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Searching resources for "inspiration"

Tahini Flavour inspiration

Read on for what tahini actually is, what it tastes like, the flavours that bring out its best, and the chocolate and bakery recipes we’re loving right now.

Sep 24th, 2026 |

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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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Buttery, subtly sweet and softly smoky once toasted, the pecan is the official nut of autumn/winter. Read on for the flavours that bring out its best, and the pecan products and recipes we’re excited to try...

Sep 9th, 2026 |

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Peanut Flavour inspiration

Discover our peanut ingredient range, plus the best flavour pairings and recipe inspiration for peanut in bakery and patisserie.

Sep 3rd, 2026 |

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Valrhona Cocoa Library: Matcha inspiration

The perfect way to add a bold green colour and intense matcha flavour to chocolate confections and bakery creations, without added moisture.

Mar 13th, 2026 |

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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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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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Cake & Bake International 2025

Read on to find out what we got up to at the show and why it’s a must-visit for bakers and cake enthusiasts looking for inspiration, new ideas and a fun day out!

Nov 27th, 2025 |

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Callebaut Chocolatier's Day 2025

Callebaut's Chocolatier Day returned this October in a blaze of flavour, insight and inspiration.

Nov 5th, 2025 |

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Hazelnut Flavour inspiration

One of our favourite flavours to pair with chocolate is the classic hazelnut – whether enrobed in caramel and encased in milk chocolate or blended into a sumptuous filling for bonbons and bars.

Sep 1st, 2025 |

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Apple & Pear Flavour inspiration

Summer might be in full swing, but we're looking ahead to those cooler, autumnal days and celebrating apple and pear flavours: light, refreshing and full of possibilities.

Jul 2nd, 2025 |

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Coconut Flavour inspiration

Tropical, creamy and oh-so-inviting — coconut brings a taste of sunshine to your creations! From silky ganaches to sweet, chewy bakes, let these mellow, exotic notes spark your imagination…

Jun 13th, 2025 |

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Festive Macarons

Discover festive macaron ideas with classic Christmas flavours, decorating tips and gift-ready packaging inspiration. Perfect for makers, bakers and festive treat lovers alike.

Jun 10th, 2025 |

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Caramel Flavour inspiration

Rich, sweet and decadent with a nostalgic flavour; caramel is a staple of the chocolate and bakery worlds, and for good reason! Read on to be inspired by sugary, buttery brown flavours…

May 1st, 2025 |

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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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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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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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Vanilla Flavour inspiration

This month, we’re shining a spotlight on our favourite sweet spice and sharing our favourite vanilla products, recipes and flavour pairings with you!

Jan 5th, 2025 |

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Pistachio Flavour inspiration

This month, we’re celebrating the humble pistachio and sharing our favourite products, recipes and flavour pairings with you!

Dec 2nd, 2024 |

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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 |

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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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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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5 Bestselling Bakery Flavours to Add to Your Product Range

These five customer-favourite flavours are absolute essentials for every bakery and dessert shop, so if you’re looking for inspiration for your core product range, we’re here to help.

Apr 5th, 2024 | 3min read

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4 Top Trends for Spring & Summer 2024

We rounded up the biggest trends in colour, flavour and texture for spring and summer 2024, so all you have to do is keep reading to get a delicious burst of inspiration for your next chocolate range.

Mar 22nd, 2024 | 3.5min 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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The Ultimate Chocolatier's Guide

Our definitive collection of resources for new and experienced artisan chocolatiers. Bookmark this page and come back for tips, techniques, advice and inspiration around all things chocolate!

Feb 9th, 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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Valentine's Day inspiration: A Collection of Our Romantic Recipes

Take a look at our collection of romantic chocolate recipes ready for Valentine's Day!

Dec 19th, 2023 | 2min 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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Festive Hot Chocolates and Indulgent inspirations

Bring your customers in from the cold with a range of hot chocolate drinks that will tempt and tantalise their taste buds.

Oct 5th, 2023 | 4.5min read

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Get Ready For The Festive Season With Stocking Filler inspiration!

Six great ways to trailblaze with stocking fillers this festive season.

Sep 14th, 2023 | 2.5min 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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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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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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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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Iced Matcha Latte

An iced matcha latte made with a quick Valrhona Matcha inspiration sauce. Batch it ahead, keep it in the fridge for 4 days and pour consistent drinks to order.

Oct 20th, 2026 |

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Matcha Latte

A smooth, creamy matcha latte with no whisking ritual. Steam Valrhona Matcha inspiration feves straight into oat drink or milk for a consistent cup every time.

Oct 20th, 2026 |

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Raspberry Jam Toast Cookies Recipe

Jam on toast cookies: a brown butter dough with Schokinag white chocolate chunks and Valrhona raspberry chips, rolled in feuilletine for a toasty crunch.

Sep 21st, 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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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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Raspberry & Yuzu Nutcracker Bonbons Recipe

Festive moulded nutcrackers in Valrhona Opalys white chocolate with a raspberry ganache line and light whipped yuzu ganache. A Christmas showstopper.

Aug 19th, 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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Limoncello Lemon Cream Croissant Recipe

Limoncello croissants: lemon cream spread, whipped cream flavoured with Colac Limoncello compound, and a drizzle of Valrhona inspiration Yuzu. 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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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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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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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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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 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 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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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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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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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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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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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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