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Searching resources for "fruit"

Introducing Callebaut FlavourCode 01

Meet FlavourCode 01, Callebaut's new 70% dark couverture with notes of passion fruit, pineapple, mango and banana, made with a new fermentation method.

Nov 3rd, 2026 |

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A Brand New Drink for Chocolate Lovers

If you love chocolate couvertures with fruity notes and a sustainability story with real impact, then you need to try Babao Cacao's brand new cacaofruit water in sparkling and still.

Oct 14th, 2026 |

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Introducing SOC Chef

If you’re looking for all-natural ingredients that will add colour, flavour and texture to your creations, then you’re in the right place. Introducing SOC Chef...

Jan 26th, 2026 |

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Why fruit Powders Are the Secret Ingredient Your Truffles Need

Want to elevate your truffles? Add natural colour and flavour with freeze-dried and spray-dried fruit powders. Here's how.

Dec 17th, 2025 |

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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

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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Introducing Ruby RB2

Discover the next generation of Ruby chocolate, Ruby RB2 offers an intense, fruity flavour with a vibrant ruby hue. Available now from Keylink!

Aug 20th, 2025 |

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Almond Flavour Inspiration

With their distinctive fruity, nutty flavour and numerous health benefits, almonds are as popular as ever! Read our blog to discover our favourite almond products, recipes and flavour pairings…

Mar 3rd, 2025 |

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5 Ways with Ravifruit Strawberry Purée

There are many ways you can use fruit purées in your chocolate and bakery business. Here are just a few of our favourites, using the classic, Great British strawberry.

Feb 21st, 2025 |

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Pairing Blue fruits with Chocolate

Blue food is growing in popularity as it’s an eye-catching and unexpected colour in the world of chocolate and sweet bakery. Find out how to pair your favourite blue fruits with chocolate and other flavours.

Nov 22nd, 2024 |

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Making a fruit Ganache with Ravifruit Purée

Tips and advice for making ganache with Ravifruit fruit purées, including recipes and shelf life!

Sep 12th, 2024 |

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Valrhona Cocoa Library: Yuzu Inspiration

This month as part of our journey across the Valrhona range, we’re continuing our foray into the Inspiration range with the Yuzu Inspiration fruit Couverture.

Jul 21st, 2024 | 1min read

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Beginner's Guide to Pectin

Chefs and consumers alike are looking for clean labels with all natural ingredients that they recognise and can rely on. One such product is the thickener pectin, a completely natural chemical that is found in fruit.

Jul 5th, 2024 | 3min read

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Using Summertime Flavours With Ease and Low Cost

Save money on fresh fruits this summer with our convenient and economical flavouring compounds and ambient purées.

Jun 26th, 2024 | 0.5min read

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Valrhona Cocoa Library: Strawberry Inspiration

We're back with another edition of the Valrhona Cocoa Library. This month, we’re looking ahead to sun-soaked summer days with Valrhona Strawberry Inspiration.

Apr 22nd, 2024 | 1.5min read

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Valrhona Cocoa Library: Raspberry Inspiration

We’re back with another product from our growing collection of Valrhona couvertures. This month, we’re delving into another of Valrhona’s unique fruit couvertures, the tangy and sweet Raspberry Inspiration!

Feb 20th, 2024 | 1.5min read

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Fresh Flavours for Spring & Easter

A new season brings with it new flavours. Here are our favourite fresh and fruity flavours for spring and Easter.

Feb 5th, 2024 | 3min read

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Valrhona Cocoa Library: Passion fruit Inspiration

Prepare to feel the passion with Valrhona's Inspiration fruit couverture in Passion fruit. Perfect for creating exquisite summer puddings and ganache!

Jan 2nd, 2024 | 1.5min read

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New Additions to Keylink's Valrhona Range!

We at Keylink are pleased to announce we are expanding our range, with six new Valrhona products added to our roster of delectable ingredients for bakers and chocolatiers alike.

Nov 9th, 2023 | 2.5min 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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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

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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Cacao Citrus Cooler

Pairing cacaofruit juice's fresh, citrussy, lychee notes with orange and lime juice makes the ideal fruity beverage for when you want low alcohol but high flavour!

Oct 14th, 2026 |

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Cacao Paloma

A bright, citrussy cocktail made with sparkling cacaofruit water from Babao Cacao, the perfect refreshing sip after a long day or with friends.

Oct 14th, 2026 |

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Cacao Mojito Twist

Cacaofruit water puts a fresh spin on this classic serve, whether you opt for a mocktail or add a splash of white rum for a refreshing fruity mojito twist.

Oct 14th, 2026 |

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Valrhona Raspberry Inspiration Ganache Recipe

A sharp, jammy raspberry ganache made with Valrhona Raspberry Inspiration fruit couverture, cream and butter. Pipes into moulded shells, makes 60 bonbons.

Sep 14th, 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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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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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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Matcha Cherry Cheesecake Bonbon

Layered matcha, cherry gel, mascarpone and browned-butter biscuit bonbon in a lime, white and pink sprayed shell — a striking counter centrepiece.

Jul 27th, 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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Ruby & Pistachio Stuffed Cookies Recipe

Ruby chocolate cookies stuffed with a frozen white chocolate and pistachio praline puck, by Callebaut chef Julie Sharp, finished with a ruby drizzle.

May 6th, 2026 |

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Gold, Date & Pecan Flat Egg

Easter, but elevated. Callebaut Gold takes centre stage in this flat egg tablet - smooth, caramel rich chocolate layered with dates, pecans and salted caramel crispearl inclusions.

Mar 24th, 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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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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Cherry Bakewell Mini Simnel Cakes

Sour Cherry, Apricot & Cranberry Marzipan Cakes made with soaked dried fruits, warming chai and cinnamon spice, and layered almond marzipan. Finished with a golden torched topping, these richly fruited cakes are perfect for seasonal bakery ranges, gift bo

Feb 27th, 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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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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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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Milk Chocolate fruit & Nut Tablet Recipe

A rich milk chocolate tablet generously topped with roasted hazelnuts, almonds and pistachios, finished with vibrant cubes of candied orange peel.

Feb 5th, 2026 |

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White Chocolate Blueberry & Biscoff Tablet

White chocolate tablets in three ingredients: tempered W2 in a triangle mould, topped with SOC Chef blueberries and Biscoff biscuit crumb. Makes 3 bars.

Feb 5th, 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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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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Homemade Mincemeat Recipe

Homemade mincemeat: Bramley apples, raisins, sultanas, cranberries, orange and lemon peel, vegetarian suet, spices and Cointreau. Makes 2kg for mince pies.

Dec 11th, 2025 |

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Blueberry & Candied Orange Chelsea Buns Recipe

Brioche Chelsea buns rolled with vanilla pastry cream, brown sugar, blueberries and candied orange peel cubes, then finished with a vanilla glaze. Makes 12.

Nov 3rd, 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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Lemon Spread Stuffed Cookie

Lemon cream cookies recipe with milk chocolate chips and a gooey lemon spread centre. A zesty, bakery-style bake for cake sheds, cafés and bakeries.

Aug 8th, 2025 |

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Ruby Chocolate Mousse & Ice Cream Recipe

Ruby chocolate mousse and ruby ice cream, both made with Callebaut RB2 and raspberry purée, served on a cocoa and almond crumble. A plated dessert for 22.

Aug 8th, 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 Tiffin Recipe (No Bake)

A no-bake ruby chocolate tiffin made with Callebaut RB2, dried cherries, cranberries and a naturally pink ruby glaze. fruity, vibrant and easy to customise!

Jun 25th, 2025 |

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Chocolate Tiffin Recipe

No-bake chocolate tiffin: Callebaut 823 milk chocolate, golden syrup and butter with rich tea biscuits, dried cranberries and blueberries. 20cm tin. Makes 12.

Jun 25th, 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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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 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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Valrhona Passion fruit Nama Choco Recipe

Passion fruit nama choco: Valrhona Inspiration Passion fruit, soya milk and cocoa butter, set in a 1cm frame and coated in fruit powder. Makes approx. 200.

May 14th, 2025 |

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Opalys Nougat

This moreish nougat from Valrhona's Chef Circle is a fruity, nutty treat made with slightly sweet white chocolate. Make this recipe your own with your choice of dried fruits, nuts and white chocolate!

May 9th, 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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Valrhona Inspiration Raspberry Nama Recipe

Raspberry nama: Valrhona Inspiration Raspberry blended with warm soya milk and cocoa butter, set in a 1cm frame, then cut and coated in raspberry powder.

May 2nd, 2025 |

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Honeycomb Chocolate Tiffin Recipe

A honeycomb chocolate tiffin with Callebaut 823 milk chocolate, golden syrup, feuilletine, cranberries and hazelnuts. Melt, mix, set in the fridge, slice.

Sep 6th, 2024 |

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Raspberry Pâte de fruits Recipe with Ravifruit

Make raspberry pâte de fruits with Ravifruit raspberry purée, pectin, sugar and citric acid. Heat to 106°C, then pour into a frame to set before cutting.

Aug 20th, 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 Raspberry Amatika Bonbons Recipe

Raspberry bonbons: Valrhona Raspberry Inspiration shells filled with a raspberry purée ganache made with Amatika 46% plant based chocolate. Makes 240.

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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fruit Caramel Recipe for Bonbons & Desserts

Make a fruity caramel with Ravifruit fruit purée and KerryMaid whipping cream, ready to pipe into bonbons, pour over desserts or drizzle on ice cream sundaes.

Jun 11th, 2024 |

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Ruby Chocolate & Lime Dipped Pralines Recipe

Ruby chocolate pralines: a Callebaut Ruby RB2 and lime ganache set in a frame, cut into squares with a guitar cutter and dipped in tempered ruby chocolate.

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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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 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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Cherry Chocolate Trifle

Cherry Chocolate Trifle Recipe | Keylink

Aug 30th, 2023 |

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Strawberry & White Chocolate Mousse Recipe

Strawberry & white chocolate mousse: Callebaut mousse powder beaten with milk, piped over Colac strawberry sundae topping and finished with 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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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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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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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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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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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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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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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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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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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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Mojito Chocolate Bonbons Recipe

Mojito bonbons: Callebaut W2 white chocolate shells filled with a mojito purée gel with rum and lime, then a white chocolate mojito ganache. Makes 120.

Mar 28th, 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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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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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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White Chocolate & Raspberry Blondies Recipe

White chocolate and raspberry blondies made with creamy Callebaut W2 and tart raspberry crumble. An easy traybake recipe for cake sheds, cafés and bakeries.

Sep 2nd, 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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Ruby Chocolate Milkshake Recipe

A ruby chocolate milkshake made with Van Houten Ruby Chocolate Drink Powder and semi skimmed milk, hand blended, topped with whipped cream and strawberries.

May 20th, 2021 |

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Ruby Hot Chocolate Recipe

A ruby hot chocolate made with ruby chocolate powder and hot milk, topped with whipped cream, Colac raspberry topping sauce, ruby crispearls and curls.

May 20th, 2021 |

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Cappuccino Chocolate Squares Recipe

Two ingredients, about 75 chocolates in 20 minutes: cappuccino flavoured white chocolate in Neapolitan moulds, brushed with white chocolate to marble.

Mar 6th, 2020 |

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Apple & Brandy Chocolate Truffles Recipe

Autumnal apple and brandy truffles: apple pâte de fruit and St. Remy XO brandy ganache piped into milk chocolate truffle shells, then enrobed. Makes about 75.

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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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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Spiced Pear & Brandy Gelato Recipe

Our recipe for Spiced Pear and Brandy Gelato features a delicious Speculoos spiced biscuit ripple, making this a real winter warmer of a frozen dessert!

Jan 30th, 2020 |

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Lime & Cactus Gelato Recipe

Lime and cactus gelato: whole milk heated and blended with Colac neutral white base and lime and cactus flavour paste, then churned. Sweet, green and zingy.

Jan 27th, 2020 |

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Tutti Frutti Gelato & Ice Cream Recipe

A UK favourite since the 1860s: tutti frutti gelato with Colac neutral white base, whole milk and Colac Forest fruits flavour paste. Heat, blend and churn.

Jan 27th, 2020 |

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Lemon Gelato Recipe with Colac

Zesty lemon gelato from three ingredients: Colac neutral white base, whole milk and Colac lemon flavour paste. Creamier than a sorbet, lighter than ice cream.

Jan 27th, 2020 |

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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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Cherry Ripple Gelato & Ice Cream Recipe

Cherry ripple gelato with Colac neutral white base, whole milk and cherry flavour paste. Churn plain and cherry halves, then spoon in extra paste to ripple.

Jan 24th, 2020 |

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Speculoos Gelato Recipe

Speculoos gelato: whole milk, Colac neutral white base and 250 to 300g of Colac speculoos flavour paste, blended and churned. A spiced biscuit ice cream.

Jan 24th, 2020 |

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Pear Gelato Recipe

Pear gelato in three ingredients: whole milk and Colac neutral white base, blended with Pear William purée and churned. A fruity late summer treat.

Jan 24th, 2020 |

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Black Sesame & Yuzu Gelato Recipe

A 4.1kg batch of black sesame and yuzu gelato with Colac neutral base, whole milk, yuzu flavour burst and toasted black sesame seeds. Sharp, creamy and nutty.

Jan 24th, 2020 |

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Passion fruit & Mango Gelato Recipe

Passion fruit and mango gelato made with Colac passion fruit flavour paste, Ravifruit mango purée, Colac neutral white base and whole milk. Makes 4.6kg.

Jan 21st, 2020 |

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