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Resources
The Blog
Posted: 22 Apr 2024
0min
The Valrhona Cocoa Library: Part Eight
Posted: 05 Apr 2024
0min
5 Bestselling Bakery Flavours to Add to Your Product Ra...
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Posted: 22 Mar 2024
0min
4 Top Trends for Spring & Summer 2024
Posted: 15 Mar 2024
0min
Chocolate vs Compound Coating - Why Bakeries Use Both!
Posted: 04 Mar 2024
0min
The Future is Cacao
Posted: 23 Feb 2024
0min
An Evening with Harwood's Patisserie
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Posted: 20 Feb 2024
0min
The Valrhona Cocoa Library: Part Seven
Posted: 05 Feb 2024
3min
Fresh Flavours for Spring & Easter
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Posted: 29 Jan 2024
1.5min
The Valrhona Cocoa Library: Part Six
Posted: 26 Jan 2024
2.5min
Easter and Chocolate: A Tale as Old as Time
Posted: 12 Jan 2024
2.5min
Shelf Life of Ganache: A Guide
Posted: 02 Jan 2024
2min
The Valrhona Cocoa Library: Part Five
Posted: 22 Dec 2023
3min
Prepare for a Very Hoppy Easter 2024 with Keylink
Posted: 19 Dec 2023
2.5min
Valentine's Day Inspiration: A Collection of Our Romant...
Posted: 08 Dec 2023
2min
The Valrhona Cocoa Library: Part Four
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Posted: 04 Dec 2023
3min
Five Iconic Chocolate Moments From The Movies
Posted: 24 Nov 2023
4.5min
Meet The Chocolate Soldier
Posted: 17 Nov 2023
3.5min
Could a New Chocolate Machine Boost Your Business?
Posted: 13 Nov 2023
2min
Stylish Last Minute Chocolate Gifts Your Customers Won'...
Posted: 10 Nov 2023
2min
The Valrhona Cocoa Library: Part Three
Posted: 09 Nov 2023
2.5min
New Additions to Keylink's Valrhona Range!
Posted: 25 Oct 2023
3min
Personalisation in Chocolate
Posted: 18 Oct 2023
2min
The Valrhona Cocoa Library: Part Two
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Posted: 13 Oct 2023
3.5min
Confectionery Copyright - Can You Protect Your Chocolat...
Posted: 06 Oct 2023
3.5min
Festive Hot Chocolates and Indulgent Inspirations
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Posted: 29 Sep 2023
3.5min
A Festive Guide to Christmas Hampers
Posted: 26 Sep 2023
3.5min
Twelve Classic Pastries Every Bakery Needs
Posted: 22 Sep 2023
3min
Unwrap the Magic with Christmas Confectionery Packaging
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Posted: 15 Sep 2023
2.5min
Get Ready For The Festive Season With Stocking Filler I...
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Posted: 12 Sep 2023
3min
Chocolate Mousse: A Potted History
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Posted: 08 Sep 2023
2.5min
Catching Up With Hunters Chocolates
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Posted: 06 Sep 2023
2.5min
Using Colours In Your Christmas Confections
Posted: 29 Aug 2023
3.5min
How to Christmas-ify Your Chocolate Recipes
Posted: 22 Aug 2023
2min
The Valrhona Cocoa Library: Part One
Posted: 11 Aug 2023
3min
How a Limited-Edition Autumn/Winter Range Could Boost Y...
Posted: 08 Aug 2023
1.5min
Get the most out of Afternoon Tea Week as a business ow...
Posted: 04 Aug 2023
3.5min
The Baker's Dozen: 13 Ways to Boost Your Bakery Busines...
Posted: 28 Jul 2023
3min
Hobbyist to Professional: Making the Jump
Posted: 03 Jul 2023
3min
Valrhona Chocolate Joins the Keylink Range!
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Posted: 23 Jun 2023
3min
The Best Inclusions and Decorations for Your Chocolate ...
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Posted: 16 Jun 2023
3.5min
The Creamy, The Smooth, and The Crunchy - A Rough Guide...
Posted: 09 Jun 2023
2.5min
Flavour Profiles - Part Two: Pairing flavours with choc...
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Posted: 04 Jun 2023
3.5min
The complete range of Cacao Barry cacao powders!
Posted: 26 May 2023
3.5min
Flavour Profiles - Part One: How they work and their pl...
Posted: 19 May 2023
3min
Point of Sale Items: Making the Most of the Chocolate S...
Posted: 12 May 2023
3.5min
Keep on Trufflin’: The story of Trupig Vegan and Buil...
Posted: 05 May 2023
3min
It's Almost Gelato Weather!
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Posted: 25 Apr 2023
3.5min
The Curious Case of The Crunchy Cacao Nib
Posted: 18 Apr 2023
3min
Craving a new colour? Say hello to Roxy & Rich!
Posted: 02 Feb 2023
2min
Add a Hole Bunch of Colour to Your Easter and Spring Ch...
Posted: 25 Jan 2023
0.5min
Chocolate Shelf Life: Your Questions Answered
Posted: 31 Aug 2022
2min
How No. 12 Chocolatier is Making Profits with Personali...
Posted: 24 Aug 2022
1min
The Barry Callebaut Salmonella Incident and what Keylin...
Posted: 16 Aug 2022
2min
The Power of Personalisation: How to Create Custom Choc...
Posted: 26 Jul 2022
2min
Why Colour is so Important for Chocolate Packaging
Posted: 29 Jun 2022
2.5min
Andrew Thwaite’s Chocolatier Courses: Catering to the...
Posted: 20 Jun 2022
1.5min
What is World Chocolate Day and how is it celebrated?
Posted: 06 Jun 2022
2min
Summer 2022 Chocolate & Bakery Flavour Pairings and Tre...
Posted: 30 May 2022
1min
Our Top Clean Tasting Couverture Chocolates
Posted: 23 May 2022
2.5min
What is ‘Clean Tasting’ Chocolate?
Posted: 16 May 2022
2min
Why Gelato and FrappShakes Could Boost your Business Re...
Posted: 09 May 2022
2min
How to Make the Most of a Summer in Chocolate
Posted: 03 May 2022
0min
Striking Gold: A Conversation with Bullion Chocolate
Posted: 24 Apr 2022
0min
The Royal History of Chocolate - An Expensive Taste
Posted: 11 Apr 2022
2min
5 DIY Home Baking Kits… without all the stress!
Posted: 01 Mar 2022
5min
Welcoming Spring with Seasonal Flavour & Colour Trends
Posted: 21 Feb 2022
3.5min
Mother’s Day 2022: Facts, Figures & Great Ideas
Videos
Posted: 28 Mar 2024
How to make keylime pie chocolate bonbons | Keylink
Posted: 22 Feb 2024
Smashing our Easter Egg creations! | Easter at Keylink
Posted: 16 Feb 2024
Tipsy Chicks - How to make rhubarb and gin flavour chocolates | Easter at Keylink
Posted: 9 Feb 2024
How to make a raspberry and rose chocolate bar | Easter at Keylink
Posted: 30 Jan 2024
How to make chocolate nesting eggs | Easter at Keylink
Posted: 1 Dec 2023
The Great Prize Draw comes to Keylink - Could you find Wonka's Golden Ticket?
Posted: 30 Oct 2023
How to make festive hot chocolates | Christmas with Keylink
Posted: 27 Oct 2023
How to add festive flavours to your chocolate range | Christmas with Keylink
Posted: 20 Oct 2023
How to make Christmas Chocolate Wreaths | Christmas with Keylink
Posted: 6 Oct 2023
Making apricot pate de fruits cookie dough chocolate bars | Christmas with Keylink
Beginners Guides
Posted: 16 Apr 2024
0min
Living with Higher Cocoa Prices
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Posted: 09 Feb 2024
3min
The Ultimate Chocolatier's Guide
Posted: 01 Nov 2023
3min
An Introduction to Cacao Agroforestry
Posted: 21 Jul 2023
6.5min
Costs & Pricing: A Beginners' Guide
Posted: 26 Jun 2023
3min
Melting and Tempering: A Guide to Temperatures
Posted: 11 Sep 2018
1.5min
A Guide to Sugars and Gelling Agents
Posted: 06 Apr 2015
1.5min
Getting Started: An Introduction to Chocolate & Temper...
Posted: 01 Nov 2013
2.5min
Tempering Explained
Legislation and Guidelines
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Posted: 05 Feb 2024
2.5min
A Guide to the European Deforestation Regulation
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Posted: 16 Oct 2023
4min
A Guide to Working with Food Colours in the UK
Posted: 01 Sep 2023
2.5min
A Quick Guide to Keylink Delivery
Posted: 22 Sep 2021
0.5min
New Food Labelling Requirements
Posted: 03 Mar 2020
0min
Which Discount Structure is Right For You?
Posted: 18 Jul 2014
2min
Regulations Governing the Production and Packaging of C...
Posted: 26 Jul 2013
0.5min
Selling Fairtrade Products
Chocolate Courses
The Ashburton Chefs Academy
The Yorkshire Academy of Chocolate & Patisserie
Course vetted by Keylink
Hunters Chocolates
Courses vetted by Keylink
Gilbert & Swayne
Courses vetted by Keylink
Chocolate Academy™ UK & Ireland
Courses vetted by Keylink
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