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Chocolate Fundamentals with Valrhona
Chocolate Fundamentals with Valrhona
We had the pleasure of hosting the very first Valrhona & Keylink customer event at our offices in April. Read on to find out what we learned from the fabulous Chef Circle, and what delicious confections we were lucky enough to sample...
May 15th, 2025 | 0min read
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Callebaut Chocolatier event 2024
Callebaut Chocolatier event 2024
We had the pleasure of attending Callebaut’s first Chocolatier event since 2019, and it was a whirlwind of ideas, inspiration, motivation, and even a sneak peek at some new product development.
Oct 28th, 2024 | 0min 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 16th, 2022 | 2min read
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What is World Chocolate Day and how is it celebrated?
What is World Chocolate Day and how is it celebrated?
World Chocolate Day is on the 7th July and is a global celebration of all things chocolate! Read on for ideas on how to enjoy all that chocolate has to offer.
Jun 20th, 2022 | 1.5min read
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Our Top Clean Tasting Couverture Chocolates
Our Top Clean Tasting Couverture Chocolates
Clean tasting couverture chocolates are packed with flavour but don’t linger on the tongue after they’ve melted, leaving no sticky or claggy remnants - here’s our top choices!
May 30th, 2022 | 1min 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 21st, 2022 | 3.5min read
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A Guide to Sugars and Gelling Agents
A Guide to Sugars and Gelling Agents
There are an array of sugars and gelling agents available, all with their own unique characteristics and functions. If you’re new to using additives in your products it can be tricky to know which ones to use and for what purpose. Worry not!
Sep 11th, 2018 | 1.5min read
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Anna's Colombia Journal
Anna's Colombia Journal
In April 2018, Keylink’s Marketing team member Anna Burnell spent a week in Colombia with Luker Chocolate. There she discovered the diversity and spirit of this vibrant South American country, and the work Luker Chocolate are doing to further the cocoa industry and, in doing so, improve the infrastructure of a region that has seen its fair share of challenges. This is her journal of her adventure.
May 8th, 2018 | 9.5min read
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Getting Started: An Introduction to Chocolate & Tempering
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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Ginger & Chocolate flapjacks
Ginger & Chocolate flapjacks
Easy flapjack recipe with dark chocolate and candied ginger. Made with oats, golden syrup and brown sugar. A chewy, rich and spiced traybake perfect for gifting or snacking.
Nov 4th, 2025 |
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Biscoff White Chocolate Flapjacks
Biscoff White Chocolate Flapjacks
Easy Biscoff flapjack recipe with white chocolate topping. Made with porridge oats, golden syrup, Lotus Biscoff spread and Callebaut W2 white chocolate. Buttery, chewy, and perfect for sharing!
Nov 3rd, 2025 |
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Paris-Brest - Hazelnut
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 & Vanilla Caramel Chocolates
Hazelnut & Vanilla Caramel Chocolates
This hazelnut chocolate recipes offers a spin on a classic! Silky-smooth, flavourful caramel, encased in a rich couverture chocolate – what a comeback!
Oct 20th, 2022 |
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Raspberry & Rose Heart
Raspberry & Rose Heart
Raspberry and rose flavoured heart shaped chocolate recipe, perfect for Valentines Day! | Keylink
Nov 11th, 2021 |
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