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Searching resources for "dark chocolate"

Colour Your Creations: Van Houten in Cocktails, Mocktails & More

Take your creations further with Van Houten chocolate powders, delicious in drinks, desserts, and everything in between.

Sep 26th, 2025 |

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Valrhona Cocoa Library: Hukambi 53%

Each month, we take a tour of one of Valrhona’s chocolates! This month, it's the unique and innovative Hukambi 53%, a single origin Brazilian chocolate, Valrhona’s first ombré, dark milk chocolate.

Apr 9th, 2025 |

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Valrhona Cocoa Library: Araguani 72%

Take a trip to Venezuela in this month's blog with Valrhona's distinctive dark chocolate, Araguani 72%.

Feb 19th, 2025 |

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Valrhona Cocoa Library: Macaé 62%

Dive into Macaé 62%, a dark chocolate couverture made from beans grown in the lush Bahia province of Brazil, grown under the shade of banana and palm trees.

May 23rd, 2024 | 1.5min read

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Valrhona Cocoa Library: Manjari 64%

Each month we delve into the different chocolate couvertures Keylink stock from Valrhona, their flavour profiles, best uses, and more. This month, we’re taking a look at the rich, 64% dark chocolate, Manjari.

Jan 29th, 2024 | 0.5min read

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Valrhona Cocoa Library: Guanaja 70%

Each month, we’re deep diving into a different chocolate from our brand new collection of Valrhona couvertures. This month, Guanaja 70% dark chocolate takes centre stage.

Nov 10th, 2023 | 1.5min 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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Why Colour is so Important for Chocolate Packaging

The colour of packaging accounts for 85% of the reason consumers purchase a product. Find out how you can use colour psychology to sell chocolate!

Jul 25th, 2022 | 2min read

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Summer 2022 Chocolate & Bakery Flavour Pairings and Trends

Discover the flavours trending in chocolate and bakery for summer 2022 and how to come up with your own innovative flavour pairings to stand out from the crowd.

Jun 5th, 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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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dark chocolate Ginger & Sea Salt Tablet Recipe

dark chocolate tablets in three ingredients: tempered Callebaut 811, scattered with SOC Chef ginger chips and a pinch of Maldon sea salt. Makes 3 tablets.

Feb 5th, 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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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 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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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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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Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 |

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Salted Caramel Milk Chocolate Bar Recipe

Salted caramel chocolate bars: Valrhona Tanariva 33% milk chocolate shells filled with Nigay salted butter caramel and gold Crispearls. Makes 9 large bars.

Oct 6th, 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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Double Chocolate Mocha Mousse

Double Chocolate Mocha Mousse Recipe | Keylink

Aug 30th, 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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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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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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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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Iced Chocolate Latte Recipe

An iced chocolate latte with Van Houten Passion chocolate powder: cream poured over ice, then the chocolate mix and two shots of espresso, in a tall glass.

Aug 1st, 2023 |

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Flat Gold Caramel Mocha

Add some pizazz to your daily flat white with our Flat Gold Caramel Mocha! Combining coffee and gold chocolate milk for a decadently satisfying chocolate and coffee drink, made with Van Houten's Chocolate Drinks Powder.

Aug 1st, 2023 |

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Hazelnut Mochaccino Recipe

A hazelnut mochaccino in three ingredients: two espresso shots stirred into Van Houten milk chocolate drink powder, topped up with steamed hazelnut milk.

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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Iced dark chocolate Cold Brew Recipe

An iced dark chocolate cold brew: Van Houten dark chocolate drink powder blended with cold brew coffee and ice, topped with whipped cream and chocolate sauce.

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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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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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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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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Tropical Burst Mango & Passion Fruit Bonbons

Tropical Burst bonbons: a whipped mango gel and a banana and passion fruit ganache in Callebaut W2 white shells, painted with coloured cocoa butter. Makes 50.

Apr 17th, 2022 |

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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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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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Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 2021 |

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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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Tanzanie Hazelnut Praline

Tanzanie Hazelnut and Almond Praline Recipe | Keylink

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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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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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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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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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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Stracciatella Gelato Recipe

Stracciatella gelato in three ingredients: whole milk and Colac neutral white base, churned with Callebaut dark chocolate shavings crushed through each layer.

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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