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A Taste of Nostalgia: Traditional Bakes as Bonbons

Bakery and dessert-inspired chocolate bonbons and bars have stepped firmly into the spotlight. Keep reading for ways to embrace the nostalgia trend in your chocolate shop this festive season.

Jun 29th, 2026 |

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A Guide to Cocoa-Free Chocolate Alternatives

What is a cocoa-free chocolate alternative, how do you use it, and why choose Win-Win?

Feb 17th, 2026 |

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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 |

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Lead and Cadmium in Chocolate

If you’ve been working with chocolate for a while now, you’ve probably heard about heavy metals in chocolate. But it’s not as worrying as it initially sounds; let us explain…

Nov 22nd, 2024 |

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The Blond Chocolate Bakery Trend

We’re here to show you how you can bring the blond chocolate trend to your bakery business and capture your customers’ attention. Let's dig in!

May 21st, 2024 | 2min read

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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 | 6min read

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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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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 1st, 2023 | 2min 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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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 23rd, 2022 | 1min read

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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 15th, 2022 | 2min read

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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 22nd, 2022 | 2.5min 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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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 23rd, 2022 |

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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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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 20th, 2022 | 3.5min read

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New Food Labelling Requirements

Natasha's Law comes into effect on 1 October 2021 for all prepacked for direct sale food (PPDS). Here's a summary of the changes and how they may affect your business.

Sep 21st, 2021 | 0.5min read

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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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Tempering Explained

Tempering is the process of heating and cooling chocolate in order to establish the correct crystalline form once it has been melted.

Nov 1st, 2013 | 2.5min read

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Cacao Citrus Cooler

Pairing cacaofruit juice's fresh, citrussy, lychee notes with orange and lime juice makes the ideal fruity beverage for when you want low alcohol but high flavour!

Oct 14th, 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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Paris-Brest - Hazelnut

Individual Paris-Brest recipe: crisp choux rings filled with hazelnut praline mousseline and vanilla-bean crème pâtissière, finished with caramelised hazelnuts.

Sep 1st, 2025 |

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Hazelnut & Almond Paris-Brest Recipe

Hazelnut and almond Paris-Brest: choux rings with flaked almonds, filled with a Heritage hazelnut and almond praline mousseline and vanilla cream. Makes 14.

Aug 29th, 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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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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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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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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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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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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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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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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Dark Champenois Truffles Recipe

Make around 100 dark champagne truffles in minutes: ready-made dark chocolate shells filled with Marc Champenois ganache, sealed and dusted with cocoa powder.

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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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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Ruby Chocolate Iced Cream

Celebrate the lighter days and warmer weather with our decadent Ruby Chocolate Iced Cream Drink recipe. This creamy, sweet and tangy milkshake will have your customers coming back for more!

Aug 1st, 2023 |

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Ruby Latte Recipe: Ruby Chocolate & Oat Milk

A ruby latte: 2 espresso shots poured over Van Houten ruby chocolate drink powder, topped with steamed oat milk and vanilla. beetroot powder keeps it pink.

Aug 1st, 2023 |

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Caramel Mocha Latte Recipe

Caramel mocha latte: two shots of espresso stirred into Van Houten Gold caramel chocolate drink powder, then topped with steamed oat milk. Makes one mug.

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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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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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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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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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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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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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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Honey Ganache Chocolates Recipe

Make 50 honey ganache chocolates with Callebaut Honey Flavour Chocolate, cast in shells of Veliche Euphoria Caramel Chocolate. A sweet filling for spring.

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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Tutti Frutti Gelato & Ice Cream Recipe

A UK favourite since the 1860s: tutti frutti gelato with Colac neutral white base, whole milk and Colac Forest Fruits flavour paste. Heat, blend and churn.

Jan 27th, 2020 |

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Gin & Lemon Gelato Recipe

A lemon gin gelato with Colac neutral white base, whole milk, Colac lemon paste and non-alcoholic gin flavour bursts, or swap in your preferred brand of gin.

Jan 24th, 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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