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The Blog
Hello, and welcome to the Keylink blog!
In this section of our website, you’ll find a wealth of inspiring recipes, industry insights, consumer trends and analysis, ‘food-for-thought’ articles, business strategy ideas and so much more.
We’ll be posting articles to our blog regularly, and, if you don’t want to miss out on the latest scoop, make sure to follow us on our socials where we’ll notify you of the latest uploads.
Enjoy!
Christmas Chocolate Moulds
Christmas Chocolate Moulds
Step into the Enchanted Forest with six magical new chocolate moulds for Christmas 2025 - from classic nutcrackers to whimsical woodland toadstools, with delicious festive flavour pairings to inspire your creations.
Jun 17th, 2025 | June's Flavour of the Month: Coconut
June's Flavour of the Month: Coconut
Tropical, creamy and oh-so-inviting — coconut brings a taste of sunshine to your creations! From silky ganaches to sweet, chewy bakes, let these mellow, exotic notes spark your imagination…
Jun 13th, 2025 | Festive Macarons
Festive Macarons
Discover festive macaron ideas with classic Christmas flavours, decorating tips and gift-ready packaging inspiration. Perfect for makers, bakers and festive treat lovers alike.
Jun 10th, 2025 | Valrhona Cocoa Library: Opalys 33%
Valrhona Cocoa Library: Opalys 33%
Each month, we take a tour of one of Valrhona’s chocolates! This time, we are unwrapping the smooth and creamy Opalys 33% – a white chocolate that’s anything but ordinary. With its delicate sweetness, fresh milk flavour and soft notes of vanilla.
Jun 6th, 2025 | Christmas Trends 2025
Christmas Trends 2025
Christmas 2025 brings rustic charm and creativity to the forefront. Expect flavours like gingerbread caramel, cherry, and swicy chilli-raspberry. Earthy tones, gold accents, eco-friendly packaging and personal touches capture the season’s woodland magic.
Jun 2nd, 2025 | Chocolate Fundamentals with Valrhona
Chocolate Fundamentals with Valrhona
We had the pleasure of hosting the very first Valrhona & Keylink customer event at our offices in April. Read on to find out what we learned from the fabulous Chef Circle, and what delicious confections we were lucky enough to sample...
May 15th, 2025 | Valrhona Cocoa Library: Oriado 60%
Valrhona Cocoa Library: Oriado 60%
Each month, we dive into one of Valrhona’s exceptional couvertures—and this time, we’re spotlighting a chocolate that champions balance, sustainability, and stunning flavour: Oriado 60%.
May 12th, 2025 | Q&A with Paul North, No. 12 Chocolatier
Q&A with Paul North, No. 12 Chocolatier
We asked Paul North, No. 12 Chocolatier, all our burning questions about how he got started in chocolate making and what his most popular bonbon is. Read on to find out all about Paul's journey as a chocolatier.
May 9th, 2025 | May's Flavour of the Month: Caramel
May's Flavour of the Month: Caramel
Rich, sweet and decadent with a nostalgic flavour; caramel is a staple of the chocolate and bakery worlds, and for good reason! Read on to be inspired by sugary, buttery brown flavours…
May 1st, 2025 | Introducing Chocovic at Keylink
Introducing Chocovic at Keylink
Chocovic, a celebrated brand that has spent over 150 years empowering artisan chocolatiers, bakers, and pastry chefs around the world, is now available in the UK for the first time at Keylink.
Apr 15th, 2025 | Shop the Entire Valrhona Range at Keylink!
Shop the Entire Valrhona Range at Keylink!
Discover Valrhona’s entire range at Keylink—now available in single packs, to order only, for a limited time!
Apr 11th, 2025 | Valrhona Cocoa Library: Hukambi 53%
Valrhona Cocoa Library: Hukambi 53%
Each month, we take a tour of one of Valrhona’s chocolates! This month, it's the unique and innovative Hukambi 53%, a single origin Brazilian chocolate, Valrhona’s first ombré, dark milk chocolate.
Apr 9th, 2025 | April's Flavour of the Month: Berries
April's Flavour of the Month: Berries
April brings with it longer days and fresher flavours... and so do we with this month's flavour; Berries!
Apr 1st, 2025 | March's Flavour of the Month: Almond
March's Flavour of the Month: Almond
With their distinctive fruity, nutty flavour and numerous health benefits, almonds are as popular as ever! Read our March Flavour of the Month blog to discover our favourite almond products, recipes and flavour pairings…
Mar 3rd, 2025 | 5 Ways with Ravifruit Strawberry Purée
5 Ways with Ravifruit Strawberry Purée
There are so many ways you can use fruit purées in your chocolate and bakery business. Here are just a few of our favourites, using the classic, Great British strawberry – official fruit of Wimbledon, garden parties and summer picnics.
Feb 21st, 2025 | Valrhona Cocoa Library: Araguani 72%
Valrhona Cocoa Library: Araguani 72%
Take a trip to Venezuela in this month's blog with Valrhona's distinctive dark chocolate, Araguani 72%.
Feb 19th, 2025 | Modern Easter Chocolate Moulds for 2025
Modern Easter Chocolate Moulds for 2025
Bring your Easter chocolates bang up to date with our newest chocolate moulds! From abstract rabbits to a flat egg tablet, these modern moulds will make Easter a breeze this year.
Feb 12th, 2025 | February's Flavour of the Month: Lemon
February's Flavour of the Month: Lemon
Our February flavour of the month is the zesty, sweet and delicious lemon! Read on for our favourite products, recipes and flavour pairings.
Feb 3rd, 2025 | Valrhona Cocoa Library: Amatika 46% & Amatika Blanche 35%
Valrhona Cocoa Library: Amatika 46% & Amatika Blanche 35%
In this month’s perusal of the Valrhona cocoa library, we’re taking a peek at the dairy free Amatika range! Specifically, Amatika 46% and Amatika Blanche 35%.
Jan 20th, 2025 | Everything You Need for a Sweet Valentine's Day
Everything You Need for a Sweet Valentine's Day
Roses are red, violets are blue. Boy, have we got a treat for you! Find everything you need for a perfect Valentine's range at Keylink.
Jan 17th, 2025 | January's Flavour of the Month: Vanilla
January's Flavour of the Month: Vanilla
This month, we’re shining a spotlight on our favourite sweet spice and sharing our favourite vanilla products, recipes and flavour pairings with you!
Jan 6th, 2025 | Working with Culinary Alcohols
Working with Culinary Alcohols
If you’ve been hesitant to try adding alcohol concentrates to your recipes, let us show you how and why you should embrace the fabulous, multi-purpose ingredient that is alcohol!
Jan 2nd, 2025 | Valrhona Cocoa Library: Tropilia 53% & 70%
Valrhona Cocoa Library: Tropilia 53% & 70%
In this month’s trip to the Valrhona Cocoa Library, we’re taking a peek at two of Varhona’s Professional Signature range couvertures, Tropilia Noire 53% and Tropilia Amer 70%.
Dec 17th, 2024 | Flavour of the Month: Pistachio
Flavour of the Month: Pistachio
This month, we’re celebrating the humble pistachio and sharing our favourite products, recipes and flavour pairings with you!
Dec 2nd, 2024 | Selling at Farmers, Food & Christmas Markets
Selling at Farmers, Food & Christmas Markets
Our top five tips for getting your bakery or chocolate business into your local food and Christmas markets.
Nov 29th, 2024 | The Norohy Vanilla Range at Keylink!
The Norohy Vanilla Range at Keylink!
Expanding our vanilla range, Norohy Vanilla allows you to melt, pour or infuse...
Nov 28th, 2024 | Pairing Blue Fruits with Chocolate
Pairing Blue Fruits with Chocolate
Blue food is growing in popularity, especially with social media users, as it’s an eye-catching and unexpected colour in the world of chocolate and sweet bakery. Find out how to pair your favourite blue fruits with chocolate and other flavours.
Nov 22nd, 2024 | Embracing the Blue Food Trend
Embracing the Blue Food Trend
The rising popularity of blue food has also led to an increase in more earthy, non-synthetic blue products. Read on to find out how you can use blue flavours and colours in your chocolate or bakery business...
Nov 15th, 2024 | Smash the Chocolate Crunch
Smash the Chocolate Crunch
To help you smash the 2024 chocolate crunch and give your business a boost, we’ve put together some ideas for using your existing ingredients in several ways...
Nov 1st, 2024 | Callebaut Chocolatier Event 2024
Callebaut Chocolatier Event 2024
We had the pleasure of attending Callebaut’s first Chocolatier Event since 2019, and it was a whirlwind of ideas, inspiration, motivation, and even a sneak peek at some new product development.
Oct 28th, 2024 | Valrhona Cocoa Library: Tanariva 33%
Valrhona Cocoa Library: Tanariva 33%
We’re taking a trip to Madagascar with Valrhona’s first single origin milk chocolate, Tanariva 33%. This Grands Crus blend captures the character of the Madagascan beans, and adds a layer of luxury you won’t be able to resist!
Oct 18th, 2024 | Cherry Flavours to Help Your Business Blossom
Cherry Flavours to Help Your Business Blossom
Jump on the cherry flavour trend train with our (cherry) pick of the best products!
Oct 10th, 2024 | The Callebaut by Keylink Web Shop is Open!
The Callebaut by Keylink Web Shop is Open!
Introducing our brand new collaboration with Callebaut, a dedicated web shop housing all of your favourite Barry Callebaut products!
Oct 4th, 2024 | Get Personal with Custom Chocolates and Packaging
Get Personal with Custom Chocolates and Packaging
From branded boxes to printed ribbons, and even custom chocolate plaques and transfer sheets, there’s (almost) no limit to what we can personalise.
Oct 1st, 2024 | Valrhona Cocoa Library: Caraibe 66%
Valrhona Cocoa Library: Caraibe 66%
Join us as we delve into the story behind this Grand Cru blend couverture and find out why Caraibe 66% is a favourite of the chefs at L’École Valrhona...
Sep 27th, 2024 | The Story of Tutu Chocolates
The Story of Tutu Chocolates
We spent a sunny Wednesday afternoon catching up with our customer Tutu Chocolates and finding out what Jeremy Irons, Las Vegas and Heston Blumenthal all have to do with owner and head chocolatier Milissa's chocolate journey so far...
Sep 20th, 2024 | Prepare for a Hair-raising Halloween with Keylink!
Prepare for a Hair-raising Halloween with Keylink!
With October fast approaching, there’s still time to design a limited-edition Halloween product range that will appeal to customers and start off Q4 with a bang.
Sep 13th, 2024 | Valrhona Cocoa Library: Ivoire 35%
Valrhona Cocoa Library: Ivoire 35%
Let’s take a closer look at this iconic white chocolate couverture and find out why Ivoire 35% is the preferred choice for so many pastry chefs and chocolatiers...
Sep 6th, 2024 | 3.5min read
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Trending Christmas Moulds for 2024
Trending Christmas Moulds for 2024
Here are eight of our favourite festive chocolate moulds from Chocolate World, available at Keylink, and a few ideas for creating a stylish Christmas product range with ease.
Aug 30th, 2024 | 6.6min read
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Valrhona Cocoa Library: Yuzu Inspiration
Valrhona Cocoa Library: Yuzu Inspiration
This month as part of our journey across the Valrhona range, we’re continuing our foray into the Inspiration range with the Yuzu Inspiration Fruit Couverture.
Jul 22nd, 2024 | 2.7min read
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Visiting Valrhona with The Canny Chocolate Company
Visiting Valrhona with The Canny Chocolate Company
Our customer, The Canny Chocolate Company, recently attended a course at l'Ecole Valrhona in France. We couldn't wait to hear all about it!
Jul 1st, 2024 | 9.8min read
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Valrhona Cocoa Library: Caramelia 36%
Valrhona Cocoa Library: Caramelia 36%
We’re back once more with another of Valrhona’s tasty couvertures. This month, we’re looking at Caramelia 36%, a luxurious milk chocolate with notes of salted caramel.
Jun 12th, 2024 | 1.9min read
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Valrhona Cocoa Library: Macaé 62%
Valrhona Cocoa Library: Macaé 62%
Dive into Macaé 62%, a dark chocolate couverture made from beans grown in the lush Bahia province of Brazil, grown under the shade of banana and palm trees.
May 23rd, 2024 | 3.8min read
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How Tony's Chocolonely Rose to Chocolate Stardom
How Tony's Chocolonely Rose to Chocolate Stardom
What made the independent chocolate company, Tony's Chocolonely so popular and what you can learn from their success.
May 3rd, 2024 | 9.9min read
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Valrhona Cocoa Library: Strawberry Inspiration
Valrhona Cocoa Library: Strawberry Inspiration
We're back with another edition of the Valrhona Cocoa Library. This month, we’re looking ahead to sun-soaked summer days with Valrhona Strawberry Inspiration.
Apr 22nd, 2024 | 3.3min read
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4 Top Trends for Spring & Summer 2024
4 Top Trends for Spring & Summer 2024
We rounded up the biggest trends in colour, flavour and texture for spring and summer 2024, so all you have to do is keep reading to get a delicious burst of inspiration for your next chocolate range.
Mar 22nd, 2024 | 7.2min read
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The Future is Cacao
The Future is Cacao
We took a look at the growing trends in innovation coming out of the chocolate industry. Here’s what we found...
Mar 4th, 2024 | 9min read
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An Evening with Harwood's Patisserie
An Evening with Harwood's Patisserie
We spent an evening with Andrew Harwood and Raf Perussi learning how to make chocolates and hearing all about their experience on Bake Off: The Professionals.
Feb 23rd, 2024 | 7.4min read
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Valrhona Cocoa Library: Raspberry Inspiration
Valrhona Cocoa Library: Raspberry Inspiration
We’re back with another product from our growing collection of Valrhona couvertures. This month, we’re delving into another of Valrhona’s unique fruit couvertures, the tangy and sweet Raspberry Inspiration!
Feb 20th, 2024 | 3.3min read
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Fresh Flavours for Spring & Easter
Fresh Flavours for Spring & Easter
A new season brings with it new flavours. Here are our favourite fresh and fruity flavours for spring and Easter.
Feb 5th, 2024 | 6.9min read
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Valrhona Cocoa Library: Manjari 64%
Valrhona Cocoa Library: Manjari 64%
Each month we delve into the different chocolate couvertures Keylink stock from Valrhona, with an overview of their flavour profiles, best uses, and more. This month, we’re taking a look at the rich, 64% dark chocolate, Manjari.
Jan 29th, 2024 | 1.9min read
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Easter and Chocolate: A Tale as Old as Time
Easter and Chocolate: A Tale as Old as Time
How the chocolate egg became synonymous with spring and Easter, from its humble beginnings as a festival of nature, to today's celebrations with Easter bunnies and egg hunts.
Jan 26th, 2024 | 6.3min read
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Shelf Life of Ganache: A Guide
Shelf Life of Ganache: A Guide
Looking for tips on how to extend your chocolate's shelf life? Read more to find out how!
Jan 12th, 2024 | 5.7min read
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Valrhona Cocoa Library: Passion Fruit Inspiration
Valrhona Cocoa Library: Passion Fruit Inspiration
Prepare to feel the passion with Valrhona's Inspiration fruit couverture in Passion Fruit. Perfect for creating exquisite summer puddings and ganache!
Jan 2nd, 2024 | 3.2min read
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Prepare for a Very Hoppy Easter 2024 with Keylink
Prepare for a Very Hoppy Easter 2024 with Keylink
Plan your spring product range and get everything you need in plenty of time for you to create your eggcellent Easter chocolate range!
Dec 22nd, 2023 | 6.5min read
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Valentine's Day Inspiration: A Collection of Our Romantic Recipes
Valentine's Day Inspiration: A Collection of Our Romantic Recipes
Take a look at our collection of romantic chocolate recipes ready for Valentine's Day!
Dec 19th, 2023 | 4.8min read
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Valrhona Cocoa Library: Blond Dulcey 35%
Valrhona Cocoa Library: Blond Dulcey 35%
Come along as each month we explore the different chocolate couvertures Keylink stock from Valrhona. This month, we’re taking a look at the smooth Blond chocolate, Dulcey 35%.
Dec 8th, 2023 | 2.4min read
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Five Iconic Chocolate Moments From The Movies
Five Iconic Chocolate Moments From The Movies
We took a stroll down movie memory lane to celebrate the new Wonka film with our five favourite chocolate moments from the silver screen.
Dec 4th, 2023 | 6.4min read
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Meet The Chocolate Soldier
Meet The Chocolate Soldier
Phill Jones traded in his military uniform for a chocolatier’s apron earlier this year, and it's been a roller coaster few months for his new chocolate business. We sat down with Phill to get the full scoop.
Nov 24th, 2023 | 12.6min read
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Could a New Chocolate Machine Boost Your Business?
Could a New Chocolate Machine Boost Your Business?
Investing in a new piece of machinery could help to boost your chocolate business by saving time and money, improving productivity and quality, and producing perfectly tempered chocolate every time!
Nov 17th, 2023 | 8.6min read
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Stylish Last Minute Chocolate Gifts Your Customers Won't be Able to Resist
Stylish Last Minute Chocolate Gifts Your Customers Won't be Able to Resist
Christmas is the perfect time for those little added indulgences, so give your customers the gift of premium chocolate this year with Keylink and Valrhona.
Nov 13th, 2023 | 3.7min read
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Valrhona Cocoa Library: Guanaja 70%
Valrhona Cocoa Library: Guanaja 70%
Each month, we’re deep diving into a different chocolate from our brand new collection of Valrhona couvertures. This month, Guanaja 70% dark chocolate takes centre stage.
Nov 10th, 2023 | 3.2min read
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New Additions to Keylink's Valrhona Range!
New Additions to Keylink's Valrhona Range!
We at Keylink are pleased to announce we are expanding our range, with six new Valrhona products added to our roster of delectable ingredients for bakers and chocolatiers alike.
Nov 9th, 2023 | 5.1min read
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Personalisation in Chocolate
Personalisation in Chocolate
Make it personal this Christmas time with unique, customised chocolate products and packaging from Keylink.
Oct 25th, 2023 | 6.9min read
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Valrhona Cocoa Library: Jivara Lactee 40%
Valrhona Cocoa Library: Jivara Lactee 40%
Come along as we explore Valrhona’s iconic milk chocolate couverture, Jivara Lactée; a high cocoa solids milk chocolate with a characteristic blend of beans.
Oct 18th, 2023 | 3min read
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Confectionery Copyright - Can You Protect Your Chocolate Creations?
Confectionery Copyright - Can You Protect Your Chocolate Creations?
Chocolate, Creativity and Copyright Law: Navigating the Legalities of the Food Industry.
Oct 13th, 2023 | 8.9min read
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Festive Hot Chocolates and Indulgent Inspirations
Festive Hot Chocolates and Indulgent Inspirations
Bring your customers in from the cold with a range of hot chocolate drinks that will tempt and tantalise their taste buds.
Oct 6th, 2023 | 9.6min read
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A Festive Guide to Christmas Hampers
A Festive Guide to Christmas Hampers
Dancer, Prancer, and Hamper: Assembling Chocolate Gift Baskets & Boxes for Christmas.
Sep 29th, 2023 | 9.3min read
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Unwrap the Magic with Christmas Confectionery Packaging
Unwrap the Magic with Christmas Confectionery Packaging
Make the Festive Season Bright with Christmas Confectionery Packaging That Ticks All the Right Boxes!
Sep 22nd, 2023 | 7.6min read
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Get Ready For The Festive Season With Stocking Filler Inspiration!
Get Ready For The Festive Season With Stocking Filler Inspiration!
Six great ways to trailblaze with stocking fillers this festive season.
Sep 15th, 2023 | 5.5min read
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Chocolate Mousse: A Potted History
Chocolate Mousse: A Potted History
The history of chocolate mousse and how you can add a range of chocolate mousses to your menu with very little effort!
Sep 12th, 2023 | 7.3min read
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Catching Up With Hunters Chocolates
Catching Up With Hunters Chocolates
We caught up with Gary Hunter recently to discuss his newly opened Hunters Academy of Food and all things chocolate.
Sep 8th, 2023 | 4.7min read
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Using Colours In Your Christmas Confections
Using Colours In Your Christmas Confections
Yuletide Kaleidoscope: The role of colour in Christmas visuals.
Sep 6th, 2023 | 5.2min read
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How to Christmas-ify Your Chocolate Recipes
How to Christmas-ify Your Chocolate Recipes
Add a festive flair to your staple creations and design a Christmas collection of chocolate recipes your customers will crave.
Aug 29th, 2023 | 8.3min read
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Valrhona Cocoa Library: Satilia Noire, Lactee & Blanche
Valrhona Cocoa Library: Satilia Noire, Lactee & Blanche
Join us as we deep dive into the Satilia range from Valrhona, a collection of versatile couverture chocolates with a multitude of uses and flavour pairings.
Aug 22nd, 2023 | 3.8min read
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Get the most out of Afternoon Tea Week as a business owner
Get the most out of Afternoon Tea Week as a business owner
Afternoon Tea Week in the UK is 7th - 13th August 2023 and is a delectable opportunity for business owners. We’ll explain how!
Aug 8th, 2023 | 3.8min read
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Hobbyist to Professional: Making the Jump
Hobbyist to Professional: Making the Jump
How to Successfully Transition from Hobbyist to Professional Chocolatier, a Beginner's Guide.
Jul 28th, 2023 | 7.7min read
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Valrhona Chocolate Joins the Keylink Range!
Valrhona Chocolate Joins the Keylink Range!
We're proud to announce we're now official stockists of Valrhona chocolate!
Jul 3rd, 2023 | 7.4min read
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The Best Inclusions and Decorations for Your Chocolate Creations
The Best Inclusions and Decorations for Your Chocolate Creations
Turn the volume up to eleven with eye-catching and delicious decorations and inclusions.
Jun 23rd, 2023 | 8.2min read
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The Creamy, the Smooth, and the Crunchy - A Rough Guide to Pairing Textures and Flavours
The Creamy, the Smooth, and the Crunchy - A Rough Guide to Pairing Textures and Flavours
Learn how you can pair chocolate with different inclusions like caramel, nuts, and marshmallow in our rough guide to textures and flavours
Jun 16th, 2023 | 9.1min read
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Flavour Profiles - Part Two: Pairing flavours with chocolate
Flavour Profiles - Part Two: Pairing flavours with chocolate
Part two in our series on flavour profiles, highlighting flavour pairings that work well in chocolate.
Jun 9th, 2023 | 6min read
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The Complete Range of Cacao Barry Cacao Powders!
The Complete Range of Cacao Barry Cacao Powders!
Discover the full range of Cacao Barry cacao powders and find your new favourite for flavouring, colouring and texturising your creations!
Jun 4th, 2023 | 8.6min read
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Flavour Profiles - Part One: How they work and their place in the world of chocolate
Flavour Profiles - Part One: How they work and their place in the world of chocolate
Part one of our blog series on flavour profiles, focusing on how flavours work and their place in the world of chocolate.
May 26th, 2023 | 9.5min read
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Point of Sale Items: Making the Most of the Chocolate Shop Experience
Point of Sale Items: Making the Most of the Chocolate Shop Experience
Read more on how selling chocolates at the till can boost sales and the customer experience!
May 19th, 2023 | 7.7min read
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Keep on Trufflin’: The story of Trupig Vegan and Building a Chocolate Business from Scratch
Keep on Trufflin’: The story of Trupig Vegan and Building a Chocolate Business from Scratch
Meet Sheffield's best vegan chocolatiers, Trupig!
May 12th, 2023 | 8.7min read
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It's Almost Gelato Weather!
It's Almost Gelato Weather!
It's the time of year when customers are looking for ice cream and gelato treats. Here's how your chocolate business can meet that need.
May 5th, 2023 | 8.3min read
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The Curious Case of The Crunchy Cacao Nib
The Curious Case of The Crunchy Cacao Nib
Introducing the versatile, delicious and nutritious cacao nib. Find out how to use this lesser-known superfood.
Apr 25th, 2023 | 8.4min read
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Craving a new colour? Say hello to Roxy & Rich!
Craving a new colour? Say hello to Roxy & Rich!
Meet the new kids on the block, Roxy & Rich, the coolest way to colour your chocolates and confections with coloured cocoa butter.
Apr 18th, 2023 | 7.8min read
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Add a Hole Bunch of Colour to Your Easter and Spring Chocolate Range!
Add a Hole Bunch of Colour to Your Easter and Spring Chocolate Range!
With spring just around the corner filled with warmer weather and longer days, we’re already excited as to what the season has to offer... get ready to be inspired by a range of Easter products and ideas from Keylink!
Feb 2nd, 2023 | 4.9min read
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Chocolate Shelf Life: Your Questions Answered
Chocolate Shelf Life: Your Questions Answered
Chocolate shelf life is always a tricky subject to tackle! So we teamed up with the UK Chocolate Academy for a livestream and answered your questions...
Jan 25th, 2023 | 1.2min read
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How No. 12 Chocolatier is Making Profits with Personalisation
How No. 12 Chocolatier is Making Profits with Personalisation
We spoke to Paul North, owner of No. 12 Chocolatier, to learn how the Mayku FormBox has enabled him to create exciting, unique chocolate, and opened up new business opportunities.
Aug 31st, 2022 | 4.8min read
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The Barry Callebaut Salmonella Incident and what Keylink is doing to help
The Barry Callebaut Salmonella Incident and what Keylink is doing to help
While there are some short-term supply chain issues due to the Barry Callebaut salmonella issue at the moment, Keylink is here to help!
Aug 24th, 2022 | 2.7min read
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The Power of Personalisation: How to Create Custom Chocolate Moulds
The Power of Personalisation: How to Create Custom Chocolate Moulds
Personalisation can unlock a whole new stream of revenue for your chocolate business. Learn how to make unique, custom chocolate moulds from the comfort of your home, using the Mayku FormBox!
Aug 16th, 2022 | 4.5min read
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Why Colour is so Important for Chocolate Packaging
Why Colour is so Important for Chocolate Packaging
The colour of packaging accounts for 85% of the reason consumers purchase a product. Find out how you can use colour psychology to sell chocolate!
Jul 26th, 2022 | 4.3min read
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What is World Chocolate Day and how is it celebrated?
What is World Chocolate Day and how is it celebrated?
World Chocolate Day is on the 7th July and is a global celebration of all things chocolate! Read on for ideas on how to enjoy all that chocolate has to offer.
Jun 20th, 2022 | 3.3min read
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Summer 2022 Chocolate & Bakery Flavour Pairings and Trends
Summer 2022 Chocolate & Bakery Flavour Pairings and Trends
Discover the flavours trending in chocolate and bakery for summer 2022 and how to come up with your own innovative flavour pairings to stand out from the crowd.
Jun 6th, 2022 | 4.3min read
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Our Top Clean Tasting Couverture Chocolates
Our Top Clean Tasting Couverture Chocolates
Clean tasting couverture chocolates are packed with flavour but don’t linger on the tongue after they’ve melted, leaving no sticky or claggy remnants - here’s our top choices!
May 30th, 2022 | 2.2min read
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What is ‘Clean Tasting’ Chocolate?
What is ‘Clean Tasting’ Chocolate?
What is ‘clean tasting’ chocolate, and how can a confectionery business utilise it? In this article, you’ll find the answers to help you enrich your products.
May 23rd, 2022 | 5.1min read
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Why Gelato and FrappShakes Could Boost your Business Revenue
Why Gelato and FrappShakes Could Boost your Business Revenue
With summers getting longer and hotter, gelato and FrappShakes are an enticing option for chocolatiers looking to generate extra revenue and extend their client base.
May 16th, 2022 | 4.3min read
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How to Make the Most of a Summer in Chocolate
How to Make the Most of a Summer in Chocolate
Historically, sales in chocolate experience a bit of a slump over the summer months. Our top 5 tips are here to help you boost your sales over summer!
May 9th, 2022 | 4.5min read
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Striking Gold: A Conversation with Bullion Chocolate
Striking Gold: A Conversation with Bullion Chocolate
Max Scotford, of Bullion Chocolate, found some time to have a chat with us about all things craft, chocolate, community, and business - here’s the conversation.
May 3rd, 2022 | 1min read
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The Royal History of Chocolate - An Expensive Taste
The Royal History of Chocolate - An Expensive Taste
Let's take a look at chocolate’s royal history; a story of power, politics, and status.
Apr 24th, 2022 | 0.8min read
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5 DIY Home Baking Kits… without all the stress!
5 DIY Home Baking Kits… without all the stress!
There’s no simpler way to ignite (or fuel) a passion for baking than with home baking kits. We’ve compiled 5 chocolatey baking kits your customers will love!
Apr 11th, 2022 | 5min read
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Welcoming Spring with Seasonal Flavour & Colour Trends
Welcoming Spring with Seasonal Flavour & Colour Trends
2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!
Mar 1st, 2022 | 10.6min read
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Mother’s Day 2022: Facts, Figures & Great Ideas
Mother’s Day 2022: Facts, Figures & Great Ideas
Over the past few years, UK consumer expenditure for Mother’s Day gifts fluctuated drastically. What can the confectionery industry expect for Mother’s Day 2022?
Feb 21st, 2022 | 7.7min read
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