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Searching resources for "flavour of the month"
Valrhona Cocoa Library: Opalys 33%
Valrhona Cocoa Library: Opalys 33%
We are unwrapping the smooth and creamy Valrhona Opalys 33% – a white chocolate that’s anything but ordinary. With its delicate sweetness, fresh milk flavour and soft notes of vanilla.
Jun 6th, 2025 |
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Valrhona Cocoa Library: Oriado 60%
Valrhona Cocoa Library: Oriado 60%
Each month, we dive into one of Valrhona’s exceptional couvertures—and this time, we’re spotlighting a chocolate that champions balance, sustainability, and stunning flavour: Oriado 60%.
May 12th, 2025 |
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Berries Flavour Inspiration
Berries Flavour Inspiration
April brings with it longer days and fresher flavours... and so do we with this month's flavour; Berries!
Apr 1st, 2025 |
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Lemon Flavour Inspiration
Lemon Flavour Inspiration
Our February flavour of the month is the zesty, sweet and delicious lemon! Read on for our favourite products, recipes and flavour pairings.
Feb 3rd, 2025 |
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Valrhona Cocoa Library: Manjari 64%
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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How No. 12 Chocolatier is Making Profits with Personalisation
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
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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What is ‘Clean Tasting’ Chocolate?
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
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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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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Mango & Coconut Milk Chocolate Bar Recipe
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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Callebaut Crème à la Carte Alternative Recipe
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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Intense Apricot Chocolate Bonbons Recipe
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
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
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
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
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
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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Pina Colada Panna Cotta Recipe
Pina Colada Panna Cotta Recipe
A light summer dessert: pina colada panna cotta made with pina colada purée, set overnight and topped with a mango and orange jelly studded with fresh mango.
Apr 29th, 2022 |
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Ruby Chocolate Bar with Raspberry & Pistachio
Ruby Chocolate Bar with Raspberry & Pistachio
A ruby chocolate bar: a Callebaut Ruby RB2 shell filled with raspberry ruby ganache, topped with pistachios and freeze-dried raspberry. Snap, melt and crunch.
Apr 17th, 2022 |
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Ginger Gelato Recipe with Crystallised Ginger
Ginger Gelato Recipe with Crystallised Ginger
A warming ginger gelato for autumn and winter: Colac vanilla base, milk and ginger flavour oil, churned with crystallised ginger chips. Makes a 4kg batch.
Jan 24th, 2020 |
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