Gaufrettes Chorizo Mozzarella
Serve the Mini Gaufrettes Tomato Basil with a dipping sauce of Boursin.
Mini Gaufrettes with a Boursin dipping sauce
Decorate your Vitello tonato with the Parmesan Decor.
Vitello Tonato with Parmesan Decor
Serve your steak tartare between the Parmesan Decor.
Steak Tartare with Parmesan Decor
Serve the Rastoria Seaweed as a decoration with Tuna Tartar.
Tuna Tartar with Rastoria Seaweed
Serve the Mini Gaufrettes in an original way on a bell pepper.
Mini Gaufrettes with Breydel ham mousse
A delicious autumn dessert with Cremeux Walnut.
Autumn in the forest
Create a delicious dessert made with Retro Crocq' Almond.
Retro Almond
Chocolate Heaven
Chocolate Surprise
Exotic Summer
Banana Split with Tulip Fantasy
Breakfast with Granola #3 Cocoa
Dessert with Carré Cappuccino
Bordalou Basic with Strawberries
Bordalou Basic with Chocolate
Bordalou Basic with Peach
Bordalou Basic with Kiwi Fruit
Bordalou Basic with Banana
Bordalou Basic with Blueberries
Bordalou Basic with Raspberries
Summer Vibes
Chocolate truffle with Cracker Chocolate
Moelleux of chocolate with Cracker Chocolate
Free range chicken with Cracker Truffle
Carpaccio of langoustines with Cracker Wasabi
White of cod with Cracker Truffle
Goat cheese with Cracker Smoked Pepper
Puffed onion with Cracker Sepia
Belgian Blue tartare with Cracker Smoked Pepper
Creation of chocolate and mango with Cracker Saffron
Vanilla Waffle with Cracker Rose Water
Dessert by Roger van Damme, Decorettes
Tonka Milk chocolate Ring
Chocolate Twist
Textures of Raspberry
Autumn on a plate
Dessert by Roger van Damme, Chocolate bar
Quiche Chef's Style
who cares what the question is...
Chocolate is the answer...
Create the summer on your plate with Frozen Elements!
Summer
Dill is a versatile herb which fits perfect with fish.
Amelioras Dille
Make your dish a little 'Waco Taco'!
Waco Taco
Diamond Collection dessert
Rice pudding with cracker saffron
Serve your cookies in an original way, such as sablé mocha hazelnut in a 100% chef can filled with finely chopped hazelnuts.
Sablé mocha hazelnut in a can
Serve your dentelles in an original way, such as in a 100% Chef can filled with sugar.
Dentelles in a can
Use Elements as the basis of your dessert and decorate with red fruit and a fine cress.
Elements with red fruit
Use cracker wasabi as the basis for original appetizer.
Appetizer with cracker wasabi
Serve our quiches as a lunch with a fresh salad on the side.
Quiche with salad
The Chocolate Disks can be used either as a base for a dessert or as a decoration on you 'Signature Dame Blanche'.
Signature Dame Blanche
This dessert is build of different Yellow 'Frozen Elements' and finished with Yopol. Originally presented in a self-made ice plate.
Gletsjer
Dame Blanche à la Didess
Dame Blanche Didess
Make small tapa desserts with Frozen Elements.
Tapa dessert with Frozen Elements