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Searching resources for "white chocolate"

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 |

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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: Ivoire 35%

Let’s take a closer look at this iconic white chocolate couverture and find out why Ivoire 35% is the preferred choice for so many pastry chefs and chocolatiers...

Sep 6th, 2024 | 1.5min 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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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

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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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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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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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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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!

Apr 6th, 2015 | 1.5min read

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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

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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 |

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Halloween Cobweb Cookies

Jet-black Halloween cookies with a molten orange centre of white chocolatey Hazelnut Spread, dark chocolate chunks, and a marshmallow cobweb on top.

Sep 25th, 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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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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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 |

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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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Tahini Sesame Truffles Recipe

Sesame truffles: tahini, hazelnut praline and Callebaut Velvet white chocolate with caramelised sesame, piped into shells and rolled in 811 and kadaif.

Aug 7th, 2026 |

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Tiramisu Gelato Recipe

Colac Tiramisu Flavour Compound blended into a Colac neutral base and whole milk, matured, churned and served with chocolate sauce and cocoa.

Jul 28th, 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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Coconut & Mango Truffles Recipe

white chocolate truffle shells piped with silky mango ganache made on Colac Mango Compound, rolled in coconut with a green shimmer. Ideal for counter displays.

Jul 20th, 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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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 |

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Cardamom Chocolate Orange Cookie

Marbled cardamom and chocolate orange cookies made with Spice Drops and Callebaut bakestable chocolate drops. A striking spiced twist for bakery counters.

Jul 17th, 2026 |

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Coconut & Mango Tres Leches Cake Recipe

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 |

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Sponge Three Ways - Matcha & Cherry Blossom Sponge

Light vanilla sponge with silky matcha ganache and pink cherry blossom ganache – a striking two-tone, Japanese-inspired bake for cafe counters and patisserie.

Jun 26th, 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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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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Chocolate Almond Cake

Gluten-free dark chocolate and almond cake recipe from Callebaut, made with ground almonds for a rich, nutty bake. Ideal for cake sheds, cafés and bakeries.

Mar 9th, 2026 |

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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 |

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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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Win-Win White Mousse Recipe - No Cocoa

Win-Win White mousse: melted Win-Win White, a cocoa-free chocolate alternative, folded with whipped cream and egg white meringue. Four ingredients, makes 6.

Feb 17th, 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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School Cake Eggs

This sweet, fun and nostalgic Easter egg is filled with sponge cake and vanilla ganache for a silky, sumptuous treat that will take you back to your childhood! Find the recipe for School Cake Eggs at Keylink.org.

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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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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white chocolate Mincemeat Blondies Recipe

Festive white chocolate mincemeat blondies with pockets of rich, spiced mincemeat and Callebaut white chocolate chunks. Perfect for gifting or sharing.

Dec 10th, 2025 |

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white chocolate Pistachio Rocky Road Recipe

A no-bake white chocolate rocky road with nibbed pistachios, blueberries, custard creams and pink and white marshmallows. Chill, then cut into 16 squares.

Nov 4th, 2025 |

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Biscoff white chocolate Flapjacks Recipe

Easy Biscoff flapjack recipe with oats, golden syrup and a Callebaut W2 white chocolate topping. A buttery, chewy traybake for cake sheds, cafés and bakeries.

Nov 3rd, 2025 |

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Chocolate School Cake Recipe with White Icing

A nostalgic chocolate school cake traybake: a fluffy chocolate sponge with smooth white icing and rainbow sprinkles, cut into 12–15 squares once set.

Oct 24th, 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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Tiramisu Tribute Mocktail Recipe

A tiramisu mocktail: moka pot brewed Brazilian coffee brewed over Van Houten white chocolate ganache and a Savoiardo biscuit cream, then stirred. Makes six.

Aug 22nd, 2025 |

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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 |

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Aztec Gold Chocolate Cocktail Recipe

A chocolate twist on the margarita, made with Van Houten Gold chocolate ganache, mezcal, Cointreau and fresh lime juice, with a ganache and salt rim.

Aug 21st, 2025 |

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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 |

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Valrhona Ivoire Vanilla Domes Recipe

Valrhona Ivoire white chocolate domes with Norohy vanilla, filled with a soft Madagascan vanilla ganache over an almond shortbread crisp. Makes 24 domes.

Aug 18th, 2025 |

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Halloween Mummy Munch Bars Recipe

Halloween mummy bars: crispy rice, pistachios, cocoa nibs and honeycomb bound with sorbitol, enrobed in white chocolate and drizzled into mummies. Makes 30.

Aug 14th, 2025 |

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Easy Vanilla Cake Pops Recipe

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 |

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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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Triple Chocolate Marble Bundt Cake Recipe

Chocolate marble Bundt cake recipe with dark and white chocolate sponge, ruby chocolate glaze and Crispearls. Ideal for cake sheds, cafés and bakeries.

Aug 8th, 2025 |

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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 |

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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 |

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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 |

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The Sheffield Bar - Lemon Kadaif Bars

The Sheffield Bar: Callebaut W2 white chocolate shells flicked with yellow and white cocoa butter, filled with lemon cream spread and roasted kadaif. Makes 2.

Jul 24th, 2025 |

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Tiramisu Croissant Recipe

Tiramisu croissants: croissants filled with whipped double cream flavoured with Colac Tiramisu flavour compound, then dusted with cocoa powder. Makes six.

Jul 23rd, 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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Matcha white chocolate Cookies Recipe

Matcha white chocolate cookies from Callebaut's Julie Sharp: matcha powder and Callebaut W2 white chocolate callets, baked for 8-10 minutes. Makes 8 cookies.

Jun 27th, 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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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 Macaron

Celebrate Coconut Month with these dreamy coconut macarons! Light, chewy shells filled with a creamy white chocolate and coconut ganache, then dipped in chocolate and sprinkled with coconut. A tropical treat you’ll want to make again and again.

Jun 9th, 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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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 |

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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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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 |

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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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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 |

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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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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 |

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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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Key Lime Pie Chocolate Bonbons Recipe

Make 56 Key Lime Pie bonbons in Valrhona Macaé 62% dark chocolate, filled with zesty lime gel, fluffy marshmallow and a browned butter biscuit crumb.

Feb 23rd, 2024 |

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Vegan Valrhona white chocolate Bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

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Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: Valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

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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 |

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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 |

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Pistachio Marzipan Dark Chocolates for Diwali

Diwali bonbons: Callebaut Zestina Peru 65% dark chocolate shells with a pistachio and Velvet white chocolate filling and a layer of Lubeca marzipan. Makes 48.

Nov 6th, 2023 |

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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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Dark Champenois Truffles Recipe

Make around 100 dark champagne truffles in minutes: ready-made dark chocolate shells filled with Marc Champenois ganache, sealed and dusted with cocoa powder.

Oct 13th, 2023 |

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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 |

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Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 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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Double Chocolate Mocha Mousse

Double Chocolate Mocha Mousse Recipe | Keylink

Aug 30th, 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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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 |

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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 |

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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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Chocolate Mint Mocha Recipe

A chocolate mint mocha: Van Houten Passion chocolate powder steamed with milk and a couple of drops of mint flavouring and espresso in a chocolate-lined glass.

Aug 1st, 2023 |

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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 |

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Milk Chocolate Coffee Cream Recipe

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 |

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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 |

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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 |

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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 |

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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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Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and Valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 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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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 |

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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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Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

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Gingerbread and Chocolate Orange Un-Cupcakes

Gingerbread and chocolate orange cake recipe for the perfect festive treat!

Aug 25th, 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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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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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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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 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 |

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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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Halloween Cupcakes

Frightfully Good Halloween Cupcake Recipe | Keylink

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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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 |

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Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 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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Yuzu & Black Sesame Chocolate Truffles Recipe

Make 35-40 hand-rolled yuzu chocolate truffles with Luker Huila 70% dark chocolate, yuzu flavour burst and toasted black sesame seeds. Sweet, sharp and nutty.

Mar 9th, 2020 |

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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 |

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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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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 |

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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 |

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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 |

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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 |

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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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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 |

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Pistachio & Lemongrass Truffle Shells Recipe

Around 186 pistachio truffles: dark truffle shells filled with pistachio and lemongrass ganache, enrobed in dark then white chocolate, topped with pistachios.

Feb 27th, 2020 |

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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 |

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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 |

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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 |

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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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