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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 |

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A Quick Guide to Keylink Delivery

At Keylink we are very proud of the service we offer our customers! Here is our quick guide to everything you need to know about Keylink deliveries.

Sep 1st, 2023 | 2.5min read

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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 30th, 2022 | 2min read

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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 8th, 2022 | 2min read

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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!

Feb 28th, 2022 | 5min read

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Which Discount Structure is Right For You?

Our price band discounts take into account your TOTAL spend with us over a 12 month period so you can get up to 10% off everything you buy from us, regardless of your order size.

Mar 2nd, 2020 |

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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!

Apr 6th, 2015 | 1.5min read

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Regulations Governing the Production and Packaging of Chocolate Products

These articles are intended to explain and clarify certain elements of current legislation affecting the production of chocolates. Please note that they do not form a comprehensive summary of all the relevant legislation.

Jul 17th, 2014 | 2min read

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Selling Fairtrade Products

Fairtrade is a rapidly growing international movement for change that guarantees a better deal for disadvantaged farmers and workers in the developing world.

Jul 26th, 2013 | 0.5min read

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Honeycomb Cookie Pie Recipe

A giant cookie pie packed with milk chocolate chunks, hiding a thick layer of our Milk Chocolatey Spread swirled with crunchy Honeycomb Chunks. Cuts into 16 slices.

Nov 6th, 2026 |

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Cacao Paloma

A bright, citrussy cocktail made with sparkling cacaofruit water from Babao Cacao, the perfect refreshing sip after a long day or with friends.

Oct 14th, 2026 |

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Pecan Vanilla Eclair

Crisp choux eclairs piped full of an autumnal vanilla pecan mousseline made with our 100% pecan paste, dipped in a Callebaut Gold caramel glaze. Makes 12 eclairs.

Sep 28th, 2026 |

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Halloween Cobweb Cookies

Jet-black Halloween cookies with a molten orange centre of White Chocolatey Hazelnut Spread, dark chocolate chunks, and a marshmallow cobweb on top.

Sep 25th, 2026 |

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Raspberry Jam Toast Cookies Recipe

Jam on toast cookies: a brown butter dough with Schokinag white chocolate chunks and Valrhona raspberry chips, rolled in feuilletine for a toasty crunch.

Sep 21st, 2026 |

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Pistachio Basque Cheesecake - Matt Adlard

A Basque-style burnt cheesecake made with Keylink 100% Roasted Pistachio Paste, with an optional dark chocolate top. Adapted from Matt Adlard. Serves 10.

Sep 15th, 2026 |

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Valrhona Raspberry Inspiration Ganache Recipe

A sharp, jammy raspberry ganache made with Valrhona Raspberry Inspiration fruit couverture, cream and butter. Pipes into moulded shells, makes 60 bonbons.

Sep 14th, 2026 |

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Tahini & Date Caramel Bars Recipe

Tahini and date caramel bars: a soft salted caramel of whole dates and our tahini paste, piped into milk chocolate snacking bars. Halva meets sticky toffee.

Sep 9th, 2026 |

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Tahini Ganache Chocolates Recipe

A silky tahini ganache made with Callebaut Gold caramel chocolate, piped over cocoa nibs into crisp milk chocolate shells. Makes 60 moulded chocolates.

Sep 9th, 2026 |

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Tahini & Date Millionaire's Shortbread Recipe

Tahini and date millionaire’s shortbread recipe with salted sesame and date caramel and a cocoa-free white topping. Ideal for cake sheds, cafés and bakeries.

Sep 9th, 2026 |

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Blueberry & Almond Snacking Bars

A moulded snack bar layering blueberry pate de fruit, vanilla bean ganache, dried blueberries and almond gianduja in a hand-painted dark chocolate shell. Makes 36.

Aug 28th, 2026 |

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Date and Pecan Brittle

Date and pecan brittle made with Keylink 100% Roasted Pecan Paste, chopped dates and pecan pieces. Perfect for enrobing, or use as inclusions in a bar.

Aug 26th, 2026 |

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Hazelnut Gianduja Bonbons Recipe

Gianduja bonbons: our 100% roasted hazelnut paste stirred into milk chocolate, piped over a whole roasted hazelnut in a dark chocolate shell. Makes 21.

Aug 26th, 2026 |

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Miso Caramel Crunch Bears

Pastel bear bonbons filled with Seb Pettersson's salty-sweet miso caramel and a Milk Crispearls crunch, in Callebaut 823 shells. A spring counter showpiece.

Aug 19th, 2026 |

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Raspberry & Yuzu Nutcracker Bonbons Recipe

Festive moulded nutcrackers in Valrhona Opalys white chocolate with a raspberry ganache line and light whipped yuzu ganache. A Christmas showstopper.

Aug 19th, 2026 |

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Ruby Grapefruit Marshmallows

Ruby chocolate marshmallows with a sharp grapefruit pâte de fruit centre, made with Callebaut Ruby RB2. A striking pink petit four for counters and gifting.

Aug 11th, 2026 |

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Cocoa & Berry Truffles

A two-tone truffle duo made with Callebaut 811 and Ruby RB2: dark truffles rolled in Extra Brute cocoa beside ruby truffles in ruby powder. Ideal for truffle boxes.

Aug 10th, 2026 |

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Ruby & Tahini Praline Bonbons Recipe

Ruby bonbons from Callebaut chef Ryan Stevenson: Ruby RB2 shells piped with a tahini and hazelnut praline filling, crystallised overnight. Makes 78.

Aug 7th, 2026 |

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Tiramisu Gelato Recipe

Colac Tiramisu Flavour Compound blended into a Colac neutral base and whole milk, matured, churned and served with chocolate sauce and cocoa.

Jul 28th, 2026 |

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Matcha Cherry Cheesecake Bonbon

Layered matcha, cherry gel, mascarpone and browned-butter biscuit bonbon in a lime, white and pink sprayed shell — a striking counter centrepiece.

Jul 27th, 2026 |

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Coconut & Mango Truffles Recipe

White chocolate truffle shells piped with silky mango ganache made on Colac Mango Compound, rolled in coconut with a green shimmer. Ideal for counter displays.

Jul 20th, 2026 |

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Yuzu Raspberry Blondie Yule Log Buchettes

Individual yule log buchettes: brown butter blondie base, Callebaut white chocolate yuzu mousse, raspberry gel core, pale coral velvet spray. Makes 18.

Jul 20th, 2026 |

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Banana Ganache Stuffed Dates

Whole dates piped with a banana and Amatika Blanche 35% vegan ganache, enrobed in Callebaut 811 dark chocolate with gold décor. Perfect for petit four ranges.

Jul 20th, 2026 |

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Cardamom, Orange & Almond Mendiants

Cardamom mendiants of Callebaut 811 dark chocolate with a white chocolate swirl, roasted almonds and candied orange peel. Ideal for gifting and festive ranges.

Jul 20th, 2026 |

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Cardamom Chocolate Orange Cookie

Marbled cardamom and chocolate orange cookies made with Spice Drops and Callebaut bakestable chocolate drops. A striking spiced twist for bakery counters.

Jul 17th, 2026 |

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Coconut & Mango Tres Leches Cake Recipe

A light vanilla sponge soaked in mango and cardamom tres leches milk, crowned with whipped coconut white chocolate ganache and caramelised coconut flakes.

Jun 26th, 2026 |

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Sponge Three Ways - Matcha & Cherry Blossom Sponge

Light vanilla sponge with silky matcha ganache and pink cherry blossom ganache – a striking two-tone, Japanese-inspired bake for cafe counters and patisserie.

Jun 26th, 2026 |

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Vegan Banana Bread with Dates Recipe

A moist, dairy-free vegan banana bread with chopped dates, oat milk, aquafaba and cinnamon spice drops. Makes one loaf; swap in eggs if not baking vegan.

Jun 25th, 2026 |

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Ruby & Pistachio Stuffed Cookies Recipe

Ruby chocolate cookies stuffed with a frozen white chocolate and pistachio praline puck, by Callebaut chef Julie Sharp, finished with a ruby drizzle.

May 6th, 2026 |

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Gold, Date & Pecan Flat Egg

Easter, but elevated. Callebaut Gold takes centre stage in this flat egg tablet - smooth, caramel rich chocolate layered with dates, pecans and salted caramel crispearl inclusions.

Mar 24th, 2026 |

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Croissant & Coffee Bonbons

Mini croissant bonbons with raspberry pâte de fruit and Dulcey ganache, paired with coffee ganache chocolate cups. A café-inspired chocolate recipe combining pastry and coffee flavours, ideal for professional chocolatiers, gifting ranges and fika-themed c

Mar 20th, 2026 |

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Espresso No-Tini Brownies

These coffee and dark chocolate flavour Espresso No-Tini Brownies are the perfect after dinner treat, stacked in a cocktail glass and topped with cream and chocolate coffee beans.

Mar 10th, 2026 |

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Passion Fruit Cheesecake Bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Chocolate Almond Cake

Gluten-free dark chocolate and almond cake recipe from Callebaut, made with ground almonds for a rich, nutty bake. Ideal for cake sheds, cafés and bakeries.

Mar 9th, 2026 |

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Turmeric & White Chocolate Mocha Latte

An indulgent morning ritual you can feel smug about, this turmeric and white chocolate mocha latte is the perfect way to get your wellness fix every day!

Mar 2nd, 2026 |

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Chocolate & Hazelnut Babka Cake

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Feb 25th, 2026 |

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Blueberry and Matcha Truffles

Blueberry ganache truffles filled into ready-made chocolate shells, coated in dark chocolate and finished with matcha or fruit powders. A time-saving truffle recipe for artisan chocolatiers and patisserie.

Feb 20th, 2026 |

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Win-Win White Mousse Recipe - No Cocoa

Win-Win White mousse: melted Win-Win White, a cocoa-free chocolate alternative, folded with whipped cream and egg white meringue. Four ingredients, makes 6.

Feb 17th, 2026 |

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Win-Win Milk Muffins Recipe - No Cocoa

Win-Win Milk muffins: a soft vanilla and buttermilk sponge studded with Win-Win Milk bakestable chips, a cocoa-free chocolate alternative. Makes 12 muffins.

Feb 17th, 2026 |

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Win-Win Dark & Salted Caramel Tart - No Cocoa

A rich Win-Win Dark & salted caramel tart with buttery pastry, smooth caramel and glossy chocolate ganache. Made using Win-Win cocoa-free chocolate alternatives, ideal for bakeries, cafés and professional dessert menus.

Feb 17th, 2026 |

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Win-Win Hybrid Brownies Recipe

Fudgy brownies made with Win-Win Dark, a cocoa-free chocolate alternative, plus cocoa powder, butter and eggs, baked in a 12.5 x 7 inch tin. Makes 12.

Feb 17th, 2026 |

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Crispy Cereal Chocolate Bars Recipe

Chocolate cereal bars four ways: Veliche dark, white with pistachio or lemon, and Callebaut ruby with raspberry, set over crispy cereals. Makes about 16 bars.

Feb 11th, 2026 |

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School Cake Eggs

This sweet, fun and nostalgic Easter egg is filled with sponge cake and vanilla ganache for a silky, sumptuous treat that will take you back to your childhood! Find the recipe for School Cake Eggs at Keylink.org.

Feb 11th, 2026 |

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White Chocolate Blueberry & Biscoff Tablet

White chocolate tablets in three ingredients: tempered W2 in a triangle mould, topped with SOC Chef blueberries and Biscoff biscuit crumb. Makes 3 bars.

Feb 5th, 2026 |

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White Chocolate & Berry Tear & Share Chelsea Bun

Bake a White Chocolate & Berry Chelsea Tear & Share with silky crème pâtissière, freeze-dried fruits and a pink chocolatey topping—perfect for Valentine’s Day.

Feb 5th, 2026 |

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Strawberry & Rhubarb Truffles Recipe

Strawberry and rhubarb truffles: a Ravifruit strawberry ganache with rhubarb drops, piped into white shells, coated in Callebaut W2 and strawberry powder.

Feb 4th, 2026 |

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Fruit and Nut Fudge Recipe

Easy fruit and nut fudge using Callebaut 823 milk and 811 dark chocolate, condensed milk, toasted almonds, hazelnuts, sultanas and raisins. Ideal for gifting.

Dec 15th, 2025 |

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White Chocolate Mincemeat Blondies Recipe

Festive white chocolate mincemeat blondies with pockets of rich, spiced mincemeat and Callebaut white chocolate chunks. Perfect for gifting or sharing.

Dec 10th, 2025 |

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Caramel & Chocolate Muffins

Soft chocolate chip muffins with crunchy caramel pebbles. An easy, one-bowl recipe for cake sheds, cafés and bakeries, ready in under 30 minutes.

Nov 10th, 2025 |

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Ginger & Dark Chocolate Flapjacks Recipe

Chewy ginger flapjacks with golden syrup, brown sugar, porridge oats, candied ginger and Callebaut 811 dark chocolate, drizzled with more chocolate to finish.

Nov 4th, 2025 |

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Biscoff White Chocolate Flapjacks Recipe

Easy Biscoff flapjack recipe with oats, golden syrup and a Callebaut W2 white chocolate topping. A buttery, chewy traybake for cake sheds, cafés and bakeries.

Nov 3rd, 2025 |

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Chocolate School Cake Recipe with White Icing

A nostalgic chocolate school cake traybake: a fluffy chocolate sponge with smooth white icing and rainbow sprinkles, cut into 12–15 squares once set.

Oct 24th, 2025 |

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Biscoff Hot Chocolate Recipe (Speculoos)

Biscoff hot chocolate: Biscoff spread and Van Houten dark chocolate drink powder steamed into oat milk, topped with whipped cream and Biscoff crumb. Serves 1.

Oct 23rd, 2025 |

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Cherry & Pistachio Enrobed Bonbons Recipe

Layered bonbons: a crisp gianduja and pistachio base, pistachio almond paste and cherry pâte de fruit, cut, enrobed in dark chocolate and gold. Makes 85.

Oct 13th, 2025 |

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Chocolate & Cherry Scones Recipe

Callebaut chocolate and cherry scones recipe, perfect with a cup of Yorkshire Tea! A classic British bake for cake sheds, cafés and afternoon tea menus.

Oct 3rd, 2025 |

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Cherry & Chocolate Paris-Brest Recipe

Paris-Brest with chocolate crème pâtissière, hazelnut and almond praline mousseline, vanilla cream and black cherry filling in almond-topped choux. Makes 14.

Sep 25th, 2025 |

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Pistachio & Chocolate Paris-Brest Recipe

Pistachio Paris-Brest: choux rings dipped in a Callebaut 823 milk chocolate glaze and filled with pistachio praline and pistachio mousseline. Makes 14 rings.

Sep 8th, 2025 |

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Tiramisu Tribute Mocktail Recipe

A tiramisu mocktail: moka pot brewed Brazilian coffee brewed over Van Houten white chocolate ganache and a Savoiardo biscuit cream, then stirred. Makes six.

Aug 22nd, 2025 |

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Van Houten Chocolate Ganache for Drinks

A chocolate ganache base for hot and cold drinks, made from Van Houten dark, milk, white, ruby or gold drink powder and water. Keeps 72 hours in the fridge.

Aug 22nd, 2025 |

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Golden Martini Recipe (Chocolate Cocktail)

A chocolate golden martini: vodka, coffee liqueur and Van Houten dark chocolate, topped with a golden foam of cream, Van Houten gold chocolate and olive oil.

Aug 21st, 2025 |

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Aztec Gold Chocolate Cocktail Recipe

A chocolate twist on the margarita, made with Van Houten Gold chocolate ganache, mezcal, Cointreau and fresh lime juice, with a ganache and salt rim.

Aug 21st, 2025 |

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Matcha & Chocolate Marble Cake Recipe

A marbled loaf of swirled chocolate and earthy matcha sponge, topped with a silky dark chocolate ganache. A showstopper bake that looks as good as it tastes.

Aug 20th, 2025 |

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Valrhona Ivoire Vanilla Domes Recipe

Valrhona Ivoire white chocolate domes with Norohy vanilla, filled with a soft Madagascan vanilla ganache over an almond shortbread crisp. Makes 24 domes.

Aug 18th, 2025 |

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Halloween Mummy Munch Bars Recipe

Halloween mummy bars: crispy rice, pistachios, cocoa nibs and honeycomb bound with sorbitol, enrobed in white chocolate and drizzled into mummies. Makes 30.

Aug 14th, 2025 |

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Easy Vanilla Cake Pops Recipe

Easy vanilla cake pops recipe without buttercream, with soft, fudgy centres and a chocolate coating. A bite-sized treat for cake sheds, cafés and bakeries.

Aug 13th, 2025 |

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Chocolate Hazelnut Stuffed Cookies Recipe

Hazelnut stuffed cookies packed with milk chocolate chips and a creamy hazelnut centre. A chunky cookie recipe ideal for cake sheds, cafés and bakeries.

Aug 11th, 2025 |

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Lemon Spread Stuffed Cookie

Lemon cream cookies recipe with milk chocolate chips and a gooey lemon spread centre. A zesty, bakery-style bake for cake sheds, cafés and bakeries.

Aug 8th, 2025 |

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Ruby Chocolate Mousse & Ice Cream Recipe

Ruby chocolate mousse and ruby ice cream, both made with Callebaut RB2 and raspberry purée, served on a cocoa and almond crumble. A plated dessert for 22.

Aug 8th, 2025 |

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Triple Chocolate Marble Bundt Cake Recipe

Chocolate marble Bundt cake recipe with dark and white chocolate sponge, ruby chocolate glaze and Crispearls. Ideal for cake sheds, cafés and bakeries.

Aug 8th, 2025 |

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Gingerbread men chocolate bonbons

Create festive spiced caramel gingerbread man bonbons with Callebaut 823 milk chocolate and Cozy Christmas transfer sheets. A perfect winter chocolate recipe for professionals.

Aug 4th, 2025 |

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Lemon Traybake Recipe

Easy lemon traybake recipe with vanilla sponge, a smooth lemon cream topping and candied lemon peel. Ideal for cake sheds, cafés and bakery counters.

Aug 1st, 2025 |

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Chocolate Hazelnut Traybake Recipe

Chocolate hazelnut traybake recipe with Callebaut bakestable chocolate drops, smooth hazelnut spread and caramelised hazelnuts. Ideal for cake sheds and cafés.

Jul 30th, 2025 |

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White Chocolatey Hazelnut Stuffed Cookies

Bake 18 chunky milk chocolate chip cookies with golden edges and a soft centre of creamy white chocolatey hazelnut spread. Ideal for cake sheds and bakeries.

Jul 29th, 2025 |

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Pistachio Dubai Chocolate Bar Recipe

Dubai-style bars: Callebaut 811 dark chocolate filled with pistachio spread and roasted kadaif, flicked with gold and green cocoa butter. Makes 2 bars.

Jul 24th, 2025 |

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The Sheffield Bar - Lemon Kadaif Bars

The Sheffield Bar: Callebaut W2 white chocolate shells flicked with yellow and white cocoa butter, filled with lemon cream spread and roasted kadaif. Makes 2.

Jul 24th, 2025 |

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Ginger Beer Cupcakes

Ginger Beer Cupcakes, made with Callebaut's 811 dark chocolate. Rich and chocolatey, light and airy, with a real zing of ginger. Plus they're vegan!

Jul 24th, 2025 |

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Gingerbread Cake with Spiced Ganache Recipe

A gingerbread cake from Callebaut chef Beverley Dunkley, piped with a spiced Silky Ghana milk chocolate ganache. Make 16 miniature loaf cakes or one big cake.

Jul 24th, 2025 |

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Tiramisu Croissant Recipe

Tiramisu croissants: croissants filled with whipped double cream flavoured with Colac Tiramisu flavour compound, then dusted with cocoa powder. Makes six.

Jul 23rd, 2025 |

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Orange & Earl Grey Bombon Xtreme

A dark and indulgent chocolate shell encasing a decadent orange and Earl grey tea ganache with a hint Cointreau. This intense bonbon was first created for SOC Chef by Chef Bruno Couret.

Jul 23rd, 2025 |

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Green Apple Caramel Bonbons Recipe

Autumnal green apple caramel bonbons: a thin, snappable Silky Ghana milk chocolate shell around a runny Ravifruit apple purée caramel. Makes 84 bonbons.

Jul 10th, 2025 |

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Pistachio Tiramisu Recipe

A pistachio tiramisu: Callebaut pure pistachio paste and pistachio spread whisked into mascarpone, layered with coffee-dipped sponge fingers, then chilled.

Jun 26th, 2025 |

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Ruby Chocolate Tiffin Recipe (No Bake)

A no-bake ruby chocolate tiffin made with Callebaut RB2, dried cherries, cranberries and a naturally pink ruby glaze. Fruity, vibrant and easy to customise!

Jun 25th, 2025 |

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Chocolate Tiffin Recipe

No-bake chocolate tiffin: Callebaut 823 milk chocolate, golden syrup and butter with rich tea biscuits, dried cranberries and blueberries. 20cm tin. Makes 12.

Jun 25th, 2025 |

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Dark Chocolate Sponge Cake Brownie

A versatile chocolate sponge cake brownie that would make the perfect base for any cake or dessert, and is fantastic eaten alone or with vanilla ice cream!

Jun 23rd, 2025 |

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Pear & Chocolate Frangipane Tart Recipe

Pear and chocolate frangipane tart: chocolate pastry filled with dark chocolate almond frangipane, topped with sliced pears and flaked almonds. 24cm tin.

Jun 23rd, 2025 |

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Black Forest Yule Log Cake Recipe

A festive Black Forest Yule log: chocolate sponge rolled with whipped kirsch cream and griottine cherries, topped with Valrhona Manjari 64% chocolate ganache.

Jun 20th, 2025 |

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Dubai Chocolate Pistachio Strawberries Recipe

Dubai chocolate strawberries: layers of fresh strawberries, pistachio spread with roasted kadaif and melted Callebaut 823 milk chocolate in a dish. Serves 4.

Jun 20th, 2025 |

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White Chocolate Coconut Tart Recipe

A buttery pastry case filled with baked coconut custard, topped with a white chocolate and Nutural World coconut cream ganache and caramelised coconut flakes.

Jun 17th, 2025 |

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Coconut Macaron

Celebrate Coconut Month with these dreamy coconut macarons! Light, chewy shells filled with a creamy white chocolate and coconut ganache, then dipped in chocolate and sprinkled with coconut. A tropical treat you’ll want to make again and again.

Jun 9th, 2025 |

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Mango & Coconut Milk Chocolate Bar Recipe

Mango and coconut chocolate bars by Callebaut: an Ecuador milk chocolate shell, a mango ganache and a crunchy coconut feuilletine layer. Makes 5 tablets.

Jun 3rd, 2025 |

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Peanut Banoffee Pie Recipe

Banoffee pie with a nutty twist: a digestive biscuit base, caramel, roasted mashed bananas and a whipped peanut cream, finished with a dark chocolate drizzle.

May 15th, 2025 |

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Chocolate Caramel Layer Cake Recipe

Chocolate caramel layer cake recipe with Callebaut caramel and Valrhona cocoa powder. A decadent bake for cake sheds, cafés and celebration cakes.

May 14th, 2025 |

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Valrhona Passion Fruit Nama Choco Recipe

Passion fruit nama choco: Valrhona Inspiration Passion Fruit, soya milk and cocoa butter, set in a 1cm frame and coated in fruit powder. Makes approx. 200.

May 14th, 2025 |

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Dark Chocolate Nama Choco Recipe

Japanese nama choco made with Valrhona Satilia Noire 70% dark chocolate, cream, glucose and butter, set in a frame and coated in cocoa. Makes approx. 400.

May 14th, 2025 |

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Salted Dulcey Nama Chocolates Recipe

Salted nama chocolates: Valrhona Dulcey 35% blond chocolate, cream, butter and fleur de sel, set in a 1cm frame in the fridge, then cut and dusted with cocoa.

May 12th, 2025 |

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Opalys Nougat

This moreish nougat from Valrhona's Chef Circle is a fruity, nutty treat made with slightly sweet white chocolate. Make this recipe your own with your choice of dried fruits, nuts and white chocolate!

May 9th, 2025 |

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Valrhona Manjari Nama Choco Recipe

Nama choco with Valrhona Manjari 64%: a cream, glucose and butter ganache set in a 1cm frame for 24 to 36 hours, then cut and coated in cocoa powder.

May 8th, 2025 |

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Dark Milk Nama Choco

Creamy dark milk chocolate ganache bites, Nama means 'fresh' in Japanese, and these Nama Choco treats are the perfect lighter summer sweet.

May 6th, 2025 |

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Earl Grey Milk Chocolate Nama Choco Recipe

Earl Grey nama choco: cream infused with Earl Grey tea, blended with Valrhona Satilia Lactée 38% milk chocolate, set in a 1cm frame and coated in cocoa.

May 2nd, 2025 |

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Salted Caramel & Amaretto Ganache Bonbons

Ruth Hinks' salted caramel, roasted almond and Amaretto ganache bonbons, layered in shells of Callebaut 70% dark chocolate. A step-by-step recipe.

Mar 3rd, 2025 |

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Callebaut Crème à la Carte Alternative Recipe

Make your own alternative to Callebaut Crème à la Carte with W2 white chocolate, cream, sugars and neutral alcohol, for a potential 12-month shelf life.

Nov 15th, 2024 |

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Chai, Vanilla & Coconut Polar Bear Bonbons

Festive polar bear bonbons: white chocolate shells with a warming chai and vanilla ganache on a bed of caramelised coconut flakes. 10-12 week shelf life.

Aug 21st, 2024 |

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Raspberry Pâte de Fruits Recipe with Ravifruit

Make raspberry pâte de fruits with Ravifruit raspberry purée, pectin, sugar and citric acid. Heat to 106°C, then pour into a frame to set before cutting.

Aug 20th, 2024 |

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Mango Marshmallow Recipe with Ravifruit

Make fluffy mango marshmallow with just four ingredients: Ravifruit mango purée, invert sugar, caster sugar and gelatin. Pipe or pour, then dip in chocolate.

Aug 14th, 2024 |

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Dubai Pistachio Chocolate Bar Recipe

Our take on the viral Dubai chocolate bar: Alunga milk chocolate shells, a caramel layer and a pistachio and W2 white chocolate filling with crushed wafer.

Aug 12th, 2024 |

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Water Ganache Recipe by Paul A. Young

Make Paul A. Young's silky water ganache with just Valrhona Manjari 64% dark chocolate, light muscovado sugar and water. Ideal for vegan, dairy-free bonbons.

Aug 12th, 2024 |

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Passion Fruit Ganache Recipe with Ravifruit

A fruity passion fruit ganache for moulded bonbons, made with Ravifruit passion fruit purée and Valrhona Manjari 64% dark chocolate, blitzed in a Thermomix.

Aug 8th, 2024 |

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Chocolate Marshmallow Bonbons Recipe

Make 18 chocolate marshmallow bonbons with a Valrhona Guanaja 70% dark chocolate marshmallow filling, set in shells of whichever couverture you prefer.

Jul 26th, 2024 |

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Valrhona Raspberry Amatika Bonbons Recipe

Raspberry bonbons: Valrhona Raspberry Inspiration shells filled with a raspberry purée ganache made with Amatika 46% plant based chocolate. Makes 240.

Jul 26th, 2024 |

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Valrhona Cuttable Ganache Recipe

A thick, sliceable ganache recipe from Valrhona for dipped pralinés and bonbons, made with 70% dark chocolate, whipping cream alternative and invert sugar.

Jul 26th, 2024 |

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Intense Apricot Chocolate Bonbons Recipe

Apricot ganache bonbons: Ravifruit apricot purée and Valrhona Equatoriale Noire 55% ganache, set in a frame, cut with a guitar cutter and dipped. Makes 240.

Jul 16th, 2024 |

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Intense Rasperry Chocolate Bonbons

These tart but tempting Intense Raspberry Chocolate Bonbons are perfect as dessert for a summer picnic in the countryside, with their combination of berry flavours and rich, dark chocolate.

Jul 16th, 2024 |

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Intense Blackcurrant Chocolate Bonbons Recipe

Make around 240 dipped blackcurrant bonbons from Valrhona: a Ravifruit blackcurrant purée ganache, cut and dipped in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Lemon Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped lemon bonbons: a zesty Ravifruit lemon purée and lemon zest ganache, enrobed in Valrhona Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Passion Fruit Chocolate Bonbons

Make around 240 dipped passion fruit bonbons with a Ravifruit purée ganache, Valrhona Inspiration Passion Fruit and Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Mango Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped mango bonbons from Valrhona: a Ravifruit mango and passion fruit purée ganache, enrobed in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Fruit Caramel Recipe for Bonbons & Desserts

Make a fruity caramel with Ravifruit fruit purée and KerryMaid whipping cream, ready to pipe into bonbons, pour over desserts or drizzle on ice cream sundaes.

Jun 11th, 2024 |

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Key Lime Pie Chocolate Bonbons Recipe

Make 56 Key Lime Pie bonbons in Valrhona Macaé 62% dark chocolate, filled with zesty lime gel, fluffy marshmallow and a browned butter biscuit crumb.

Feb 23rd, 2024 |

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Vegan Valrhona White Chocolate Bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

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Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: Valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

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Vegan Cointreau & Orange Chocolates Recipe

Vegan Cointreau chocolates: Valrhona Amatika 46% plant-based milk chocolate shells, an orange and Cointreau ganache and coloured cocoa butter. Makes 24.

Dec 11th, 2023 |

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I Like You a Latte! Coffee & Caramel Ganache

Latte bonbons: Cacao Barry Alunga milk chocolate shells decorated with coloured cocoa butter, filled with Café Crokine and white chocolate ganache. Makes 28.

Dec 11th, 2023 |

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Pistachio Marzipan Dark Chocolates for Diwali

Diwali bonbons: Callebaut Zestina Peru 65% dark chocolate shells with a pistachio and Velvet white chocolate filling and a layer of Lubeca marzipan. Makes 48.

Nov 6th, 2023 |

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Coconut & Lime Truffles Recipe

Coconut and lime truffles: white chocolate and lime ganache piped into dark truffle shells, then rolled in tempered Callebaut 811 and desiccated coconut.

Oct 25th, 2023 |

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Gingerbread Cuttable Ganache Recipe

A gingerbread cuttable ganache for dipped pralines: caramel chocolate, Mycryo, speculoos paste and ginger spice drops, set in a frame overnight. Makes 50.

Oct 24th, 2023 |

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Pistachio Praline Filling Recipe for Bonbons

A smooth pistachio praline filling from Callebaut's Chocolate Academy, with pure pistachio paste, W2 white chocolate and Mycryo. Enough for 48 bonbons.

Oct 13th, 2023 |

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Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 |

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Raspberry & Dark Chocolate Truffles

Raspberry and dark chocolate truffles with Valrhona Guanaja, perfect for Valentine's Day! | Keylink

Oct 6th, 2023 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

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Alfajores Recipe (Dulce de Leche Biscuits)

Alfajores: buttery corn flour biscuits with pumpkin spice drops, brandy and vanilla, sandwiched with dulce de leche. Makes 12; great half dipped in chocolate.

Sep 28th, 2023 |

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Pumpkin Carriage White Chocolate Mocha

The most romantic way to enjoy your pumpkin spiced latte this autumn! Creamy white chocolate, coffee and warming spices make this a mocha fit for a princess!

Sep 8th, 2023 |

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Double Chocolate Mocha Mousse

Double Chocolate Mocha Mousse Recipe | Keylink

Aug 30th, 2023 |

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Cherry Chocolate Trifle

Cherry Chocolate Trifle Recipe | Keylink

Aug 30th, 2023 |

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White Chocolate Tiramisu Mousse Recipe

A tiramisu mousse made with Callebaut white chocolate mousse powder and coffee flavouring oil, layered with biscuit and cocoa, topped with whipped cream.

Aug 25th, 2023 |

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Chocolate Orange Mousse Recipe

Chocolate orange mousse: Callebaut milk chocolate mousse powder beaten with milk and orange spice drops, then topped with candied peel and chocolate curls.

Aug 25th, 2023 |

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White Chocolate Frappé Recipe

A creamy white chocolate frappé, or white mocha, blended from Van Houten white chocolate powder, espresso, cold milk and ice, topped with whipped cream.

Aug 1st, 2023 |

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White Chocolate Iced Latte Recipe

Make a white chocolate iced latte with Van Houten white chocolate drink powder, cold milk or a dairy-free alternative, espresso and ice, in just four steps.

Aug 1st, 2023 |

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Classic Hot Chocolate Recipe with Van Houten

A classic hot chocolate: any Van Houten chocolate drink powder steamed with milk or a dairy-free alternative, topped with marshmallows and whipped cream.

Aug 1st, 2023 |

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Passion Fruit, Cactus & Lime Heart Bonbons

Valentine's heart bonbons: red and white cocoa butter on a Cacao Barry Zephyr white shell, filled with a passion fruit, lime and cactus ganache. Makes 35.

Dec 19th, 2022 |

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Saffron & Rhubarb Chocolates

This saffron and rhubarb chocolate recipe combines a sweet, fruity, milky ganache with a velvety, shiny chocolate casing.

Oct 26th, 2022 |

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Pistachio Burnt Butter & Raspberry Truffles

Christmas truffles: red and green Luker Nevado white chocolate shells, filled with pistachio burnt butter and a Callebaut W2 raspberry ganache. Makes 48.

Oct 25th, 2022 |

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Pear, Clove & Allspice Chocolate

This recipe expertly combines rich, high-cocoa chocolate with warm, fruity spiced pear flavours to create a delicious Christmas pear praline.

Oct 25th, 2022 |

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Philip Khoury's Peanut Crunch Bar Recipe

Philip Khoury's plant-based snacking bar: three layers of peanut gianduja, vegan aero and vanilla caramel, cut with a guitar and dipped in dark chocolate.

Oct 21st, 2022 |

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Philip Khoury's Apricot Pecan Pralines

Philip Khoury's plant-based apricot pecan praliné: layers of apricot pâte de fruit, pecan gianduja and apricot ganache, cut with a guitar and dipped.

Oct 21st, 2022 |

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Hazelnut & Vanilla Caramel Chocolates Recipe

Hazelnut caramel bonbons: Cacao Barry Ocoa shells dusted with gold, filled with hazelnut praline and Nigay salted butter caramel with vanilla. Makes 48.

Oct 20th, 2022 |

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Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and Valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 2022 |

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Cherry, Ginger & Lemon Chocolates Recipe

Christmas dark chocolate bonbons: Luker Palenque 70% shells with Griottines cherries and a Callebaut 811 ganache of candied ginger and Sicilian lemon.

Oct 19th, 2022 |

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Banana, Speculoos & Popping Candy Bonbons

Speculoos bonbons with a pop: Speculoos and banana ganache and crackly popping candy in a Callebaut 823 milk chocolate shell, splattered with cocoa butter.

Oct 19th, 2022 |

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Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

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Christmas Stuffed Chocolate Cookies Recipe

Christmas stuffed cookies: cookie dough with bakestable chocolate drops, sealed around a frozen disc of Callebaut 811 dark chocolate and baked. Makes 10.

Oct 17th, 2022 |

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Peach Melba Chocolate Bonbons Recipe

Make 48 Peach Melba chocolates from our customer Deborah Symon: a Callebaut W2 white chocolate and white peach purée ganache with a hint of raspberry.

Sep 14th, 2022 |

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Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

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Gingerbread and Chocolate Orange Un-Cupcakes

Gingerbread and chocolate orange cake recipe for the perfect festive treat!

Aug 25th, 2022 |

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Matcha Mojito Truffles

The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink

Jun 21st, 2022 |

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Mango Bellini Chocolates Recipe

Mango bellini chocolates: Callebaut 811 dark shells brushed with orange cocoa butter, filled with a mango and Marc Champenois gel and mango ganache. Makes 60.

Jun 21st, 2022 |

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Cacao Barry Ocoa Apple & Rum Truffles Recipe

Dark truffles: Cacao Barry Ocoa shells painted with green and gold cocoa butter, filled with an apple and Mount Gay rum gel, then a rum ganache. Makes 60.

Jun 21st, 2022 |

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Pimm's & Lemonade Chocolate Cups Recipe

Our Pimm’s and Lemonade Chocolate Cup recipe is born of an original concept by Deborah Symon, a sweet delight inspired by the highs of British summertime!

May 30th, 2022 |

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Ruby Chocolate Bar with Raspberry & Pistachio

A ruby chocolate bar: a Callebaut Ruby RB2 shell filled with raspberry ruby ganache, topped with pistachios and freeze-dried raspberry. Snap, melt and crunch.

Apr 17th, 2022 |

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Mojito Chocolate Bonbons Recipe

Mojito bonbons: Callebaut W2 white chocolate shells filled with a mojito purée gel with rum and lime, then a white chocolate mojito ganache. Makes 120.

Mar 28th, 2022 |

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Salted Caramel, Apple & Honeycomb Bars Recipe

Salted caramel, apple and honeycomb chocolate bars: salted caramel, honeycomb pieces and an apple caramel ganache in Callebaut 823 milk shells. Makes 30.

Feb 16th, 2022 |

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Zephyr Caramel & Champenois Heart Bonbons

Valentine's heart bonbons: a Marc Champenois gel and Cacao Barry Zephyr caramel ganache in W2 white chocolate shells sprayed with rosy red cocoa butter.

Nov 30th, 2021 |

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Raspberry & Rose Heart Bonbons Recipe

Valentine's heart bonbons: Valrhona Tanariva 33% shells sprayed red, filled with a raspberry purée gel and a rose-scented milk chocolate ganache. Makes 60 chocolates.

Nov 11th, 2021 |

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Mulled Blackcurrant Bonbons Recipe

Blackcurrant bonbons for winter: Manjari 64% dark chocolate shells with a purple cocoa butter corner, filled with a blackcurrant purée ganache. Makes 30.

Oct 13th, 2021 |

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Ruby, Rhubarb & Ginger Bonbons Recipe

Ruby chocolate bonbons with a rhubarb and ginger ganache, made with Callebaut Ruby RB2 and spice drops, then dusted with gold creative powder. Makes 120.

Sep 3rd, 2021 |

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Spiced Caramel Apple Chocolate Bonbons

An autumnal chocolate treat that's perfect for Bonfire Night! These spiced caramel and apple chocolate bonbons will put a smile on your customers' faces.

Sep 2nd, 2021 |

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White Chocolate & Raspberry Blondies Recipe

White chocolate and raspberry blondies made with creamy Callebaut W2 and tart raspberry crumble. An easy traybake recipe for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Halloween Cupcakes

Frightfully Good Halloween Cupcake Recipe | Keylink

Sep 2nd, 2021 |

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Double Chocolate Muffins

Double chocolate muffins recipe with white compound coating, whipped dark chocolatey spread and honeycomb crunch. Ideal for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Chocolate Chip Cookies

Brown butter cookies with Favorich Dark Chocolate Chunks, crisp edges, soft centres and rich caramel notes. Ideal for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Chocolate Caramel Muffins Recipe

Caramel chocolate muffins recipe with black cocoa, white coating and a gooey caramel centre. An eye-catching bake for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 2021 |

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Ruby Chocolate Milkshake Recipe

A ruby chocolate milkshake made with Van Houten Ruby Chocolate Drink Powder and semi skimmed milk, hand blended, topped with whipped cream and strawberries.

May 20th, 2021 |

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Ruby Hot Chocolate Recipe

A ruby hot chocolate made with ruby chocolate powder and hot milk, topped with whipped cream, Colac raspberry topping sauce, ruby crispearls and curls.

May 20th, 2021 |

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Parkin Truffle (Yorkshire)

Yorkshire parkin truffles: crumbled parkin cake stirred into a Callebaut 823 milk chocolate ganache, then rolled in milk chocolate splitters. Makes 35-40.

Mar 9th, 2020 |

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Yuzu & Black Sesame Chocolate Truffles Recipe

Make 35-40 hand-rolled yuzu chocolate truffles with Luker Huila 70% dark chocolate, yuzu flavour burst and toasted black sesame seeds. Sweet, sharp and nutty.

Mar 9th, 2020 |

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Crunchy Chocolate Lollipops Recipe

Crunchy chocolate lollipops: Callebaut 834 milk chocolate in a magnetic lollipop mould over a transfer sheet, topped with caramelised hazelnuts. Makes 20.

Mar 6th, 2020 |

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Tanzanie Hazelnut Praline

Tanzanie Hazelnut and Almond Praline Recipe | Keylink

Mar 6th, 2020 |

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Cappuccino Chocolate Squares Recipe

Two ingredients, about 75 chocolates in 20 minutes: cappuccino flavoured white chocolate in Neapolitan moulds, brushed with white chocolate to marble.

Mar 6th, 2020 |

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Limoncello Chocolate Truffles Recipe

Make 35-40 hand-rolled limoncello truffles with Sao Thome 70% dark chocolate, fresh lemon zest and concentrated limoncello, from our Around the World series.

Mar 5th, 2020 |

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Indian Chai Chocolate Truffles Recipe

Indian chai truffles: a Papouasie milk chocolate ganache infused with chai spice drops, hand rolled and coated in milk chocolate splitters. Makes 35-40.

Mar 5th, 2020 |

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Key Lime Pie Truffles Recipe

Key lime pie truffles: Lactée Barry milk chocolate and condensed milk ganache with lime juice and zest, rolled in chocolate splitters and crushed biscuit.

Mar 4th, 2020 |

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Rose, Pistachio & Hazelnut Truffles Recipe

Turkish delight inspired truffles: dark chocolate ganache with rose spice drops, hand rolled in chopped pistachios and roasted hazelnuts. Makes 35-40.

Mar 4th, 2020 |

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Chilli & Lime Chocolate Truffles Recipe

Make 35-40 hand-rolled chilli and lime truffles with Callebaut Sao Thome 70% dark chocolate, Red Chilli Spice Drops and fresh lime zest, inspired by Mexico.

Mar 4th, 2020 |

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Apple & Brandy Chocolate Truffles Recipe

Autumnal apple and brandy truffles: apple pâte de fruit and St. Remy XO brandy ganache piped into milk chocolate truffle shells, then enrobed. Makes about 75.

Mar 4th, 2020 |

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Marzipan Truffles Recipe with Amaretto

Make around 125 marzipan truffles: a white chocolate marzipan ganache and an Amaretto marzipan filling in ready-made shells, enrobed in dark chocolate.

Mar 4th, 2020 |

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Matcha Green Tea Chocolate Truffles Recipe

Matcha truffles: Japanese matcha green tea folded into a white chocolate ganache, piped into dark truffle shells and enrobed in very bitter dark chocolate.

Mar 4th, 2020 |

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St. Remy XO Brandy & Hazelnut Chocolates

Moulded bonbons with a St. Remy XO brandy and hazelnut praliné ganache in dark and milk chocolate shells, dusted with bronze powder. A luxurious gift.

Mar 4th, 2020 |

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Cointreau® Orange Ganache Bonbons Recipe

Orange and Cointreau ganache bonbons in Callebaut 823 milk chocolate shells, made with fresh orange juice and zest and finished with coloured cocoa butter.

Mar 4th, 2020 |

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Lime Ganache Chocolates with Cointreau®

Make zesty lime ganache chocolates with Cointreau®, our Velvet white chocolate, fresh lime juice and zest, finished with lime green cocoa butter and gold.

Mar 4th, 2020 |

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Pear Ganache Recipe with Pear William Purée

Sweet Pear William purée meets Cacao Barry Origin Papouasie milk chocolate and a dash of calvados in a smooth pear ganache, served in dark chocolate cups.

Mar 3rd, 2020 |

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St. Remy XO Brandy Truffles Recipe

Classic brandy truffles: 63 ready-made dark truffle shells filled with St. Remy XO brandy and Veliche Okapi dark chocolate ganache, rolled in cocoa powder.

Mar 2nd, 2020 |

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Crunchy Papouasie Milk Chocolate Truffles

Cacao Barry Origin Papouasie milk chocolate and Cara Crakine, piped into 63 ready-made milk truffle shells, enrobed and rolled in dark chocolate splitters.

Mar 2nd, 2020 |

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Salted Caramel Cointreau® Truffles Recipe

Mini salted caramel truffles with Cointreau®: caramel piped into dark truffle shells with a crystal of sea salt, enrobed in Callebaut 811 and rolled in cocoa.

Mar 2nd, 2020 |

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Pistachio & Lemongrass Truffle Shells Recipe

Around 186 pistachio truffles: dark truffle shells filled with pistachio and lemongrass ganache, enrobed in dark then white chocolate, topped with pistachios.

Feb 27th, 2020 |

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Lime Caramel, Coconut Praline & Rum Bonbons

Ruth Hinks' tropical bonbons layer a lime caramel, a toasted coconut praline disc and a Mount Gay rum ganache in Cacao Barry Alunga milk chocolate shells.

Feb 26th, 2020 |

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Cinnamon & Star Anise Ganache Bonbons

48 warming autumn bonbons: a cinnamon and star anise infused ganache in Callebaut Ecuador 39% single origin milk chocolate shells, brushed with cocoa butter.

Feb 26th, 2020 |

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Lemon & Basil Chocolate Bonbons Recipe

Basil-infused Papouasie milk chocolate ganache with lemon purée and Sicilian lemon drops, piped into ready-made dark chocolate cups. 70 chocs in 30 minutes.

Feb 26th, 2020 |

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Real Coffee FrappShake

A real coffee frappshake with chocolate topping sauce! Whip up a batch of this super thick ice cream milkshake with coffee and give your customers a real caffeine kick this summer!

Feb 4th, 2020 |

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Raspberry Ruffle Gelato (Ice Cream) Recipe

Raspberry ruffle ice cream, gelato style: Colac neutral white base with raspberry flavour paste, coconut cream and desiccated coconut, plus chocolate curls.

Jan 24th, 2020 |

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Passion Fruit & Mango Gelato Recipe

Passion fruit and mango gelato made with Colac passion fruit flavour paste, Ravifruit mango purée, Colac neutral white base and whole milk. Makes 4.6kg.

Jan 21st, 2020 |

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