From 11 October until Christmas, we’re dispatching parcels on Sundays: order over the weekend and your ingredients will arrive on Monday!

Order up to 3pm Mon - Fri for Next Working Day Delivery

Free Weekday Delivery on Orders Over £150

No Minimum Order

Searching resources for "milk"

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 |

view article

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 |

view article

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 |

view article

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 |

view article

Valrhona Cocoa Library: Tanariva 33%

We’re taking a trip to Madagascar with Valrhona’s first single origin milk chocolate, Tanariva 33%. This Grands Crus blend captures the character of the Madagascan beans, and adds a layer of luxury.

Oct 18th, 2024 |

view article

Valrhona Cocoa Library: Caramelia 36%

We’re back once more with another of Valrhona’s tasty couvertures. This month, we’re looking at Caramelia 36%, a luxurious milk chocolate with notes of salted caramel.

Jun 12th, 2024 | 0.5min read

view article

Valrhona Cocoa Library: Jivara Lactee 40%

Come along as we explore Valrhona’s iconic milk chocolate couverture, Jivara Lactée; a high cocoa solids milk chocolate with a characteristic blend of beans.

Oct 17th, 2023 | 1min read

view article

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

view article

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

view article

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

view article

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

view article

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

view article

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

view article

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

view article

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

view article

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 |

view article

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 |

view article

Pecan Vanilla Eclair

Crisp choux eclairs piped full of an autumnal vanilla pecan mousseline made with our 100% pecan paste, dipped in a Callebaut Gold caramel glaze. Makes 12 eclairs.

Sep 28th, 2026 |

view article

Tahini & Date Caramel Bars Recipe

Tahini and date caramel bars: a soft salted caramel of whole dates and our tahini paste, piped into milk chocolate snacking bars. Halva meets sticky toffee.

Sep 9th, 2026 |

view article

Tahini Ganache Chocolates

A silky tahini ganache made with Callebaut Gold caramel chocolate, piped over cocoa nibs into crisp milk chocolate shells. Makes 60 moulded chocolates.

Sep 9th, 2026 |

view article

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 |

view article

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 |

view article

Miso Caramel Crunch Bears

Pastel bear bonbons filled with Seb Pettersson's salty-sweet miso caramel and a milk Crispearls crunch, in Callebaut 823 shells. A spring counter showpiece.

Aug 19th, 2026 |

view article

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 |

view article

Tiramisu Gelato

Classic Italian tiramisu reimagined as smooth, creamy gelato using Colac's Tiramisu Flavour Compound. Perfect for cafés, gelato counters and dessert menus. (149 chars)

Jul 28th, 2026 |

view article

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 |

view article

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 |

view article

Sponge Three Ways - Coconut & Mango Tres Leches Cake

A light vanilla sponge soaked in mango and cardamom tres leches milk, crowned with whipped coconut white chocolate ganache and caramelised coconut flakes.

Jun 26th, 2026 |

view article

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 |

view article

Turmeric & White Chocolate Mocha Latte

An indulgent morning ritual you can feel smug about, this turmeric and white chocolate mocha latte is the perfect way to get your wellness fix every day!

Mar 2nd, 2026 |

view article

Chocolate & Hazelnut Babka Cake

....

Feb 25th, 2026 |

view article

Win-Win milk Muffin - No Cocoa

Soft, golden Win-Win milk muffins studded with bakestable chocolate chips. A reliable muffin recipe for bakeries, cafés and foodservice menus, delivering great texture, flavour and bake stability.

Feb 17th, 2026 |

view article

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 |

view article

Peanut Butter & Jelly Duck Eggs

These peanut butter and blackcurrant jelly duck eggs are an indulgent and satisfying way to get your salty sweet fix this Easter! Try it with your favourite jelly flavour and nut butter for a custom PB&J bonbon. Find more recipes at Keylink.org

Feb 11th, 2026 |

view article

milk Chocolate Fruit & Nut Tablet

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

Feb 5th, 2026 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

Matcha & Vanilla Marble Cake Recipe

A matcha and vanilla marble loaf cake: two batters swirled together with a skewer, baked and finished with a blueberry purée and icing sugar glaze.

Oct 8th, 2025 |

view article

Chocolate & Cherry Scones

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 |

view article

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 |

view article

Pistachio & Chocolate Paris-Brest Recipe

Pistachio Paris-Brest: choux rings dipped in a Callebaut 823 milk chocolate glaze and filled with pistachio praline and pistachio mousseline. Makes 14 rings.

Sep 8th, 2025 |

view article

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 |

view article

Hazelnut & Almond Paris-Brest Recipe

Hazelnut and almond Paris-Brest: choux rings with flaked almonds, filled with a Heritage hazelnut and almond praline mousseline and vanilla cream. Makes 14.

Aug 29th, 2025 |

view article

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 |

view article

Smok'd Ginger Mocktail

It's smoky. It's spicy. It's pure fire in a glass. Treat your customers to the perfect everyday escape.

Aug 21st, 2025 |

view article

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 |

view article

Ivoire Vanilla Snack

Discover how to make stunning vanilla Waina chocolate spheres filled with soft Madagascan ganache and a crisp almond shortbread crunch. A showstopping chocolate creation perfect for artisan makers, chocolatiers, and patisserie lovers.

Aug 18th, 2025 |

view article

Cake Pops

Easy vanilla cake pops recipe without buttercream, with soft, fudgy centres and a chocolate coating. A bite-sized treat for cake sheds, cafés and bakeries.

Aug 13th, 2025 |

view article

Chocolate Hazelnut Stuffed Cookie

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 |

view article

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 |

view article

Cocoa Crumble with Ruby Chocolate Mousse & Ruby Ice Cream

Indulge in a stunning ruby chocolate dessert featuring layers of rich cocoa crumble, silky ruby chocolate mousse, and refreshing ruby ice cream. Bursting with raspberry and kalamansi flavours, this elegant recipe is perfect for patisseries, restaurants, a

Aug 8th, 2025 |

view article

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 |

view article

Lemon Traybake Recipe

Easy lemon traybake recipe with vanilla sponge, a smooth lemon cream topping and candied lemon peel. Ideal for cake sheds, cafés and bakery counters.

Aug 1st, 2025 |

view article

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 |

view article

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 |

view article

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 |

view article

Gingerbread Cake with Spiced Ganache Recipe

A gingerbread cake from Callebaut chef Beverley Dunkley, piped with a spiced Silky Ghana milk chocolate ganache. Make 16 miniature loaf cakes or one big cake.

Jul 24th, 2025 |

view article

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 |

view article

Earl Grey Tea Biscuits

Elegant Earl Grey Sablé biscuits dipped in Callebaut milk chocolate, perfect for afternoon tea or a beautifully packaged edible gift.

Jul 14th, 2025 |

view article

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 |

view article

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 |

view article

Dubai Inspired Chocolate & Pistachio Strawberries

Try the Dubai style chocolate and pistachio flavour combination with strawberries! Perfect for summer, this refreshing version of the viral treat is ideal for food fairs, markets and dessert shops.

Jun 20th, 2025 |

view article

Coconut Mushroom Bonbons

These nostalgic chocolate coconut mushrooms are a perfect blend of creamy, coconutty richness and playful texture. Find the full recipes at Keylink.org.

Jun 9th, 2025 |

view article

Mango & Coconut milk Chocolate Tablet

A tropical chocolate bar with fruity mango ganache and exotic coconut crunchy wafer, encased on Ecuadorian milk chocolate. Absolute heaven! Recipe by Callebaut.

Jun 3rd, 2025 |

view article

Matcha White Chocolate Mocha Latte Recipe

A white mocha matcha latte in three steps: steamed matcha poured onto Van Houten white chocolate drink powder, then steamed milk or a dairy-free option.

May 30th, 2025 |

view article

Chocolate Caramel Layer Cake Recipe

Chocolate caramel layer cake recipe with Callebaut caramel and Valrhona cocoa powder. A decadent bake for cake sheds, cafés and celebration cakes.

May 14th, 2025 |

view article

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 |

view article

Salted Dulcey 35% Nama Choco

A salted caramelised chocolate confection made with Valrhona Dulcey 35% blond chocolate and cream, the perfect summer treat for salty sweet chocolate lovers.

May 12th, 2025 |

view article

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 |

view article

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 |

view article

Earl Grey milk Chocolate Nama Choco Recipe

Earl Grey nama choco: cream infused with Earl Grey tea, blended with Valrhona Satilia Lactée 38% milk chocolate, set in a 1cm frame and coated in cocoa.

May 2nd, 2025 |

view article

Valrhona Inspiration Raspberry Nama

A deliciously refreshing twist on the traditional ganache, Nama in Japanese translates to 'fresh', and these delightful bites of creamy confectionery are a perfect summer treat!

May 2nd, 2025 |

view article

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 |

view article

Lemon FrappShake

A zesty, sweet and deliciously creamy milkshake made with Colac lemon flavour compound and gelato base mix.

Jan 30th, 2025 |

view article

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 |

view article

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 |

view article

Dubai Pistachio Chocolate Bar Recipe

Our take on the viral Dubai chocolate bar: Alunga milk chocolate shells, a caramel layer and a pistachio and W2 white chocolate filling with crushed wafer.

Aug 12th, 2024 |

view article

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 |

view article

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 |

view article

Vegan Cointreau & Orange Chocolates Recipe

Vegan Cointreau chocolates: Valrhona Amatika 46% plant-based milk chocolate shells, an orange and Cointreau ganache and coloured cocoa butter. Makes 24.

Dec 11th, 2023 |

view article

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 |

view article

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 |

view article

Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 |

view article

Salted Caramel milk Chocolate Bar

Salted Caramel milk Chocolate Bar Recipe | Keylink

Oct 6th, 2023 |

view article

Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

view article

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 |

view article

Double Chocolate Mocha Mousse

Double Chocolate Mocha Mousse Recipe | Keylink

Aug 30th, 2023 |

view article

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 |

view article

Cherry Chocolate Trifle

Cherry Chocolate Trifle Recipe | Keylink

Aug 30th, 2023 |

view article

White Chocolate Tiramisu Mousse Recipe

A tiramisu mousse made with Callebaut white chocolate mousse powder and coffee flavouring oil, layered with biscuit and cocoa, topped with whipped cream.

Aug 25th, 2023 |

view article

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 |

view article

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 |

view article

Ruby Chocolate Iced Cream

Celebrate the lighter days and warmer weather with our decadent Ruby Chocolate Iced Cream Drink recipe. This creamy, sweet and tangy milkshake will have your customers coming back for more!

Aug 1st, 2023 |

view article

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 |

view article

Chocolate Mint Mocha

A Chocolate Mint Mocha is the perfect after dinner drink, bringing together refreshing mint, rich dark chocolate and bitter coffee for a drink your customers will enjoy at any time of day!

Aug 1st, 2023 |

view article

Caramel Mocha Latte

With sweet caramel chocolate and bitter coffee, this Caramel Mocha Latte is the perfect afternoon pick me up! Use oat milk for an added earthy note to really round out the flavours.

Aug 1st, 2023 |

view article

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 |

view article

Hazelnut Mochaccino

Chocolate and nut lovers will adore this hazelnut mochaccino, bringing together hazelnut milk and Van Houten's milk chocolate drink powder.

Aug 1st, 2023 |

view article

milk Chocolate Coffee Cream

This bold coffee and chocolate cream drink is satisfyingly rich and decadent, with the earthiness of espresso and the creamy sweetness of milk chocolate.

Aug 1st, 2023 |

view article

White Chocolate Frappé Recipe

A creamy white chocolate frappé, or white mocha, blended from Van Houten white chocolate powder, espresso, cold milk and ice, topped with whipped cream.

Aug 1st, 2023 |

view article

White Chocolate Coconut Mocha Recipe

White chocolate mocha with coconut milk: steam it with Van Houten white chocolate drink powder, pour into a mug, top with espresso and dust with cocoa.

Aug 1st, 2023 |

view article

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 |

view article

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 |

view article

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 |

view article

Saffron & Rhubarb Chocolates

This saffron and rhubarb chocolate recipe combines a sweet, fruity, milky ganache with a velvety, shiny chocolate casing.

Oct 26th, 2022 |

view article

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 |

view article

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 |

view article

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 |

view article

Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

Honey Ganache Chocolates Recipe

Make 50 honey ganache chocolates with Callebaut Honey Flavour Chocolate, cast in shells of Veliche Euphoria Caramel Chocolate. A sweet filling for spring.

Feb 16th, 2022 |

view article

Raspberry & Rose Heart

Raspberry and rose flavoured heart shaped chocolate recipe, perfect for Valentines Day! | Keylink

Nov 11th, 2021 |

view article

White Chocolate & Raspberry Muffins

Easy white chocolate and raspberry muffins recipe with whipped Callebaut W2 Crema and raspberry crumble. A fluffy bake for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

view article

Halloween Cupcakes

Frightfully Good Halloween Cupcake Recipe | Keylink

Sep 2nd, 2021 |

view article

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 |

view article

Chocolate Caramel Muffins Recipe

Caramel chocolate muffins recipe with black cocoa, white coating and a gooey caramel centre. An eye-catching bake for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

view article

Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 2021 |

view article

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 |

view article

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 |

view article

Around the World - Parkin Truffle (Yorkshire)

Around the World - Parkin Truffle (Yorkshire) Recipe | Keylink

Mar 9th, 2020 |

view article

Crunchy Chocolate Lollipops Recipe

Crunchy chocolate lollipops: Callebaut 834 milk chocolate in a magnetic lollipop mould over a transfer sheet, topped with caramelised hazelnuts. Makes 20.

Mar 6th, 2020 |

view article

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 |

view article

Indian Chai Chocolate Truffles Recipe

Indian chai truffles: a Papouasie milk chocolate ganache infused with chai spice drops, hand rolled and coated in milk chocolate splitters. Makes 35-40.

Mar 5th, 2020 |

view article

Key Lime Pie Truffles Recipe

Key lime pie truffles: Lactée Barry milk chocolate and condensed milk ganache with lime juice and zest, rolled in chocolate splitters and crushed biscuit.

Mar 4th, 2020 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

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 |

view article

Lime Ganache Chocolates with Cointreau®

Make zesty lime ganache chocolates with Cointreau®, our Velvet white chocolate, fresh lime juice and zest, finished with lime green cocoa butter and gold.

Mar 4th, 2020 |

view article

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 |

view article

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 |

view article

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 |

view article

Cinnamon & Star Anise Ganache Bonbons

48 warming autumn bonbons: a cinnamon and star anise infused ganache in Callebaut Ecuador 39% single origin milk chocolate shells, brushed with cocoa butter.

Feb 26th, 2020 |

view article

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 |

view article

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 |

view article

Salted Caramel Gelato Recipe

Salted caramel gelato in three ingredients: whole milk, Colac neutral white base and salted caramel paste, with Colac salted caramel sauce to ripple through.

Feb 3rd, 2020 |

view article

Spiced Pear with Brandy Gelato

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 |

view article

Orange Cointreau Gelato Recipe

A 4.6kg batch of orange gelato with Colac neutral base, whole milk, orange juice, Colac orange paste and Cointreau. Leave out the Cointreau for alcohol-free.

Jan 30th, 2020 |

view article

Peanut Butter Gelato Recipe

Peanut butter ice cream, gelato style. Our Peanut Butter Gelato recipe takes three ingredients, with 100% roasted peanut paste doing all the flavouring.

Jan 28th, 2020 |

view article

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 |

view article

Traditional Vanilla Gelato

Traditional Vanilla Gelato, made using just two ingredients, ready to serve in a matter of hours. It's a classic flavour that your customers will adore, whether alone, with sauce, or on any pudding or dessert.

Jan 27th, 2020 |

view article

Creamy White Gelato

A simple, basic Creamy White Gelato recipe that is the perfect backdrop to your more adventurous flavours. Go wild with ripples, swirls, inclusions and decorations!

Jan 27th, 2020 |

view article

Vanilla Gelato

This simple but classic Vanilla Gelato is a staple of ice cream and gelato shop windows, with its pure white appearance and traditional vanilla flavour.

Jan 27th, 2020 |

view article

Amaretto Gelato Recipe

Make a 4kg batch of Amaretto gelato with Colac neutral gelato base, whole milk and Amaretto concentrated alcohol. Heat, blend, cool, then churn as normal.

Jan 27th, 2020 |

view article

Cherry Gelato Recipe

A 4.4kg batch of cherry gelato: whole milk heated and blended with Colac neutral white base, then Colac cherry flavour paste, churned and decorated.

Jan 27th, 2020 |

view article

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 |

view article

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 |

view article

Coconut Gelato Recipe with Coconut Cream

A sweet, lightly textured coconut gelato with Colac neutral white base, whole milk, coconut cream and desiccated coconut. Add pineapple for a Pina Colada.

Jan 27th, 2020 |

view article

Callebaut Pistachio Paste Gelato Recipe

Pistachio gelato made with Callebaut Pure Pistachio Paste (100% pistachios), whole milk and Colac neutral gelato base. Heat, blend and churn. Makes 4kg.

Jan 24th, 2020 |

view article

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 |

view article

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 |

view article

Gin & Lemon Gelato Recipe

A lemon gin gelato with Colac neutral white base, whole milk, Colac lemon paste and non-alcoholic gin flavour bursts, or swap in your preferred brand of gin.

Jan 24th, 2020 |

view article

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 |

view article

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 |

view article

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 |

view article

Pistachio Gelato

A nutty, sweet and earthy ice cream with a light green hue, our Pistachio Gelato is a classic recipe that will be loved by your customers, young and old!

Jan 24th, 2020 |

view article

Pear Gelato

Taste the last days of a long. hot summer with our sweet and nostalgic Pear Gelato Recipe. A fruity frozen treat that your customers will love for its simplicity and subtle flavour.

Jan 24th, 2020 |

view article

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 |

view article

Strawberry Gelato

A quick and simple Strawberry Gelato recipe with three ingredients and a handful of steps. This classic strawberry gelato is light, sweet and incredibly moreish!

Jan 24th, 2020 |

view article

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 |

view article

Cherry Amaretto Gelato

Make a batch of classic Cherry & Amaretto gelato and your customer will be lining up down the street come summertime! With the sweet, nutty flavours of cherries and almonds, it's like a Bakewell Tart in an ice cream!

Jan 21st, 2020 |

view article

Contact Us

Products

Resources

Our Policies

About Us

Products

Resources

Our policies

About Us