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Searching resources for "chocolate filling"

The Great British Flapjack

Find out how to elevate humble flapjacks with chocolate, spices and fruity fillings – and boost profits with every traybake.

Nov 13th, 2025 |

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Known for its eye-catching, bright green colour, earthy flavour and abundance of health benefits, matcha has become the go-to choice for everything from drinks and ice cream to pastries and chocolate fillings.

Oct 10th, 2025 |

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Hazelnut Flavour Inspiration

One of our favourite flavours to pair with chocolate is the classic hazelnut – whether enrobed in caramel and encased in milk chocolate or blended into a sumptuous filling for bonbons and bars.

Sep 1st, 2025 |

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Trending: Aerated chocolate fillings

The viral aerated chocolate fillings trend—sparked by creations like the Angel Hair bar—remains front and centre. For professional chocolatiers, it’s a playground to explore texture and video‑ready aesthetics.

Jul 30th, 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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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 7th, 2023 | 1.5min read

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The Best Inclusions and Decorations for Your Chocolate Creations

Turn the volume up to eleven with eye-catching and delicious decorations and inclusions.

Jun 22nd, 2023 | 4min 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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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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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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Black Forest Velvet Cake Recipe

A three-layer black velvet cake made with Noir Intense cocoa, filled with black cherries and covered in whipped Callebaut Velvet white chocolate ganache.

Nov 9th, 2026 |

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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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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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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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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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Tahini Sesame Truffles Recipe

Sesame truffles: tahini, hazelnut praline and Callebaut Velvet white chocolate with caramelised sesame, piped into shells and rolled in 811 and kadaif.

Aug 7th, 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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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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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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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 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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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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Peanut Butter & Jelly Duck Egg Bonbons Recipe

Easter duck egg bonbons: a speckled blue Callebaut 823 milk chocolate shell, a blackcurrant pâte de fruit and a peanut butter ganache. Makes 16 half eggs.

Feb 11th, 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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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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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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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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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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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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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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Ruby Chocolate Matcha & Pistachio Bar Recipe

Ruby matcha chocolate bars: whole pistachios and matcha tea powder in a bar mould, covered in tempered Callebaut Ruby RB2 and topped with more. Makes 10.

Jun 27th, 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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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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Coconut Mushroom Bonbons Recipe

Chocolate coconut mushrooms: Callebaut 823 milk chocolate cast in a magnetic mould, filled with coconut ganache and dipped in white chocolate and coconut.

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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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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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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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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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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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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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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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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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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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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Triple Chocolate Mousse Recipe

A trio of chocolate mousses made with Callebaut white, milk and dark chocolate mousse powders, piped in layers into glasses and topped with chocolate curls.

Aug 30th, 2023 |

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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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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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Gingerbread and Chocolate Orange Un-Cupcakes

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

Aug 25th, 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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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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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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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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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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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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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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