Resources
The Blog
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Posted: 04 Jun 2023
4min
The complete range of Cacao Barry cacao powders!
Posted: 26 May 2023
4.5min
Flavour profiles, how they work and their place in the ...
Posted: 19 May 2023
3.5min
Point of Sale Items: Making the Most of the Chocolate S...
Posted: 12 May 2023
4min
Keep on Trufflin’: The story of Trupig Vegan and Buil...
Posted: 05 May 2023
4min
It's almost gelato weather!
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Posted: 25 Apr 2023
4min
The Curious Case of The Crunchy Cacao Nib
Posted: 18 Apr 2023
3.5min
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
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: 29 Jul 2022
1.5min
Get the most out of Afternoon Tea Week as a business ow...
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 9 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
2.5min
5 DIY Home Baking Kits… without all the stress!
Posted: 01 Mar 2022
5min
Welcoming Spring in 2022 - For everyone working with ch...
Posted: 21 Feb 2022
3.5min
Mother’s Day 2022: Facts, Figures & Great Ideas
Videos
Posted: 15 May 2023
Choc Chat - An Interview with Vegan Chocolatiers Trupig Vegan!🐷🍫
Posted: 11 Apr 2023
Roxy & Rich Cocoa Butters - Now Available at Keylink! 😱
Posted: 9 Mar 2023
Keylink From the Vault: Understanding Chocolate
Posted: 8 Mar 2023
Keylink From the Vault: Chocolate Texture and Transfer Sheets
Posted: 7 Mar 2023
Keylink From the Vault: Tempering Chocolate
Posted: 6 Mar 2023
Keylink From the Vault: Preparing Layered Pralines
Posted: 3 Mar 2023
Keylink From the Vault: Chocolate Packaging and Presentation
Posted: 2 Mar 2023
Keylink from the Vault: Working with Chocolate Moulds
Posted: 1 Mar 2023
Keylink From the Vault: Making a Ganache
Posted: 28 Feb 2023
Keylink From the Vault: An Introduction to Chocolate Machinery
Beginners Guides
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
Posted: 22 Sep 2021
0.5min
New Food Labelling Requirements
Posted: 03 Mar 2020
0min
Which Discount Structure is Right For You?
Posted: 14 Feb 2020
2min
A Quick Guide to Keylink Delivery
Posted: 05 Nov 2019
4.5min
The Keylink Guide to Food Colouring
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 Yorkshire Academy of Chocolate & Patisserie
Course vetted by Keylink
Chocolate Academy UK & Ireland
Courses vetted by Keylink
