
This year, Pantone®, the colour experts, have made Mocha Mousse 17-1230 its colour of the year. “Underpinned by a desire for every day pleasures,” we explore what it means and how products from around the Bakels Group can compliment this 2025 theme.
The Pantone Colour of the Year selection process engages the design community and colour experts in a conversation around colour, coupling the relationship between colour and culture. The colour of the year expresses a global mood and attitude reflecting collective desire in the form of a single, distinct hue.
With their Colour of the Year, Pantone demonstrates that it is a significant part of a consumer’s decision to buy something or not, particularly important in bakery fixtures where consumers ‘eat with their eyes’.
“The goal of the program is to help companies and consumers better understand the power colour can have. We want to teach them how to leverage colour’s power and expressiveness to influence perception,” says Laurie Pressman, Vice President of the Pantone Color Institute.
The meaning behind Mocha Mousse
Pantone say Mocha Mousse is “an evocative soft brown that transports our senses into the pleasure and deliciousness it inspires.” The warming brown hue it delivers nurtures with its suggestion of the delectable quality of cacao, chocolate and coffee, appealing to our desire for comfort and indulgence.
We recently shared trends which are set to impact bakery in 2025, in which consumers cite an urge to “push the limit,” a willingness to also embrace all things indulgent without a guilty feeling.
“For Pantone Colour of the Year 2025 we look to a colour that reaches into our desire for comfort and wellness, and the indulgence of simple pleasures that we can gift and share with others.”
Laurie Pressman, Vice President of the Pantone Color Institute
“For Pantone Colour of the Year 2025 we look to a colour that reaches into our desire for comfort and wellness, and the indulgence of simple pleasures that we can gift and share with others.”
Laurie Pressman, Vice President of the Pantone Color Institute

Image: Pantone®
Simple and comforting: A soft, warming brown
With a distinct sophisticated, early elegance, Pantone 17-1230 Mocha Mousse if comfortable as a stand alone or a versatile foundation, perfect for enhancing a wide range of palettes and applications. The colour feels at home in minimalist and richly detailed designs across three themes:
Thoughtful indulgence – The colour empowers you to create moments of luxury.
Harmonious comfort – A flavourful brown shade, it envokes sensorial warmth and as a fashion colour and neutral combined, it seeks to bring us into harmony within an ever-changing world.
Feelings of contentment – Authentic and approachable, rich and indulgent, Mocha Mousse is ideal for those “me moments,” oozing with the essence of cacao, chocolate and coffee and offering an everyday treat.



Images: Pantone®
Mocha Inspiration in bakery
Mocha Mousse 17-1230 is welcomed into the indulgent brown colour family, one which Bakels can help bakery businesses elevate for consumers hungrier than ever for every day moments of indulgence 👇
Mocha Compound
In Belgium, we produce a versatile range of Compound Pastes, one of which is a delicious Mocha variety. Delivering exceptional taste to mousses, bavarois, dough, icing, ice cream and much more, the Compound Pastes are preservative-free, with a high fruit content and highly concentrated with a recommended dosage of <5%, perfect for getting creative with your dessert assortment.
Mocha is one of a wide range of standard flavours, including banana, lemon, mango, orange, passion fruit, raspberry, strawberry, tiramisu, vanilla. More special flavours are available too, such as yuzu, cheesecake, lychee, amarena cherry, melon and more. Get in touch for more information.




Frozen Muffin Batter
The indulgent brown colour continues with our colleagues from South Africa – The cappuccino flavoured muffin batter contains an even distribution of chocolate nibs and a distinct coffee aroma.
Is is an easy-to-use bran and fruit muffin batter packed in polypropylene tubes for piping into muffin pans, then baking. Requires freezing and thawing.

Instant Cream
Instant Cream Mocha is a powder mixture to make chantilly cream with a delicious mocha flavour. Quick and easy to prepare, it only requires the addition of water for a high performing cream, which holds its shape for visually appealing desserts and other sweet treats.
Additionally, other ingredients such as fruit fillings, fruits, liqueur can be added up to 20% with the same great stability, so unique creams can easily be produced.
Discover our delicious dessert recipe, crafted by colleagues at Bakels Chile:


Base
- Add the margarine, PM Pan de Pascua and flour without baking powder to the mixer bowl, mix with a whisk for 1 minute.
- Add the egg and walnuts and mix for 3 minutes on slow speed.
- Roll out the dough and cut 7 x 7 cm squares.
- Place the cookies on a baking sheet lined with non-stick paper.
- Bake at 220°C for 6-8 minutes.
- Once ready, leave to cool and set aside.
Filling
- Pour cold water (8-10°C) into the mixing bowl.
- Add Instant Cream Mocha and beat manually for 30 seconds.
- Once ready, leave to rest for 30 minutes.
- Put in a sleeve and set aside.
Assembly
- Add Instant Cream Mocha onto a cookie square.
- Cover with another cookie square and repeat the operation.
- Decorate with cream and fruit.
Apito Coffee Flavouring Paste
Apito Coffee Flavouring Paste is a coloured and flavoured paste for cakes, sponges and icings (30g paste per 1kg of icing, cream or batter), one of a range of flavouring pastes available in Australia. Other delicious flavours include caramel, lemon, orange, banana, mango and more.
Discover our delicious Mocha Pecan Muffins recipe, crafted by our Australian colleagues:

- Place Group 1 ingredients into a mixing bowl.
- Blend for approximately 1 minute on low speed.
- Scrape down.
- Blend for 4 minutes on second speed.
- Blend in Group 2 on low speed.
- Scale as desired.
- Bake at 215°C.
Mocha Mess
The traditional Eton Mess has been reinvented by our colleagues in the Netherlands, with this fabulous Mocha Mess creation. Made using the versatile Fond Suisse, this dessert will certainly delight your customers who have a taste for coffee flavours.
Discover the Mocha Mess recipe below:

Method (Mousses)
- Mix all ingredients for 7 minutes with a whisk on the highest gear of a planetary mixer.
Method (Decoration)
- Bake for approximately 80 minutes at 110°C.
Method (to form)
- Place half roasted hazelnuts on the bottom
- Pipe 30 grams of mocha mouse into a desert cup
- Use hazelnut granules to create a nice separation between the mocha and white mousse
- Fill the desert cup with 30 grams of white mousse
- Now fill the dessert cup with mocha mousse until the pastry is full