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Searching resources for "creative"
Get Ready for Halloween 2026: Trends, Treats & Tools
Get Ready for Halloween 2026: Trends, Treats & Tools
Halloween 2026 Lands on a Saturday this year! So...get ready for Bigger Thrills with Bold Colours, Fun Flavours, and creative Tools to Make Your Range Shine!
Sep 14th, 2026 |
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Spring Into 2026: Easter Chocolate, Blue Trends, and creative Packaging
Spring Into 2026: Easter Chocolate, Blue Trends, and creative Packaging
Easter is here! From chocolate moulds to ribbons, packaging and inspiration, we’ve got everything you need for a modern, irresistible springtime range.
Feb 9th, 2026 |
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Dried Fruits in Modern Bakery: Evolving the Role of Mincemeat
Dried Fruits in Modern Bakery: Evolving the Role of Mincemeat
With dried fruits enhancing flavour and texture, mincemeat is becoming a versatile, trend-led ingredient inspiring creative, modern and globally influenced bakery products.
Dec 3rd, 2025 |
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The Great British Flapjack
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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Absolu Cristal: A Versatile Must-Have
Absolu Cristal: A Versatile Must-Have
This neutral, high-shine glaze adds stunning gloss without altering flavours, perfect for chocolatiers, bakers, and pastry chefs. Discover tips, techniques, and creative uses.
Aug 4th, 2025 |
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Yule Logs and Holiday Flavours for a Magical Christmas
Yule Logs and Holiday Flavours for a Magical Christmas
The Yule Log is back—and it's more delicious than ever. This blog unwraps its festive roots, shares creative takes, and offers ideas to help you roll out a centrepiece your customers will love this Christmas.
Jun 30th, 2025 |
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The Barry Callebaut Salmonella Incident and what Keylink is doing to help
The Barry Callebaut Salmonella Incident and what Keylink is doing to help
While there are some short-term supply chain issues due to the Barry Callebaut salmonella issue at the moment, Keylink is here to help!
Aug 23rd, 2022 | 1min read
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The Power of Personalisation: How to Create Custom Chocolate Moulds
The Power of Personalisation: How to Create Custom Chocolate Moulds
Personalisation can unlock a whole new stream of revenue for your chocolate business. Learn how to make unique, custom chocolate moulds from the comfort of your home, using the Mayku FormBox!
Aug 15th, 2022 | 2min read
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Welcoming Spring with Seasonal Flavour & Colour Trends
Welcoming Spring with Seasonal Flavour & Colour Trends
2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!
Feb 28th, 2022 | 5min read
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Mother’s Day 2022: Facts, Figures & Great Ideas
Mother’s Day 2022: Facts, Figures & Great Ideas
Over the past few years, UK consumer expenditure for Mother’s Day gifts fluctuated drastically. What can the confectionery industry expect for Mother’s Day 2022?
Feb 20th, 2022 | 3.5min read
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Valrhona Cuttable Ganache Recipe
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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Pumpkin Carriage White Chocolate Mocha
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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Chocolate Mint Mocha Recipe
Chocolate Mint Mocha Recipe
A chocolate mint mocha: Van Houten Passion chocolate powder steamed with milk and a couple of drops of mint flavouring and espresso in a chocolate-lined glass.
Aug 1st, 2023 |
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Hazelnut & Vanilla Caramel Chocolates Recipe
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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Christmas Stuffed Chocolate Cookies Recipe
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
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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Ruby, Rhubarb & Ginger Bonbons Recipe
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
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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St. Remy XO Brandy & Hazelnut Chocolates
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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Lime Ganache Chocolates with Cointreau®
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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St. Remy XO Brandy Truffles Recipe
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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Salted Caramel Cointreau® Truffles Recipe
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
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
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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Traditional Vanilla Gelato
Traditional Vanilla Gelato
Traditional Vanilla Gelato, made using just two ingredients, ready to serve in a matter of hours. It's a classic flavour that your customers will adore, whether alone, with sauce, or on any pudding or dessert.
Jan 27th, 2020 |
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